Growing Hope Pantry

Baked Beans Canned: 2023-09-17 Stored: 12 x 500mL plus 1 x 500mL of sauce References: url or book goes here What I did:   Ingredients: 920 x 1.5 = 1380 grams beans(1360g used) 7 x 1.5 = 10.5 cups bean water 150 x 1.5 = 2 cans-75ml tomato paste 1 x 1.5 = 1.5 cups finely chopped onion 3 x 1.5 = 4.5 Tbsp molasses 1 x 1.5 = 1.5 Tbsp malt vinegar 2 x 1.5 = 3 tsp salt 1 x 1.5 = 1.5 tsp dry mustard   sort and weigh beans rinse beans and fill pot with water bring to boil and then turn off to sit for an hour mix up everything above except beans and water after an hour, drain beans, refill pot, and bring to a boil again drain beans reserving the water and mixing the required amount with the sauce base divide beans amongst 12 jars evenly(should come about 3/4 up when shimmied gently into place) one at a time: add sauce debubble adjust headspace wipe rim with vinegar apply lid and ring gently place in canner when all in canner, add lid and heat on max vent steam 10 min and then apply weigh

Corn Cob Broth Canned: 2023-09-17 Stored: 12 x 500mL References: url or book goes here What I did:      Ingredients: 6L water 4 corn cobs 1 cooking onion A few(10?) peppercorns and rocks of pink salt A pinch of red pepper flakes (also threw in a porkchop bone because why not)   Boil all ingredients for an hour or two but not longer Strained broth through mesh sieve & ladeled into jars Wiped rims with vinegar Applied lids & rings Put in canner & put on lid without weight Heated SLOWLY on medium to very hot before cranking to high Wait for steam and vent for 10 min Add weight and turn dial down to 7 so it pressurizes more slowly than usual(broths/juices need babying) 11lbs for 20 min(reducing dial as needed to keep the pressure in the zone Instead of turning off, turn dial to low to depressurize slowly for a few minutes (I waited until below 9lbs) then turn off and let sit very still with no breeze so it can cool down as slowly as possible. Once the pressure has

Lasagna Baked: 2023-04-24 Made:  full 9X13 pan References:   pasta :  https://theloopywhisk.com/wprm_print/3057   everything else: winged it What I did: Cooked 1 lb ground beef with Italian seasoning, salt, and oregano as well as thin sliced celery and a diced onion Added 2 cans tom paste and 1 can diced tom, simmered stirring occasionally while making pasta Made pasta based on reference link using ATK AP flour (3 eggs, 2+ cups flour, 1/2 tsp xanthan) Cut into 1/3s and rolled out into thin sheets and cut to size(kept 1/3s in plastic to keep humidity) Assembled 9x13 pan with the following layers: thin layer of meat/tomato sauce(keeps noodles from sticking/getting crunchy) noodles cottage cheese and thin slice mushrooms meat/tomato sauce shredded cheddar and parm noodles cottage cheese and mushrooms meat/tomato sauce shredded cheddar and parm noodles last of the cottage cheese and mushrooms last of the meat sauce shredded cheddar and parm Baked in 375 oven for 30-40 min Let rest

Cinnamon Roll Thingies Baked:  2023-04-22 References: none. Just winged it. What I did: Rolled out one crust worth of pie crust dough smeared with margerine, brown sugar, and cinnamon with a sprinkle of nutmeg Rolled up into a tight tube Sliced tube into 6 and put pieces in mufin tin Baked at 350 until done(30 min? 45?) Notes on this batch: Pinching the bottoms would prevent some of the burnt sugar at the bottom Not exactly like a cinnamon roll but okay... kinda dense. coil unwound a bit while baking but was contained by muffin tin. Photos:

Quiche Baked 2023-04-19 Stored: quantity goes here References: https://www.theartofdoingstuff.com/leek-quiche What I did: Pre bake a pie crust in the 9x9 silicone pan at 375 (use cookie sheet under for stability) Mix up the eggy bit (ingredients below) Pour into still warm crust Top with a few more bits of cheese Bake at 350 for about 30-40 minutes Cool for a few minutes before cutting Ingredients of eggy bit: 4 eggs  1 cup of 10% cream(aka half& half) an entire defrosted and drained pkg of frozen spinach a few slices of deli ham cut into short ribbons lots of cheese(about a cup of shredded cheddar and a few slices of swiss cut small) Notes on this batch: This was plenty of food. If there was a salad or potato dish or something to go with it, you could serve 6 for dinner I was surprised to see the crust pull away from the sides but it did maintain integrity and was not too hard or too chewy. Photos:

