This Fad Can Be Dangerous!

There are recipes going around for baking cakes in canning jars.

Not that I would ever try this because I don't think it's easier than a cake pan, and the ones I've seen look gross.

And it just seems dangerous.  Hot food in an exploding jar... not only would it be messy, but  the last thing I need is another way to get injured in the kitchen!

And before you "pooh pooh" away the concern, read the warning from the manufacturers and other canning experts, and remember that almost every safety recommendation is the result of someone being seriously injured!  (Mr. Giddy learned this in safety instructor training). 

Jarden the manufacturer of Ball, Kerr, and Bernadin canning jars official position (800-240-3340) is oven canning, heating jars in the oven for canning, or using jars to bake is unsafe and not recommended. 

The jars were not made for this purpose. The unsafe condition is what is call Thermal Shock Breakage. The heat from an oven is a different heat than what is produced in a water bath or pressure canner. The breakage can occur during the heat process inside the oven or outside on the counter as they cool. 

This breakage could be anything from a crack in the glass where shards may be deposited into the jar and not observed by the canner or baker and end up in your food, to a full break of the jars possibly happening during handling and filling with your recipe.
 
In addition the representative agreed that based on the contents that you are canning or baking there is no way to be sure that you are completely killing all the microorganisms and making the jars shelf stable. With baking you are running the risk of botulism as the ingredients that you are using such as eggs, flour, and other non-cannable products will grow bacteria fairly quickly in a jar. You are then giving these products to friends and family that you are putting at risk.

In addition the University of Georgia (UGa) and National Center for Home Preserving states clearly; (http://nchfp.uga.edu/questions/FAQ_canning.html#7)  “No. This can be dangerous because the temperature will vary according to the accuracy of oven regulators and circulation of heat. Dry heat is very slow in penetrating into jars of food. Also, jars explode easily in the oven.”

So don't be trendy!

Easy Pulled Pork (Crock Pot)

This is so freakin' easy... even I can do it.

1 lb pork loin roast**
12 ounces root beer or coke
1 bottle (or less) BBQ sauce

For sandwiches:  2 large hamburger buns


Put the pork and the root beer into the crock pot.  Cover and cook on low for 6 hours.

Remove the meat from the pot, and discard the liquid.   Wipe out the crock with a paper towel (don't burn your hand!).

Take two forks and pull the meat apart.  Next time I'll take a picture.  You don't CHOP it like some recipes say, that's just wrong.  The meat should come apart in shreds.  If it doesn't, it's not cooked enough, give it another hour.

Return the shredded meat to the pot and stir in some BBQ sauce, about 1/3 to 1/2 the bottle.*
 
Cover and cook on low for another hour.

Serve up on hamburger buns, open faced.

* Mr. Giddy likes a lot more sauce than I do, so I scoop up my serving, then stir in some more sauce for him.  Just make sure the sauce isn't cold when you do this!  I leave it out on the counter for that last hour.  Don't worry, it won't spoil and kill you.

**You could use pork tenderloin instead, and it's really, really, good.  It just costs a lot more.

The Search for Pomegranate Jelly

I love this stuff... and I can't remember when or where I first tasted it, but it was a long ordeal to find it... OK, not an ordeal, just a long time and a waste of a lot of sugar and juice...

First, I tried buying some made by Cactus Candy Company. My mistake was not reading the label to see that water was the primary ingredient. It was like eating red sugar, no taste at all.

The I decided to make some, how hard could it be? I used to make grape jelly, back in the dark ages. The first recipe I found claimed it won a blue ribbon at the Texas State Fair. Wow! I was impressed! So I made some. Cooked it, jarred it up, tasted it... yikes, it was so sweet I thought bees were going to congregate around it. Don't get me wrong, I love sweet, but I love flavor, too. I should have known better, Texans are big on sugar. Luckily it didn't make a lot of jelly.

Then I tried using less sugar, like some commenters on that recipe claimed they did. It didn't set up, it was like syrup. Then I tried a recipe made with Splenda. It didn't set up either, in spite of me using twice as much pectin. It was too thick for syrup, but not anything like jelly.

On the verge of giving up, I saw Pom Wonderful juice on sale at Costco. A new recipe search ensued, and..... VOILA! We have jelly! Jelly that is sweet, but still with the bite of pomegranate flavor. And it makes SIX JARS! I'll have jelly for a long time.

So, you need six 8-ounce jelly jars (or 12 4-ounce, or 3 16-ounce.... you get my drift)

You need a large pot to cook it in, at least 4 quarts.

You may choose to process the jars in a hot water bath for safety, and you'd need a big giant pot to do that in. More on that later.

Be sure you get the PINK BOX of Sure Jell.  It's for low or no sugar recipes.  If you get the regular stuff, it may not set up.

Pomegranate Jelly

Makes six 8-ounce jars.

32 ounces (4 cups) pomegranate juice
1 box Sure Jell for Low Sugar recipes
3 cups sugar, divided


Mix the Sure Jell with ¼ cup sugar, and add to pomegranate juice in a large pan. (4 quart or larger). Stir until dissolved and bring to a boil.

