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20 Comments

  2. Being an European reader here at Survivalblog, I certainly appreciate St. Funogas reliance on metric measurements.
    I love the US, but every time I find an American recipe I’d like to try, and read about cups and tablespoons, I groan in despair… 🙂

    Please consider expanding this to a small series!

    Daniele

    1. Hey Daniele, it’s an uphill battle trying to get people to try out a metric scale in their cooking. I’m not sure if they’re afraid of grams or just love washing all those extra dishes for the exercise? I converted over after a European business associate read me the riot act when we were exchanging recipes and I’ve never looked back.

      I’ll try to remember to put all the Tablespoon ingredients in grams next time. I do on larger amounts.

      1 T salt = 17 g
      2 T oil = 27 g

      1. Thank you very much St. Funogas!

        I first learned of your “metric leaning tendencies” by reading your excellent article about large batch canning and jam making.

        About that, please allow me to take advantage of your knowledge on the subject: I would like to get into canning myself, but here in Italy pressure canners are unheard of. At most, people use the water bath method to preserve jams, pickles and tomato sauce. Nobody cans raw meat or processed food like stews, soups etc.

        Unfortunately, it was the possibility of preserving those very processed foods that sparked my interest in canning!

        So I ask myself: how a pressure canner is different from a common pressure cooker? It’s only about the jar rack that prevents the jars from bumping into each other? If that’s the case, could I use a standard pressure cooker for canning, by simply adding some sort of improvised jar rack, made from metallic wire of some other material?

        Thanks to you and to any other kind reader willing to provide assistance on the matter.

        Daniele

        1. Hi Daniele,

          Here’s the best authoritative I could find to your question:

          http://www.thegardenhelper.com/discussions/504-canning-4-amp-6-quart-pressure-cookers.html

          It sounds like there is no problem using a pressure cooker as a pressure canner. I can fit 4 pint jars in my 6-quart pressure cooker but it lacks a rack on the bottom like my 4-quart cooker and my pressure canner have. I have a brown bread recipe which I steam cook in a metal mixing bowl inside a stainless steel pot. To keep the bowl off the bottom of the kettle, I used to wire mason jar rings together with one in the center and an outside ring of rings wired to the center one. That worked like a charm and should work in a pressure cooker as well. The thing I do now with that recipe is use a round metal trivet made for keeping hot pots off the counter. That one works fine as well and should work in a pressure cooker. As you said, the main thing is just to keep the jars off the bottom so there are probably a variety of ways to do that, I’ve only tried these two.

          Good luck with this project. 🙂

          1. Thank you very much St. Funogas.

            Actually, now that you mention it, racks for steam cooking are available here, so I might get one and adapt it to hold jars. Great suggestion!

            Best wishes from Italy to all Survivalblog readers and to Mr and Mrs Rawles.

            Daniele

    1. Hey Krissy, JWR added the storage information. I’m adding it to my recipe as well. I generally mix up two batches at a time (= 1 gallon total mix) and it would be nice to make one humongous batch and then store it in vacuum packed jars. I go through a lot of this mix since it’s so great with coffee when I first get up in the morning.

  5. Yes, cornbread is tastier when you use fresh-ground corn. If you’re grinding it yourself, toss a handful of heirloom “indian” corn in with the grinding corn to give your cornbread an interesting texture, color and taste. Instead of regular milk, I use kefir or buttermilk to give it extra richness. Can’t wait to give this recipe a spin!

    1. Hey Anna, I’ll have to try buttermilk. This morning I used some milk that was about three hours and fifteen minutes away from having curds floating in it and the cornbread was good that way as well. But the buttermilk sounds better.

    2. I like to use buttermilk in mine too, it makes it have a rich, full flavor. If you make, or can get your hands on, some REAL pork cracklings and mix them in with the cornmeal mix, it makes it taste fantastic too!

      1. I’ve never tried pork cracklings in my cornbread, but occasionally I’ll substitute a couple of tablespoons of whatever fat was rendered off of whatever meat the cornbread will be served with for the oil. You’ve got to catch the oil before it browns, however, or it will overpower the cornbread. I’ll frequently carve off a slab before tossing the roast into the oven so I can gently render it in a saute pan.

  7. Sometimes I have to use 2 lids, (1 right side up (jar), 1 upside down), for some reason having 2 always helps with the sealing. The second lid just comes right out of the sealer attachment. Hope this helps

  9. 1979-89, I owned a restaurant business.

    My prep-cooks developed a recipe of equal amounts of boxed corn-bread mix and boxed yellow-cake mix.
    On the menu, we called it ‘corn-bread’.

    *****

    I have a theory about managing good people:
    * give them a goal, then find something else to do.
    They find a way to make me happy!

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