No photo Pie Crust Dough (double crust batch) Mixed: 2023-04-19 Made:  6 muffin tin sized cinnamon roll thingies plus the 9x9 silicone square dish References: ATK page #427 What I did: Ingredients: 6 tablespoons ice water 3 tablespoons sour cream(I used Balkan yogurt) 1 tablespoon rice vinegar 13 ounces ATK All-Purpose Gluten-Free Flour Blend (page 7) 1 tablespoon sugar 1 teaspoon salt ½ teaspoon xanthan gum 16 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 10 to 15 minutes (I used stick margarine) Method: Combine ice water, sour cream, and vinegar in bowl. Process flour blend, sugar, salt, and xanthan gum in food processor until combined, about 5 seconds. Scatter butter over top and pulse until crumbs look uniform and distinct pieces of butter are no longer visible, 20 to 30 pulses. Pour half of sour cream mixture over flour mixture and pulse to incorporate, about 3 pulses.  Add remaining

Modified Pasta Recipe Made: 2023-03-28 Stored:  2023-03-30 Stored:  3 x 160g References:  https://pantry.growinghope.ca/2022/11/Dried-GF-Pasta.html What I did: Same recipe, made double batch After it was mixed up I kneaded it several times sprinkling with some ATK blend flour until very stiff and dry enough to not stick to the counter. Ran it through the pasta machine Dried on the screens for two days before bagging Notes on this batch: Flowed through the machine more stiffly but this also means the noodles held their shapes better every batch has some that gets left in the pasta machine. Doing more at once will mean less waste overall. Maybe an entire dozen eggs next time. Photos:

No photos of this batch Oatmeal Raisin Cookies Mixed: I don't remember when but within the past 2 weeks Stored: 24 cookies in the freezer References:   https://glutenfreeonashoestring.com/_printer/42801 What I did: Used the Bob's RedMill blend Notes on this batch: These were barely less good. Not bad, but better to not use BRM. Photos: No photos of this batch

Pasta Mixed: 2023-03-26 Stored: 2023-03-28 Stored:  3 x 150g References:  https://pantry.growinghope.ca/2022/11/Dried-GF-Pasta.html What I did: Same ingredients, made a double batch. Dough was too wet for the machine so I kneaded and dried small portions until it wasn't so sticky Dried on the screens for two days Weighed and bagged Notes on this batch: The pasta was still too wet and so the noodles often stretched Next batch, kneed with more flour until dry Photos:

Pierogies Made: 2023-03-26 Stored: 4 x bag of 6, + 4 "taste testers" References:   https://glutenfreeonashoestring.com/gluten-free-potato-pierogi/ What I did: Ingredients: ½ cup yogurt at room temperature ⅔ cup milk at room temperature 1 egg at room temperature, beaten ⅛ teaspoon kosher salt 2 ½ cups all purpose gluten free flour blend (I used the ATK blend) 1 teaspoon xanthan gum Method: Boiled up WAY TOO MANY potatoes. Mashed with shredded cheeses Mixed up dough and rolled between two sheets of plastic wrap Used cutter to get circles and then slightly stretched out in hand into ovals One Tbsp of potatoes into each and pinched shut. Boiled until floated in batches and then strained into a greased bowl Once all cooked and oiled they were frozen and then portioned into bags for the freezer Notes on this batch: Gotta remember next time to do just one or two potatoes as 6 make a whole pot

Cheese Bread Baked: 2023-03-20 Stored: None. References: ATK page # 320 What I did: Followed the directions Notes on this batch: Ate one each and tossed the rest. They were bouncy, soft, and still somehow dry. Nasty. Photos:

Chicken Broth Canned: 2023-03-16 Stored: 7 x 500mL References:   https://nchfp.uga.edu/how/can_05/stock_broth.html What I did: Made 3L of broth from the bone bit bucket & mixed in 3L of defrosted broth from a previous batch Processed according to directions Notes on this batch: Three jars popped their lids right off in the canner! Also a few didn't seal. Looked it up and apparently this is a common problem with very liquid things like broth and juices. The jars cool at a different rate than the canner and just blow their lid. This is solved by slowing the cooling/decompression. Photos:

Cheese Coins / Crackers Mixed: 2023-03-09 Baked:  2023-03-11 Stored: 40+ (Approx 1L) References: ATK page #340 What I did: Followed directions using stick margarine instead of butter Notes on this batch: They were okay. Kinda dry and thick. Rolling thinner may be better Photos:

Banana Bread Baked: 2023-02-09 Stored:  3 loaves fresh + 1 frozen References: ATK cookbook page 76 What I did: Followed directions leaving out the walnuts and swapping in stick margarine for butter Notes on this batch: These were a LOT more work than usual banana bread and the recipe uses 5 bananas instead of 2. They were VERY good. Very banana. Baked 30 min only because of the mini loaf pans. Photos:

