/ck/ - Food & Cooking

I'm making some pork cheek ragu. Just started an hour ago.

>>4474009
New to cooking and /ck/ in general, but this looks awesome OP. How long will the stew keep in those jars and would you mind posting a recipe?

>>4474013
Wow, stop posting
any time

nice kitchen OP
where will you store the mason jars? pantry?

>>4474023

...what?

>>4474013
>pork cheek ragu

Sounds and looks yummy in google images.

>>4474015
It will easily keep for 5 years without problems at all. It can keep much longer than that, but lids may start to rust or any light hitting them can start to break the food down inside. I try to make enough canned food to last 2 years. I can different things every year. Normally, at the end of the growing season. For instance, I still have some pickled veggies from this image that are in still good condition. That was in 2007.

>recipe

lol I'm not even sure I can remember..if I even knew in the first place. I normally just toss everything in and taste the broth and add whatever I think I need. The main things are black pepper, red pepper, cyan pepper, PHS, garlic cloves, water, bell pepper broth (from last season), homegrown green tomatoes, yellow onions, mushrooms, Yukon Gold potatoes, carrots, green peas, broccoli, lima beans, and probably 5 other things I'm not remembering at the moment. I'm pretty tired.

>>4474033
Thanks. They will be washed, marked, temporarily stored in boxes then moved to one of my pantries.

Made some appetizer things for mother's day meal... sweet potatoes, beets (marinated, home made, from last fall) and goat cheese.

>>4474046
>sweet potatoes
>goat cheese

Do want.

>>4474052
easy as fuck.

>Peel the sweet potatoes.
>Slice them into round slices about 1/2 inch thick. Cook at 450F for about 20 minutes... you want the outside a bit crispy and the inside marshmallow soft.
>Put a slice of beet on top. Add a bit of -good- goat cheese.
>Serve warm.

>>4474058
Easy, yes, but you have to have them in the first place. Thank you for reminding me to pick up some sweet potatoes for planting.

>>4474064
you're welcome for the reminder.

>>4474064
Love when people on 4chin talk about having time.

>>4474040
>ice
why

>>4474009
>45 jars of soup
>$55.08
>not including the inconvenience
>not including the cost of those pressure cookers
>not including the cost of the jars
>implying this is in any way thrifty, frugal or wise

today i made enough pizza dough for 4 pizzas and enough pizza suace to last me bout 2 weeks (pizza every other day)

>>4474094
No one ever implied anything of the sort...

>>4474009
>Eating old soup for like the next 6 months
yuck.

>>4474090
It is part of the recipe. You put the cucumbers and veggies on ice over night.

>>4474094
If I and my helper were getting paid $10 per hour the job + supplies would be $215.08 ($5.12 per quart jar/$2.56 per meal). 42 jars, unless someone counted incorrectly.

The costs in the $55.08 includes the vegetables, spices, electric for the water, the natural gas, and the lids. All the equipment you see has long long long long ago paid for itself. Pic related, some of last season's canning. We canned over 400 quart jars, around 200 pint jars, and around 200 half pints and 4 ounce jars.

All of last year's canning was vegetables from my gardens. I've owned the smaller canner about 30 years now. The larger canner is about 3 years old I think and has already paid for itself.

I love farming and food preservation.

>>4474113
Why do something it's not thrifty, frugal or wise? What's the point?

inb4
>fuck you have a $250k/year job i dont need to save money its not my fault youre poor

>>4474094
if you have a day free I don't see how it is inconvenient, and the other two are one time purchases, so as long as you actually use them and aren't one of those idiots that impulsively collect shit they never use, the cost will average out.

>>4474119
Thirty years!?

How old are you!?

>>4474125
>using your free day to prepare, cook and store a year's worth of mediocre vegetable soup
are you a peasant or something? seriously, why do this? what does it accomplish?

I ate chili for the third day in a row from the big pot I made. This was the second time I tried to make chili with actual chili peppers. I had ancho, which I soaked, and some chipotle in adobo, which I pureed with the ancho.
The meat ended up being cheap pork steaks that were seared and then chopped and thrown into the pot. It's alright.
I also had grilled some frozen burgers. They were mediocre. Served on day-old buns with a bit of cheddar and some sriracha.

