Search results

What's anyone canning this year? I have my dill pickle recipe I like, along with my pickled red beets, and tomatoes, I think that will be it for me.

I have my canning down for dill pickles, tomatoes, now I want to can pickled beets this year. After watching a couple YouTube video's some say water bath process for 10 min. some say 30 min. Any help will be appreciated.

I have always just put soy sauce on my rice, anyone have any other suggestions?

So far in my life I made two cheese cakes, taste, texture was great, but had a crack in the center. Now I know over beating can cause this, over baking. But my question is, all the recipe's i have looked at on youtube say cook until center is a little jiggly, wiggle, so does this mean right in...

Looking for opinions on bottom crust for cheese cake, some youtube video, show bake the bottom crust for 15 min, cool then fill, others show make the bottom crust, pour your filling in and bake. Is either way acceptable, or one way better over the other?

Any one try the Ball dill pickle spices?

I have always made my rice, 1 part rice, 2 parts water. After watching a lot of youtube video's some use 1 part rice, 1.5 parts water, some use a 1 to 1 ratio. What's your method? And how long do you cook it?

Is there any way to pull parchment paper off the roll, cut it and "Not have it want to curl":mad:

Which way is best, canning or freezing green beans, I know freezing will be a lot easier, not sure about taste.

Last summer, I made my first attempt of canning dill pickles. I tried 4 different recipe's, but they all were too sour. I tried altering the recipe, by adjusting the vinegar amount, but no luck.

I know mozzarella cheese is the standard for pizza, but wonder if any one uses or can recommend another tasty cheese for my pizza.

When I am making my Italian bread, it goes down like a flat tire. I make it by directions, knead for 10 min, let rise for an hour, then shape and put in oven, it looks good going in but then goes flat at end of baking.:mad: Any one have any idea what's going on?

What's the difference in a Pressure canner versus pressure cooker?

This past season was my first for canning, tomatoes, and I made dill pickles. So many sites suggestion water bath, then some pressure cooker method. I guess I am asking is one better than the other, and go with that one system, or use both depending on what I am canning?

I have followed many pizza dough recipe's, and all turn out good, but I want thin and crispy, with the addition of yeast, it will always rise, and keep rising. I have tried using less and less yeast. I am assuming I have to add yeast, to get a good tasting dough. When I make it, I let it...

I am considering making venison sausage this year, providing of course I harvest a deer. Just wondering if anyone makes it, should i make it loose or with the casing? Pro's and Con's of each way.

Last week on Master Chef, they had to make a ravioli with a raw egg yoke inside, then cook it until the yoke was cooked. Just wondering if any one ever tried this, and I was wondering how long it would take to cook the egg.

Making won ton is my latest venture. I bought the wrappers, just wondering what's every one favorite recipe.

I have a standard pressure cooker, would it be ok to use to can green beans, or do I need a canning pressure cooker?

I have two type of flour bread and all purpose, which would be better to use?

I don't have a potato ricer, and the only one i found locally was at Penny's for $54, which I won't spend that much for one. I did find several on line, but trying to avoid ordering online. So I was thinking, I have a meat grinder with some small hole attachments, my question is does anyone...

I want to can tomatoes, I watched a Ball canning video, using the method of putting the pealed, cut tomatoes into the jar, then boil for 40 minutes for pints which i am using, then i watch the ball website recipe and they say 1:45 minutes for pints. Any help would be appreciated.

I bought some pickle crisp to add to my dill pickle recipe, the jar calls for 1/8 teaspoon per pint jar, so how much is 1/8 teaspoon?

Any one have a favorite dill pickle brine recipe they want to share?

I was watching a recent foodnetwork show, where the restraunant boiled then sauted the onions for sandwiches. Any one do or try this?