Baking and Canning
12-09-2022, 05:45 AM
#32
Super Member
Join Date: Oct 2008
Location: The Finger Lakes of upstate NY
Posts: 3,168
Wow, SewingSew, that must have been pretty scary! So glad you healed well. Canning lids were hard to find where I live as well (in the Finger Lakes). The Mennonite stores started selling ones they would buy in bulk and repackage to 10 or 20. No brand, but they worked.
When we lived in Syracuse, I had a friend who was shocked that we could easily make things. She'd just never been exposed to anything not packaged from the store... She truly had no idea that you could make something like strawberry jam. For me, a country girl who was in 4H for over 10 years, I was shocked that anyone didn't know, lol
When we lived in Syracuse, I had a friend who was shocked that we could easily make things. She'd just never been exposed to anything not packaged from the store... She truly had no idea that you could make something like strawberry jam. For me, a country girl who was in 4H for over 10 years, I was shocked that anyone didn't know, lol
12-09-2022, 10:23 AM
#35
Super Member
Join Date: Apr 2015
Posts: 1,265
If anyone has an interest in has an interest in making their own bread flour, Amazon sells wheat gluten. You add it to all purpose flour. I usually buy Pillsbury Best. The ratio is something like a teaspoon wheat gluten to a cup of flour. The stuff adds elasticity to your dough. It is also great if you make your own pasta, which I do periodically.
12-09-2022, 10:40 AM
#36
Super Member
Join Date: Apr 2015
Posts: 1,265
PeaceandJoy, it scared the living daylights out if me. It didn't scare me so much that I stopped canning, but it taught me to pay more attention to safety. That year I canned 36 quarts of tomatoes, applesauce, 2 varieties of chow chow, 36 pints of green beans, pickles, concord grape jam, Apple pie filling, and more, so you'd think I would know better than to get my face too close to the pot. Natural consequences is always the best teacher.
