Any Home Bakers Here?

Good morning bakers! I won't be baking, but I will be canning tomatoes today. This is the earliest I've ever had enough of my own to can!

Gotta show this one off, because it's truly a "bragging sized" tomato.
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It weighs 1 pound, 4.6 ounces. I have a few more on the table that are almost as big, and several that are at least 10-12 ounces. Filling the jars should go pretty quickly!
 
Ya got me! What are soup socks?

Ok, I googled it... hmmmmm... Your opinion of them?
I love them and buy them and spice bags in bulk. When your stock is done, just pull them out and set them in a colander over your stock pot. Then off to the compost pile they go. I like to use fresh herbs and whole pepper corns which can be a pain to strain out, so I just stuff them in the bags and drop them in the water. But with all that said, I still line a colander with two layers of cheese cloth and run the stock through that before I can it. I put it into a 5 gallon cooler to keep it hot while I'm jaring it up. I let it set for 10-15 minutes to let the fat float to the top. When the fat starts coming out, I jar it up separately and use it instead of butter or olive oil when cooking.
 

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