Stir in remaining 2 ¾ cups sugar. Bring to a boil over high heat, stirring to dissolve.

When mixture reaches a *full, rolling boil, boil for one full minute, then remove from heat.

**Skim off the foam.Ladle in clean, sterile jars and seal with lids and rings.

***Process in a boiling water bath for 5 minutes.

NOTES:

* A full, rolling boil is one that doesn't stop bubbling when you stir it.  When mine started to boil, I stirred it some more to make sure, then set the timer, and let it boil for the full minute... then turned off the timer and the burner, then took it off the heat, so it probably boiled for 90 seconds.  Better too long than not long enough.

** I find it easier to skim off the foam after it's in the jar.  Use an iced tea spoon and rinse it with hot water in between jars.  It's easier than chasing the foam all over the pan.

Wipe the edges of the jar with a wet paper towel before you put the lid on.

*** Back in the dark ages when I learned to make jelly, we never processed it, it was just sealed with paraffin and that was good.  But, food experts recommend processing it for safety, so I supposed you should.   I have a huge canning pot with a rack to hold the jars.  You can put the jars on a cotton towel in a regular pot, just make sure there's an inch of water above the tops of the jars.   If you don't have a big giant canning pot, use shorter jelly jars in a stock pot.   You're supposed to leave the jars in simmering water for 5 minutes.

Remove from the hot water (use jar tongs!) and let them sit on a towel until room temperature.  Try not to disturb them for 24 hours, and they should be nice and set up (if you tilt the jar the jelly shouldn't move),

The lids will pop when the jar is sealed.  If a jar doesn't seal, keep it in the fridge.

If you have hard water, you should wipe the jars down with a paper towel dipped in white vinegar.

Easy Garlic Chicken

This is so good and so easy. No pictures, maybe next time I make it.


Easy Garlic Chicken

2-4 skinless, boneless chicken pieces
1/4 cup olive oil 
4 teaspoons crushed or minced garlic (2 cloves)
1/3 cup dry bread crumbs*
1/3 cup grated Parmesan cheese**


1. Heat oven to 350F

2. Warm the olive oil and garlic to blend the flavors. The longer it sits, the more garlicky it will be.

3. Combine bread crumbs and cheese.

4. Dip chicken in oil mixture, then dredge in the crumb & cheese mixture.

5. Bake in shallow baking dish (8 x 8 for two pieces,11 x 7 is good for 4) until juices run clear when you stab it with a fork. (About 20 minutes for thighs, 25-30 minutes for breasts)


NOTES:

*It takes one slice of bread to make the crumbs. (I whirl it in a mini-chopper) If you don't dry it out, it makes a mess. (Drying the bread first is easiest, but you can also dry out the crumbs).   Normally I use old bread and make a bunch of crumbs, and keep them in a ziplock bag in fridge.  They last a looooooong time if they're dry.

**You have to use the dry cheese out of a can, not freshly grated cheese.

You can spread the rest of the crumb & cheese mixture over the top of the chicken before baking.

I'm too lazy to peel and crush garlic cloves, I get minced or crushed garlic in a jar.

Don't be put off by how much oil this calls for, most of it doesn't even make it onto the chicken.   And a lot of it stays behind in the baking pan.  You need enough in the dish to coat the chicken piece.  Hold the chicken piece up and let most of it drain off before you stick it in the crumb mixture.  You could probably use half that amount and brush it on with a pastry brush. 

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This is calculated using half the amount of oil, since at least half shouldn't make it onto your plate.  This is per piece! Chicken pieces vary in size, so I don't know how they calculate it...average size? A normal serving is 4 ounces, uncooked.

Pumpkin Raisin or Cranberry Muffins

Yep, it's the green dishtowel again.   I need to get a blue one, or maybe an orange one.

These things were GOOD! I'm not a fan of pumpkin pie, but cake, cookies, and now muffins make my list.  Forget pumpkin spice latte and eat one or three of these.  With butter.

A lot of pumpkin recipes seem to be scaled to a size where you can use the whole can of pumpkin... but really, just put the rest into a container in the fridge,and make something else later in the week.

Be sure you're using the 100% pumpkin, and not pumpkin pie mix.

Pumpkin Raisin or Cranberry Muffins

1 cup flour

¼ cup sugar

1 ½ teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon salt

½ cup raisins or sweetened, dried cranberries

½ cup pumpkin puree

¼ cup vegetable oil

1 egg

coarse sugar

OK, there's no picture of the salt.  I buy Real Salt brand in a big bag, pour some into a shaker, and some into one of those Tupperware spice containers you see there, and then stick the bag in the closet.  It's shy, it won't come out for pictures.   That's oil in that shot glass, I don't drink... at least not at breakfast.

Heat oven to 400 F.  (375 if using a dark or non-stick pan) Grease a  6-well muffin pan, or use paper liners.  I like using the homemade pan coating for muffins, they slide right out.  I know it looks disgusting, but it works.

