Canning Tomato Sauce
- Thread starter llowman
- Start date
- Views: 4293
IslandTractor
Super Star Member
- Joined
- Sep 15, 2005
- Messages
- 15,802
- Location
- Prudence Island, RI
- Tractor
- 2007 Kioti DK40se HST, Woods BH
You haven't tried induction yet!:thumbsup: Controllable like gas but no flame. Ceramic top is easy to clean and only the pot heats up. Put your hand right next to it on the stove and you feel only the radiated heat from the pot. No wasted heat while cooking (nice in summer) as again, only the pot itself is heated.
Patriotic Stabilist
Platinum Member
I LOVE my stove, its a gas Kenmore Elite with a glass top under the burners. I probably shouldn't but I can on it, both pressure and water bath, cooked down catsup and barbecue sauce. It's the best stove I ever had, 5 burners and I use the griddle also.
Sometimes using the big kettle it makes it harder to clean spills off the glass top. But I've had it for sometime and love to cook on it.
Before I had the glass top with the flat burners where the pans had to be flat, it was electric. We bought it for an all electric house we lived in. I had never cooked on electric before and I HATED that stove. Finally enough went wrong I got rid of it.
Sometimes using the big kettle it makes it harder to clean spills off the glass top. But I've had it for sometime and love to cook on it.
Before I had the glass top with the flat burners where the pans had to be flat, it was electric. We bought it for an all electric house we lived in. I had never cooked on electric before and I HATED that stove. Finally enough went wrong I got rid of it.
Attachments
dmccarty
Super Star Member
Gas is expensive in my area. I would have to burn Propane and have a tank somewhere. A truck would have to deliver. Power is easy and cheap.
A smooth top is easier to cook on than ranges with a "burner." You can easily slide something off to the side. Or only cover part of the burner.
If you gave me a gas range I would sell it on Craigslist.
The time used in cooking is in the food prep and cleanup. Actual cooking on the burner is nothing. Saving a few seconds is a who cares.
Later,
Dan
A smooth top is easier to cook on than ranges with a "burner." You can easily slide something off to the side. Or only cover part of the burner.
If you gave me a gas range I would sell it on Craigslist.
The time used in cooking is in the food prep and cleanup. Actual cooking on the burner is nothing. Saving a few seconds is a who cares.
Later,
Dan
Patriotic Stabilist
Platinum Member
Nowhere to put this but I'm making peach preserves today. I'm not sure it will jell enough, I did not measure exactly. But I told DD if they don't jell enough to spread we can use it on ice cream, so no loss there. It sure tastes good.:licking: I made a dozen plus a bit more jars of them.
I still want to make strawberry jam and I will measure it to be sure it will spread.
I still want to make strawberry jam and I will measure it to be sure it will spread.
Chuck52
Veteran Member
The last time my wife made peach preserves, from bought fruit, my youngest son ate almost the entire batch within a month. Now that the kids are all gone we have jelly and apple butter last pratically forever. I only eat that stuff when I have some really good home made bread to put it on. DW just retired, so I may see more home made bread in the future, but I can't convince her we would use a bread machine. I think I'd eat that kind of bread for breakfast, with some of the apple butter. May just have to get one for myself!
Chuck
Chuck
Patriotic Stabilist
Platinum Member
I am ready to get 2 loaves of whole wheat bread from the oven. It smells SO good.
My tenant next door loves my homemade bread so we usually give him half a loaf. His sister is visiting so I will give him more. Also a jar of preserves and I whipped up some honey butter for us. It's 2 sticks of butter, 1/2 cup of canola, and 2 to 4 tablespoons of honey, will not get hard in the fridge.
I have a Nutri Mill to grind wheat and get the wheat from Lehman's. It's hard red wheat called Prairie Gold which is non GMO wheat.
We like white bread better but this is a delicious bread too. The recipe comes from the book, "No More Bricks" by Viet.
I plan to make strawberry preserves this week but my garden and canning are pretty much done for this year. Enjoyed discussing and reading about all your gardens.
I'm on to making me some new clothes and I doubt anyone here is interested in that and waiting for my chicks to get some bigger and pack on weight before dressing out. Next we are off in the motorhome, so not much more for me to contribute here. I will check back and read, all of you have a great summer.
My tenant next door loves my homemade bread so we usually give him half a loaf. His sister is visiting so I will give him more. Also a jar of preserves and I whipped up some honey butter for us. It's 2 sticks of butter, 1/2 cup of canola, and 2 to 4 tablespoons of honey, will not get hard in the fridge.
I have a Nutri Mill to grind wheat and get the wheat from Lehman's. It's hard red wheat called Prairie Gold which is non GMO wheat.
We like white bread better but this is a delicious bread too. The recipe comes from the book, "No More Bricks" by Viet.
I plan to make strawberry preserves this week but my garden and canning are pretty much done for this year. Enjoyed discussing and reading about all your gardens.
I'm on to making me some new clothes and I doubt anyone here is interested in that and waiting for my chicks to get some bigger and pack on weight before dressing out. Next we are off in the motorhome, so not much more for me to contribute here. I will check back and read, all of you have a great summer.