Creating My Sourdough Journal - Assorted Printables

 
Starting My Sourdough Journal

I've been working through my collection of sourdough recipes this year, attempting to sort them out and keep only the recipes I love.  However, I didn't really keep track  specifically of what I liked, and what I didn't.  

And then I learned about sourdough logs.  And if I'm going to print a notebook full of logs, I may as well add some tips, and charts...  

Any regular binder or portfolio would work for this too - I just happen to already own a binding machine.  Ok, I technically own two.  One that does solid bindings (I like that better for genealogy books - I can label the thin spine) and one that does this comb style binding - which opens up flat and is better for cookbooks.  I rarely use the thermal "solid" binding one - it's more fickle, and the books don't open flat.  But this comb style one has been used hard.  It's simple to use.  I've made genealogy books, a Soap Making notebook, many, many family cookbooks,  a book of all of the winter sampler knit  along patterns...  

The really nice thing about this comb style is that you can put the completed book back in the machine, open the comb back up, and add or replace pages.  

My sourdough journal is nowhere near complete, but here  are a few of the printables I have compiled so far for in it:

Where To Find Free Halloween Lantern & Luminaries

 =====================
 Free SVGS For
Halloween Lanterns & Luminaries
====================

Free THIS Month ONLY

Fonts, SVGS, and More, That Are Free This Month Only

JULY 2026

Many sites offer a free font or svg for a limited time.  Some are daily, some weekly, and some offer one freebie for the month.  Each morning on my facebook page I compile a list of those freebies.  The list below are sites that offer one freebie for the entire month - these will all expire at the end of the month, and in most cases, a new freebie will be offered sometime in the first week of the next month.  

Affiliate disclaimer - I am an affiliate for a variety of sites, including amazon.  If you click on a link for a FREE item, from this blog, and then decide to make a purchase, I may earn a small commission.  This in no way effects the price you pay.

Don't forget!  I share a DAILY list of freebies each morning at:


 Freebie from Shadowbox Shopopath - comes by email
Sign up for emails here:

Freebie in the group post here:
[Must join Fb group for the download link]

This Months Freebie from:


This months Freebie From MyScrapchick
(This is still the May freebie - still free as of June 12th)


  This months Freebie from Happy Nature Kid:

Get this one by signing up for her emails, OR by joining the facebook group


Beach Trio, these are cut at 4.5x4.5 and glued together to fit in the Michaels Frame with the mat.

This Months Freebie From

Find Her On Facebook:



============
Amazon First Reads - FREE with your Prime Subscription:



New month means NEW Amazon First Reads selection!  
Every Prime member gets to choose 1 free ebook, plus this month's bonus short read! 


==========================






And don't forget, I keep lists of where to find free svgs, by theme, here:

=========================




The last freebie, from May, is still available for download in the app.  I will leave this here for another month, but I suspect these may have ended.  

Nice To Cut now has an app.  You can still receive the emails to download the freebie, OR you can download the app and find the freebies in the app each month.  There has been an "extra freebie" - a bookmark each time so far - available only in the app.

Available in the App:

OR sign up to get their  Newsletter : https://www.nicetocut.com

THE POETRY
This is where I add random poetry, just to add text to my link intensive posts. :-)
Freedom Themed:

Liberty
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Edward Thomas
1878 –
1917
The last light has gone out of the world, except
This moonlight lying on the grass like frost
Beyond the brink of the tall elm’s shadow.
It is as if everything else had slept
Many an age, unforgotten and lost
The men that were, the things done, long ago,
All I have thought; and but the moon and I
Live yet and here stand idle over the grave
Where all is buried. Both have liberty
To dream what we could do if we were free
To do some thing we had desired long,
The moon and I. There’s none less free than who
Does nothing and has nothing else to do,
Being free only for what is not to his mind,
And nothing is to his mind. If every hour
Like this one passing that I have spent among
The wiser others when I have forgot
To wonder whether I was free or not,
Were piled before me, and not lost behind,
And I could take and carry them away
I should be rich; or if I had the power
To wipe out every one and not again
Regret, I should be rich to be so poor.
And yet I still am half in love with pain,
With what is imperfect, with both tears and mirth,
With things that have an end, with life and earth,
And this moon that leaves me dark within the door.

