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I have a steamer - not the stainless steel one. I use it only occasionally, but when I do need it, it's wonderful. I make jellies with the juice, but I love your ideas for mixing it with soda.

This is the only way I've found to boil eggs that are easy to peel. Place eggs in a pot with cold water to cover. Bring to a boil & boil for 5 minutes. Using a potato masher or wooden spoon, gently crack the egg shells under the boiling water. Boil for another 5 minutes. Place in ice-cold water...

Those are gorgeous. And I'll bet they taste delicious!

According to the National Center for Home Food Preservation, both beans & meats are canned for 75 minutes at 10 psi for pints. I'm kind of new to canning, so I always checks the processing times at their website.

Now that garbanzo idea is a great one!

Britesea, this past week, I canned up 24 pints of red beans using your method. To each jar, I added 2 slices of smoked sausage, cut in 1/2" rounds & a tablespoon of onions. For once, all the jars sealed!! And the came out delicious, just the right amount of tenderness. It was my first time...

I've used the recipe from pickyourown.org - without the peel. Very good. I remember that it did take a couple of days for it to set. I was so worried, but it finally turned out great. Jo-Ann

I also buy the big pack of bar towels. My first pack lasted 5 years, and I just bought a new set. When they get too dingy to use in the kitchen, they get sent to the rag pile. I've noticed my paper towel usage has gone way down since I started using the bar towels.

Thanks so much to everyone who answered. These 2 different types had me going crazy, so now I finally have some honest opinions. Corn Woman, you're just the kind of person I was looking for. Someone who had used both types and compare the 2. Now my only question is which one to get. I'm kind...

Bettacreek, How do you freeze your bread dough? After the first, but before the 2nd rising? Do you let it thaw before baking? Inquiring minds want to know. Jo-Ann

What is the difference between a food mill, like http://www.amazon.com/OXO-Good-Grips-Food-Mill/dp/B000I0MGKE/ref=pd_sbs_k_11, and a food strainer, like http://www.amazon.com/B2B-Food-Strainer-Sauce-Maker/dp/B000I4Y4PK/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=1YNPXA80JSPIY&coliid=I3V9EMHMXB5VYU...

I found this recipe here for a great sandwich bread. It's in post #9. I use all water, skip the molasses and add that amount honey, and use white bread flour. http://www.sufficientself.com/forum/viewtopic.php?id=9895 I was also going to try the recipe in post #8, but this one was so good that...

I bake it for only 15 minutes because in 15 minutes it's done. I went back & checked the original posting, http://www.sufficientself.com/forum/viewtopic.php?id=9895, post #9 by miss_thenorth, and I looked in my recipe box, and 15 minutes is correct.

Glad you liked the recipe! I've found it usually keeps well for about 3 days. I sometimes slice the entire loaf & freeze it. We pull out what we want & then toast it.

Wannabefree, I found this recipe on this forum & we love it! It makes for a nice soft loaf, great for sandwiches. I use warm water, and I eliminate the molasses & double the honey. I also use one large pullman loaf pan instead of 2 smaller pans. I've been making 1-2 loaves per week & we've...

I'm a relatively new bread-maker. But I have 2 recipes that I use over & over. I now use my bread machine only for mixing & kneeding the dough, and then transfer it to a bread pan for the final rise & baking. The few times I used the bread machine for baking, I never left the bread in the...

X2!! I made this for the first time yesterday & we love it!! This is definitely a keeper! Finally, no more store-bought bread.