Any Home Bakers Here?

[pennyJo1960]

Made Banana muffins oh they came out nice too hot to eat yet.. but also my lovely kitchen aid that does so much for me.. Oh my we each just had one

 

[DigMyChicks]

It is my experience that other than the low acid tomatoes (yellows and pinks) that tomatoes are more than acidic enough and do not need any additional acid added. The only addition that I make when canning tomatoes is one tsp salt in each quart of tomatoes. Leaving the salt out does make a bad difference in how well the tomatoes last while canned.

I do add salt.

 

[DigMyChicks]

Made Banana muffins oh they came out nice too hot to eat yet.. but also my lovely kitchen aid that does so much for me.. Oh my we each just had one View attachment 1555030
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Very nice! Do you like your silicone liners? I didn’t care for mine so tossed it out. They got too brown on the bottom even with a pan underneath.

 

[rjohns39]

R2, I'm kind of a high risk canner. I add a clove of garlic and a tsp of dried herbs to mine and always put the 1/2tsp (pint jar) of salt on the top. I don't to this day know why, but this was a foot stomper for my teacher. She never explained why it was important, one of those just do it kind of things. Been enjoying that recipe for over 50 years. I did go to the dark side, when I got back into it... I now waterbath can them rather than just putting the jars upside down.

I learned back in the day when you got smacked with a ruler if you didn't follow instructions.

 

[ronott1]

Made Banana muffins oh they came out nice too hot to eat yet.. but also my lovely kitchen aid that does so much for me.. Oh my we each just had one View attachment 1555030
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Nice muffins!

 

[pennyJo1960]

I checked oven at 350 never had anything burn if you do not use papers and put oil on them you will scrub like heck to get the staining off

 

[pennyJo1960]

I got smacked with the ruler a time or two myself

 

[R2elk]

R2, I'm kind of a high risk canner. I add a clove of garlic and a tsp of dried herbs to mine and always put the 1/2tsp (pint jar) of salt on the top. I don't to this day know why, but this was a foot stomper for my teacher. She never explained why it was important, one of those just do it kind of things. Been enjoying that recipe for over 50 years. I did go to the dark side, when I got back into it... I now waterbath can them rather than just putting the jars upside down.

I learned back in the day when you got smacked with a ruler if you didn't follow instructions.

The salt does act as a preservative. I don't add anything other than the salt and yes it is the last thing that goes in the jar before sealing. Not everything I cook with the canned tomatoes would need herbs or garlic added so I believe it is best not to add things that can easily be added during the cooking stage.

I have always water bath canned the tomatoes as they do not get hot enough during the preparation stage for proper canning. Of course I am lazy and do not add heated tomato juice to fill the jars. I just push the tomatoes in until the jar is filled to the proper level. They get squeezed enough to fill the jar with their own juice.

 

[R2elk]

I got smacked with the ruler a time or two myself

Who didn't?

 

[ronott1]

Who didn't?

I was smacked with a ruler but never swatted with the paddle... It was fairly well behaved!