Welcome to our kitchen that truly is the heart of our home! One of life's greatest pleasures is enjoying good food with family and friends. Here you will find recipes, tips for frugal cooking, how-tos for food preservation especially canning and anything else food related. Tea is brewing and warm cookies are fresh from the oven. Please sit a spell and enjoy your stay.
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
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
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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.]
Summer has past, the kids are back in school and Hallowe'en is just around the corner. That can only mean that folks will soon be gearing up for holiday baking. I'm sure many are looking for healthier homemade snacks for kid's lunches too. A little chocolate added to homemade granola bars, snack bars or cookies is always a tasty treat. Chocolate chips is the usual standby for this purpose but for some uses the biggest problem is chocolate chips are too big. The second problem is finding organic, high cacao dark chocolate chips. I came up with this simple solution.
After considerable looking, I found a Goodliving silicone potholder and trivet with a honeycomb grid. I melted half of a 90% cacao dark chocolate bar over hot water then poured over the trivet. I put the chocolate filled trivet into the refrigerator to allow the chocolate to harden. Once cooled, I popped the mini chocolate chips from the trivet. They are just the perfect size for adding that extra touch of chocolate in my homemade protein bars!
You can use any plain chocolate bar of choice including the white milk chocolate. Add a couple of drops of peppermint oil for mint flavoured chocolate chips. Store in the refrigerator then use as desired. You can even sprinkle a few over ice cream, plain vanilla yogurt or oatmeal. The high cacao content adds a lot of flavour so you don't need to use a lot. These homemade mini chocolate chips are a win win!
It always amazes me how out of touch with food production many urban dwellers really are. One of our kids is a primary grade teacher. Do you know if you ask a child in grade 2 (age 7) where apples come from the first response is the grocery store. Some of these children have never been to a farm and have no concept as to where their food actually comes from. Even parents don't think of the farmers who put food on their table. There is a very good message circulating along the countryside, throughout communities and on lie. That message is "If you ate today, thank a farmer!"
The plight of Canadian farmers echos what is being seen globally. Many of our friends and family are farmers - full fledged, that's how they make their living farmers. One of the biggest problems is their children do not want to stay on the farm when they get older so there is that drain. Many farmers simply can no longer make a living by farming alone so they and/or their spouse must work off the farms as well. Farmers are self-employed lacking the employment benefits like CPP, UI, prescription coverage, dental coverage, incidental medial coverage, and retirement plans. Young folk going into farming as a way of life are few and far between.
I found this great video of a young couple starting out as dairy farmers in 2004. It is refreshing to hear their optimism. It is now 2011 so I would be very curious whether they are still dairy farming but with the cards stacked against them it is doubtful. Dairy farming is an expensive operation and as with any farming endeavor there are risks but it is possible to make a living. Part of that is due to the price of milk being controlled by the Dairy Board so Canadian dairy farmers are guaranteed a fair price for the milk they produce.
Dairy cattle produce milk only during lactation so they are artificially inseminated yearly for 6 years. The newborn calf suckles a couple of days then goes to another paddock to be raised. A milking cow will produce about 35 L of milk per day for 10 to 12 months. Associated costs include feed, vet bill, transportation, abattoir, bedding, barn heating/electricity, equipment as well as costs for maintaining equipment. In addition to that, a dairy farmer cannot simply pick up to go on vacation as the cows need daily attention. At best a family member or hired hand can help out. Think of all the dairy you use on a regular basis all possible from the dedication of Canadian dairy farmers, then say a word of thanks!
Many start their day with sunny, bright flavour of orange juice. Most of the orange juice consumed in North America comes from oranges grown in orange groves in Florida aka the sunshine state. Oranges grow best in good soil with plenty of sunshine and lots of rain. To ensure the oranges are ripe for harvesting the water content is analyzed for the sugar content on the Brix scale. When the sugar content reaches 10% the oranges are ready for harvesting. The oranges are harvested using a continuous canopy shaker. The oranges are shipped to the processing plant where they are washed then sized ready for juice extraction. Pulp is added back into the juice then the juice is packaged into cartons ready for shipping out to the grocery stores. Here is a video showing the process.
Cranberries are harvested in late September just in time to be available fresh here in time for the Canadian Thanksgiving, the second Monday of October. They are available as canned or frozen throughout the rest of the year. I stock up when they are available fresh for home canning a freezing. Cranberries are one of a few fruits native to North America. The vines prefer acidic, low nutrient soil conditions.