Lentil Patties Cooked: 2021-03-08 Made: a bunch, like.... 15? References: can't find the original web page I found the idea What I did: Soaked one cup lentils overnight Food processor with 4 eggs, 2 small spoons pre-chopped garlic, 1 tiny spoon miso paste, 1 jar diced carrots (incl. liquid), 1 cup breadcrumbs, 2 small spoons curry powder, 3 small spoons salt Spooned into greased frying pan and fried flipping once until browned Notes on this batch: super tasty, love this stuff with apple sauce or yogurt or salsa or anything really. Photos:

Plain Beans Canned: 2023-03-06 Stored:   5x500ml white, 5x500ml black, 5x500ml kidney, 1x500ml mixed + 1.5L of quick soaked white beans in the fridge References:    https://nchfp.uga.edu/how/can_04/beans_peas_shelled.html  and  https://www.healthycanning.com/canning-black-beans What I did: A little over 3L of beans of various types sorted and quick soaked Prepped canning gear Drained beans and filled jars Topped jars with boiling water and debubbled Put lids on gently and loaded canner Processed at 11 lbs for 75 min Tightened lids and let them sit overnight Checked the seals in the morning Notes on this batch: Everything sealed. :-) Started with 1L of black beans, less than 1L of kidey/red beans, over 1L of white beans. The red and black beans are the same colour now and I can't really tell them apart 2023-03-25 while checking jars, found one had unsealed. Disposed of it. Photos:

Chicken Canned/sealed/etc: 2023-03-05 Stored: 9 x 500mL (approx 4/3 breast or 267g /jar) References:   https://nchfp.uga.edu/how/can_05/chicken_rabbit.html What I did: Precooked and used drippings and an extra 1L of broth for liquid.  Processed according to instructions Notes on this batch: Started with 2 pkgs (approx 1.5kg each) but bone in so total of 2.4kg not counting bones All skinless breast so low fat drippings. All sealed Photos:

Pie Crust Dough (double batch) Mixed: 2023-03-01 Baked: 2023-03-02 Made: 36 mini tarts plus the 7x7 square dish References: ATK page #427 What I did: Ingredients: 6 tablespoons ice water 3 tablespoons sour cream(I used Balkan yogurt) 1 tablespoon rice vinegar 13 ounces ATK All-Purpose Gluten-Free Flour Blend (page 7) 1 tablespoon sugar 1 teaspoon salt ½ teaspoon xanthan gum 16 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 10 to 15 minutes (I used stick margarine) Method: Combine ice water, sour cream, and vinegar in bowl. Process flour blend, sugar, salt, and xanthan gum in food processor until combined, about 5 sec-onds. Scatter butter over top and pulse until crumbs look uniform and distinct pieces of butter are no longer visible, 20 to 30 pulses. Pour half of sour cream mixture over flour mixture and pulse to incorporate, about 3 pulses.Add remaining sour cream mixture and pulse until dough c

Baked Beans Canned:  2023-02-24 Stored:  10 x 500mL Reference:  https://pantry.growinghope.ca/2022/11/Baked-Beans.html What I did: Prepped Jars/Lids/Canner. 1kg White Pea Beans sorted. Brought to boil and turned off for an hour to quick soak. Made sauce base in the 4cup measuring cup 150 mL    Tomato paste 100 mL    Ketchup 1 Cup       Onion, fine chopped 3 Tbsp      Molasses 1 Tbsp      Worcestershire 1 Tbsp      Malt Vinegar 2 tsp         Salt 1 tsp         Dry Mustard Powder Drained beans. Refilled pot with fresh water & brought to boil, simmering for 10 min before turning off. Drained bean water into a bowl leaving the beans in the colander. Measured 7 cups of bean water into the pot and stirred in the sauce base, then heated the sauce on the stove. Each jar got 3/4 full of beans and then sauce poured in for a 1" headspace. (de-bubbled and adjusted) The beans divided equally into 10 jars at the right level, the sauce just barely was enough for all 10. Wiped the rims with

Chilli Canned: 2022-02-13 Stored: 7 x 500mL stored + 3 x 500mL in the fridge References:   https://pantry.growinghope.ca/2022/11/Chili.html What I did: Copied the previous batch, but I'm certain I misread and forgot the 1L of water with the tomato paste.  Notes on this batch: The missing water meant less, but thicker chill. It was sloppy going in so I'm not concerned that it might be too thick. The meat was1.5kgs of 50/50 beef & pork Their were a few that didn't seal and by the puff that happened as I tried to tighten one, I worry the ones that didn't seal were due to being too tight in the canner.  Photos: