Canning without the Heat

When we first began canning we were living in a condo and did all of our canning in our kitchen on an electric stove. If we didn't run the air conditioner, the house became hotter and if we did run the air conditioner, it simply ran more which cost more money .... to can.

Then we moved into a house that has a small covered back porch (7 ft x 14 ft). We bought a two burner propane stove to put on the porch and connected it to our 30 gal propane tank from our camper. This works great because we can can in any weather and all of the heat stays outdoors. We have two pressure canners and two water bath canners so we can get more done in a shorter period of time.

The biggest inconvenience of this is I am in my mid 60's and those propane tanks just keep getting heavier and heavier. So, I had a 120 gallon propane tank installed and connected my two burner stove, as well as, my grill. At 80% capacity the tank holds 96 gallons of propane and will probably last 1 1/2 to 2 years. When I need more propane, I simply call and they deliver the propane directly to my house.
This set up is not just good for canning and grilling. As a prepper, it meets our requirement for alternate cooking methods in a lights out situation. And with a 120 gallon propane tank, we will not worry about ice or snow storms knocking out our power or a longer term outage caused by some natural or man made disaster.

My 30 gallon propane tanks will still be used for my camper, as well as, to connect to an energy efficient propane heater to use in emergency situations. I have two 30 gallon and one 20 gallon propane tank to provide for emergency heat. I will also buy more propane tanks if I can find them at yard sales.

Using propane tanks inside your house is a little more dangerous so make sure you have monitors set up close to the tank to detect any leaks. You can use a soapy solution to check your connections to ensure there are no leaks. You can also have the gas company install a quick disconnect connection so you can hook up a heater in a room of your choosing. This is the safest method of using propane inside your house.

So, look at your situation for canning and long term cooking and heating alternatives. Pick a solution that best meets your needs but by all means, be prepared.

Home Made Pizza Recipe

I don't remember where we got this recipe from but it is fantastic.

This is our favorite pizza recipe. Ever since we started making this recipe we have not bought a pizza out. The recipe for the dough makes two 12" - 14" pizza's.

Pizza Dough

1 cup warm water

2 tbl honey

1/2 tsp salt

2 tbl yeast

1 cup bread flour

1/4 cup olive oil

2 1/2 cups flour

Instructions:

Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours. Flour your surface and roll out your dough to the thickness and size you need. This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using. Topping 1 can Tomato Paste 2 tablespoons mashed baked garlic 1 can of Rotel drained 2 tbl basil pesto Sprinkle & spread EVOO on the unbaked dough Spread Topping over the unbaked dough  Add your toppings (Pepperoni, Hot Italian Sausage cooked and drained, sautéed Onions and Black Olives) Cover with mozzarella cheese We buy our cheese from Pete & Fran who make Fresh Homemade Mozzarella Cheese. It is the best cheese you can buy for pizza. They do not have a web site but their phone number is 239-940-0901 and you can find them at the following farmers markets. North Carolina (Waynesville, Asheville & Silva) and Florida( Bonita Springs, Marco Island, Cape Coral, Fort Myers & Sanibel) Bake at 400 degrees for 10 – 12 minutes