================================

Of Old Sat Freedom on the Heights
BY ALFRED, LORD TENNYSON
Of old sat Freedom on the heights,
The thunders breaking at her feet:
Above her shook the starry lights:
She heard the torrents meet.

There in her place she did rejoice,
Self-gather'd in her prophet-mind,
But fragments of her mighty voice
Came rolling on the wind.

Then stept she down thro' town and field
To mingle with the human race,
And part by part to men reveal'd
The fulness of her face—

Grave mother of majestic works,
From her isle-altar gazing down,
Who, God-like, grasps the triple forks,
And, King-like, wears the crown:

Her open eyes desire the truth.
The wisdom of a thousand years
Is in them. May perpetual youth
Keep dry their light from tears;

That her fair form may stand and shine,
Make bright our days and light our dreams,
Turning to scorn with lips divine
The falsehood of extremes!

=============================
Ode to Liberty
by Percy Bysshe Shelley (1820)
Yet, Freedom, yet, thy banner, torn but flying,
Streams like a thunder-storm against the wind.—BYRON.

1.
A glorious people vibrated again
The lightning of the nations: Liberty
From heart to heart, from tower to tower, o'er Spain,
Scattering contagious fire into the sky,
Gleamed. My soul spurned the chains of its dismay,
And in the rapid plumes of song
Clothed itself, sublime and strong;
As a young eagle soars the morning clouds among,
Hovering inverse o'er its accustomed prey;
Till from its station in the Heaven of fame
The Spirit's whirlwind rapped it, and the ray
Of the remotest sphere of living flame
Which paves the void was from behind it flung,
As foam from a ship's swiftness, when there came
A voice out of the deep: I will record the same.

2.
The Sun and the serenest Moon sprang forth:
The burning stars of the abyss were hurled
Into the depths of Heaven. The daedal earth,
That island in the ocean of the world,
Hung in its cloud of all-sustaining air:
But this divinest universe
Was yet a chaos and a curse,
For thou wert not: but, power from worst producing worse,
The spirit of the beasts was kindled there,
And of the birds, and of the watery forms,
And there was war among them, and despair
Within them, raging without truce or terms:
The bosom of their violated nurse
Groaned, for beasts warred on beasts, and worms on worms,
And men on men; each heart was as a hell of storms.

3.
Man, the imperial shape, then multiplied
His generations under the pavilion
Of the Sun's throne: palace and pyramid,
Temple and prison, to many a swarming million
Were, as to mountain-wolves their ragged caves.
This human living multitude
Was savage, cunning, blind, and rude,
For thou wert not; but o'er the populous solitude,
Like one fierce cloud over a waste of waves,
Hung Tyranny; beneath, sate deified
The sister-pest, congregator of slaves;
Into the shadow of her pinions wide
Anarchs and priests, who feed on gold and blood
Till with the stain their inmost souls are dyed,
Drove the astonished herds of men from every side.

4.
The nodding promontories, and blue isles,
And cloud-like mountains, and dividuous waves
Of Greece, basked glorious in the open smiles
Of favouring Heaven: from their enchanted caves
Prophetic echoes flung dim melody.
On the unapprehensive wild
The vine, the corn, the olive mild,
Grew savage yet, to human use unreconciled;
And, like unfolded flowers beneath the sea,
Like the man's thought dark in the infant's brain,
Like aught that is which wraps what is to be,
Art's deathless dreams lay veiled by many a vein
Of Parian stone; and, yet a speechless child,
Verse murmured, and Philosophy did strain
Her lidless eyes for thee; when o'er the Aegean main
5.
Athens arose: a city such as vision
Builds from the purple crags and silver towers
Of battlemented cloud, as in derision
Of kingliest masonry: the ocean-floors
Pave it; the evening sky pavilions it;
Its portals are inhabited
By thunder-zoned winds, each head
Within its cloudy wings with sun-fire garlanded,—
A divine work! Athens, diviner yet,
Gleamed with its crest of columns, on the will
Of man, as on a mount of diamond, set;
For thou wert, and thine all-creative skill
Peopled, with forms that mock the eternal dead
In marble immortality, that hill
Which was thine earliest throne and latest oracle.

6.
Within the surface of Time's fleeting river
Its wrinkled image lies, as then it lay
Immovably unquiet, and for ever
It trembles, but it cannot pass away!
The voices of thy bards and sages thunder
With an earth-awakening blast
Through the caverns of the past:
(Religion veils her eyes; Oppression shrinks aghast:)
A winged sound of joy, and love, and wonder,
Which soars where Expectation never flew,
Rending the veil of space and time asunder!
One ocean feeds the clouds, and streams, and dew;
One Sun illumines Heaven; one Spirit vast
With life and love makes chaos ever new,
As Athens doth the world with thy delight renew.

7.
Then Rome was, and from thy deep bosom fairest,
Like a wolf-cub from a Cadmaean Maenad,
She drew the milk of greatness, though thy dearest
From that Elysian food was yet unweaned;
And many a deed of terrible uprightness
By thy sweet love was sanctified;
And in thy smile, and by thy side,
Saintly Camillus lived, and firm Atilius died.
But when tears stained thy robe of vestal-whiteness,
And gold profaned thy Capitolian throne,
Thou didst desert, with spirit-winged lightness, The senate of the tyrants: they sunk prone
Slaves of one tyrant: Palatinus sighed
Faint echoes of Ionian song; that tone
Thou didst delay to hear, lamenting to disown

8.
From what Hyrcanian glen or frozen hill,
Or piny promontory of the Arctic main,
Or utmost islet inaccessible,
Didst thou lament the ruin of thy reign,
Teaching the woods and waves, and desert rocks,
And every Naiad's ice-cold urn,
To talk in echoes sad and stern
Of that sublimest lore which man had dared unlearn?
For neither didst thou watch the wizard flocks
Of the Scald's dreams, nor haunt the Druid's sleep.
What if the tears rained through thy shattered locks
Were quickly dried? for thou didst groan, not weep,
When from its sea of death, to kill and burn,
The Galilean serpent forth did creep,
And made thy world an undistinguishable heap.

9.
A thousand years the Earth cried, 'Where art thou?'
And then the shadow of thy coming fell
On Saxon Alfred's olive-cinctured brow:
And many a warrior-peopled citadel.
Like rocks which fire lifts out of the flat deep,
Arose in sacred Italy,
Frowning o'er the tempestuous sea
Of kings, and priests, and slaves, in tower-crowned majesty;
That multitudinous anarchy did sweep
And burst around their walls, like idle foam,
Whilst from the human spirit's deepest deep
Strange melody with love and awe struck dumb
Dissonant arms; and Art, which cannot die,
With divine wand traced on our earthly home
Fit imagery to pave Heaven's everlasting dome.

10.
Thou huntress swifter than the Moon! thou terror
Of the world's wolves! thou bearer of the quiver,
Whose sunlike shafts pierce tempest-winged Error,
As light may pierce the clouds when they dissever
In the calm regions of the orient day!
Luther caught thy wakening glance;
Like lightning, from his leaden lance
Reflected, it dissolved the visions of the trance
In which, as in a tomb, the nations lay;
And England's prophets hailed thee as their queen,
In songs whose music cannot pass away,
Though it must flow forever: not unseen
Before the spirit-sighted countenance
Of Milton didst thou pass, from the sad scene
Beyond whose night he saw, with a dejected mien.
11.
The eager hours and unreluctant years
As on a dawn-illumined mountain stood.
Trampling to silence their loud hopes and fears,
Darkening each other with their multitude,
And cried aloud, 'Liberty!' Indignation
Answered Pity from her cave;
Death grew pale within the grave,
And Desolation howled to the destroyer, Save!
When like Heaven's Sun girt by the exhalation
Of its own glorious light, thou didst arise.
Chasing thy foes from nation unto nation
Like shadows: as if day had cloven the skies
At dreaming midnight o'er the western wave,
Men started, staggering with a glad surprise,
Under the lightnings of thine unfamiliar eyes.