Cranberries are harvested in a rather unique manner. When the berries are ripe the fields are flooded. A beater suspended from a mobile bridge creates turbulence pulling berries off the vines allowing them to float to the surface. Workers manually move the floating cranberries to one corner of the field where they are pumped into a trailer. The berries are rinsed to remove branches and leaves then transported to the processing plant where they are unloaded into canals. The berries travel on conveyor belts through a cleaner station where workers uses brushes and water jets to remove any leaves and branches. Cranberries are loaded into bins for freezing. Those being used for juice are defrosted in hot water and mashed into a purée. Enzymes are added to break-up the pectin then pressed three to four times to extract the juice. The juice is filtered then water is evaporated to make it ten times concentrated. Berries for fresh packaging and drying are sorted manually then electronically. Those berries for fresh packaging go to the packaging department. Berries that will be dried are cut in half, seeded and pressed. They are dipped in sugar water then dried and packaged.
Here is a video showing how cranberries are harvested and processed.
Wieners aka hot dogs are an extremely well liked processed meat. They are literally German sausages in a roll introduced to North America by German immigrants. As early as 1860, hot dogs were being sold from carts which remains a popular venue on city streets today. In addition to hot dog carts, hot dog stands can be found at most events (eg. county fairs) and many sporting events have hot dog sellers coming right to your seat. Have you ever wondered how hot dogs are made?
Hot dogs start with ground pork and beef trimmings that are mainly muscle tissue. Ground chicken trimmings are added along with food starch, salt and flavourings. Not mentioned in the video, other ingredients like milk solids and preservatives may be added to the mixture. The mixture is sprayed with water as it blends. Clear corn syrup is added for a hint of sweetness then the mixture goes through a chopping machine to form a fine emulsion. The mixture is pumped into cellulose casing and the resulting links are placed on racks. The links are given a liquid smoke shower to add flavour then the links are baked. The links are drenched in cold, salty water for cooling. The black strip on the casing indicated the hot dogs are ready for packaging. The casing is removed and the links are then packaged.
One of the most widely used condiments is tomato ketchup. As a home canner I make and can home made tomato ketchup. However, most people buy ketchup with the most popular brand being Heinz. Heinz has been making ketchup since 1876! Years ago I worked one summer in the lab of a tomato processing facility. Well actually they also processed beets, asparagus and cucumbers as they came into season but the bulk of their work force was needed for the local tomato harvest. Tomatoes arrive at the processing facility from local farmers in huge tomato wagons. [Relatives grow tomatoes commercially for the processing plants which is where I get my hampers of tomatoes from each year.]
Tomato ketchup starts with a base of tomato paste that is made at the tomato processing facility. From there the tomato paste is passed on to the tomato ketchup lines in another area of the same facility. Tomato ketchup consists of tomato paste, white vinegar, sugar, salt and seasonings. If you look at the ingredients on a Heinz ketchup bottle, liquid sugar is listed. This is now high fructose corn syrup which explains why it is harder for a home canner to duplicate the flavour and texture of Heinz ketchup.
Here is a video I found showing how Heinz tomato ketchup is made and bottled from the tomato paste stage. The tomato paste has undergone laboratory testing prior to going to the ketchup lines. Quality control is important for ketchup not only from a safety aspect but also to be sure the ketchup meets taste and thickness requirements. Heinz ketchup is made to a thickness so that the velocity measures at 10 cm of flow in 10 seconds. This is known as the 10 cm rule. The blue bag in the video is their secret blend of seasonings.
We buy raw, unpasteurized honey from a local beekeepers. The first beekeeper had hives outside town limits but he extracted honey in a garage turned shop within walking distance from us. The honey went into huge white plastic drums with a spigot. The kids were thrilled to be able to put their mason jar up to the spigot to get the golden sweetness. I've bought raw honey directly from the beekeepers ever since.
Raw honey is a wonderful natural sweetener that has health benefits as well that gets its colour and flavour from the type of flower the bees collected the pollen. In spring the honey is a pale golden because the bees are feeding on clover but as the summer turns to fall the bees collect honey different flowers. The honey collected becomes darker and stronger flavoured from spring to late fall. For example buckwheat honey is a deep amber and strongly flavoured. Some honey is very regional and rare like sourwood honey harvested high in the southern Appalachian Mountains for only a few days each fall. It is best to use raw honey collected locally as there is less chance to develop an allergic reaction. Raw honey should not be given to children under the age of one due to their underdeveloped immune system and botulism risk.
