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All types of foods can be canned, but items that are not high in acid need to be canned in a pressure canner. Protein products like chicken soup aren't high enough in acid to be safe. Chef Todd.

You'll want to buy the jars with the two-part lid made by Ball. The idea behind the two-part lid is that in a water canner, the air in your jars evaporates and creates a vacuum when the jars are cooled. The correct canning procedure is to make your tomato sauce, and keep it very hot. Wash all...

I was right! I was right, it was a truffle oil crust pizza with goat cheese, sliced garlic, heirloom tomatoes, sundried tomatoes, shitake mushrooms, provolone and parmesean. (Photo attached, I hope)

This is a common problem. Most tomato plants put out more than the average person can eat before they spoil. With an over-abundance of tomatoes, I'd start with Tomato Concassee. This is peeled and seeded tomatoes. Remove the core and make a small "X" on the opposite side of the tomato with...

Since the idea of the two-part canning lid is that air escapes through your water or pressure canner, getting those bubbles out is necessary for eye appeal and food safety. After pouring the hot jelly into jars, stir with a wooden spoon or chopstick. Stirring will help release many of the...

The weekend trip to the Farmers Market yielded some beautiful heirloom tomatoes, shitake mushrooms, and huge garlic bulbs. The goat farm had beautiful mozzarella and chevre. That's sounding like a pizza! I'll make a fresh crust with truffle oil, spread chevre and sliced garlic, shingle the...

I agree, you need more heat. 250f will be like braising the wings in liquid. You'll get a softer, mushy skin. My favorite way to do wings is first trim all excess fat with a poultry shears. You'll be surprised at how you can cut 20% of the fat from wings with some scissors. Wash and...

The more wishes, the better the birthday. Happy Birthday!

I've got some huge sea scallops in the refridge. I've got an Asian/Indonesian flavor in my head. I think I'll make some brown jasmine rice, then stir-fry it with strips of red pepper, red onion, yellow squash, zucchini, and ginger. Perhaps add a spoonful of apricot jam for sweetness, some soy...

Demi-Glace I read so much discussion on some of these forums about "buying demi-glace". This thought never crossed my mind. Isn't it a contradiction in terms? If I am skilled and proud enough to make something that is complimented by the rich flavor of demi-glace, I'd be sure to make the...

Flour for Pasta? Normally, Semolina flour is used for pasta. It's a coarse, yellow flour from Durum wheat. Homemade pasta dough is very easy to make by adding 3 eggs, 1 Tbsp olive oil, and a pinch of salt to 8 ounces of semolina flour. You can mix and knead by hand, but a Kitchen Aid mixer...

I've gotten off coffee to the great varieties of tea that are currently available. The wide range of sweet, dark, bitter, spicy, fruity gives something new every morning rather than the same coffee flavor. My preference with coffee and tea is almonds. Getting away from the sweets in the...

I'm not sure about tonight, because it's always an inspiration 1 hour prior. But last night, Orange Chicken Stir Fry over Brown Jasmine Rice. Brown rice has so many benefits that most Americans ignore. Sorry, I don't write recipes, just procedures. 2 chicken breasts, sliced julienne Onion...

The pulp from apples and pears can be used as a hydroscopic element in low fat baking. There are some formulas on the internet for low fat cooking that replaces a great percentage of butter and/or egg yolk for apple sauce or puree. It leaves cakes and muffins a little more dense, but naturally...

You're right about drying the beef to get it as crispy as possible. The combination of very high heat and a dry product will yield the caramelization of sugars that we call "crispy". I love Mongolian beef, which has no batter. The more liquid you add to a pan, the more you'll be steaming...

You can follow me on Twitter, I post dinners nightly on twitpic Last night: Crab au gratin, French beans with smoked red pepper, steamed white rice twitter: ChefToddMohr Chef Todd Mohr

If you go to your local party-supply store, you can get aluminum or microwavable plastic trays and "clam-shell" containers with three compartments. Recently, a friend battled cancer and each meal I cooked for myself and wife, I put a portion aside for the friend. Having disposables helps...

What's for Dinner? I had a fresh piece of Mahi-Mahi and a Carribbean flavor in my head last night. 1) Marinate Mahi in orange juice, lime juice, pineapple rum and ground peppercorn blend. 2) Grill Mahi to 145F internal. 3) Carribbean Cous-Cous- Cous-Cous made with clam broth as the...

Reduce the tang Something not mentioned yet, when adding an acidic product to deglaze the pan, it needs to be reduced until almost dry "au sec". Pouring red wine or vinegar into the pan and using that liquid as a basis for a sauce will make it very tangy. Reduction is important.