- Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes)
- 21-1/2 qt. enamel water bath canner
- Funnel, jar lifter, lid lifter, bubble freer spatula
- Ball Blue Book
This month's notes: October 2016: Strawberries have a very brief season; and the start in early April in the South, don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Please tell the farms you found them here - and ask them to update their information!!!!
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Yield: makes 1 deep dish 10" pie shell. If you are making a double crust pie (a pie with dough on the top, too), simply double it.
Food processor [it is very helpful, but you can blend by hand]
Mix the flour, sugar and shortening first. About 15 seconds in a food processor is by far the best way, since it is fast and the ingredients don't warm up much. Don't make it too smooth or uniform. Little pea sized granules makes a flaky crust.
Note: Alton Brown on the Food Network suggests using 1/6 cup vegetable shortening and 1/3 cup butter (for a total 1/2 cup of both together); because they will melt at different temperatures. It makes a a lighter, flakier crust. Another key is to keep all the ingredients, especially the butter, shortening and water are very cold.
A visitor suggests substituting coconut oil for the Cisco vegetable shortening. She says she used "3 tbs. (1/6 c.) coconut oil and 1/3 c. butter and the crust turned out flaky and fabulous!"
Then sprinkle in the water, just enough water to make it hold together; a good dough consistency. A pastry blender (see photo) works very well to mix, but some people prefer a few seconds in a food processor instead. Just mix it enough to make it into pieces that hold together about the size of a pea. We don't want to overmix it!
If you have time, put the dough (wrapped in plastic wrap or a ziploc bag) into the fridge to rest and chill for a half hour or more. If you don't have time, don't worry, just move on to step 3.
I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work). A couple of tablespoons of flour shaken in the bag will help to keep the dough from sticking to the bag.
If you would like one of these bags, you can order them through Amazon below for less than $5 (and a few cents of the order goes to keeping this website going!)
Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick.
Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that.
Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
It's now read for you to add the pie ingredients and pop in the oven!
And these pie crust shields prevent the crusts from burning. This oven-safe silicone one is some much better than the old aluminum ones (but I have that one, too, if you prefer it.). The pie weights are very useful, too, for prebaked crusts!
Home Canning Kits
This is the same type of standard canner that my grandmother
used to make everything from pumpkinauce to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs,
lid lifting wand, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll
never need anything else except more jars and lids!
Deluxe Food Strainer & Sauce MakerD220-DLXRetail: $89.95Our price: $69.00
Availability: Usually ships the next business day.
Click here for more information, other strainers and supplies or to order!With the Deluxe Food Strainer/Sauce Maker, you can make creamy apple sauce and smooth tomato sauce without having to peel and core! This multi-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/apple screen with easy twist on design and instruction/recipe booklet.
The Deluxe model comes with the standard Tomato/Apple Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note
Lids, Rings, Jars, mixes, pectin, etc.
Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store!
Get them all here at the best prices on the internet!
Don't forget about us for apples in Autumn, cut-your-own Christmas trees in December, and strawberries in the Spring!