General Canning Information

[Sandra]

The is a very good site to learn how to put food up of all types... canning etc

 

http://www.uga.edu/nchfp/how/general.html

 

We need t learn to preserve what foods we have if at all possible...

 

 

[Richard Allan Jenni]

Here's my favorite recipe for whole wheat bread:

 

1. Seven cups unsifted WW flour (grind yer own if possible) using the scoop and scrape method to measure (pushing off the excess with a flat handle or knife blade).  

2. 1 1/2 Tablespoons of active dry yeast (buy in bulk if possible because the little 3/4 oz foil packets cost too much)

3. 1 1/2 Tablespoons Kosher salt.

4. 2 Tablespoons Extra Virgin Olive Oil

5. 3 cups warm water

 

TWO HOUR RISE AFTER MIXING.

 

Form into four small loaves and flour them- placing them on a wooden pizza peel with some corn meal on it. (Coat yer hands with olive oil and rinse hands with a little water after forming each loaf.)

 

Cut three expansion slits in the top of each loaf. 

 

Let rise again for 40 minutes. (Start heating yer oven after 30 minutes!)

 

Bake them on a bed of yellow cornmeal at 450 F for 30-32 minutes- with a tray containing 1 cup water (for the right crust) underneath your baking stone. (I use a wide spatula to slide the loaves off my wooden pizza peel and onto the baking stone.)

 

Remove from oven and cool on racks like you would cookies.

 

Dough can stay in fridge a couple weeks. I usually make four loaves at a time- using dough I made on an earlier day- making a new batch of dough while the loaves are rising.

 

That about covers it!

 

 

 

 

 

 

[Sandra]

WOW, what a great sounding recipe. I will give this a try when the weather cools down... Thanks Allan, I didn't know you cooked as well, handy mna in all things it seems...