>>4474119
Do you sell them? You should.

>>4474142
Because it saves a shitload of time later, and soup isn't involved enough that you can't do anything else while making it.

>>4474141
its amazing the quality of posting on /ck/, no wonder moot likes coming here

>>4474153
>it saves a shitload of time later
Not really. You can just buy soup. You can buy good quality soup, too.

>>4474153
I guess the guy wants to know why you bother to can soup when you can buy soup in cans.

>>4474142
Soup-kun is a hero and you should go eat a dick already.

Schnitzel.

For the breadcrumb mixture I mix in paprika (lots of this), cumin, coriander, and some salt and pepper.

Here's some nixtamal and masa I made yesterday and some tonight. I was trying out a secondhand coffee grinder for grinding dry tamale/tortilla nixtamal. It works fairly well. A friend of mine has a hand crank grain mill and I used it for everything else since it does a much better job and is much faster.

>>4474122
I make less than $2k USD a year, which is only used for bills like business taxes and insurance. I don't have any debt. Everything else I need I either make, raise, grow, or trade for. It is a rare occasion, like the one today, that I go out and buy up stuff like this. Though, there's a couple farmers at the local market that don't take trades, but that is for beef.

>>4474148
The chili sounds good. I bet it gets better overnight. I usually make chili then keep it in the fridge for a couple of days prior to actually serving it. The flavors really come out and make it a lot better. Fresh-made chili is always a bit bland in comparison. If I made too much, I just can the rest. I did that recently with some taco soup.

>It's alright.

Very unenthusiastic. lol

>>4474149
No, I just trade them. Normally, to people that return the jars.

>>4474153
I'm a big fan of pre-prepared meals. I just finished up lasagna that I made 3 weeks ago. I made a massive batch of it, frozen it, and reheat it in the toaster oven. It was amazing.

Made (tried to) chicken stew. Couldn't get it very thick, so it was more like soup. Used just a few things, potatoes, celery, carrots, chicken, about 1L of chicken broth, and potato starch. Anyone know how to make it creamier?

>>4474164
>Schnitzel

You just made me craze venison schnitzel.

>>4474169
More potato starch or other type of starch. I'm fond of arrow root starch. You can get some kelp, slice it into strips like egg noodle size and cook those into your chicken stew the next time you try. They really add a lot to it. Cut back on any salt you add and only add to taste after you are nearly done, because the kelp adds a good bit too.

You could always try making one of the mother sauces too for it.

>>4474161
What if OP wants the exact type of soup he made? Do they sell canned soup using the EXACT same recipe ?

>>4474171
Make it. Now.

>>4474177
This is the main reason why I cook for myself. No restaurants or stores have what I make. Oh, I suppose Mcdonald's has its merits....of some kind....I think, right?

Homemade > everything else.

nothing special.
>chicken soup
two pounds of mirepoix under a pound and a half of chicken thighs in a crock pot on low with water and herbage. Pull the chicken 7 hours in remove bones and connective tissue, dice/shred, return to pot along with about a pound of kluski noodles. Soup you eat like a meal.
>biscuits
frozen dough I made in a batch a month ago. Alton Brown's recipe. I feel like I'm a failure for not having "muh gramma's biskut respie" but whatever.
>mashed potatoes
salted water, new reds. like half a stick of butter added while mashing. Still a bit dry, but I was out of milk and couldn't be assed to go to the store. probably should have siphoned a half cup of stock out of the soup, but hindsight is 20/20.

I was prepping this for the 6-7 people who usually show up, but between people getting called into work or having other obligations, I was feeding 3 people. I will have leftovers for days.

I'm going to make corn soup in a bit. Got some delicious corn I had to stop myself from eating. Also gonna add a bit of spice in it as well from a jalapeno pepper or two.

Soup anon, how do I learn how to can soup? Any good books or internet sites to learn (wanna do it on a small scale to be honest).

>>4474182
>crock pot chicken noodle soup
>>4474164
>Schnitzel
>>4474148
>chili with actual chili peppers, ancho, chipotle in adobo, seared pork steaks
>>4474013
>pork cheek ragu
>>4474046
>sweet potatoes, beets (marinated, home made, from last fall) and goat cheese.