12.
Thou Heaven of earth! what spells could pall thee then
In ominous eclipse? a thousand years
Bred from the slime of deep Oppression's den.
Dyed all thy liquid light with blood and tears.
Till thy sweet stars could weep the stain away;
How like Bacchanals of blood
Round France, the ghastly vintage, stood
Destruction's sceptred slaves, and Folly's mitred brood!
When one, like them, but mightier far than they,
The Anarch of thine own bewildered powers,
Rose: armies mingled in obscure array,
Like clouds with clouds, darkening the sacred bowers
Of serene Heaven. He, by the past pursued,
Rests with those dead, but unforgotten hours,
Whose ghosts scare victor kings in their ancestral towers.

13.
England yet sleeps: was she not called of old?
Spain calls her now, as with its thrilling thunder
Vesuvius wakens Aetna, and the cold
Snow-crags by its reply are cloven in sunder:
O'er the lit waves every Aeolian isle
From Pithecusa to Pelorus
Howls, and leaps, and glares in chorus:
They cry, 'Be dim; ye lamps of Heaven suspended o'er us!'
Her chains are threads of gold, she need but smile
And they dissolve; but Spain's were links of steel,
Till bit to dust by virtue's keenest file.
Twins of a single destiny! appeal
To the eternal years enthroned before us
In the dim West; impress us from a seal,
All ye have thought and done! Time cannot dare conceal.

14.
Tomb of Arminius! render up thy dead
Till, like a standard from a watch-tower's staff,
His soul may stream over the tyrant's head;
Thy victory shall be his epitaph,
Wild Bacchanal of truth's mysterious wine,
King-deluded Germany,
His dead spirit lives in thee.
Why do we fear or hope? thou art already free!
And thou, lost Paradise of this divine
And glorious world! thou flowery wilderness!
Thou island of eternity! thou shrine
Where Desolation, clothed with loveliness,
Worships the thing thou wert! O Italy,
Gather thy blood into thy heart; repress
The beasts who make their dens thy sacred palaces.

15.
Oh, that the free would stamp the impious name
Of KING into the dust! or write it there,
So that this blot upon the page of fame
Were as a serpent's path, which the light air
Erases, and the flat sands close behind!
Ye the oracle have heard:
Lift the victory-flashing sword.
And cut the snaky knots of this foul gordian word,
Which, weak itself as stubble, yet can bind
Into a mass, irrefragably firm,
The axes and the rods which awe mankind;
The sound has poison in it, 'tis the sperm
Of what makes life foul, cankerous, and abhorred;
Disdain not thou, at thine appointed term,
To set thine armed heel on this reluctant worm.

16.
Oh, that the wise from their bright minds would kindle
Such lamps within the dome of this dim world,
That the pale name of PRIEST might shrink and dwindle
Into the hell from which it first was hurled,
A scoff of impious pride from fiends impure;
Till human thoughts might kneel alone,
Each before the judgement-throne
Of its own aweless soul, or of the Power unknown!
Oh, that the words which make the thoughts obscure
From which they spring, as clouds of glimmering dew
From a white lake blot Heaven's blue portraiture,
Were stripped of their thin masks and various hue
And frowns and smiles and splendours not their own,
Till in the nakedness of false and true
They stand before their Lord, each to receive its due!

