Recent content by eparys

When we built the house 14 years ago I chose a GE Profile over the stove convection/microwave. I absolutely love it. If it died tomorrow I would purchase another to replace it. It cooks beautifully imho. We also live at the end of the power line and are the first to loose our power and the last...

So far you gotten great advice. I have canned for almost 40 years and I have canned Potatoes several times. I have always pealed, soaked them in a solution with ascorbic acid and parboiled them. There are a few folks who believe that the oven method of heating jars is fine - I do my jars in...

I dont use enough flour to purchase 50# bags but I usually have a few 5# bags in reserve. I put them in one of the large seal a meal bags, seal them then store them in a cool spot in my basement. The flours that I use routinely and that are opened are stored in huge tupperware bins I got ages...

Welcome to Discuss Cooking !!

I am with Andy - I bake solely on weight now a days for the larger volumes and for small amounts use tsp/tbl. If it is an old tried and true recipe and I am in a hurry I sometimes lapse into what I call fluff and sprinkle for flour but by using weights the results are always consistent and...

I can not really tell from your pics. Cracking can occur for a variety of reasons - not using a rack under the jars in the canner, scratching the jar with sharp knives, probably the most common is drastic changing of temp of the glass (filling a cool jar with hot or the reverse) ..... and...

The mustard sauce sounds good! While I have not made this, I saved this recipe to make last Christmas as I had several folks coming over that were GF, lactose intolerant as well as vegan. I was going to serve it with shrimp. It looked yummy and different from the standard. Turned out because...

Welcome to the group! Rick

A lot of European or Italian Biscotti Recipes I have seen have no butter in them at all. I have a Biscotti di Prato recipe with Saffron (no butter) that I love but my family does not - they prefer some of my other recipes because the di Prato were as hard as a rock (but really yummy)...

WOW - I am amazed that your release valve did not melt. You are lucky. I agree - it is a candidate for the trash. As for the 90 min - you must have had meat in it. Even if the meat is cooked, the processing times are greatly increased - Recommendations are anywhere from 60 - 90 mins at 10 - 15...

Curious what recipe/ratios you use? I use the recipe from my 1972 Fannie Farmers Cook Book. It suggests pastry flour and makes up nicely with it but I often use KAF AP flour which is my staple. It is the basic muffin method but a little higher in Baking Powder than some of the other recipes I...

Welcome! I too am reasonably new here. Looking forward your recipes!!

I routinely go to the one here in VT. It too is very rural and has grown in the 12 years we have been in NH. It is always fun, you learn so much and meet very interesting people. My best friend and former neighbor from VA and I have made it an annual girls outing in December. She flies up and...

I have been sitting on that fence for the last two or so years and decided a few months ago after seeing a new Doctor to try and do something about it. I have been struggling with the weight loss (am down 15# but have many more to go) and attempting to add in more exercise but many moons ago I...

I use glass because that is what I have but my solution to your problem, where the bottom is not as cooked as you would like it to be, is start the pie on the bottom rack (I have a elec oven) for 10 - 15 min then move it up in the oven to finish. However both my Grandmother and Mother used...