Here is our entire Slice of Life Playlist consisting of 16 helpful hints. Just click in the upper left-hand corner of the video to select additional videos. Best Regards, Katie.
This bread is actually good for any night of the week and one that I used to make to go along with a big pot of soup before I got into making more yeasted breads. I like it for a weeknight because it takes less then an hour to make, so I would get the bread in the oven first, then start on getting the pot of soup going next. They would both be hot and ready at about the same time. It’s great plain, dipped in soup, with butter, or alongside a big plate of corned beef and potatoes for St. Patty’s Day!
This recipe is from America’s Test Kitchen and calls for a little bit of cake flour. I highly recommend this, it makes the bread nice and light. Brushing with butter after it comes out of the oven is also a good idea!
Irish Soda Bread
3 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons salt
3 tablespoons butter, softened and divided
1 1/2 cups buttermilk
Heat the oven to 400 degrees and and line a baking sheet with parchment paper.
Whisk together the flours, sugar, soda, cream of tartar and salt. Using two knives, a biscuit blender, or your fingers, work 2 tablespoons of the butter into the dry ingredients. The mixture should resemble coarse crumbs.
Stir in the buttermilk with a fork, just until the dough starts to come together. Dump the dough out onto a clean counter and knead briefly – no longer than a minute – until the dough is coarse and bumpy. Do not knead until smooth.
Shape the dough into a round about 6 inches wide by 2 inches thick. Place on the prepared baking sheet and cut a large X in to the top of the loaf (don’t cut all the way through) with a serrated knife.
Bake until golden brown, about 40-45 minutes.
Remove from the oven and transfer to a wire rack to cool. Melt the remaining butter and brush it all over the top and the sides. Let the loaf cool for about an hour or serve with dinner immediately.
Stop in to Pacific Sourdough Bakery for the more traditional soda bread with currants and caraway seeds on St. Patty’s Day!
We recently had some terrible ice storms that left us stranded in our home. It was a perfect day to make a hearty soup to warm and fortify us. This soup is easy to make from what you have on hand in your pantry and can be modified easily to suit different tastes.
With more cold weather coming before Spring is officially hear, try out this soup and making a simple yeasted bread to go with it. It’s a lot of fun to spend a day in the kitchen when it’s nasty outside – and it will keep your house warm and cozy all day long.
I hope this soup will help provide you some warmth on those coldest of days.
-Mark McGinley, Executive Producer, Slice of Life Show
Soup and Bread for a Rainy Day
1 tbsp olive oil
1 tbsp minced garlic
½ large onion
1 lb ground chicken
1 tsp ground pepper
1 tsp salt
1 cup lentils
1 can kidney beans
1 can whole kernel corn
1 can fire roasted tomatoes
3 cups chicken broth
1 tbsp lemon juice
1 tbsp creole seasoning (Cajun’s Choice)
Grated Swiss or sharp cheddar cheese
Dollop of sour cream
To start, I put some olive oil in a Dutch oven set to medium high and fried up the ground chicken, onions, and garlic, seasoning lightly with salt and pepper. I placed the remaining ingredients in the Dutch oven and brought everything to a boil, then I turned the heat down to simmer for 40 minutes. I start with 1 tablespoon of Creole Seasoning, but you can add more if you like it spicy. For people who like it hot, I add an additional tablespoon of Sriracha. Add any kind of vegetables that you have on hand either fresh or canned. To serve, add your choice of toppings. This soup goes great with a loaf of freshly baked bread.
Simple White Yeasted Bread
Yeilds 2 large loaves
Slightly adapted from AllRecipes
This bread is really great for a day that you are just hanging out at home in your jammies and the rain or snow is coming down outside. It uses basic ingredients and calls for a little kneading, which is really therapeutic and relaxing.
Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
This recipe has you brush on egg and make slits in the bread earlier then other bread recipes typically will ask you to do this step. It’s important to do it before rising because the dough will easily deflate if you handle it later.
The egg wash makes a very crusty outside, perfect for dipping in hot soup.
More great bread recipes to try:
With all the sweets we’ve been gobbling down (Christmas, Valentine’s Day, Marmalade…. yep, it adds up!) we wanted to bring you (and ourselves) something a little more hearty and whole grain. Enter that age old comfort food – steamed Boston brown bread. Perfect as a breakfast treat smeared with cream cheese, or alongside a simple and satisfying pot of beans. There’s something so comforting in the combination of a hearty, slightly sweet bread and a savory bowl of beans or soup!
