Sunday, October 27, 2013
Kitchen Prep...Sometimes Easy, Sometimes Hard
Cooking from scratch is the best way to go...no two ways about it. Except when it comes to some of the prep work.
I wanted to make French Beans with Tomato Sauce that I found in the Preserving book by Pat Crocker...a tasty sounding recipe that would give me a different and interesting way to can some of our beans. While the recipe seemed simple enough, it involved a lot of preparation...including skinning tomatoes and cutting green beans french style. Simple enough...I thought.
Skinning the tomatoes was easy...cut a "X" in the bottom of the tomatoes...
The process of slicing green beans French style is another story entirely. There are tools that are sold to accomplish this, but I don't have one, and my "back to basics" mentality led me to believe I could do this, no problem. Fact is, it isn't that it's hard to do...you place the bean on it's side and using a paring knife...
Another sometimes hard kitchen activity is processing the jars in a pressure canner...I'm still challenged with having too much of the liquid in my jars either evaporating or being pushed out of the jars while they are processing in the canner. I asked one of my friends, who thinks I need more water in the pot (even though I am following the manufacturers instructions)...so I'm going to try her approach and see if it makes a difference (she says have the water in the pot come half way up the jars). Good news is I'm feeling experienced when processing jars in a water bath!
Please share any advice or suggestions you may have for my pressure canner issue...I'd love to know what you think!
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,