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I'm probably too late....but did you ask for the fat so you can render your own lard? ETA: Congrats! Let us know how you like your fisrt meal of REAL pork!

For one or two loaves, use the following amounts per loaf: 1 cup fresh starter 1/4 cup warm water 1/4 cup warm milk 1 tablespoon sugar 1/2 teaspoon salt 1 tablespoon vegetable oil or melted butter or shortening flour to make a stiff dough (2-3 cups - white, whole wheat, or a combination)...

I think you'll love having your own canned beans! We do. We keep pinto, kidney, garbonzo, and black beans on the shelf. And canned chili and boston baked beans for quick meals. They taste so much better than store bought - and no worries about what's in them. I prefer to can them in Winter when...

Many stores here are already charging!

We never can them because of the things quoted in the NCHFP info Sally posted. And we do always store them refrigerated. Typically we try to finish them within a week. They get stronger as they sit and we don't like them 'overly pickled'.

Congrats on your first pressure canning experience! I cannot imagne life without canning.

What a neat idea! Love the photos. But I have no time to sew right now. Maybe over Winter. Hmmmm....and then sell them at the farmers market. Shopping bags and baskets are all the rage there for showing one's......"greeness".

Me too. I can make it by hand - kneading and all that. BUT I really prefer the time saving of my bread machines using the dough only cycle. Or the stand mixer. Time and effort are valuable commodities to me. So much to do, so little time. LOL

Agreed, I would just double the recipe. ETA: I would process it an extra 5 - 10 mintues. Most canning recipes call for extra processing time for quarts.

I keep my starter in a plastic container. I store it in the refrigerator with a tight fitting lid, in between feeding and baking on Thursadys/Fridays.

Thanks! Neat idea! I may try that and see if I like making tomato paste that way.

We had about 8 lbs of Mr Stripey and German Johnson tomatoes leftover from market yesterday. I sliced them and put them in the dehydrator this afternoon.

What a great idea! I have an older copy of the Ball Blue Book with the cover pulled away from the spine. I'll take it in to be done. Perfect! Thanks for sharing.

How much gelatin is in a package of Knox? I buy gelatin from the Amish - it's loose, bulk. I need a measurement to equate a package.

They look yummy!

Hmmm....interesting. That's not many for all that flour. Are they 'heavy'? For an everyday white bread or rolls, I use this one: White Sandwich Bread http://www.millriverfarm.com/recipe.cfm?id=445&catname=Bread, Rolls, and Muffins For a richer, yellow bread or rolls, this is my fav: Challah...

I would say about 16 hamburger buns with a recipe using 4 1/2 cups flour. Two recipes I use have 3 cups flour and 3 1/2 cups flour. They make 12 hamburger buns.

I really enjoy having a sourdough starter. Mine was started from just bread flour and water. I didn't weigh either, just measured 1 cup each flour and water. I bake every Friday for farmers market sales on Saturday. My sourdough always sells out first - 10 loaves. After baking on Fridays, I...

You need a pressure canner to can foods - which is different than a pressure cooker. Some canners have a weighted gauge, some have a dial gauge. Canners also have a rack that's placed in the bottom to keep the glass jars off the bottom of the canner. Could you post a picture of what you have? I...

Good for you! Try this one, but reduce the bacon to 2 or 3 strips. The little biit of bacon goes a long way and adds a lot of flavor. Recipe here: http://millriverfarm.com/recipe.cfm?id=463&catname=Vegetables