I’ve been getting a lot of emails asking about how to use quick and easy pressure cookers. I hope my pressure cooker pictures help you today. I’m a visual person, so pictures help me grasp things a little easier. I have canned green beans, tomatoes, salsa, spaghetti sauce, etc. in a Pressure Canner. Today I want to give you instructions on how to use an everyday cooking Pressure Cooker. We have all heard the horror stories that our grandma, aunt, mom, cousin or someone else we know had an explosion, with food everywhere in the kitchen using a pressure cooker. Okay, here’s the deal, pressure cookers need not be feared. Of course, we need to be cautious and make sure we secure the lid with a good gasket. I wouldn’t leave it and go run errands, but it is quite simple and safe to use if you follow directions. Here’s a friendly reminder from a reader below, Debbie: They are NOT for canning.
Have you wondered how to clean and restore cast iron pans? I have you covered today. I was at a friend’s home the other day and she said she was giving an old rusty Dutch oven to the thrift store in town. I said, “you’ll be sorry if you do”! I then explained how awesome having one Dutch oven that’s cleaned and ready to go is one of the best emergency items you can store for cooking or boiling water. I told her to store some charcoal briquettes in air-tight containers and she will be set for almost any disaster. Of course, you will need some matches. Here’s the deal, you can scrub them with warm soapy water like crazy, pat them dry and season them before “baking” them. You may need to use some fine steel wool to get them smooth, or what I like to call getting down to the raw cast iron. They will look like new, I promise. I bought some used units and they were so rusty, but I used some elbow grease and they were ready to restore to like new condition. The ones I purchased looked like they had been left in the sink to soak. That’s not a good thing to do. Yes, they will rust if you do this, and I mean big time rust.
Today I want to show you how to use an Instant Pot and save time cooking. I’m sure you’ve heard the buzz about an Instant Pot, right? Well, I have been using an electric pressure cooker for years and an Instant Pot is the new name for an electric pressure cooker. They do the same things like saute/browning, steam food, cook meats, and vegetables. It can also be used as a slow cooker, rice cooker, quinoa cooker, cook fruits, casseroles and keep them warm. I must tell you once you start using a pressure cooker there will be no going back. You can cook meals faster and the meat is so tender, wow, you will love it!
Today, It’s all about how to choose the right pumpkin for your family. How do you choose a pumpkin? This is an updated post from a few years ago. Do you love seeing the little kids at the supermarket looking at all the small, medium and large pumpkins in those huge boxes holding them at the stores? Last year I went to a local store to pick up a pumpkin to use for a party. I think it has been 25 years since I purchased a pumpkin to carve for Halloween. The sign said $.89 on this HUGE box of pumpkins….okay, so I throw one in the shopping cart and continue shopping.
Today I want to demonstrate how to prepare corn on the cob for the freezer. Or should I say, prepare our corn off the cob for the freezer? I prefer to blanch and scrape the kernels off the cob itself and use a FoodSaver to remove the air out of the bags before I freeze the corn. Mark and I went out to a small community called Enterprise, Utah for the city’s CornFest festival. It was so fun and the corn is the best in the state of Utah, or at least in Southern Utah, according to the folks from Enterprise! Gotta love it!! Do you love the white and yellow corn on the cob as much as I do? We put a cube of butter on a plate and insert the corn holders in the cob and then roll the corn in the sweet butter. Be sure and have the salt and pepper ready to sprinkle over the melted butter. Is your mouth watering yet? Mine sure is!
This is an updated post about how to cook Kamut Grain and love it! Do you even know what Kamut is? Kamut is a big, thin oval-shaped buttery grain. It’s an ancient wheat that was re-introduced to the modern market by a Montana farmer by the name of Bob Quinn. The name Kamut has actually been trademarked to assure that every bit is grown organically. I was first introduced to Kamut by Chef Brad at one of his classes where he showed the class how to use a pressure cooker. He taught the class about all different grains and how to use them. I was glued to his every move showing the many ways to use grain. Kamut is one of my very favorite grains! I make it ahead of time and I can make the best salads at the last minute. I make enough Kamut in the pressure cooker and then refrigerate it for about three days in quart mason jars. I use mason jars for everything.Bob’s Red Mill Organic Kamut Grain, 24-Ounce (Pack of 4)
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