Any Home Bakers Here?

[ronott1]

But if it makes cooking easier, it would make sense to add it.

Cooking pasta is very easy and will taste a lot better that what you would get from canning them.

 

[BullChick]

You are thinking of your lifestyle. Not everyone has a kitchen to cook in. That is what I have in mind.

 

[ronott1]

You are thinking of your lifestyle. Not everyone has a kitchen to cook in. That is what I have in mind.

Are you going back on the road soon?

 

[BullChick]

Nooooo. I’m stupid. Not that stupid.

 

[rjohns39]

Pasta does't can well. Thickeners depending on what they are do. Pasta will cook in 8 minutes so preserve it in different ways.

 

[DigMyChicks]

Ron. Thanks. Most Video....and Kent TALKS TOO MUCH. I find
I use my cast iron OFTEN and it is so easy.

Thanks for posting that Ron!

 

[rjohns39]

I was going to try corned venison and cabbage and I was going to have mashed potatoes with it.

The meat itself is 3 inches thick, and it weighs around 5 pounds. According to the recipe, it needs to brine for 5 days. Other sources said to brine it for different lengths of time, so I am not sure what is correct. I think 5 days sounds about right. Tomorrow will be day three of brining.

Jared

Ok... Most brining recipes are focused on meat density. I would compare your recipe with the alton recipe and focus on weights. You likely want to remove the smaller pieces sooner.

When you prepare it for dinner I suggest Chef Paul Prudome's recipe, but use all of the spices.

 

[pennyJo1960]

Good grief I just knew reading it had been so long since I did any 1990 or
earlier no help thanks stars some of you know looking at pizza here tonight

 

[tjo804]

Dear canners,
It is typically a bad idea to pressure can pasta (and anymore, any sort of flour or thickener) in a broth base. However, I am curious about dry pasta canned with tomato sauce. Would it still turn out gummy/gross?

I can my sauce. When it is time to eat I put sauce, noodles in slow cooker for about 30 minutes to an hour depending on how much I am making for the evening.
* edit to add.
I Don't add water to it as the sauce heats it cooks the noodles and the sauce is all I add
Hope this helps

 

[tjo804]

Also for canning.
I do chicken vegetable soup. When it is time to heat it up, that is when I add dumplings.

I can beef chunks carrots and potatoes in beef stock. To serve that is when I add a thickener like cornstarch or gravy if I want stew. Or I can just serve it as soup.