This thread. This thread is like making me hungry. lol

>>4474191
Start here,

http://fantes.com/manuals/all-american-pressure-cooker-manual.pdf

It may look overwhelming, but it really is just a 1,2,3-etc step system. These are the type of canners you see ITT,

http://www.allamericancanner.com/allamericanpressurecanner.htm

The large one you see in the above images is the, "All American Pressure Canner 941 41 Quart". For small batches you only need a small pressure canner. There are many brands and canner sizes. there are pressure canners and water-bath canners. The water bath canners are only for high acidity foods like tomatoes, or pickles like in >>4474040 which is using a pressure canner like a water-bath canner. Pressure canners are for low-acid foods that can't keep spoilage at bay without being pressure canned.

I suggest making high acid soups like plain tomatoes or pickles/pickled vegetables with a water-bath canner. any stock pot high enough to cover your jars will work. If you feel confident to move on to pressure canning, do so.

Leek bread pudding
celeriac remoulade
duck breast

Yes I am Thomas Keller's little bitch

>>4474218
>celeriac remoulade
>Leek bread pudding

I can't take it. The flavors are all the wrong ones for me. Though, leek is okay in some dishes I make. I've not eaten duck in a long time. Though, this year I'll have some once mine are big enough to slaughter. SOON.

>>4474009
Made some T-bone steaks and a couple lobster tails on the grill.

My own rub and baste for the steaks and tails..
Clarifired garlic butter
Absolutely delicious.


First time trying a stone imprerial russian stout. Holy shit one of the best beers I've ever drank.

>>4474236
>dat steak

Spent 3 hours in the kitchen tonight experimenting with this dish. It's sautéed lemon chicken drumsticks made with fresh garlic, thyme, and parsley. Sides are parboiled/sautéed red potatoes with rosemary, asparagus, and own special sauce to go on the chicken.

>>4474244
why did kermit think it was a good idea to post his masturbation video on the internet?

>>4474386
>>4474386

Any feedback would be appreciated guys.

>>4474406
Waiting more than seven minutes would be appreciated.

>>4474415
K

I've been trying to figure out what I should make with some split peas

>>4474431

Soup.

>>4474386
Why did that take you 3 hours?

I'm always shocked when people list how much time they've dedicated to a relatively simple dish.

>>4474386
>>4474406

What kind of feedback would you like? It looks good. How did it taste? Was anything too bland? Salty? Didn't taste quite right? If it tasted good then you did it perfectly.

>>4474442
Just fucking around with the gravy mostly, prep also took awhile deciding what to make with what I had on hand.

>>4474448
Well, yeah I guess I was pretty vague, idk I thought the presentation was kinda shit largely in part of the look of my asparagus, looks very limp and greasy (used a lot of olive oil) but felt surprisingly crisp in the mouth all the way up to the head of the asparagus to my suprise.

>>4474448
Nothing bland or salty tho.

>>4474463
Your presentation is shitty because your presentation is shitty. The texture of your asparagus has very little to do with it.

>>4474161
> can buy good quality soup, too
I don't know what the fuck kind you're talking about but I've had just about every common brand in the food aisle that's cheap and affordable for a college student and that shit tastes NOTHING like a good homemade soup. Homemade soup is the best.

I make a pot of soup every week and eat it. Cheap and delicious. I wish I had the equipment and space to make jarred soup in that quantity. For now I just make a pot and freeze my servings.

> go to garage sales yesterday
> box of empty jars with lids
> fuck yeah how much are these mother fuckers?
> $6 for each jar

Hahahhahahaha fuck no.

>>4474514
>$6 for each jar

Nigger you could get peaches or jam in that jar for half that, who do they think they're fooling

>>4474386
Why did it take you so long?

Not a troll post genuinely asking. Did you try out other variations or something? Did they work out?

Your dish looks nice (asparagus is a little weird) but my only feedback would be to evaluate the time it took you.

>>4474168
Very nice, what did you do with the completed masa? Tortillas are obvious but there are a million things to do with masa.

>>4474514

>>4474537
Tamales are the only thing to do with masa.

>>4474009
>Canning/bottling amateur
>buy black pot like OP's
>My electric stove can't bring it to a boil
>have to can on a Coleman camp stove

>>4474542
I'll see your tamales and raise you atole.