Pasteurized honey is a blend of honey collected that has been heated to high temperatures to destroy Clostridium botulinum spores that produce the toxin causing botulism. However, high heat degrades the flavour of the honey so it does not have the subtle flavour nuances and colour variation that raw honey does. I find it very much lacking in flavour. High heat also destroys the natural enzymes and pro-biotics in the honey making this form of honey nutritionally deficient and lacking in the natural health benefits raw honey has.
The method of honey collection has changed little since the removable wooden frames were developed by an American beekeeper in 1851. The beekeeper calms the bees with smoke then removes the beeswax and honey filled frames. The frames are placed in the uncapping machine to remove the caps. The rest of the cap is manually removed by scrapping. The frames are then placed in the honey extractor where they are spun to force the honey out. The honey is filtered to remove any remaining wax. This liquid honey is then bottled. Extra honey is stored chilled then heated to 130ºF to return it to liquid for bottling as needed. Some of the honey combs are cut into blocks to be sold as is. This really is a delight! The wax is edible. The beeswax liner from the frame is used to make beeswax candles while filtered wax is sold as chunks for candle making and cosmetics. Here's a great video I found to show the process.
The grocery stores are filled with an abundance of fresh produce year round. A good portion of that produce is not locally grown but rather shipped in from other locations like Yuma, Arizona. The reason being that in northern areas with short growing seasons and cold winters it is virtually impossible to grow certain fruits and vegetables. Large commercial greenhouse operations have been quite popular in Southern Ontario with their numbers growing each year but even those are not enough to meet the demands of consumers. The average food travels 1,500 miles from farmer to your table spanning five or more days in transit. Here is a good video showing how lettuce gets to the grocery store during those cold winter months.
Chickens have been on sale here since mid-January. Like many I have taken advantage of the sales even though I buy a good portion of chicken from a local organic farmer. Many folk don't realize how large scale commercial chicken farms operate. There has been a lot of controversy over how chickens are treated in these facilities. As this video notes the chickens are bred for certain genetic traits such a large breasts because boneless, skinless chicken breasts have become very popular. I did find it interesting that the feed these chickens eat has been reduced by almost a quarter! One could argue that the chickens are malnourished and the meat nutrient deficient. It is quite apparent when comparing the living conditions of these chickens that overcrowding is an issue as well especially when compared to free range chickens. They do however, strive to combat the spread of pathogens that could spell disaster for the entire chicken farm. This video explains how a commercial chicken farm operates. Most large scale chicken growers raise using this method although there may be very slight variations.
I've mentioned going to the mushroom farm several times on this blog. There are three mushroom farms within driving distance of us. The one I like going to is a rather nondescript building, very much industrial in appearance. While they have a sign there is no indication that they sell to the public and they don't advertise that they sell to the public. I've been going there for mushrooms since I was a newlywed. I found out about this particular mushroom farm the same way everyone else finds out about it, via word of mouth.
When I go to the mushroom farm I go in a regular door that leads to the actual mushroom farm. There is a mustiness that is hard to describe and it is always cool even in the high heat of summer. Workers can be seen sorting the mushrooms from large trays into 5 lb boxes. To the left is a very small office. I ask the receptionist there for the grade and number of boxes I want then pay for them. A worker goes and gets my boxes that I carefully stack in my car then I'm off to home ready to can, freeze and enjoy mushrooms fresh.
Mushrooms are grown on farms but very different farms than other produce. The reason being is mushrooms are grown in the dark and they are grown year round. I found this video on YouTube showing how mushrooms are grown. It's a bit longer but well worth watching. I hope you enjoy it.
Fish is a delicate meat that quickly spoils after being caught. For that reason hobby anglers and commercial fisheries know the sooner the fish is cleaned and frozen for longer term storage the better. Commercial fishermen clean the fish aboard the ship then it is rapidly frozen. Depending on the variety it may be minced and rapidly frozen into large blocks that will later be cut at the processing plant into logs and finally sticks. Other fish is rapidly frozen as fillets on the fishing vessel.
Frozen fish sticks are the fish of choice for many families. They come conveniently packaged, breaded and ready to pop into the microwave or oven for a quick meal. Most kids like fish sticks so moms tend to buy them. Have you ever wondered how fish sticks were made? Here's a video that shows the process. Enjoy!
