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to each pint jar add:
1/2 tsp salt
1/2 tsp minced garlic
1/4 tsp cumin
1/2 tsp chili powder
1/2 tsp dried, minced onion
1/2 Cup Red, Pinto or Black beans that have been soaked.
Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3¼ pounds is needed per canner load of 9 pints--an average of ¾ pounds per quart.
Quality: Select mature, dry seeds. Sort out and discard discolored seeds.
Procedure: Place dried beans in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
Cover beans soaked by either method with fresh water and boil 30 minutes. Fill jars with beans, add spices and cooking water, leaving 1-inch headspace.
Process Pints 75 mins at 10 lbs. Quarts 90 mins at 10lbs pressure or according to your altitude.
Bean Process by: NCHFP
Spice Recipe by: Jennifer Shambrook "I Can Can Beef!"
Why not save your Thanksgiving turkey carcass and make wonderful soup and stock? I had a nice 16 pound turkey carcass to place into my 6 Quart Slow Cooker, and rendered 5 pints of turkey & vegetable soup and 2 pints of turkey stock. I canned mine all in one 'canner load' - 7 wide mouth pints. Turned out amazing - I will post stock recipe too...
Enjoy - Diane
Turkey & Vegetable Soup
16 cups turkey stock* (see my stock recipe for slow cooker)
3 cups diced turkey
1-1/2 cups diced celery (about 2 stalks)
1-1/2 cups sliced carrots (about 3 medium)
1 cup diced onion (about 1 medium)
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
8 cups turkey stock*
1-1/2 cups diced turkey
3/4 cup diced celery (about 1 stalk)
3/4 cup sliced carrots (about 2 medium)
1/2 cup diced onion (about 1/2 medium)
2 (32 oz) quart or 4 (16 oz) pint glass preserving jars with lids and bands
COMBINE turkey stock, turkey, celery, carrots and onion in a large stockpot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired.
LADLE turkey and veggies into each jar until approx 1/2 to 3/4 full - you need to even out and eye the jars to split turkey and veggies between them all, finish by ladling stock from soup into hot jars leaving 1 inch head-space. Remove air bubbles. Wipe rims with vinegar. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a Pressure Canner at 11 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
wash jars and store without rings in cool, dark place.
Recipe By: Ball Blue Book of Preserving/ Chicken Soup
Photos by: Diane Baker for Canning and Cooking at Home
**remember to bring to a good boil for 10 mins before consumption, taste for any additional spices needed and add any noodles or rice at this time, since those cannot be canned Diane
Pressure Canning - bonesless/skinless chicken breast that I got on sale - froze for easy cubing, then raw pack and can.
Canned Raw-Pack Chicken Breast
Freeze chicken - any chicken will work, boneless or bone-in. I used boneless skinless chicken breast. It's much easier to cut chicken that is slightly frozen!
While meat is still frozen chop into chunks, or if using bone-in chicken break bones at the joints. Loosely pack chicken into clean jars, leaving 1-1/4 inch head space at the top. You will not be adding any broth - the chicken will create its own while Canning.
Add about 1/4 teaspoon salt to each pint jar or 1/2 teaspoon to quarts (optional but, preferred).
I wipe my jar rims with a bit of white vinegar on a paper-towel,to remove any chicken pieces, fat or salt before placing lids on.
Attach and secure rings and lids - remember - do NOT over-tighten bands.
Place chicken in a pressure canner and process.
Processing times at 11 pound pressure (sea level) and adjust pressure for your altitude (I am at 5280 so, I process at 13 lbs)
Remove lid from Canner and let rest askew for a good 5-10mins to prevent siphoning of broth. Move jars to a draft free area on a baking rack with a towel underneath for extra measure. Let cool for 24 hours before moving. After 24 hours, remove rings and check to proper seal, wash jars and store without rings until ready to eat. I always suggest boiling the chicken a good 10 mins. upon opening the can to kill any bacteria or spores that may be present...
Boneless Chicken: Pints–1 hour 15 minutes. Quarts–1 hour 30 minutes.
Bone-in Chicken: Pints–65 minutes. Quarts–1 hour 15 minutes.
NOTE: notice too - that my stove is dang near to LOW and yet I hold pressure at 13 pounds (my dial is right at 13.5 and will fall slightly as stove is turned down a bit more) for just about 90mins after venting for 10mins... SO many people think you have the stove on HIGH and everything is about to BLOW... this is not the case, and on the inside of my Presto Canner there is 3 Quarts of water - that's it..just thought you should know :)
Recipe Adapted from: Chickens in the Road
Photos by: Diane Baker for Canning and Cooking at Home
Farmer's Markets are in full swing now and my freezer was filling up. Thought it was perhaps time to break down and buy a Pressure Canner. Since I love cooking and have many vessels for that - I decided not to buy the more expensive (non aluminum) Canner. Why? First, the one I bought was 1/3 the price. Second, I will not be cooking in the pressure Canner/Cooker (I only want to Pressure Can my jarred goods from my Summer Garden and the Farmers Markets in town. I also asked a few friends what their preference was and got some great reviews from people who owned the Presto Pressure Canner/Cookers. I had settled on the exact model I wanted. Once I got to the store to look them over, I realized my need outweighed my want. The 23 Qt which I initially planned on buying was just way too big for my families needs. I happily bought the 16 Qt. (interestingly enough both models hold 7 Qts. max) its the half pint and one pint sizes that vary in quantity/load. I brought my new purchase home (and bonus, I had a 20% off coupon *which just meant that I was paying the going price if I had gone to a "big box" store...) Fearing the worst imaginable I made certain that I read the instructions from front to back and read it about 20 times - LOL. I even went on YouTube and watched different people using the Canner. I watched and listened to each "instructor" and compared what they did and said to the Presto instructions. Most were the same but, in viewing many, I got a comfortable feel for what I was about to tackle. There are little things that surprised me. Coming from Boiling Water Bath Canning - I was surprised that no matter the size of jar - the Pressure Canner only gets 3 Qts of water added to the pot!! (of course, always follow YOUR canners instructions) What! that cannot be true (yes, it is - I even double checked with a friend that owns the exact model) I was ecstatic - no GIANT POT OF BOILING WATER!! I did all Presto suggested: cleaned all the parts *they get a dark black grit on them from oxidation and packing gunk, I checked the Dial Pressure Gauge for proper working order *you can have a local extension check it or Presto tells you how in their manual, I peeked through the vent pipe to make sure it was "clear" YEP! I made sure all safety precautions offered by Presto were followed. I was ready to get Pressure Canning!! I had bought 4 Lbs of fresh Colorado Grown Green Beans to Can. So Simple too. Best recipe to start with - at least that's what I think. I washed and trimmed my beans, leaving them in about 1 inch pieces. I packed them into hot jars (that had some salt added to the bottom of each jar) and poured boiling water over beans to the proper head-space. Adjusted the lids and bands (fingertip tight) and READY to Can!! I looked up my processing time and double checked the pressure needed for my altitude and I was off and running (or, err...canning) My notes to you are that you read the manual and get comfortable with the equipment. Remember to follow ALL the steps that Presto writes in their manual (which can also be found online!) I read that after 1980 a lot more 'safety features' were added to take the 'fear' out of pressure canning. In closing, I wrote this little post to let people know that after many years of Boiling Water Bath Canning - Pressure Canning will seem like a super easy transition! Plus, there is no need to sterilize jars for Pressure Canning (bonus!) :) Diane
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Diane Baker: Owner & Creator of Canning and Cooking at Home