mise en place for canning bacon

Canning Bacon Ends and Pieces

6 8 ounce wide mouth jars with lids and rings
2 pounds bacon ends and pieces
some vinegar
+ Wash and dry the jars and lids
+ Pack the bacon into the jars leaving one inch of headspace
+ Wipe the jars down with vinegar around the lid area
+ Put the jars in the canner
+ Pour cold water into the canner so that it comes up to about 2-3 inches
+ Turn the heat on high
+ Once the pressure builds from the water boiling the pressure lock will pop
+ Start a 10 minute timer
+ Put on the canner weight
+ Once the pressure gauge hits 11 pounds of pressure start reducing the heat so that it stays at 11 pounds
+ Eight ounce jars should be canned for 75 minutes
+ Remove from heat and let it cool until the lid lock unclicks
+ Take out the jars and once they are at room temperature wipe them down with vinegar if they have any residue on them.
! When you want to use it take the bacon out of the jar and toss it in a frying pan and brown it up. It will be mostly bits like if you were to do a crumble as apposed to a strips of bacon. Use it for topping things. Stable for a year but you won't have to keep fresh bacon in house.

raw bacon in jar

cooked in the jar

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chocolate tacos

Strawberry Tacos

Servings: six tacos
1 batch Macerated Strawberries
1/4 batch Graham Crackers with adjustments noted in this recipe below
1/2 batch Whipped Cream
Chocolate Syrup
+ Follow the directions on the Graham Cracker recipe up until the part when you lay the sheet of dough on the baking mat
+ Place a silicone baking mat in a baking sheet
+ Fill six 1/4 cup metal cups (1/4 cup size) with old beans
+ Place a second baking mat on top of the first one, the results of next few steps are in the picture below
+ Place two cups of beans in the middle of the baking mat about 4 inches apart
+ Pick up one edge of the baking mat and place two bean cups one inch away from the prior cups
+ Curl the baking mat and rest it in the edge of the new bean cups to create a rounded portion of the baking mat between the four cups
+ Repeat with the other side of the baking mat with the last two bean cups
+ Use a muffin cutting ring or some other method to cut 4 inch circles of dough
+ Place the rounds of dough close but not touching on the curled up portion of the mat so that they are close but not touching. You can fit six of them on there at a time, three on each upward hoop bake for 12 minutes.
+ Remove from oven and let cool completely
+ Gently remove the graham cracker taco shells from the silicone mat and place them on your serving plates
+ drain off any liquid from the strawberries
+ fill the taco shells with the strawberries
+ top with whipped cream
+ drizzle with chocolate syrup.
+ Serve right away so that the strawberries don't weaken the shells

graham cracker taco shell form

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macerated strawberries

Macerated Strawberries

1 quart of strawberries
4 Tbsp sugar
+ wash and remove the tops from the tops from the strawberries
+ quarter and slice the strawberries
+ place the sugar and strawberries in glass or ceramic bowl
+ mix until sugar coats all the parts of the berries
+ wrap bowl in plastic wrap and place in the refrigerator for at least 4 hours
+ use within one day

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cinnamon rolls

Cinnamon Buns

1 cup (236 ml) milk
1 packet, 2 1/4 tsp or 6 grams instant dry yeast
1/2 cup + 1 Tbsp butter, melted and divided
1 Tbsp sugar
1/4 tsp salt
3 cups (180 g) all purpose flour
1/4 cup sugar
2 1/2 tsp ground cinnamon
1/2 cup powdered sugar
2 Tbsp, milk
+ heat the milk in the microwave for about 30 seconds at a time until it is warm to the touch
+ let it cool to 110f (43c).
+ add the yeast, let rest for 5 minutes
+ add 1 Tbsp sugar and stir
+ let it sit until the milk starts to foam
+ add 3 Tbsp of melted butter to the milk and mix
+ add the salt to the flour in a large bowl
+ mix in the milk mixture into the flour to make a soft dough
+ kneed only enough to for the dough to be evenly mixed
+ form into a ball and toss it into a bowl with the 1 Tbsp of the melted butter. Coat the dough with the oil
+ let raise until the dough doubles in size
+ place the roll on a silicone baking mat and roll it out to a 1/4 inch thick using as little extra flour as possible to accomplish this
+ use a brush to paint 3 tbsp of the melted butter to the dough
+ evenly dust buttered dough with the 1/4 cup sugar
+ evenly dust buttered and sugared dough with the cinnamon
+ preheat oven to 350f
+ tightly roll the dough into a log with the seam side facing down
+ use twine to cut the roll into 2 inch segments.
+ place each segment into a greased 9x9 casserole dish
+ use any left over butter to brush on the rolls
+ let them raise for about 10 minutes, you are not looking for them to double
+ bake for 25-30 minutes
+ mix the powdered sugar and 2 Tbsp milk in a bowl with a whisk.
+ once the rolls are done drizzle the frosting over them

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Baked Steel Cut Oatmeal with Apple

Baked Steel Cut Oatmeal with Apple

1 cup steel cut oats
2 Tbsp of butter
1 cup milk
2.5 cups water
2 Tbsp vanilla sugar, optional
1/3 cup honey
1 Granny Smith apple, peeled, cored and diced
+ Preheat oven to 400
+ Place an oven safe skillet on a burner over medium high heat
+ Add the oats
+ Toast the oats for 5 minutes
+ Add the butter and toss until it is melted and the oats become golden
+ Place the oats and everything else into a 1 quart baking dish
+ mix it all up and bake for an hour, stirring after 40 minutes

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