For this recipe, you can use clean 16 oz cans with just the tops removed, or if you don’t have those sitting around you can use a few wide mouth pint size canning jars. Just be sure to only cover with buttered foil as instructed in the recipe, because this baby expands! We don’t recommend trying to make these in any jars smaller than 16 oz, in our test, the dough got a little too big for it’s britches and then fell over in our pot! But if you follow our instructions, this is a hearty, satisfying whole grain loaf that is perfect for eating along side some bean soup or Boston baked beans.
Boston Brown Bread
yields 3 small loaves
1 cup stone ground cornmeal (5 oz)
1 cup rye flour (3 1/2 oz)
1/2 cup whole wheat flour (2 3/4 oz)
1/2 cup all purpose flour (2 1/2 oz)
2 tsp baking soda
1 tsp salt
1 cup raisins or currants
3/4 cup dark molasses (not blackstrap)
2 cups buttermilk
Dutch oven or large pot
Small wire rack, canning rack or clean kitchen towel
3 – 16 oz clean cans, or 3 wide mouth pint canning jars
Butter for greasing the foil and cans or jars
Set up the steaming station: Get a large pot or Dutch oven and place on the stove. Put a round wire rack (canning rack works well) or put a towel in the bottom of it.
Butter three 16 oz clean cans, or 3 wide mouth pint canning jars. Cut three squares of foil, each on large enough to cover the top of a can/jar. Butter the foil and set the foil and jars aside.
Make the dough: Combine all of the dry ingredients and the raisins or currants in a large bowl, add the molasses and buttermilk to the bowl and mix well with a wooden spoon until incorporated. Divide the batter between the buttered 16 oz cans or wide mouth pint canning jars, tightly cover the cans or jars with a piece of buttered foil and place in a Dutch oven or stock pot and fill the pot with enough hot water to come halfway up the can or jar. Cover the pot and simmer on low for about 2 hours. Check the water level now and again and maintain the water level halfway up the cans by adding additional boiling water. The bread is done when a skewer inserted in the center of the loaf comes out clean. Carefully take the cans out of the water bath and cool 15 minutes on a dry kitchen towel (do not set on a cold counter top, this could cause the canning jar to break). Remove loaves from cans or jars and serve warm or allow to cool completely. The bread will keep a day or two in the refrigerator tightly wrapped in plastic wrap.
Stone ground cornmeal is best as it’s coarse texture really stands out but regular cornmeal will work just fine.
If you do not have buttermilk you can make a substitute by adding a tablespoon of lemon juice per cup of milk and letting it stand for 5 minutes. The acid from the lemon will thicken the milk a bit and allow the baking soda to work it’s leavening magic.
I like to pour some hot water over my raisins and let them plump up for about 15 minutes, drain before using.
It’s Super Bowl time and that always comes with some delicious, indulgent snacks….which brings me to a little food memory.
Super Bowl Then:
When I was growing up Super Bowl Sunday meant spending the day at my grandparents house with the whole family and LOTS of snacks! We had cheese and crackers and vegetables with ranch dip, and nuts and pretzels, but the family favorite by far was potato chips and “Clam Jam”. While the name sounds kinda awful, the dip is yummy!
The dip is a thick mixture of cream cheese and chopped canned clams seasoned with Worcestershire sauce and Tabasco. The recipe is easy; take an 8 ounce block of cream cheese at room temperature and mix in one 6.5 ounce can of chopped clams, drained. Reserve the clam juice and add to the cheese/clam mixture until the dip is a creamy scoop-able consistency of your liking then season to taste with Worcestershire and Tabasco. Serve with sturdy potato chips and veggies. The dip can be made ahead and kept refrigerated until the game starts.
Super Bowl Now:
Ok, fast forward 30 years and eating big bowls of cream cheese is kinda off my radar…..my new fave for game day is Hummus and veggies. I am a big fan of cooking chickpeas in my pressure cooker. I put dry beans in the cooker and cover with a generous amount of water, at least 3 cups of water for every 1 cup of beans. Then pressure cook on high for 35 minutes. The beans will be cooked to a lovely softness, ideal for whirring up into a silky hummus.
A little side note here……do not overfill your pressure cooker or add baking soda to the beans before you cook them. Some popular recipes call for adding a pinch of baking soda to the beans to help the skins come off (this only works if NOT using a pressure cooker). When I put the beans and baking soda in my cooker, bad things happened, learn from my mistake, I urge you! The skins did indeed come off and one of them clogged the pressure cooker. Before I realized that the little rocking noise my old school pressure cooker makes when it is cooking, gently keeping the pressure steady as it cooks, had stopped (big warning signal!) the pressure valve did what it is designed to do and blew off! Suddenly 240 degree chickpeas were squirting violently out of the tiny hole in the lid of the cooker, spraying chickpea puree all over my stove and cupboards! This went on for many minutes until the pressure was released and all the chickpeas were coating my kitchen, ugh. If this happens to you (and I hope it never does) grab a kitchen towel and throw it over your pressure cooker to keep the beans from spewing out then carefully move to the sink and run cold water over the whole shebang until the drama is over. Then enjoy the opportunity to give your kitchen a thorough cleaning!
But aside from all that, cooking beans in the pressure cooker really will make a smooth, creamy hummus. So here’s my recipe for a great super bowl snack:
- 2 cups cooked chickpeas, drained (you can use canned but freshly cooked are far better)
- 1/2 cup tahini
- 2 tablespoons fresh lemon juice, more to taste
- 2 cloves garlic, minced or pressed
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon freshly ground cumin
- 2 tablespoons cold water
- Combine all the ingredients in the food processor and blend for 5 minutes. 5 minutes will seem like a long time but trust me, it will make a wonderful silky smooth dip. Taste the hummus and adjust the seasoning with more salt and/or lemon juice. Refrigerate for an hour or two before serving for a firmer dip. Serve with sliced cucumbers, carrot sticks, or pita chips. The hummus will keep refrigerated for up to 4 days.
Citrus is in season right now and mouth-puckeringly delicious! There’s Cara Cara oranges, grapefruits, clementines and cuties (one of our favorite snacks). And, of course, our old favorite: the lemon. Lemons are available year round, unlike some of the other citrus that is available right now. My mom always made these in the rotation of cookies and bars that we had around as treats.
This recipe makes a small pan, so it’s perfect if you don’t want (or need!) them hanging around too long or if there’s just a few of you at home.
It starts with a simple crust that has powdered sugar in it instead of the regular granulated sugar. This makes the crust light and dissolve on your tongue, while still being incredibly rich.
Since this is a small batch of lemon bars, you only need a couple of lemons. The recipe actually calls for one lemon, but you could add in more lemon juice if you like it extra lemony.
This recipe comes together pretty quickly. First, make the crust. The crust is butter, sugar, flour and a pinch of salt that is best mixed together with your fingers. You want the texture of course cracker crumbs here, with a couple large pieces here and there.
Then you just press it evenly into your pan. Buttering the pan first is a good idea 🙂
Bake it for 20 minutes, and meanwhile mix up your filling with a hand mixer.
Pour filling onto crust:
And bake for 20 more minutes. Let cool then cut into 9 bars (or smaller, if you want these bite sized. My mom said to do 16 squares)
Dust with powdered sugar before serving.
These are rich, classic and a sunny treat for this stormy time of year.
- 1 cup flour
- 1/2 cup butter, room temperature
- 1/4 cup powdered sugar
- pinch of salt
- 2 eggs
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- Juice of 1 lemon, or 2 if you like things extra tart
- Heat the oven to 350 degrees. In a small bowl, blend the flour, butter, powdered sugar and salt, working the butter with your fingers until it resembles course cracker crumbs.
- Butter an 8x8 baking pan. Press the crumbly crust mixture into the pan in an even layer. Poke it with a fork to allow steam to escape and prevent bubbles. Bake the crust for 20 minutes, until golden lightly brown on the edges.
- Meanwhile, in a medium bowl add the eggs, sugar, lemon juice, baking powder and salt. Beat with a hand mixer on medium-low until combined, about 3 minutes. Pour over the baked crust and bake for another 18-20 minutes, until lightly brown on top. Do not overtake.
- Let cool and slice into 9 (or 16) squares. Dust with powdered sugar before serving.
It’s cold out there, and we’re enjoying hanging out in the warm kitchen and baking up some delicious sourdough english muffins. The great thing about these is their crunchy cornmeal crust, the sourdough flavor, the high rise they get, the… oh who are we kidding, there’s nothing we don’t love about these! My favorite thing about them is that I made them after the holidays, so there’s no house guests to hog them all 🙂
They are easy and fast too. Let’s get started! These came from one of those old Church cookbooks our mothers or grandmothers probably have on the cookbook shelf:
The night before you want to mix together some of your sourdough starter milk, and flour. Set this in your oven with the oven light on. Yep, that’s right. It’s a perfect place to keep your doughs and starters at an excellent temperature for fermenting and rising — especially when the house is a little chillier then usual.
Then the next day (whenever you are ready to finish these, it doesn’t have to be first thing in the morning) add a little more flour, salt, sugar and baking soda to your sourdough mixture.
Cutting these into rounds and shaping them is fun, just cut the dough into 8 pieces and roll into balls. Put them on a baking sheet sprinkled with cornmeal, and then add an extra sprinkle of cornmeal all over the dough balls (that’s how they get the cornmeal CRUNCH!) After 30 minutes, they are ready to cook in a skillet.
And that’s it! Just in time for tea and marmalade.
- 1/2 cup sourdough starter (see our sourdough post if you don't have a starter yet)
- 1 cup milk
- 3 cups flour, divided
- 1 teaspoon salt
- 1 teaspoon sugar
- 3/4 teaspoon baking soda
- Cornmeal for dusting
- Organic vegetable shortening or canola oil
- The night before, mix the sourdough starter in a medium bowl with 1 cup of milk and 2 cups of flour. Cover with plastic wrap and set in a warm place or in the oven with the oven light on.
- The next morning, uncover and mix with 1 cup flour, salt, sugar and baking soda with a wooden spoon. It may seem a little dry, but kneading usually improves the texture.
- Knead the dough on the counter until smooth and elastic, adding a little flour if necessary to keep if from sticking too much. Cut the dough into 8 pieces and form into balls (flatten the balls slightly to make them more biscuit shaped.
- Generously sprinkle a baking sheet with cornmeal. Place the rounds on the baking sheet with about an inch and a half space between them. Sprinkle cornmeal on top of the rounds as well.
- Let rise for 30 minutes.
- Preheat a skillet or cast iron pan to 300 degrees, or medium low. Put one tablespoon of shortening or butter in the pan to coat. Bake the rounds in the skillet with a lid slightly ajar for 8-15 minutes on each side, depending on how fast they brown.
- Serve immediately or let cool on a wire rack and store in the fridge for up to one month.
- These turn out taller and thicker then store bought english muffins, so in some cases the outsides may brown faster then the inside can cook. In that case, bake in a 350 degree oven for 15-20 minutes on a baking sheet.
- Butter can make the cornmeal taste like buttered popcorn, which isn't ideal in this case. Shortening or a neutral tasting fat works best for cooking these.
Yule log cakes are symbolic of the winter nights as well as delicious and super fun to decorate. You can make a yule log cake out of any jelly roll or “swiss roll” cake recipe that you like. While yule logs can seem a bit daunting, this recipe can be split up over multiple days so all that’s left is to assemble and decorate (the fun part!) the day before you plan to serve it.
This cake has a few fun (but totally easy) decorations that make it special. The first one is the chocolate shards that make the “bark” of the log. All you do is melt some chocolate and spread it out on a parchment lined baking sheet. Chill it (or place it outside, if it’s cold where you live) until it’s hard. Slowly curl the parchment to create shards of “bark”.
The sugared rosemary sprigs and cranberries are a festive, wintery addition and you can make those ahead too. Brush rosemary sprigs with a mixture of egg white and about a tablespoon of water. Shake off the excess over a garbage can or in the sink. Roll in a plate with regular white sugar. Next do the cranberries. It’s easiest to dip them in the bowl with the egg white mixture, then fish them out and let them drain with a slotted spoon. You can also dip and drain them all at once in a strainer. Then roll them in the sugar. Store in the fridge in open bowls or plastic containers until ready to place around the cake.
Another fun decorating addition is a gnome, which you can find at a craft store or online.
I recommend making the cake in this order:
Day One: Make the chocolate bark, ganache, and mousse.
Day Two: Make the cake, and the sugared decorations. Chill rolled cake with mousse, as instructed, then assemble the cake through frosting the cake. Refrigerate overnight.
Day Three: Place the final decorations on the cake: the bark, the sugared decorations and the gnome if using. Serve. Don’t forget to take pictures!
Here’s all the recipe you’ll need to make this cake. We borrowed/adapted from Martha Stewart 🙂
- 2/3 cup sifted cake flour (not self-rising)
- 1/3 cup sifted cocoa powder, plus more for dusting
- Pinch of baking soda
- 5 tablespoons unsalted butter, plus more for parchment and pan
- 6 large eggs
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- Heat oven to 350 degrees. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
- Sift flour, cocoa, and baking soda together twice into a medium bowl. Set aside. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
- In a medium-size heat-proof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
- In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
- Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don't overbake or cake will crack. Let sit in pan on a wire rack until cool enough to handle.
- Let the cake cool 10 minutes. Invert onto a clean kitchen towel. Starting with the long end, roll gently into a log, rolling with the towel. Keep rolled up for 10 minutes, then unroll and let cool to room temperature.