>>4474009

> I made 42 quarts of vegetable soup/stew

You're not supposed to make soup out of the same vegetables you make the stock with. All you have is like 10 quarts of vegetable stock and a bunch of limp, drained vegetables you left in it

Someone in this thread said you can buy good quality soup from a store.

These are the kind of people you're dealing with in /ck/. Keep that in mind when replying to a troll.

>>4474552
buy one of these, m8.

>>4474552
>>My electric stove can't bring it to a boil

Wrong.

OP have you ever made potato and bacon soup?

> cook bacon on the stove, reserve fat and bacon
> boil potato, onion, cabbage, garlic and other veg if you want in a pot with some chicken stock and pepper
> add a few tablespoons of bacon fat until bacon flavoured but not too greasy
> crumble the bacon and add it into the soup

I forgot to crumble the bacon and ended up with soggy yellow bits, but I'll do better next time. Reaaaallly satisfying soup.

>>4474119
I love canning and gardening too.
Pic related is my garden early last year.
Ill be posting my garden this year in threads that relate to it.

>>4474552
0/10 troll.
If your stove can't boil water then you are being fucked.

>>4474663
Your yard is gigantic. You need to have more of a garden than that.

This thread is fucking awesome.

>2k usd a year earned

Holy shit that 2/3s of my monthly mortgage. How can you bee so peasant?

>>4474933

I'm assuming he lives on a sort of homestead. Probably has his house/land paid off, grows his own food, trades extra stuff for the things he doesn't have, etc. Wouldn't be a bad living, really. I'd love to live on a homestead.

I laid off the heavy cooking this weekend since I tend to have to do it all the time. Sunday was Mother's day here in the United States and my family wanted me to have a nice weekend, so they treated me by doing most of the cooking. Today I am back at the grindstone so I whipped up some Pimento Cheese and Olive spread for sandwiches and celery slices. I made the lemony mayonnaise for the spread from scratch with some eggs we got from a farmer here in town. It was delicious and I made enough for lunches for everyone the rest of the week.
Tonight I am making some chicken wings I have had brining, I hope they turn out ok. I was going to make them last night but was surprised with dinner so they brined an extra day.

>>4474035

He thinks Ragu is just a brand of tomato sauce

>>4474236
>First time trying a stone imprerial russian stout. Holy shit one of the best beers I've ever drank.

ISN'T THAT SHIT FUCKING DELICIOUS? Also, nice food bro.

>>4474386
It looks great. The camera/monitor colors/contrast may be off a tad, but I think the asparagus needs to be cook a little less. It should be a brighter green than that, in my personal opinion. But, if it is still crisp then that is all that really matters to me. I just don't like mushy. I bet it is all tasty though.

I love experimenting.

>>4474514
>>4474530
>$6 for each jar

You can buy them at stores and online for like $1 each or less usually. If they are $6 each they may be antiques. Keep an eye out for blue atlas jars for instance, those will be expensive.

>>4474537
>>4474542
You know everything you make with cornmeal? That is what you can use masa for. Traditionally, you use it for tortillas, tamales, atoles, and a few flatbreads.

>>4474552
Those massive pots need 2 gas burners to get them to boil and they need to have a lid over them. You may want to invest in enough sheet metal flashing to cut out and rivet together your own pot skirt. Make it so there is a 1/2" to 1" gap all the way around the sides of the big pot. This will help greatly in getting temps up high enough to boil one of those massive pots.

>>4474558
There are no photos of the broth that was made prior to the photos taken in the OP. Sorry for your assumptions.

>>4474661
I've made similar. When I get a half a hog, maybe later this year, I'll be making all sorts of stuff like that with it.

>>4474663
/out/ has a garden thread too: >>>/out/107101

Stuff is just now coming up in my gardens. There's tons of volunteers.

>>4474674
>>4474645
Those massive pots like in the OP can be a problem to bring to a boil on a conventional stove.

>>4474933
>A peasant is a member of a traditional class of farmers, either laborers or owners of small farms
>How can you bee so peasant?

Easy, I don't have a monthly mortgage to pay and I don't need an SUV nor do I rent. Once I got rid of all debt I found that I didn't need to make tons of money. I'm extremely stress free now too.