17.
He who taught man to vanquish whatsoever
Can be between the cradle and the grave
Crowned him the King of Life. Oh, vain endeavour!
If on his own high will, a willing slave,
He has enthroned the oppression and the oppressor
What if earth can clothe and feed
Amplest millions at their need,
And power in thought be as the tree within the seed?
Or what if Art, an ardent intercessor,
Driving on fiery wings to Nature's throne,
Checks the great mother stooping to caress her,
And cries: 'Give me, thy child, dominion
Over all height and depth'? if Life can breed
New wants, and wealth from those who toil and groan,
Rend of thy gifts and hers a thousandfold for one!

18.
Come thou, but lead out of the inmost cave
Of man's deep spirit, as the morning-star
Beckons the Sun from the Eoan wave,
Wisdom. I hear the pennons of her car
Self-moving, like cloud charioted by flame;
Comes she not, and come ye not,
Rulers of eternal thought,
To judge, with solemn truth, life's ill-apportioned lot?
Blind Love, and equal Justice, and the Fame
Of what has been, the Hope of what will be?
O Liberty! if such could be thy name
Wert thou disjoined from these, or they from thee:
If thine or theirs were treasures to be bought
By blood or tears, have not the wise and free
Wept tears, and blood like tears?—The solemn harmony

19.
Paused, and the Spirit of that mighty singing
To its abyss was suddenly withdrawn;
Then, as a wild swan, when sublimely winging
Its path athwart the thunder-smoke of dawn,
Sinks headlong through the aereal golden light
On the heavy-sounding plain,
When the bolt has pierced its brain;
As summer clouds dissolve, unburthened of their rain;
As a far taper fades with fading night,
As a brief insect dies with dying day,—
My song, its pinions disarrayed of might,
Drooped; o'er it closed the echoes far away
Of the great voice which did its flight sustain,
As waves which lately paved his watery way
Hiss round a drowner's head in their tempestuous play.










Fig & Pepper Bread

 
Fig & Pepper Bread, From First Frost by Sarah Addison Allen

Our book club read First Frost by Sarah Addison Allen, this month.
It's a sort of cozy magic story, a nice, light,  fall read.  It's also book 2 in a series, which we didn't know when we chose it.. but it's perfectly fine as a stand alone book.

The book includes a recipe for a bread that is mentioned often - Fig and Pepper Bread.  What an interesting combination..  I was intrigued, so I made a loaf to take to book club.

 Not only is it pretty quick and easy to make, but it's REALLY good.  I love the uniqueness - and the sweetness of the fig really does pair so well with the kick from the pepper.  It's not something I would have ever considered making had it not been for this book, but now that I've made it, I'd definitely make it again!  Especially if I could find fresh figs...  In very rural central Pennsylvania,  I was lucky to find dried figs.  

Halloween Reading List 2023

 
Frankenstein, Dracula, the Salem Witch Trials.  Gothic, Ghosts, Hauntings.
Thrillers, Cozy Mysteries, Historical Fiction. 

I know I won't possibly read all of these this year, I'll likely only get to 4 or 5 of them at most.  But here's a look at the Halloween themed reads that caught my attention this year:

September Newsletter

 

A look back at what I've been reading,  cooking, organizing,  watching, and crafting, over the past month.

Basil Salt

 

I saw this in a facebook post, and this year I have an abundance of basil, so I thought I would try it.  I love basil, it's definitely one of my favorite herbs!  Suggestions for using it include:

On Eggs, on Chicken, On tomatoes, in pasta sauces, in soups, in salad dressings, in pasta salads...


===============
The Recipe
=============
1 1/2 cups fresh basil leaves, roughly chopped
2 cups of Kosher Salt

Place in a blender or food processor and pulse to break down the leaves.

Spread on a baking sheet lined with parchment paper (or a silicone mat) 

Bake for 30 minutes at 175. 

Break apart clumps, allow to cool, then place in a jar to store.

================









Making & Canning Roasted Tomato Spaghetti Sauce

 
Roasting tomatoes, onions, and garlic for home made spaghetti sauce.

Everyone is always looking for the "Best" home made spaghetti sauce recipe.  But here's the thing - there is no perfect recipe.  There can't be one perfect recipe, simply because sauce depends on the tomatoes.  They are the star.  

