Comments for Doris and Jilly Cook

Comment on Tomato Sauce Under Pressure by Allan Holtz

Allan Holtz — Thu, 25 Apr 2013 00:24:30 +0000

I grow a variety of tomatoes and pressure can maybe 30 or more quarts of sauce per year. I add distilled vinegar, dried mushrooms, dried onion and garlic powder, dried and ground herbs (basil, oregano, marjoram, and parsley), salt, sugar, cornstarch and grape seed oil. I add all of the dry components towards the end of the evaporation/concentration cooking phase with the liquid additives earlier in the cooking. I use a high powered blender (Vitamix) to first puree the raw tomatoes (skin and all). I also add some raw bell peppers and whole onions to the blender. I stop the cooking when the sauce starts to splatter out of the pot and then I stir in the dry stuff to flavor and further suck up the moisture. The cornstarch gives a nice thickened texture, but after pressure canning I notice the texture is no longer as thick. Still tastes great though as a nice nutrient rich cover to lightly cooked vegetables in most of my evening meals. I use a small cooking balance to measure all of the ingredients. I suggest you adjust the amount of all of the non-tomato ingredients I list to your taste.

Comment on Spring Loaded Carrot Kimchi by Rose

Rose — Mon, 01 Apr 2013 16:15:05 +0000

Would it be possible to water bath can these after the fermentation process is over? I’d love to make a big batch of this and have it keep on a shelf for 6 months.

Comment on Spring Loaded Carrot Kimchi by Jim

Jim — Sun, 31 Mar 2013 15:00:46 +0000

One of my favorite Korean treats is kimchi. I have it with pork bone soup. It is my favorite late night meal after a night out with friends.

Comment on A Peach Chutney for Picnics by Bus Travel Blog

Bus Travel Blog — Wed, 27 Mar 2013 07:55:13 +0000

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Comment on Strawberry Lemon Marmalade by Tara

Tara — Thu, 21 Mar 2013 15:53:23 +0000

Can you substitute splenda

Comment on Dehydrator Woes by dehydrator manufacturers

dehydrator manufacturers — Tue, 12 Mar 2013 08:32:59 +0000

Now in the beginning I stated that you need to find out what you want to do with your food dehydrator. The first answer to the question I hope is dehydrate food with it and the second should be one of the following. I am going to do a lot of food dehydrator manufacturers or I am going to do a very small amount of food dehydrating. Thanks.

Comment on Tangerine Marmalade by Angela

Angela — Fri, 08 Mar 2013 12:51:14 +0000

Hi. I tried out your recipe last week. Whilst the taste is super tangy, the marmalade did not set like the lemon and orange ones I prepared. Why is this?

Comment on Ask the Goats: Canning Kimchi? by Chris

Chris — Fri, 08 Feb 2013 19:25:30 +0000

I’ve been canning kimchee for years with no ill effect. In fact everyone loves it. A waterbath for 30 minutes will do the job by killing the bacteria that created the sour formented taste. If these bacteria are not killed then eventually the canning jars would blow up fromth4e gas build up. I believe that the National Center for Home Food Preserving people thank that people are stupid and can’t do things safely so they say no to a lot of canning processes like canning milk but if done properly, most anything can be canned by waterbath or pressure canning.

Canning will kill the good bacteria along with the bad. Killing bacteria is, after all, the point of water-bath processing. The taste does remain but a “lot of the nutritional benefits will be gone”. The choice is yours.

Comment on Stuffed Cabbage (or, Cabbage and Pork, Part II) by Sarah

Sarah — Thu, 17 Jan 2013 23:59:55 +0000

I made almost the identical recipe, except I used 2 cans stewed tomatoes, added ground basil to the sauce, and no lemon, onion (in the sauce) or brown sugar. Rave reviews.

Comment on Chickpea Soup by John Wells

John Wells — Thu, 10 Jan 2013 15:13:39 +0000

Do you have to puree it?