>>4475880
In what world are you where mason jars cost $1? They're about £6 over here.

>>4475884
That's because you use yuropean fun bux.

>>4475808
Indeed. It is easier to do than most people could ever dream. So long as you have knowledge, you can do it. Follow your dreams.

>>4475827
> I was going to make them last night but was surprised with dinner...

Dat feel. lol

>>4475884
USA. In stores they are really cheap during harvest season. Online you can get them in bulk, or a bit more expensive on sites like amazon, but shipping might be a problem for you,

http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dgarden&field-keywords=mason+jar
http://www.canningpantry.com/canning-jars.html

Many people re-purpose store-bought jars if the lids and rings fit okay. I have tons of mayo jars in with my collection.

I just made grilled ham and swiss sandwich with some sauteed apples and brown mustard. Shit was pretty cash. Wish I had used different apples though, the Granny Smiths tasted a bit too strong.

I made some grilled pork chops marinated in herbs, worcestershire, and soy sauce and glazed with a maple syrup bourbon butter sauce. The veg was a simple roasted asparagus tossed in salt and olive oil with garlic,onion, and pepper. They came out almost as crispy as french fries. Then I spiced up a packet of rice medley which turned out great for pre-packaged food. Then finally it was served with a caramelized onion gravy made from italian beef drippings.


It was a bretty good quick lunch with a refreshing beer. Prep, cooking, and eating took about one hour total.

OP I admire your ability to can stuff. I want a canning set up, but we are waiting for more space and the cash to invest in something like that. I have been dabbling with lacto-fermentation. I make small batches of delicious brined vegetables that I store in the fridge, very tasty.

>>4475934
What sort of jars do you use?

>>4475957
I re-use jars with plastic tops from white mountain bulgarian yogurt.

Just letting you know that this is great, OP.

>>4475934

I'm poor as hell and live in a studio apartment, but can a lot, anyways.

I just got a hot water bath canner from Walmart for $18. (You can only pickle and do high acid foods, but I'm looking in to a small pressure canner) and it takes up my 4 burners on my shitty electric stove (one for the lids, one for the food, one for the jars to be sterilized, and one for the actual boiling), but I manage it ok with just me. Takes about 20 mins total to do the actual canning, not counting the recipe for whatever you're canning. Buy my jars for about $5 for 12 at Walmart, too.

Pic related, it's the apple butter and berry jam I made today. Waiting for those lids to pop. (1 jar of apple butter omitted because my boyfriend likes to eat it right away)

>>4476163
>fresh apple butter
hnnnnggg i literally dribbled onto my desk reading this; fuck your boyfriend give it to ME

>>4476183

It's really easy if you have a crock pot and an extra bag of apples. You pretty much just throw them in there with sugar and seasonings and let it sit on low for 18ish hours.

>>4475839
Lol, I was confused too until I read the file name of his image. What an idiot.

Any suggestions besides soups to make for bulk canning?

I'm new to gardening/canning so this is all still unfamiliar for me

>>4475839

I wanted to believe it was something else but this seems like the only plausible explanation.

I wonder if it's angry homemade spaghetti sauce guy.

I cooked tumis ayam tepung pedas manis: battered chicken stir-fried with sweet and spicy. Ate it with broken rice and some carrots with oil and vinegar.
Super simple, super tasty.

>>4476380

Chili. Veggies. Jams, jellies, preserves, pickled eggs, veggies, fruits, etc. Pretty much whatever you want if you have a pressure canner.

>>4476163
I have a very tiny kitchen right now and we are busting at the seams for space right now. I have discussed it with my family and my spouse asked if it was absolutely necessary for us to have a canning set up right now and I guess it isn't . He is almost out of school and has been interviewing with potential employers so maybe next year. I can do small things though, I do have a crock pot and a dutch oven. I really want to make some pear butter and lemon curd for christmas presents this year.

>>4476380
brown bread, okra and tomatoes, meat sauce, pickles, jams, hot sauce.

>>4474009
>What did you cook today?
Long grain brown rice cooked in chicken broth, with onion, carrot, celery, green, red, and yellow bell peppers, and some taco seasoning, as well as ground beef (with a small amount of beef fat added in place of butter/oil). .

