Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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Home canners by nature tend to be a rather frugal segment of the population. While the primary goal is to put safe, healthy, additive food on the table as well as provide a cushion in the form of a well stocked pantry, the economics of home canning cannot be overlooked. Home canning can save a considerable amount of money and more so if you know how to use the waste or excess from home canning that might otherwise be discarded.
I canned
peach slices using a light syrup (2¼ c sugar in 5¼ c water). There was about a cup of the syrup leftover so I let it cool then refrigerated. The following day, I made another solution of the light syrup and added to the first to cook peaches for a batch of
candied peach slices. Essentially the wonderful flavour of peaches was infused into the remaining syrup. Many would be tempted to discard the syrup but why?
This delicious syrup is perfect for topping ice cream, pancakes or waffles and it can be used in baking and cooking. I brought the syrup to a boil and ladled into hot jars then processed for 15 minutes in a boiling water bath canner. The yield was 7 - 250 ml jars of peach syrup. That's not bad considering I took a waste product of canning and turned it into a usable, delicious product for the pantry.
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