tag:blogger.com,1999:blog-8356723782465446786.post1525948180832150228..comments2024-01-18T09:29:42.707-05:00Comments on Biking in Heels: WInter CanningCyclerhttp://www.blogger.com/profile/12072776738519243521noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8356723782465446786.post-9801589073007154792013-02-01T19:55:44.903-05:002013-02-01T19:55:44.903-05:00The problem with BPA-free lids is that their repla...The problem with BPA-free lids is that their replacements are not necessarily better, just different. It actually gets scary sometimes since it is hard to avoid everything. Watch the "Bag It" documentary and you are right to be concerned.Steve Ahttps://www.blogger.com/profile/13650405341304401203noreply@blogger.comtag:blogger.com,1999:blog-8356723782465446786.post-2381023775297395662013-01-31T11:45:32.677-05:002013-01-31T11:45:32.677-05:00I did 10 pints of pickled beets, about six pints o...I did 10 pints of pickled beets, about six pints of pickled green beans, all from the garden. They make good gifts for family and friends.<br />I like your idea of canning beans and stock. I just toss my extra into the freezer.<br />I've made homemade whole wheat English muffins. But it has been years. I need to give it a try again.MT cyclisthttps://www.blogger.com/profile/17451590809473759574noreply@blogger.comtag:blogger.com,1999:blog-8356723782465446786.post-690552811521387642013-01-30T13:31:30.722-05:002013-01-30T13:31:30.722-05:00I am grateful for the idea of a homemade English m...I am grateful for the idea of a homemade English muffin, just for the inspiration as the ubiquitous croissant has (gasp!) gotten old.<br /><br />Saw you biking over the Longfellow when I was home, but you didn't hear me yell. Next time....Charlottehttps://www.blogger.com/profile/08036691849337099909noreply@blogger.comtag:blogger.com,1999:blog-8356723782465446786.post-55451386782586902262013-01-30T12:26:28.650-05:002013-01-30T12:26:28.650-05:00I use an english muffin recipe that is both delici...I use an english muffin recipe that is both delicious and quick. It is as follows. They are incomparably better than store bought.<br /><br />It is a sticky dough, but if you go at it with a 1/4 cup measure (not too big) then it is easy to coax out. Also, perhaps a light coating of oil on the scooper will get it out much easier.<br /><br />Makes 10 english muffins.<br /><br />Yeast Starter<br />1/3 cup warm water<br />1 tablespoon sugar<br />2 1/4 tsp active dry yeast (1 packet, I believe - you can also use 1 1/2 tsp instant yeast instead)<br /><br />Dough:<br />1 cup skim milk (110 degrees)<br />3/4 tsp salt<br />1 1/2 cup white flour<br />1/2 cup whole wheat flour<br />Proofed yeast<br /><br />Recipe:<br />1. Proof the yeast by combining the "Yeast Starter" ingredients, mixing, and waiting 5 minutes. The liquid should bubble up, indicating the yeast has been activated.<br />2. Combine remaining ingredients and proofed yeast in a bowl. Mix lightly with a whisk until all the flour is wet. It's best to under-mix and leave lumpy and thick.<br />3. Cover and let stand 40 minutes to let the yeast rise.<br /><br />Cooking:<br />4. Heat a heavy pan (I use a cast iron skillet) on medium to medium-low heat.<br />5. Scoop 1/4 cup of dough into a tall blob in the pan.<br />6. When the dough has turned dull on top, flip over. (About 5 minutes)<br />7. Remove from heat once the sides have become dull. (Another 5 minutes)<br />8. Let cool 3 minutes on a wire rack before eating. (I dare you!)<br /><br />In steps 6 and 7 you have to watch the muffins so they don't burn or undercook. However, don't play with them too much, or they'll collapse.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8356723782465446786.post-36957195517035439392013-01-30T11:42:50.239-05:002013-01-30T11:42:50.239-05:00I've mainly done fruit jams. In fact, this yea...I've mainly done fruit jams. In fact, this year I didn't do any because I had so much left from prior batches I have enough to carry me through to next summer. My CSA excess usually ends up as soup in the freezer, and by the end of the season the freezer is completely packed. But then I hardly have to cook until March! I've thought about getting a pressure canner, since that would mean more things could be canned. I have to admit, I would worry about the seal on a reusable lid; that's something I would like to see someone else go first on. <br /><br />There's a pretty good English Muffin recipe in Peter Reinhardt's Bread Baker's Apprentice, though I have only tried it myself once. I make bagels regularly now, though. Way better than anything else I can get around here.Moopheusnoreply@blogger.com