I made fajitas, looking to make a curry tomorrow, preferably a really spicy one, anyone have any recipes?

>>4474040
you're a cool guy, op. Does the process require a pressure cooker?

>>4476471

>pressure cooker

Reported. FBI terrorist line called. Bomb Squad is on it's way to your house right now.

Enjoy your gitmo, you freedom-hating antichrist..

>>4476471
>Does the process require a pressure cooker?
>a pressure cooker

Too soon, asshole.

>>4476471
>pressure cooker.

HIT THE DECK.

>>4476484
>>4476491
>>4476502
another thing muslums have ruined for free americans

these pictures from OP look really good but I need some tome to read over the thread

>>4476471
>pressure
>cooker
obama's gonna hear about this you sick fucking muslim

I feel like maybe you should have strained your stock.

>>4475827
well I made the chicken wings and they turned out great! I put 1/4 cup each: butter, white wine, and creole mustard with the juice of a small lemon and a tsp of smoked paprika in the bottom of a roasting pan and warmed it on the stove until it was melted. I splashed another 1/4 of cream in the bottom stirred it well and then covered the brined wings on all side until well coated. Then I popped it in a 350 F oven for an hour, sprinkled it with a tbsp of tarragon and then let it roast another ten minutes. It was delicious. I love roasting whole birds this way too.

>>4476518
>Americans
>ever free

top lel

>>4474009
>>4474040
>>4474119
>>4474168
>>4475898

Wow, I still remember your pics from last year's harvest, but I had no idea of the total extent of your 'operation'. I know it's all worth it quality-and taste-wise to can my produce and that I'll be very happy I did afterwards, but even then I still dislike the actual canning of the little excess I have. Yet again a hat tip to you good sir.

Feel free to share CSI garden updates throughout the season. /out/ seems to be the place, after this board and /diy/ later on.

>>4476380
You know all the stuff you see in cans and jars at stores? Well, all that, plus anything else you can think of. You either water bath can or pressure can. You can use jars or even metal cans. Although, you'll need a metal can sealer to can metal cans. I don't know a single person that uses metal cans anymore. They are not very re-useable and reusing glass jars and being able to see the food inside has a lot of appeal.

>>4476471
Not for pickles, you only need to use the water-bath canning methods.

>>4476571
Yeah, there is quite a lot to do, but it comes in bursts. Most of the time is free time then suddenly it is harvest season and you spend 12 hours a day for a few days harvesting and canning. But, it normally lasts all year. Here's a partial photo of one of my pantries. The one where you can actually see the jars that are not in boxes. The latest are the ones at the top filled with chicken broth from butchering 9 chickens a few weeks ago. I think there's 24 quarts of broth, not sure.

The gardens looks barren except for a few early volunteers.

>>4476561
I have no context for how this would taste. The recipe is nothing like the recipe flavor profiles I'm used to making/eating.

good for you op
personally I aint cooking shit today, its my day off & mothers day in the kitchen wore me out, did over 400 covers
if anything I have some chicken breast & collard greens in the fridge I might throw together with some shrooms but it'll be something simple

>>4476567
>Bongoloids
>Free

>>4474009
This plus a jar of canned beef and some egg noodles = more awesome than you can imagine.

>>4476590
How sanatized/clean is your process? I'd love to order these for my pantry.

I make really good chicken soup with rice. The stock is homemade, and I use brown rice. How would I can that? I have a stock pot, dutch oven, large soup pot, and a crock pot. Could I use any of those? I just want to can about four or five jars. Canning scares me to death that I will fuck it up.

>>4479714

Canning is very simple. You put the food in mason jars, put the lids on, then put in a water bath (or pressure cooker) and heat them for the prescribed amount of time to sterilize the contents.

You could use any container large enough to hold your jars. Crock pot won't work since it doesn't get hot enough to boil, but any of the rest would work.

You need to get a book or other info on canning to find the tables of how long you have to cook them for. Just google for home canning or buy a book on the subject. They will have charts you just look up the food you're canning and the size of the can and use the length of time the chart says. Super easy.

