Once bacon has been canned (or jarred, in this case), it doesn't really cook in strips any more. What you end up with is more of a bacon-bit type foodstuff. It's still tasty and works well in scrambled eggs, on salads, etc. If you are wanting to eat it in a more “traditional” manner, then while it's cooking sort of clump the pieces together and do the same while they're cooking.
Why jar it if it's not as handy as freezing? Because not everyone has a freezer to store bacon in. Or some wish to still have it in case of a power failure, or whatever. There are some who homestead and have no electricity at all. So this comes in handy.
Jarred crumbly bacon is better than nothing.
Ingredients:
Bacon
Water
Liquid Smoke if desired.
In each jar pack in as much bacon as you can, leaving ½ inch head space. Some recipes have you put the bacon on parchment. I tried that. Same result except that it's a pain to try to get the bacon off the parchment without making too much of a mess.
Add water being careful to remove air bubbles. Remember to leave ½ inch head space in the jar.
I found that the flavor of the bacon was a bit “diluted” so adding 1 drop of liquid smoke to each jar couldn't hurt things a bit.
Cook those babies in a pressure canner at 10 lbs for 40 minutes.
Laura Ingalls Wilder
 |
| From Drop Box |
“We are told that the life of a woman on a farm is narrow and that the monotony of it drives many farm woman insane. That life on a farm as elsewhere is just what we make it, that much and no more, is being proved every day by women who, like this one, pick up a thread connecting farm life with the whole, great outside world.
“ In the study of soils, of crops, their origin and proper cultivation and rotation; in the study of the livestock on the place, their proper selection and care; with the care of her house and poultry, always looking for a shortcut in the work to gain time for some other interesting thing, there does not seem to be much chance for monotony to drive her insane.”
From “This and That – a Neighborly Visit with Laura” originally published in 1916. Reprinted in “Writings to Young Women from laura Ingalls Wilder, Volume Two, On Life as a Pioneer Woman”
“We are told that 'There is no great loss without some small gain.' Even so, I think that there is no great gain without a little loss. We do not carry water from the spring anymore, which is a very great gain, but it was sometiems pleasant to loiter by the way and that we miss a little.”
From “We Revel in Water!” originally published in 1916. Reprinted in “Writings to Young Women from laura Ingalls Wilder, Volume Two, On Life as a Pioneer Woman”
American Onigiri
Another experiment. As our goal is to eventually grow most of what we eat, it means that one – we won't be eating out as much; two – we'll be cooking from scratch a lot more; three – our food will be healthier. Which means that one – I have to cook more; two – I need to learn how to cook a greater variety of things from fewer ingredients; and three – we need to get used to the healthier foods.
In an attempt to accomplish all these things (and have fun in the process) I have decided to learn how to make sushi rice and onigiri. For you purists out there, yes, I know that onigiri (rice balls) are NOT usually made with sushi rice (sticky rice mixed with coating of rice vinegar and sugar). However, I'm having fun. :p so there. And they turned out yummi-licious!Why “American Onigiri”? Because I haven't found an Asian food market in the area yet. I'm sure there is one... I just haven't searched it out yet. Because of my ignorance as to the location of an Asian food market in the area, I improvised. Instead of roe or some other salty fish type substance, the filling is frozen veggies (cauliflower, zucchini, squash, broccoli and carrots) cooked in some soy sauce.
 |
| From Drop Box |
Rather than nori (a type of edible seaweed... and Greg's sister's nickname) I used lettuce. Hence the “American Onigiri”. And yes, it's quite edible, although I'm sure not nearly as nifty keen as an authentic recipe.
First, the rice. Sticky sushi rice with a lovely coating of rice vinegar with a little rice wine and sugar.
 |
| From Drop Box |
Next, forming the balls. I tried a couple of techniques. First, the slap the sticky stuff into the bowl and then try to form it method:
 |
| From Drop Box |
Then I tried the gee-why-don't-I-read-the-directions method. Wet hands, warm rice, no sticky on the hands:
 |
| From Drop Box |
 |
| From Drop Box |
 |
| From Drop Box |
A little practice with the molding, and I started to obtain something that looked a little like onigiri:
 |
| From Drop Box |
And finally, the full-blown American Onigiri, complete with lettuce:
 |
| From Drop Box |
It's being served with a plate of fruit – mango, avocado, kumquats, and blackberries. Ok... not very Japanese, but it works.
 |
| From Drop Box |
And the table is set. (Those jars on the side are on the windowsill. They hold sugar, brown sugar, and other condiments we keep handy at the table.
 |
| From Drop Box |
So that's been my day. That and some serious NCIS watching. And a little bit of chibi-herding, and later I'm going to force oops I mean recruit, my family into helping out. He he he.
OH yes... and experiment with dehydrating kumquats. They're pretty strong flavored and I don't think we'll eat the ones we have before they go bad. I'm hoping that once dehydrated, they'll be good for flavoring things, or for substituting for orange rind in recipes. I'll let you know. (Like you could stop me...)
Posts
No comments:
Post a Comment