Didn't it turn out well? Generally, I don't bake much (at all), so this year has been a big exception for me, and I don't really have a reference point here, but I swear things didn't stick to the pan as badly when I could use nonstick cooking spray. These little babies spent half the day hanging upside down in their pans--with no result whatsoever. I ran a plastic knife around the edge & loosened them as much as I could--with no result whatsoever. Finally, I decided shaking them was a good plan:
and at least I got a result. Doesn't this just look too pretty to eat?
NOT! Okay, they tasted fine, but I really miss cooking spray!Then it was off to Fred Meyer because my old one has a hole in the enamel on the inside of the pot, which coats everything with rust now. I don't know food science very well, but I think that' s a bad thing. So
I upgraded. This holds about a third more jars than my old one, which is sort of exciting (so you can see how little I'm getting out lately). I was amused to see that Fred Meyer had a "buy two, get one free" special on their canners. Most people would consider me a little "over the top" on the canning front, but there are apparently some people who could own THREE canners. See....that puts me in a whole new light now, doesn't it?And thank heavens for the extra room, as I did 3 pints of tomatoes
and 11 pints of salsa.
Did I mention that the tomatoes had finally kicked in?
3 comments:
I use olive oil in a misto container & it works really well, I'm completely grossed out by what the non-stick sprays are made out of!
When baking bread I don't use containers at all. Not sure how his would work with zucchini bread, but I use flour to liberally dust baking sheets (metal trays). You could use a permissible oil if you wish.
Some loaves do still stick, but it is easier to get a knife or a slice underneath them.
Line your bread pans with either foil or waxed paper. You'll be able to just lift out the loaves, plus it reduces the scrubbing that'll need doing afterwards.
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