Any Home Bakers Here?

[ronott1]

I wipe the rims of the jars with white vinegar - it is a tip from the Bell Book of canning. The vinegar will remove any oils on the rim. Probably a tip from the pressure canning meats section, but I do it for everything.

@ronott1 Glad you have had such success with canning.

As kids, We always hope that mom would have a non-sealed jar so we could eat it right away for snack or supper. All that hard work and we never got to eat any of it until winter.

I've had some weird stuff happen. All Operater error I'm sure. I had a friend help once and I ended up with a jar that didn't seal. We were disappointed until I took off the rings and found out she had put 2 Iids on it, lol. Another time I had a quart of soup siphon off almost 1/3 of the broth but it still sealed.

vinegar is a good tip!

My worst issue has been not having the jelly not set hard enough. Jams nearly always work.

If the jelly goes too runny, I use it for syrup!

 

[ronott1]

I agree. Also it allows you to see if one came unsealed. If one does toss it.


I remove the rings, wash the jars, dry them, label them and put them on the shelf.

Just a tip: Add some white vinegar to your water in the pot. It helps keep the jars cleaner.

Thanks for the tips!

 

[Sally PB]

I do it to help it seal the lid. Even though the water bath is more than likely enough, I do it anyway. My mom doesn’t do a water bath for most of the things she cans and instead just turns it upside down to get the lid to seal.

Even for quarts of tomatoes? I'd be afraid I'd drop it.

Just a tip: Add some white vinegar to your water in the pot. It helps keep the jars cleaner.

Before I store my jars in the basement, I wipe them down thoroughly with a paper towel wetted with white vinegar. It helps to keep mold from growing on the jar while it's sitting for months.

If the jelly goes too runny, I use it for syrup!

I have some awesome cherry syrup that would have been awesome jelly.

 

[Gammas Bearded Babies]

Thanks everyone!!!
I sure appreciate all the info!
Just got the cucumbers into the lime water bath for 24 hours.. my Granny's recipe interpreted by my mother who left out more details than u can imagine.
I just needed her to copy or send pic of the recipe...not interpret it.
Guess we'll see how these turn out! Lol

 

[jnicholes]

Staph infection is under control. Antibiotics are taking effect, and symptoms are decreasing.

 

[pennyJo1960]

Staph infection is under control. Antibiotics are taking effect, and symptoms are decreasing.

That is good news! Thank you!

 

[pennyJo1960]

I am doing banana bread x 3 tomorrow

 

[cavemanrich]

Did some more baking today.. Only difference,,, I did it in my BBQ grill outside. The AC would have a hard time keeping up with a 500°F oven indoors.
Here is a link to what I previously made.
Herb Bread.
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-25712477

My changes.. The herbs used.
Garden fresh pickles. I container grow mine.

This is garlic chive. It is different than bulb garlic that produces green shoots referred to as scapes. I guess scapes would work also.

Quantity I cut

I chopped just 2 pickles, and all the garlic chive I picked. I TS salt, 1 TBS Italian Seasoning, and one stick of butter. For 2 loaves.

This is how it looked when spread, before I rolled it up, and cut into 8 pieces.

Warmed up grill to 500°F, My refractory bricks are on top of grill grates.

I first baked a couple of pizzas,, Done in under 10 minutes.

Lowered the flame from high to low,, and baked the bread.

The refractory was sooo heated, the temperature in grill stayed at 500 °F the whole duration of bread baking,,, even though I LOWERED to smallest flame. Was done in 15 minutes. I used an internal thermometer, and it indicated internal bread temp of over 210°F
Took it out since it was nicely tanned at that point.
In home oven, at 350°F it takes me about 35 minutes.
Any guesses if I sampled it before it cooled ???

 

[Gammas Bearded Babies]

Did some more baking today.. Only difference,,, I did it in my BBQ grill outside. The AC would have a hard time keeping up with a 500°F oven indoors.
Here is a link to what I previously made.
Herb Bread.
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-25712477

My changes.. The herbs used.
Garden fresh pickles. I container grow mine.
View attachment 3186763View attachment 3186764
This is garlic chive. It is different than bulb garlic that produces green shoots referred to as scapes. I guess scapes would work also.
View attachment 3186765
Quantity I cut
View attachment 3186766View attachment 3186767
I chopped just 2 pickles, and all the garlic chive I picked. I TS salt, 1 TBS Italian Seasoning, and one stick of butter. For 2 loaves.
View attachment 3186768
This is how it looked when spread, before I rolled it up, and cut into 8 pieces.
View attachment 3186769
Warmed up grill to 500°F, My refractory bricks are on top of grill grates.
View attachment 3186770
I first baked a couple of pizzas,, Done in under 10 minutes.
View attachment 3186771
Lowered the flame from high to low,, and baked the bread.
View attachment 3186772
The refractory was sooo heated, the temperature in grill stayed at 500 °F the whole duration of bread baking,,, even though I LOWERED to smallest flame. Was done in 15 minutes. I used an internal thermometer, and it indicated internal bread temp of over 210°F
Took it out since it was nicely tanned at that point.
In home oven, at 350°F it takes me about 35 minutes.
Any guesses if I sampled it before it cooled ???

Whoa! Looks amazing!!! So is that more like a focacia bread? (Sorry spellin?)

 

[BullChick]

Not a 100% match for the thread, but I tried putting potato pancake batter in the old Tupperware hamburger molds, and it’s working wonderfully. I cook from a frozen state, and only had a problem when I overheated the skillet.