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I have several quarts of pepper puree ready to can for the winter, cooked and immersed in ghee. I can't find any information about this project other than to use a 240 degrees (11psi) canner. But then I wanted to make it even safer by using Citric acid. So far I found an article about using 1/2...

Apparently it is a lost art to make pickles without all the modern garbage, like sugar, distilled vinegar and even pickling lime. Then refridgeration came in and now it is hard to find details about the lost art of pickling. What is Alum and how much to use? I have been pickling cucumbers with...

the first question is: How long can cucumber pickle stay in the fermenting jars? Sauerkraut can stay in there for a whole winter and summer. I'v been looking at a lot of videos on youtube to find out if it is possible to can my pickles after before they rot. I spent too much money on the baby...

Please try making these with variations and give me some feed back? I have been looking at recipes for almond or coconut flour crackers. But non of them have a good binder. Because there is a new concept that fat raises blood glucose. So what kind of fat has a bad effect? I suspect that it is...

caraway seed coriander ground cracked rye seeds or rolled course ground rye flour barley flour? spelt seed? einkorn seed? Kamut? Flax seed! Is it possible to make 100% sourdough vollkornbrot without active dry yeast? I want to make it with addition of seeds and cracked rye seed. And proofing...

I once read a book by an old miner. He would carry a large bag of flour to his cabin and the night before making bread, he would pour water into the open bag of flour to let it soak in over night. Then pull out the moist dough to kneed in the starter. I think this was common until people...

I think I have figured out how they used to make Injera grills. Medium fired ceramic disc with plenty of grog (fired clay ground to a course texture) to keep it more stable, then build up a lot of oil into the fired clay, it should be reasonably absorbent. I have seen these in world food videos...

Best blade for chopping onions for production? I was thinking about a high carbon Nakiri Knife. Then I saw this video, but I have no idea what kind of knife it is, I think I saw some thing like this when searching for something else, but now I can't find it...

I kept researching the best ways to season a steel pan. I found a blog with scientific proof that flax seed oil is the best possible oil (because it has the most omega3) to use even though it has the lowest smoke temperature. And that grape seed oil has the one of the least amounts of omega3...

And I was looking at these new hard anodized aluminum pans that are “non stick” (Anolon 83324 Bronze Collection). But they do not tell anything about what makes them “non-stickable”. Can I burn oil onto the surface to replace what ever it is when it come off?? And they claim that the surface is...

I need to make rye bread that is not like cake. Wheat flour is not desirable but wheat gluten is ok. I found info about how much gluten: 2 or 3 tbsp per cup of rye flour. I used a little sorghum flour for rising. May molasses would work better? Unfortunately my first attempt turned in clay. I...

After a life time of trying to make bread without white flour I think I finally get it, adding gluten to anything will work. I am still trying to figure out the best way to pulverize sprouted wheat, a meat grinder my get clogged up and certainly make a mess to clean and dry fast or rust. I am...

How can I extract pepper oil? I want to mix it into toasted sesame oil, mostly so I will not eat too much oil. I need sesame oil for soups and other excellent flavoring, but it is addicting. Eden Foods has some very expensive Toasted Sesame Oil but I really want to make it myself.

I think I am finally getting the right moves on the bread making. I tried a batter bread by adding a small amount of yeast to a wet high fiber dough the night before, then cooked it slowly the next day. Not exactly sour dough, but close enough. I think I may still need an oven cloche to...

I need help in developing a cookie bar that is soft to chew and made with the following ingredients: Finely grated Apples as the only sweetener (maybe a few raisins) NONE IF THOSE FANCY POWDERS.:chef: No added oils No added sodium (sodium is deadly) that’s baking soda…. Flax seed meal and oat...

I invented a new taste from potatoes and canned salmon with mustard and hot peppers garlic and even shoyu....it was just too good to stop eating it until it was gone, my mouth waters every time I think of it. Unfortunately the canned fish had so much salt that it was not good for my heart...

There is so much hype about it as a miracle cure that I cannot believe any of it. The mayo clinic can’t tell me anything. And the medical industry doesn’t even use the term. I have seen statements that lead me to believe it is nothing more than an amalgamation of lipids like cholesterol and...

Stevia is eight times stronger than sugar, so it has a bad after taste when overdone. I am using it with milk which helps even more, like hot carob milk. Just a little sprinkle will do and it lasts much longer. Has anyone else found ways to use it?

I cannot relate to recipes because it negates my artistic mind, so I am looking for a good cook book that is not full of recipes. And it should be heart healthy; that is the hard part. I heard of one that is red and it is about actually learning to cook, but I do not remember the name. Does...

What are your favorite diabetic snack foods? And how do they taste? How do you make it?? Well mine is Gomasio without salt, I grind the toasted sesame seed with nutritional yeast flakes in a Ceramic Suribachi (or my very small electric food mill) then I add ground flax seed. It actually...

I have type 2 diabetes and am searching for ways to cut ca fat and sugar and even salt.... I made some granola , but it was too bland and too hard to chew with out teeth. So I got tot thinking about whey that I discovered the other day, and it says on the package it has a shortening effect...