The Panasonic Automatic Bread Maker SD YD250 will make bread making easy! Let  them  make fresh white, whole wheat, or multigrain bread when ever they like.

                   Panasonic YD250 Features:

Mixes, kneads and rises bread consistently.  Whether you want yeast breads such as white, whole wheat or multigrain or non yeast breads such as banana or gingerbread.  Also mixes sweet cakes. 

Makes bread in 3 different sizes up to 2-1/2 pound loaves. 

Settings for 5 different kinds of bread.

Timer with a 13 hour delay so you can plan your day and have fresh bread for lunch or dinner.

The Panasonic bread maker sd yd250 also has a automatic yeast dispenser that dispenses yeast at the right time from the unit’s lid.

The Panasonic YD250 also has 4 baking modes that include bake, rapid bake, raisin bread, and sandwich bread.

The inside bread container is nonstick and cleanup is excellent.   

What customers are saying about the Panasonic automatic bread maker sd yd250:

You get what you pay for in this world and the Panasonic SD-YD250 is a perfect example. Quiet as a mouse. No jumping around the counter and whining and improperly mixing as a Breadman we purchased (and returned) did. Had another Panasonic for 8 years. Decided to replace it when the pan seal failed and we checked out the cost of a replacemtnt pan (not realizing we could replace just the paddle mechanism/seal.) Thought we could get by on the cheap with the Breadman. Wrong. If you are looking for a rock solid, flexible unit that turns out a perfect loaf time after time (up to 2.5 lbs), this is your bread machine. The automatic yeast dispenser is a great feature, particulary if you use the timer. Spend the [money].

This is the third breadmaker I have owned. I have to say I did not have very good luck with the other brands I have owned in the past but after reading the reviews on Amazon, decided on the Panasonic as a replacement. I could not be more pleased with my purchase! I have used it 3x a week for a month now. The bread has turned out perfect every time! I use 1/2 wheat flour with the white. It is like eating cake! It really is that good! One thing I love about this bread maker is that it is so quiet. Also, from other reviews, I thought I was going to have to get a scale and measure all the ingredients but I just use my regular measuring cups and spoons and every loaf has been perfect. I even used Smart Balance margarine today instead of butter and you could not tell the difference! The bread is soft and delicious! The bread comes out of the pan so easily and even the little paddle does not stick into the bread like my last breadmakers. The loaf looks so perfect – you’d think I spent hours making it on my own. I highly recommend this breadmaker over the more expensive ones. You will not be sorry!

I have owned several bread makers over the years and all have fallen far short of my expectations, until I got this one. Loaf after loaf came out perfect followed by rave reviews from my family and friends. My family goes crazy over my roasted garlic and parmesan cheese bread (this bread is to die for.)
Making good pizza dough by hand is an art form and takes too much time. This machine accomplished the task with ease which allowed me made the best pizza and delectable crust that I had ever eaten.
Some things with the Panasonic took me a little time to get used to. Unlike most other bread makers that began the bread making as soon as the Start button was pressed, the Panasonic has a delayed start allowing all ingredients to come to ambient temperature. The first time I used the Panasonic I kept unplugging the machine and starting over because it wouldn’t start immediately. Note: When all fails read the directions (LOL.) Then there is the snapping sound around five minutes into the cycle. I thought the machine was stripping its gears until I learned that it was the automatic yeast dispenser being tapped to dispense the yeast (Doh!.)
Where other machines ended up unused and unloved, this machine has earned a very special place in my kitchen. It is now a trusted and indispensable item that I would truly hate to be without. Thinking about a bread maker? This smooth and quite breadmaking marvel will not disappoint. Get one.

Read more reviews about the Panasonic YD250 here.

Sending as a gift?  Gift wrapping is available for the Panasonic bread maker sd yd250 at Amazon.com!
One day shipping also available.

You will enjoy the taste of this basic homemade tomato sauce.  There is nothing better than going to your pantry and pulling out a jar of your own homemade tomato sauce that you have canned. MMMM! Yummy!

When you do your own canned tomato sauce recipe or your own homemade tomato sauce recipe there is just no comparison to store bought.

If you do this recipe with fresh tomatos, peppers, and basil then you are really packing in the nutrients.