In a large bowl, combine flour, sugar, salt, and spices.  Mix well.

Mix it with a wire whisk and it smooths out any clumps and keeps it fluffy.

Doesn't look like much when it's mixed, it's just sort of beige.












 

Add raisins or cranberries, stirring to coat with flour.

No food was harmed while the bowl was sitting on the floor for this picture...

 Add pumpkin, oil, and egg, and mix thoroughly.

Divide batter evenly among the wells, and sprinkle with coarse sugar.

(Wow, I thought I had picture to put here... eh, too late)

Bake 20 - 25 minutes, test with a toothpick.  Serve warm.  Makes 6.   Could be doubled for 12.

HINT:  Stir the raisins into the dry ingredients before adding the wet stuff.   This helps to keep the raisins from clumping together, and from sinking to the bottom.

I used this on top, but you can use regular sugar, or leave it off.








This is the first recipe that I've tried the pan coating substitute on... I was able to pick up the muffin by the top and slide it right out of the pan, it was great.

Of course, they're better with butter!

The cranberry ones look just like the raisin ones... if you look at the sides of the muffins in these pictures, you can see (ok, you might see), the difference in baking them at 375 instead of 400 in a dark pan.  The sides are a golden brown, and not as chewy as the ones baked at 400.

It's a general baking rule to reduce the heat 25 degrees when using a glass pan, and since the advent of dark finish, non-stick pans, it's become the usual practice for those, too.

Muffins stick to non-stick pans. They also stick to paper cupcake liners. You have to oil them.  The non-stick pan is just easier to wash.


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Mom's Pancakes

Accept no substitute.  Not a pancake mix, not IHOP.   Nothing tastes right compared to these.

I must have asked my mom for the pancake recipe 15 times.  I did find the card she wrote out for me, entitled "Plain (but good) Pancakes"  with "Pancakes for Two" on the back side.   It's from an old Wesson Oil cookbook.

PLAIN BUT GOOD PANCAKES  

2 cups flour

6 Tablespoons baking powder

1/4 c. sugar – OPTIONAL (DON’T DO IT!)

1 tsp. salt

2 eggs

2 cups milk

1/3 cup vegetable oil 

Mix flour, baking powder, sugar and salt. 

Beat eggs, stir in milk and Wesson oil. Add to dry ingredients, beat to a smooth batter.

Drop by spoonfuls or (pour from pitcher) onto hot ungreased griddle. 

Bake until underside is golden brown and bubbles appear over surface; turn and bake other side.

Don't put sugar in them.   Syrup makes them plenty sweet, and sugar causes the outsides to brown faster, and then the middle doesn't get done.

I've made waffles from this batter, but it needs to have a little less milk.  Use 1/2 cup less.

You can sprinkle blueberries or bacon bits over the pancake, the raw side, while it's cooking.

Need less?  This recipe can be halved, my mom called it "Pancakes for Two."   

PANCAKES FOR TWO

1 cup flour

1 Tablespoons baking powder

½ tsp salt

1 egg

1 cup milk

2 ½ Tablespoons vegetable oil

Mix flour, baking powder, sugar and salt. 

Beat eggs, stir in milk and oil. Add to dry ingredients, beat to a smooth batter.

Drop by spoonfuls or (pour from pitcher) onto hot ungreased griddle. 

Bake until underside is golden brown and bubbles appear over surface; turn and bake other side.

If you have a two-cup liquid measuring cup (like a glass one), you can save yourself from washing a second bowl... measure the milk, add the egg and oil, and beat with a fork.

The oil is actually 2 tablespoons plus 2 teaspoons, which is 2 & 2/3, but you can eyeball it.   Use a tablespoon and fill it two and half times. Trust me, it'll work.

Reduce milk to 3/4 cup if you want waffles.

NOTE: Non-Fat milk is a bit thin, so your batter will be, too, so use 2% or whole.  If you don't have that, like I never do, use 1/4 cup half and half and 3/4 cup non-fat milk to make one cup that is almost like whole milk.

Buttercream Frosting - Back from Oblivion

C&H Sugar has a recipe for buttercream frosting on the box, and on their website.  DON'T BE FOOLED! It's not the original recipe that's been used millions of times over the last forty years. 

Apparently, the folks at C&H thought it was too difficult for us to cut a stick of butter into thirds, so they changed the recipe to use an entire stick, which is way too much.  It's greasier and just doesn't taste right.

Thanks to the internet, the original recipe lives on!  And I'll repeat it here just to be sure.

Buttercream Frosting

Ingredients

1 lb. box (approx. 3 ¾ cups) Powdered Sugar

⅓  cup (⅔  stick)  butter, softened

¼ tsp salt

¼ cup milk

1 tsp vanilla extract

In large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If needed, add more milk until frosting is spreading consistency.

Frosts a 2-layer cake, a 13x9x2 sheet cake, or 24 cupcakes.

A few drops of food coloring brighten this up.   Sprinkles are good.   You can add cocoa powder to make chocolate, too.

This is so easy, there's no reason to use frosting from a can!