Most milk sold in grocery stores comes from cows but have you ever wondered how that milk got to your table? The whole process is a lot more automated than you would think. Long gone are the days of manual milking in all but the smallest of dairy operations. Larger dairy farms are automated from the time the cow is lactating to milk collection and once collected the process is further automated for transportation to the dairy. Here is a short video showing the first steps in getting milk to your table. Notice that the cow herself decides when she is ready to be milked. This is all possible due to the automation of the entire milk collection process. Enjoy!
French fries are thought to have originated in Belgium. During WW1 they were popular with American soldiers in French speaking areas which is likely where the name came from. Fresh cut homemade French fries are quite easy to make and yet many turn to higher priced, store bought frozen French fries. Have you ever wondered how frozen French fries are made?
The best potatoes for making French fries, fresh or frozen, are russets. Russet potatoes have an elongated shape that give a longer potato string when cut and they are lower in sugar content so stay white longer. Once the harvested potatoes arrive at the processing factory they are loaded onto rollers to remove debris like large clumps of dirt and stone. They travel to the washing station where mud is remove any dirt then to the sizing machine for sorting. The sorted potatoes travel to the steamer to soften their skins then onto the peeler where special brushes remove the skin. The peeled potatoes travel through a manual inspection check to remove an potatoes with green spots or skin left on. The inspected potatoes pass onto the slicing station where they are crinkle or straight cut then into the separating station to remove any small pieces. The larger pieces move on to be blanched which firms the flesh and enhances the flavour then they are off to the fryer for 2 minutes in non-hydrogenated oil. The fried potatoes are drained then travel to the freezing area where they are quick frozen then packaged for the store. Here is a video I found showing the process to make frozen French fries.
While we were on vacation we enjoyed some excellent "Q", barbeque that is! The flavour of the Q comes from long, slow cooking in a smoker using the pitmaster's wood of choice, usually a hard wood like hickory. The home cook has a lot of choices with respect to setting up a smoker but if you only want that smoky flavour for one or two dishes a year then one alternative is to use liquid smoke. Liquid smoke is available in 150 ml bottles in the same aisle as other seasonings and spices. I've only seen natural hickory liquid smoke but other flavours may be available. Be warned, a little liquid smoke goes a long way! If adding to a dish like baked beans always add a drop at a time then stir well and taste after each addition until you get the degree of smokiness you want. Here is a short video on how liquid smoke is made. Enjoy!
Cheese making is quite an interesting process. We've watched cheeses being made at Pine River Cheese & Butter Co-op in Riply, Ontario. Cheese making has continued to be an artisan activity in many rural areas with cheeses being made from goat and cow's milk. Buffalo milk is also used in cheese making. Cheese making supplies are available through some specialty stores, catelogue order and various online sites. In general the only supplies you need are rennet, cheese cloth, cheese molds and a cheese press. Some cheeses are coated in wax for storage so if making those you will need the wax as well. Some cheeses like cottage cheese, mozzarella, yogurt and ricotta can easily be made at home with minimal cheese making supplies. Hard cheeses can also be easily made at home but you will need a cheese press.
Commercial cheese operations are quite impressive. In the following video 30,000 L of fresh milk was turned into 1,400 - 2.5 kg blocks of mozzarella cheese. Rennet causes the milk to curdle, separating into milk solids that will become cheese curds (cheese blocks once pressed) and lactoserum (whey). The whey is used as a milk by-product in other foods. Whey from making cheese at home can be frozen for later use if desired. It can be added to soups, stews, breads and anywhere else you would use milk. Brining the cheese blocks serves to salt the cheese while curing. This is not a part of all cheese making, only certain cheese. Enjoy the video!
There are so many great ingredients to work with when creating great foods to enjoy. Have you ever wondered how some of them are made? The Food Network has a show called Unwrapped that I love watching just to see how various foods are made. While many of the foods shown are done on a large scale commercial operation, many of the methods can be modified to do on a small scale in the home kitchen. I thought it would be fun to run a series of how its made food videos throughout 2011.
Chocolate is a wonderful ingredient to work with. It's the top selling confection for Valentine's Day and Easter. Molded chocolate like Easter eggs and bunnies are made in two pieces then melded together. Melting chocolate, finishing chocolate and molds are available for making chocolate confections at home in stores like the Bulk Barn and Michael's. Here's how they make molded chocolate Easter bunnies on a larger scale. Enjoy!