This homemade tomato sauce may also be frozen into containers if you wish not to put it into canning jars.

Canning Tomato Sauce Recipe

14 cups tomatos peeled and choppped

1-2 green peppers chopped

1-2 cups onions chopped

6 stalks celery chopped

3-4 cloves of garlic

2 tbsp. salt

18oz. can tomato paste

1/4 cup olive oil

1 tbsp. Itailian seasoning

1/2-1 tbsp. basil

1 bay leaf

3/4 cup sugar (or less if you perfer)

1 1/2 tsp. chilli powder

1/2 tsp. pepper

Blance peel and chop up your tomatos.  Put them into a stock pot that holds about 8-10 quarts of liquid.  Add the rest of your chopped vegetables and then your seasonings and oil.  Stir well. 

Simmer for 1-2 hours.  This canned tomato sauce recipe reduces down nicely.  So depending on the thickness of how you would like your tomato sauce will determind if you go the full 2 hours of cooking.  Remeber to stir often.

Take out the bay leaf.  Have your canning jars sterilized, hot and ready.   Or if you are going to freeze your tomato sauce then have your containers washed and ready.  Pour your hot homemade tomato sauce into your jars.  Seal.  Let cool, label and store your canned tomato sauce.

This canned tomato sauce is delicious on pasta by itself or you can add ground beef.  It is also nice on chicken pieces in the crock pot.

Enjoy!

This canning green beans recipe was passed down to me from my grandmother when we lived on the farm. It has been my favorite and I have since used it to can my green beans. It is a very quick way to can your beans.

As you will notice this recipe is for canning green beans without a pressure canner or water bath. The reason for that is because vinegar is used in the recipe. There isn’t much vinegar so that you get a pickled bean but just enough to keep your beans fresh and not soggy.

                        Quick Canned Beans

6 qts. cut up beans – green or yellow

water

4 tbsp. pickling salt

1/2 cup vinegar

Cut beans in pieces.  Cover with enough water to add juice to jars.  Add pickling salt and bring to a boil.  Boil for 10 minutes then add the vinegar.  Bring back to a boil.  Put beans into sterilized hot jars add some liquid to cover and seal.  No need to process after. 

Are you looking for a larger stock pot or a new  all clad stainless set?  Great deals can be found online here.

If you like eating salsa then you will really enjoy the taste of your own homemade canned salsa.  I have tried a couple of different kinds of canning salsa recipes over the years but I really like this one that I am going to share with you.  You can not beat the taste or the freshness that you get from canning salsa.   Remeber that fresh ripe ingredents are the best.  Now let’s get to that recipe for canning salsa!

Best Canning Salsa Recipe

Ingredients:

10-12 cups of fresh tomatoes cut up that have been blanced and skins peeled*.  Squeeze some of the excess juice out as your salsa will become to runny.

4 – red peppers

3 – green peppers

3 – yellow peppers

6 – yellow hot peppers

5 – jalenpanoes

5 – onions

2-3 heads of garlic

2-3 tbsp. orageno (fresh is best)

2 -1/2 tbsp. pickling salt

4 tbsp. paprika

3/4 cup white vinegar

4 tbsp. cornstarch added to the vinegar

3-4 tbsp. sugar

4 tbsp. ketchup

1 can tomatoe paste

Yeild: 13 pints

Preparation:

*Blanching Tomatoes – Have a large pot of water boiling and another large bowl of cold water nearby.   Place about 8-9 tomatoes into the pot of boiling water.  Leave for about 1 minute or till tomatoe skins peel off easy.  Take out the tomatoes with a slotted spoon and place into the bowl of cold water.  With a paring knife take out the core of the tomatoe and the take off the skin.

If you are doing a double batch or are short on time you can do the blanching and cutting up of tomatoes and peppers the day before and store them in your refrigerator for the next day.  You will need to use some latex gloves when handling your hot peppers as they may burn your skin.

I use to spend the time cutting up my peppers by hand so they were nice and all uniform in size but now I do not have that extra time so I cut my peppers into fours and put them in my food processor for a couple of whirls till I get the desired size I like.  This is so much faster.