>>4479721
o-o-ok
I am still terrified I would give the fam botulism

>>4479699
Everything is clean and washed prior to doing anything. The pressure canning process itself sterilizes everything in the canner. After taking the jars out, they need to be washed on the outside.

>>4479721
It is a little more involved than that. You need to hotpack all your foods before putting then into the jars to can. This does two things. 1 is that it reduces the time to heat up everything. 2 is that it help remove air in the food so it won't float in the jar during processing. If there's air in the food it can float up and touch the lid while processing. Then there's no headspace. If there's no headspace, the process can vent out juices instead of just air from the jars. This will make your canner very dirty, possibly make of a weak seal on the jars, and in a pressure canner there's a slim chance it can cause a clog on the release valve which is dangerous.

Hot packing is as simple as bringing the items to a boil for 5 minutes, dumping them into jars, and processing them. It make a massive difference.

>>4479730
Normally, when food goes bad you will see broken seals after which mold will start growing in the jar as air is exchanged from outside. The botulism toxin is destroy with cooking temperatures too. So, if you are really paranoid, you can simply bring the food up to boiling prior to eating it.

>>4479714
Cook the meal, toss it still hot into jars, place boiled lids on it, tighten the rings down, put them in the pressure cooker, vent steam for 7 minutes, cap off the release valve/put jiggler on at the pounds you need (10lbs for altitudes below 1,000 feet and 15lbs for above 1,000 feet) for the longest amount of time for the ingredient that needs the longest time to cook.

I've only had to toss out maybe a dozen jars due to improper seals out of 5,000 jars of food I've canned. Most of the time, you discover the improper seal right after the jars have cooled and one hasn't popped down. I either eat it right then or put it into the fridge for later.

>>4479714
continued

After the pressure canner is done with the amount of time to cook the food you simply turn out the fire/heat and wait until the entire unit cools off by itself until the pressure reaches 0lbs. then open the release valve/remove the jiggler and open the canner. Set the jars on a towel. Use a jar lifter, they are a life saver. Don't touch the jar lids at all. They jars need to cool until the are cold/cool to the touch. During the cool down you'll hear the lids popping as they contents cool off and the lids get sucked down and a tight seal is made. When the jars are cool, any lids that have not sucked down are to be eaten then, put in the fridge to eat later, or the lid is removed/replaced and the jar is reprocessed all over again or it goes in the fridge to go in with the next batch if you are making more at a later time.

>>4479767
>>4479773
Oh and the length of time you process your stuff is on various charts online, but I use the one in the PDF here: >>4474217

If meat is involved, it'll have the longest time I think.

Gotta bump this one last time. I want to read it for later.

>>4479767
>pressure cooker
can I can the soup in a regular, large dutch oven. I can't afford a pressure cooker right now.

Everyone running out to buy pressure cookers, please be sure to mention 4chan sent you.

>>4482608
Only if it considered high enough acidic content to properly water bath can. If it needs pressure canned then no. You can water bath can tomato juice, but not a soup mixture. You'll need to pressure can it.

These are pretty cheap:

$70
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/

$69
http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY/

>read thread
>most of it consists of the following
>I can't can, pickle, or do shit. Better criticize OP to compensate for my lack of life skills
>OP takes it in stride

If you criticize OP, you make /ck/ worse. Someone actually suggested buying soup over making it.

You should be reported and banned. You offer nothing and you only make our community worse.

>>4483415

This.

Meanwhile people get banned for flaming fast food threads.

Fucking Bullshit.

Peanut butter bread, I got the recipe from the 1941 version of The Boston Cooking School Cook Book.

I caramelised 1½kg of onions to make chicken in caramelised onion sauce (ragù alla genovese di napoli alla ebraica literally "Jewish style meat stewed in sauce in the style of Neapolitan genovese"). I got kinda tired, so I cooled the onions and shoved them into the fridge. I'll finish cooking it tomorrow.
I'll just order in, methinks.

>>4474094
This is an interesting post, because I usually feel like the only on on /ck/ making this point.

