![]() You may need to can in batches depending on the size of your pot. Place a small metal cooling rack on the bottom of the pot to hold the jars up and away from direct heat, so they won’t break. Choose a pot that is tall enough to cover the tops of the jars for several inches, plus a few more inches to prevent boiling water from splashing onto your stove. You don’t even need a special water bath canner, you can use a large pot to boil the jars and make them shelf stable. If not, it is easy to make a batch with these canning recipes. If you preserve your own food, you may already have plenty of jam and jelly to give away. Giving gifts made from homegrown ingredients from your garden, or local farmers’ market makes the present extra special. Here are some culinary inspired gifts that you can make in your kitchen. Create some edible presents that everyone will enjoy. Make your friends ooh and ahh with homemade food gifts this holiday season. Discover how to make the perfect homemade edible gifts for friends, co-workers, and family with these ideas: Food Gifts from the Kitchen Homemade food gifts are always remembered because they are personal and come from the heart. Need some gift ideas? Consider something from the heart of your home - the kitchen. It’s the time of year to think about the perfect holiday gift for friends, co-workers, or family. Here are over 20 homemade food gifts, including baked goodies, homemade jellies, and other edible Christmas gifts. The dough can be removed from the freezer the night before using and placed in the refrigerator to thaw.Give the foodies in your life something tasty for the holidays. Otherwise, wrap the dough in plastic wrap, place it in a freezer safe bag, and freeze for up to 2 weeks. If using the dough immediately, place the piece being used in the freezer for 6 minutes to chill, then proceed with the recipe. Gently compress the dough with the rolling pin and, depending on the recipe you are using, keep the dough in one piece or cut the dough into two equal portions. Roll the dough again into a rectangle, about 8 by 16 in. Remove the dough from the freezer and repeat the letter fold again, making sure the seam is facing to the right. Sprinkle flour on a sheet pan or plate, place the dough on it, and freeze the dough for 6 minutes-set a timer so you don’t forget (see notes this helps cool the dough slightly and makes the last turn less messy). (Each time you roll, the rectangle will get a bit smaller.) Repeat the letter fold. Gently roll the dough into a 10 by 18 in rectangle. Rotate the dough so the seam is facing to the right and one open end is facing you. Then fold the remaining one-third of dough on top of the side that has already been folded. Make the first turn, or letter fold: Starting with a short side facing you, fold one-third of the dough onto itself, making sure the edges are lined up with each other. Spread the entire rectangle evenly with the butter-flour mixture, leaving a ½ in border around the rectangle. Roll the dough into a 12 by 20 in rectangle. Remove the dough from the refrigerator, unwrap it from the plastic, and place it on a lightly floured work surface. In the bowl of a stand mixer fitted with a paddle, beat the European butter and the remaining 1 tablespoon of flour together until creamy and combined, 2 to 3 minutes (see notes). ![]() Cover the dough with more plastic wrap, place it on a sheet pan, and transfer it to the refrigerator for at least 2 hours and up to overnight. Place the dough on a large piece of plastic wrap and shape it into a 10 by 12 in rectangle. Gently press down on the dough, releasing as much gas as possible. Let the dough rise at room temperature for 1½ to 2 hours, until doubled in size. Move the dough to the large greased bowl and cover with plastic wrap. The dough will be rough and bumpy but should be in one piece. Continue to mix until all the ingredients are combined, 3 or 4 minutes (see notes). Start the mixer on low speed and add the water-yeast mixture, followed by the melted butter. In the bowl of a stand mixer fitted with the hook, mix together 4 cups (568 g) of the flour, the sugar, and salt. In a small bowl or liquid measuring cup, stir together the water and yeast and let sit until dissolved, about 5 minutes.
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