tag:blogger.com,1999:blog-3635043711432135588.post4315207229708993232..comments2023-05-13T07:03:00.056-07:00Comments on La Soñador ~: Canning RiceCarolinehttp://www.blogger.com/profile/03889508993034490683noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3635043711432135588.post-13385394770245082082014-11-02T18:17:40.802-08:002014-11-02T18:17:40.802-08:00I see that I have commented numerous times on the ...I see that I have commented numerous times on the fact that they came out like bricks. LOL This may give the reader the idea that I hated them. That is not the case. I just forget what I comment from time to time.<br /><br />I was HAPPY to have rice already cooked in my pantry. It makes meal time much easier when I don't have to dirty another pan, or wait 30ish minutes to get rice to put into whatever dish I am cooking. The taste was absolutely the same and I did not think it turned out too mushy at all, as it was still clearly little granules of rice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3635043711432135588.post-5832643692879443142014-11-02T18:13:40.418-08:002014-11-02T18:13:40.418-08:00We are just a few hundred feet above sea level, so...We are just a few hundred feet above sea level, so I normally can at 10lbs. I used 15lbs on THIS recipe as a precaution, based upon my research of canning and botulism. I highly recommend all canners read it up for themselves to have a firm understanding of the topic.<br /><br />This recommends just adding 10 minutes to the time of the given recipe for your altitude.<br />http://www.freshpreserving.com/sites/default/files/AltitudeCharts.pdf<br /><br />I also recommend using LESS rice in each jar than was stated above, as they came out very much like bricks of rice. Usable, and could be broken up back into rice grains, but I think it will be easier with less rice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3635043711432135588.post-10958488752464212542014-11-02T11:01:19.016-08:002014-11-02T11:01:19.016-08:00What altitude are you? I can at 15 pounds pressur...What altitude are you? I can at 15 pounds pressure because I live at 4800 ft. altitude. I am trying to figure out what the time would be for white rice here. Tewshoozhttps://www.blogger.com/profile/02564577459982968771noreply@blogger.comtag:blogger.com,1999:blog-3635043711432135588.post-27540789976766415862013-10-13T12:21:07.011-07:002013-10-13T12:21:07.011-07:00Yes, uncooked.
I was pretty happy with them. Cann...Yes, uncooked.<br />I was pretty happy with them. Cannot tell the difference when it is incorporated into a meal. And, like I said, I think putting slightly less rice in each jar will improve the usability.<br />Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3635043711432135588.post-229616036804768162013-10-13T10:40:50.157-07:002013-10-13T10:40:50.157-07:00Dumb question. The rice was uncooked before the ca...Dumb question. The rice was uncooked before the canning, correct?<br />Thanks. Love your site. TomGreghttps://www.blogger.com/profile/08331801814495676454noreply@blogger.comtag:blogger.com,1999:blog-3635043711432135588.post-5780804962430830372012-09-23T07:34:04.595-07:002012-09-23T07:34:04.595-07:00'Grab and eat' I mean.'Grab and eat' I mean.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3635043711432135588.post-67699253193016930532012-09-23T07:31:45.728-07:002012-09-23T07:31:45.728-07:00I have! I found the rice to taste pretty normal b...I have! I found the rice to taste pretty normal but it was really, REALLY packed it the jars and is initially like chopping a brick of rice. So I haven't used them for 'gran and eat'. I have used them in tomato soup with rice and cheese, chicken soup, and chili. During the heating process I am able to break the rice up into its normal grains. I think this could be improved by putting less rice in each jar.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3635043711432135588.post-38297119523200341912012-09-23T01:12:28.082-07:002012-09-23T01:12:28.082-07:00I, too, thought it was brilliant that I came up wi...I, too, thought it was brilliant that I came up with the idea to can rice. That way, for my 3 month storage, I have meals ready-to-eat that won't require storing so much water for preparation. I like your comment about "Oh for crying out loud. When I am STARVING, and need to eat something, will I honestly care if my rice is mushy?? I think not." Some people get a little carried away don't they! I am wondering if you have opened any jars...how did it taste? Was it hard to get out of the jar? <br />Aleisa M. cougarangel83@gmail.comAnonymousnoreply@blogger.com