Do you remember those old fashioned "5 Bean Salads?" They are served cold or room temp, they have a slightly 'pickled' taste to them...Well, I was pressure canning green beans and after a full canner load, I had about 2 pounds left over of cleaned and trimmed fresh green beans. I decided to "pickle" some along with some kidney beans (our favorite) and a few other veggies. You can chose your style of green bean, yellow beans, kidney, garbanzo and limas, they all work nicely. Once the processed jars set in my pantry for at least a month, I'll drain and mix a little good olive oil into the contents and chill before serving. Enjoy! Diane
Diane's Two Bean Salad Yield: 4-5 pints Waterbath or Steam Can Ingredients: 2 Pounds Green Beans, washed and trimmed 3 stalks of celery, washed and sliced 1 medium onion, thinly sliced 1 large red bell pepper, washed and sliced 2 can of kidney beans, drained and rinsed Red pepper flake (optional) Brine: 1 1/2 cups white vinegar, 5% acidity or higher 1 1/4 cups white sugar 2 teaspoons mustard seed 1/2 teaspoon celery seed 2 teaspoons pickling salt 3/4 cup of water Directions: Clean and cut all your vegetables, set aside. Make your brine, bring to a boil and stir until all sugar is dissolved. Reduce to a simmer. In a separate pot, add all your vegetables & beans along with fresh water and bring just to a boil, reduce heat to medium and let vegetables cook about 5 minutes. You do not want to overcook the vegetable mixture or your softer beans might start breaking down. When vegetables are done, divide vegetables up between 4-5 clean pint jars to a 1" headspcae. Top each pint with hot brine to a 1/2" headspace. Process in a boiling waterbath or atmospheric steam canner 15 minutes, adjusting for your altitude. **Kitchen Note: I had enough vegetables for 4 full pints but, depending on what produce you choose and how large you cut your slices, your jar quantity may differ from mine.
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I'll be honest, we grow our own green beans and carrots and they hardly ever make it into the canner because we love them fresh!! If we want to can them to have an extended supply, I look to my fellow Farmers! There's also nothing wrong with keeping an eye out for great produce that comes into stores. You want to can what you enjoy eating - I prefer to taste the produce first before investing time and materials in canning anything up for my pantry. If you can tasteless carrots, they will always be tasteless carrots. Just like making jam, you cannot take a sour or bitter fruit and expect a miracle of sweetness in the end product. I prefer to pressure can three vegetables every year: Jade Green Beans, Sweet Carrots and Olathe Sweet Corn. Corn has its own blog post here for those interested in canning corn too. NCHFP Green Beans Process NCHFP Carrot Process Green Beans & Baby Potatoes with Bacon *guest post Ingredients: 1 pound baby potatoes 1 pound green beans (a great use for your canned green beans) 4 - 6 slices bacon, cooked and chopped into 1/2" pieces 2 cloves fresh garlic or 1 Tbs granulated garlic 2 Tbs Olive Oil 1 tsp Sea Salt and 1 tsp Pepper or to taste Directions: Preheat oven to 350 F. Wash potatoes and beans, trim stem end from beans and cut in half. Cut potatoes in half. Mix garlic, 1 tsp pepper and 1 tsp sea salt in large bowl with olive oil. Toss potatoes and beans in oil mixture. Place in dutch oven or roasting pan and cover. Cook 45 minutes, remove lid, add precooked bacon, toss well, replace lid and return to oven for 15 minutes. Makes a great side dish with any entree. Recipe & Photo by: JD Provence for Canning and Cooking at Home Herbed "Simple" dressing~STUFFING"Simple is Best" Dressing ingredients 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups) 2 1/2 cups chopped yellow onions 1 1/2 cups 1/4" slices celery 1/2 cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 1/2 cups turkey stock/broth (chicken stock/broth if you don't have turkey stock/broth) 2 large eggs preparation Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool. Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes). Recipe by: Epicurious Photos by: Diane Baker for Canning and Cooking at Home GREEN BEAN BAKEGreen Bean Bake Ingredients: 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce 1 dash black pepper 4 cups cooked cut green beans 1 1/3 cups French's French Fried Onions Directions: 1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. 2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 3 Bake for 5 minutes or until the onions are golden brown. Recipe by: Campbells/French's Photos by: Diane Baker for Canning and Cooking at Home SOUR CREAM & HORSEradish mashed potatoesMashed Potatoes with Sour Cream and Horseradish Ingredients 3 pounds boiling potatoes, peeled Kosher salt 1 1/2 cups milk 6 tablespoons butter, melted 1/2 cup sour cream 1/2 teaspoon freshly ground black pepper *more on top if preferred 2-3 Tbs creamed horseradish Directions Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, warm the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. Microwave/melt butter and set aside. When the potatoes are tender, drain them in a colander. Mash with potato masher or run thru food mill. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Add creamed horseradish to taste. Sprinkle top with black pepper if preferred. Taste for seasoning and serve hot. Recipe partially Adapted from: Ina Garten Photos by: Diane Baker for Canning and Cooking at Home diane's sweet potato bakeDiane's Sweet Potato Bake FILLING: 2 large Sweet Potatoes, baked 1 cup brown sugar 2 eggs, lightly beaten 1 teaspoon vanilla 1/4 cup milk 1/2 cup melted butter 1/2 tsp cinnamon dash of nutmeg TOPPING: 1/2 cup brown sugar 1/3 cup flour 1/3 cup melted butter 1 cup chopped pecans 1/4 cup Pure Maple Syrup *optional Bake sweet potatoes in oven at 400F for approx 45 mins on a foil lined baking sheet. Let cool slightly & remove jackets/skins from baked sweet potatoes. Combine all the Filling ingredients. Blend thoroughly *i used my stick blender and pour into a buttered 9 inch pie dish or 1.5Qt baking dish. Mix all Topping ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned. Drizzle with a bit of pure maple syrup before serving *optional Serves up to 8. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Canned Fall Fiesta *(end of summer garden pickles) 1 pound zucchini, 1/4"slices 1 pound green beans, trim ends 1/2 pound carrots, 1/4"slices 1/2 pound peeled pearl onions 2 large sweet green peppers, cut into 1/2"strips 1 large sweet red pepper, cut into 1/2"strips 1 cup brown sugar 1 cup granulated sugar 2 Tbs dry mustard 2 Tbs mustard seed 1 1/2 Tbs salt 1 tsp cinnamon 1 tsp ginger 3 cups cider vinegar Mix vegetables, set aside. Combine all spices in a large stock pot and bring to a boil. Add vegetables. Return to a boil, reduce heat and simmer 15 minutes. Pack hot pickles and liquid into hot sterilized jars. Remove air bubbles, leave 1/4-inch head-space. Process 15 mins in a boiling water canner (or according to canning standards for your area) Recipe Adapted from: Ball Blue Book of Canning Photos by: Diane Baker for Canning and Cooking at Home |