What you add will depend on the tomatoes that year - some years the crops will be better than others.  This year we had SO much rain - rain nearly every day.  The tomatoes are not as flavorful as last year.  (We noticed the same with the sweet corn).    Is my sauce still good? Yes, it's quite good - but it's just not as good as LAST years sauce, when the tomatoes were absolutely fantastic.  

There's no amount of seasoning, and no secret ingredient, that  you can add to make up for lackluster tomatoes.

So what type of tomato do you want for sauce?  Most will tell you San Marzano.  And if I were buying them canned, that's what I would look for myself.  But, my mother plants between 400 and 700 tomato plants every year, in numerous varieties.  By hand.  Oh yes, that's insane, plain and simple - she's in her 70s now, and finally cutting back on how many she plants not because of her age, but because so many of her customers have now passed away - not as many people can tomatoes anymore.  

One wagon of plants.  All planted from seed, started in racks on a large sunporch.

But, because I have access to so many varieties - I mix them up as much as possible.  I like the variety in my sauce.  I do use some romas - but I am not dependent on them and  frequently will make sauce without them.  

My suggestion is always to shop local.  Don't try to make sauce with grocery store tomatoes.  Find a local farmer who will sell you half a bushel of local grown tomatoes.  A farmers market is often a great place to start looking - but make sure you ask where their tomatoes came from.  Many of our local farm stores, and even some farmers market stands, buy their produce at auctions - produce shipped in from other states for the grocery stores.   Trust me - I attend the local produce auction here.  I see the trucks unloaded, it's often the exact same thing stocked in the big box stores, being purchased by the farmers market vendor.  [some local produce is also sold at this auction...  our Amish neighbors sell their produce there - so it's not all from another state.  ]

Planting by hand.

Roma tomatoes, what my mom calls "sauce" tomatoes, are shaped more like a pepper than a tomato, not as round.  They are thicker, with less water and fewer seeds, making a thicker, creamier sauce.


Once I have chosen my tomatoes - usually a good mix of varieties - I core them, and place them in pans, along with cloves of garlic and sectioned onions.  I sprinkle it all liberally with olive oil, salt, pepper, and a little garlic powder (scant amounts of garlic.  Garlic and herbs can make a sauce bitter if overcooked, so go easy on the seasoning at this stage)

The above photo shows a mixture of pans, but really the baking pans are best.  there will be  LOT of juice, and you will likely need to clean your oven if you use cookie sheets..

Roast at 450 until they are well, good and roasted.  I never time these things - I think a lot varies by the size of the tomato, the number of items in the oven, how accurate your oven temperature is..  I'd tell my kids to cook them until they smell done [I say the same about sticky buns] - but apparently cooking by smell is not normal.  A good rule of thumb is to check them in 30 minutes.  If they look close to done, add some herbs if you want (basil, oregano, maybe a little thyme and garlic) and cook them another 10 minutes or so. 

Then pull them from the oven  I drain the juice from the pans right into my crock pot /pan /roaster, where my sauce will go.  


Then let the tomatoes cool enough that you can touch them to remove the skins.
I remove the skins and drop the tomatoes right into my ninja (a regular blender would work).  Puree the tomatoes, pour them into the pan/crockpot/roaster where the juice is.

I puree the roasted garlic and onion and add it to the sauce, and this is when I will add more herbs - often just a bottled italian seasoning mix.  I don't add much.  Keep it simple.   Add, taste, add, taste...   I know some prefer exact measurements, but what if your basil is more potent one year than the next?  Or if the tomatoes need a bit more salt one year?  You just have to add, and taste!


=====================
The Seasonings I Typically Add:
Remember, the olive oil was on the tomatoes when I roasted them, that's already in there.  So is the roasted garlic, and roasted onion, that I cooked right with the tomatoes.

- Celery Seed
-Fresh chopped Basil and Oregano - or dried Italian seasoning mix.  Or a little both.
- Salt and pepper

=========================
 I sometimes add a little tomato paste - maybe a can or two per a roaster.   Sometimes I don't add it at all - it depends on the tomatoes.  The more romas I use, the less likely I am to add paste.  