It's the fucking beans that get me! Doing a proper soak & cook is actually a fair amount of work, when you consider the entire, many-staged process -- each stage requiring a little more work than you expect! Everything from
>sift through the beans to find & discard any rocks and shitty, diseased beans
all the way through
>wash stock-pot used to soak the beans -- dat starch!
and let's not forget
>wait for beans to cool a little before putting them into storage containers
>bagging them into small quantities before freezing, since they will stick together

>>4474236
>imperial russian stout
my nigga

>>4483323
ok, well maybe we can afford one next year or something. thanks.

>>4483507
Once you start canning, you'll not want to stop. So, when you buy jars, lids, and rings, buy them in bulk. That will be cheaper in the long run. Once you have jars and rings, the only non-reusable thing are the lids, unless you buy reusable ones like Tatter brand lids which are pretty expensive, but worth it.

>>4483749
>Tattler brand

fixed

This company:

http://www.reusablecanninglids.com/<wbr>

>>4483432
Can you post this?

Is Canning something you could do with drinks as well? I always had this idea of making apple juice and canning it with chunks of apple inside the jar.

>>4483488
That's a lot of work. Why don't you just toss them into a colander, rinse them, pop them into a slow cooker crock pot to soak over night, rinse then turn it on in the morning and come back when it is done?

I usually take the leftovers, make tortilla wraps, and freeze those.

>>4483773
Yes.

>>4483773
>canned margaritas packed with whole and sliced fruits

You can make margarita jam too.

http://www.sbcanning.com/2011/06/canning-from-better-homes-and-garden.html

>>4474015
>cooking and /ck/ in general
>not /ck/ and cooking in general

>>4483749

I can confirm how addicting it is. I think I've canned about 40 jars of different things in a week. And I'm doing cowboy candy and dilly beans in a few days, too. Maybe candied lemons. Seriously. But in bulk. You'll need the extra jars.

>>4474009

That's pretty expensive for the nutritional value.

I boiled a dildo today. Most definitely the strangest thing I've ever had in a pot.

>>4483868

Too big for me, but nice shape. Where'd you get it?

>>4483896
Fuck off Sceak. Nobody wants you here.

>>4483904

I think it's still worth a shot.

>>4483896
The used dildo thread on the Bad Dragon forums; I feel dirty just from typing that.

>>4483929
>used
>dildos
Holy shit, I don't think I could ever use one, even after boiling it.
I'd think about the previous owner all the goddamn time.

>>4483934
Yep, and now I have to live with the knowledge that I'm cooking with things that have touched used dildos. EVERYTHING HAS BEEN CONTAMINATED, PURGE IT WITH FIRE.

>>4474156
Probably because it's enjoyable, a sense of providing for yourself is very fulfilling.

But if you need some instrumentality then to avoid the Xenoestrogens in cans.

>>4483929
Was the chick selling it at least hot? (But if so, why boil it?)

>>4484019
>chick
Hehehe
HEHE
HAHAHAHAHA

>>4484019
>slowclap

>>4484019
I'll give you a hint: when you dildos as big as that that one, 99% of the time they're being used by guys. Women don't have prostates, and vaginas usually aren't deep enough.

Boiling is one of the common sterilization methods recommended by the Bad Dragon folks.

>>4484032
Well, now, that's just gross.

>>4484045
Welcome to 2013

>>4484046

No, welcome to buying-used-dragon-dildos, population: you

>>4484032
>ohgodwhy.jpeg

>>4483763
I hope you're still in this thread. Here it is:

2 cup bread flour

1/3 cup sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup peanut butter

1 egg, well beaten

1 cup milk (scant)

Sift together flour, sugar, baking powder, and salt. Work into this, with fork, peanut butter and egg. Add milk. Put into buttered pan and bake 50 to 60 minutes at 350 degree Fahrenheit.

>>4484115
I don't know about the other guy, but I'm in the thread and I like the sound of that recipe, I'd never even heard of peanut butter bread before this thread.

Thanks for the recipe.

Anyone else cooking?

>>4483950

Why can you just be a normal? Find a nice guy, let him fuck you in the ass, adopt an asian baby, talk like high-pitched faggots, and call it a day?

made some kind of hot pockets. filled with tuna, spinnach and ricotta cheese

>>4484115
I am. Thanks.

>baking powder

Ah, so it is a shortbread like a cake. That makes more sense now. Will try.

>>4484314
What did you use for the dough of the pocket?

>>4484554
puff pastry