- 4 ounces semisweet chocolate
- 4 tablespoons (1/2 stick) unsalted butter
- 4 large eggs, separated
- Pinch of cream tartar
- 1/2 cup heavy cream
- In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.
- In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.
- Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, about 1 hour.
- You can make this ahead of time and chill until you are ready to assemble the cake.
- 9 ounces bittersweet or semisweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.
- Or use Katie's Ganache recipe at http://www.thesliceoflifeshow.com/?s=ganache
- 4 ounces bittersweet chocolate
- 1 egg white
- 1 tablespoon water
- 1/2 cup sugar
- 6-8 rosemary sprigs (or one package from the store)
- Whole fresh cranberries
- In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.
- Whisk together the egg white and the water in a small bowl. On a large plate, pour about 1/2 cup of sugar.
- Using a pastry brush, brush rosemary sprigs egg white mixture. Shake off the excess over a garbage can or in the sink. Roll in a plate with regular white sugar. Next do the cranberries. It's easiest to dip them in the bowl with the egg white mixture, then fish them out and let them drain with a slotted spoon. You can also dip and drain them all at once in a strainer. Then roll them in the sugar. Store in the fridge in open bowls or plastic containers until ready to place around the cake.
- These can be made at least 2 days ahead and kept in the fridge until you are ready to assemble the cake.
- Chocolate Genoise
- Chocolate Mousse
- Chocolate Ganache Icing
- Chocolate Bark
- Sugared Rosemary sprigs + fresh cranberries
- Confectioners' sugar, for dusting (optional)
- Take your cooled cake and spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help you, but don’t roll up the towel this time. Cover the roll filled with mousse with plastic wrap; chill until firm, about 1 hour.
- Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.
- Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45 degrees angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Or do one on top and one on the side. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.
- When ready to serve, arrange sugared rosemary sprigs and cranberries around and on cake, and dust lightly with confectioners' sugar or place your gnome in his fairy land.
- Do this the day before you plan to serve, topping with the sugared decorations just before serving.
Finely chopped pistachos for “moss”.
Marzipan rolled into mushroom stems and poked into the hull of a raspberry for a top.
Powdered sugar sifted all over the top to look like a dust of snow.
Last year, a day or two before Christmas, a woman drove up just as April, our counter girl, was putting out the “open” sign in the parking area. She asked if we had any Mincemeat Pie? April told her no, we had run out. I had made 5 gallons of mincemeat last season and was down to the last quart and in the middle of baking the last of the Mincemeat Tarts for a regular customer who wanted one for the holiday.
When April came in and told me about the woman in the parking lot I asked if she thought she could catch her before she pulled away and April ran out and stopped her. An hour later, the tarts were out of the oven and the happy woman was driving away with one. It turned out that she had driven over from Corvallis after searching all of the bakeries in the Corvallis area for a Mincemeat Pie. She had come to the coast in hopes of finding a bakery that had one, she didn’t know about Pacific Sourdough but happened to see our sign. The tart was to be a gift for her 90 year old neighbor!
I thought about all the coincidences that brought that woman to our door; the drive to the coast, seeing our open sign, April being in the parking lot just then, me having the last of the mincemeat tarts for a special customer, and an extra one……it all came together. Could we say “holiday miracle”?
- 5 pounds tart apples, peeled, cored and chopped
- 1 pound raisins
- 1 pound golden raisins
- 1 pound dried currants
- 2 pounds brown sugar
- 1 quart apple cider
- 1 tablespoon cinnamon
- 1 tablespoon allspice
- 1 tablespoon nutmeg
- ½ teaspoon ginger
- 2 oranges
- 1 lemon
- Mix all the ingredients except lemon and oranges in a large enamel or stainless steel kettle. Finely grate orange and lemon rinds; discard the white pith and seeds and finely chop oranges and lemon. Add rind and fruit to kettle and simmer uncovered 1 hour, stirring occasionally at first, more often as the mixture thickens. Or you can put everything in a crockpot on high for about 6 hours or overnight on low, stirring once or twice. When the mixture is thick and well blended ladle into jars and seal, cool and label. You can process the jars in a water bath canner (be sure to consult a canning resource for exact time and directions), or just refrigerate.
- Feel free to improvise the fruit and seasonings, I have used green tomatoes in place of some of the apples. I have also made the recipe with pears. If you know you will can the filling, start by washing and sterilizing 6 pint jars or 2 quarts and 2 pints and their closures and keep hot on a baking sheet in a 250 degree oven until needed.