You can experiment with your pepper and garlic amount as you wish.  I like my salsa with more garlic so I add more garlic for my taste.  If you like your salsa on the mild side then you may want to cut back on the hot peppers.  When tasting your salsa as you are cooking you can put a small amount into a bowl to cool as the peppers are hotter when they are heated.  So to get a true taste of what your salsa will taste like you will need to let it cool.

Method:

Place all cut up items into a large stock pot.  Add the remaining ingredients.  Stir all together.  Heat up slowly to a low boil and then simmer for 1 hour.  Remeber to stir often and watch for burning.  One fall I had used one of my thinner bottomed stock pots and cranked the heat up and burnt my batch of salsa.  So now when I am canning salsa I watch very closely.

While the salsa is cooking you can get your jars washed and I sterilize mine in my oven at 225 degrees ferighinheit for 10 mins.  I sterilization the jars near the end of the cook time of the salsa so the jars are hot when placing your salsa into the jars. 

Also during the last 20 minutes of cooking your salsa you will want to get the snap lids in a pot of water and boiling for sterilization.  You will also need to get some water into your canner and get the water heated up for that.

Ok now an hour has passed and we are ready to get the salsa into  our hot sterilized jars.  Fill up your jars leaving a 3/4 – 1 inch space from the top.

Wipe the top of your jars off so there is no salsa to interfere with a proper seal.  Place on your snap lids and screw on your rings.  Place your filled jars into your already hot water canner.  Bring the temperature back up to a boil and boil for 10 minutes.  Take out jars and place to cool on a cutting board or what ever else you may have to protect your counter.

Only fill the number of jars that your canner holds with salsa.  Keep the rest warm until the first batch comes out of your canner and then fill up more jars with the salsa.  Remeber when it comes to canning we want to keep our jars, lids and our salsa warm for processing.

Remember to date and write the salsa’s name on your jars lids so you will know  when you made your salsa and then you can compare your canning salsa recipe with others that you may make.

I hope that you enjoy your homemade canned salsa as much as I do!

If you have any questions on canning salsa please feel free to email me and I would be happy to answer them for you.

Are you looking for a larger stock pot for your home canning needs? Great deals for the Calphalon cookware stainless sets can be found here!
 

This set truly comes with everything needed for a busy day in the kitchen. I really like the sharp tomato knife and the parers. I make home made bread so it is nice to go to the Classic Block Set and pull out the bread knife that comes with it. It is a real treat to cut your home made bread with a good quality bread knife. These knives are so well balanced that they make preparing of fruits and vegetables so much easier. The edge on these knives tend to stay sharp for a long time. All the Knives and accessories are stored nicely in an attractive oak block which is displayed nicely on your kitchen cupboard.

Wusthof Classic Knives are a great addition to any kitchen, whether by the big set or just one knife at a time, I highly recommend spending the extra money to get this set.

We freeze our salmon because this helps with the cutting process.  We pull this out the day before and cut it up into nice sized chunks to fit into your canning jars. We prefer to use the small salmon jars and others use the pint sized jars. It’s your own preference. Kind of like company size or personal size. So the salmon chunks are laid on a cookie sheet in the fridge ready for the next day.

The next day I will wash and sanitize my salmon jars and have them ready to be filled. Since it does take most of the day to pressure can the salmon I will use my electric portable burner to save stove top space. I will then put ¼ tsp. of non-iodized salt and ¼ tsp. of vinegar into the salmon jars. If you are using the pint sized salmon jars then you will need to double the ingredients.

Now I will put the required water into my pressure canner and set this on top of my electric portable burner so it can slowly start warming up. I will then put my snap lids into a pot of water and get them off to a good boil.

Now we put our salmon chunks into the jars. Be careful not to over fill your jars as they need a ¼ inch top space for the heat expansion. Now you need to wipe the top of your jar off so that there is no debris left to interfere with a good seal from your snap lid. I use a wet paper towel.

Place your boiled snap lid on top of your salmon jar and tighten the ring only finger tip tight. Place your salmon jars into your pressure canner and seal the top of the canner. Adjust the heat on your electric portable burner to get the pressure up. Now depending on where you live and your altitude your time for canning will vary. Ours is 90 minutes with 10lbs. of pressure.

Remember to be careful, as you let the steam out of your pressure canner before you open it and remove your salmon jars. I hope you have found this helpful in learning the steps on how to can salmon using an electric portable burner.