Because I roast the tomatoes, I do not add sugar.  You can taste it and make that decision, but roasting the tomatoes pulls out the natural sugars, it's rare that they would need any added.

Sauce goes into the electric roaster on the right - some of the tomatoes I put straight into sterilized jars to can as whole roasted tomatoes for chilis, soups, goulash...


I leave the seeds in my sauce.   There are methods for removing the seeds - but I don't mind them.  I've read that seeds can cause sauce to be bitter, but I've never had a problem with that personally.

I don't cook my sauce for a long time - maybe an hour or so.  The tomatoes have already been roasted... normally I am just leaving the sauce simmer a bit while I am waiting on the canner.  Remember, cooking your seasonings a long time - especially oregano, basil  and garlic, can make your sauce bitter.  If you want to cook the sauce down more, wait to add your herbs until its mostly cooked to the consistency you want.

One in the jars, add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice per hot jar

If your sauce goes bitter, try adding a teaspoon or so of baking soda.
Or a little sugar.

==============
HOW TO CAN SPAGHETTI SAUCE
================
After using a large water bath canner for many years (I have my grandmothers old pan and rack) my parents bought me this steam canner for Christmas, a few years back - shown here without the lid on. I LOVE this thing. It's how I do all of my "water bath" canning now. https://amzn.to/3Ep4sSF



"Add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar; Add 1/2 tsp.  Citric Acid or 2 Tbsp. bottled lemon juice to each hot quart jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process pint jars for 35 minutes and quart jars for 40 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. check lids for seal after 24 hours; they should not flex up and down when center is pressed.

The Ball Guide To Water Bath Canning [for acidic foods]  Can be found online here:

================
STEAM CANNING INSTRUCTIONS
====================

Hot pack and fill jars according to directions for that food. Set each full jar on the base to stay warm while packing and filling the rest of the jars.

When the last full jar has warmed up for 1-2 minutes, place the dome on the base and slowly (4-5 minutes) increase the temperature setting of the stove until a column of steam 8-10 inches is evident from the small holes at the base of the dome. (If you are using a canner with a thermometer in the lid watch for when the dial reaches the appropriate temperature)

Begin timing the process. Follow the water bath canning recommendations adjusted for your altitude.

 Maintain the column of steam. The dome (or lid) should not bounce from the base during processing.
When processing time is complete, turn off the stove and wait 2-3 minutes before removing the dome. Remove the dome keeping it away from your face and body to avoid burns. 

Allow your jars to cool and seal as you would with water bath canning. Remove metal bands and store the jars in a cool dark place.
========================

Pulled Pork Seasoning

 
Pulled Pork Seasoning

I most often use this on a pork loin.  Coat the entire loin in this seasoning, cook it low and slow all day, then pull it apart with forks, letting it sit in the juices so the pulled pork re-absorbs the liquid and seasonings.  We often add bbq sauce to this meat when making sandwiches, or use it as is in tacos.  

I typically cook a large loin like this, then package it in quart zip lock bags to freeze and use throughout the month.  And when I mix up the seasoning, I tend to make enough for a quart jar full.  It stores well in the pantry.  To make a quart jar, take the recipe below x4 .

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Pulled Pork Seasoning Recipe

Use 1 tablespoon each of:
 cumin
 garlic powder
chili powder
 cayenne pepper
 salt
 ground pepper
  paprika

And add:
1/2 cup brown sugar

The cayenne and chili pepper will add a bit of a kick - you can use a little less of those if you don't like spice.  But if you are adding a sweeter bbq sauce to the pulled pork, it will usually balance out nicely as is.

I toss all of my ingredients into my ninja and mix them thoroughly.


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Blackberry Clafoutis

 
Blackberry Clafoutis

A cross between a Puff Oven Pancake, and a crustless custard pie, with a silky smooth consistency closer to flan.