Canning Granny: Beans

Showing posts with label Beans. Show all posts

Wednesday, November 25, 2015

Soup of the Day... TWO Portuguese Soups

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Portugese soup

(Soupish Caldene)

for canning

yield 7 quarts.

2 quarts ham broth

2 quarts water

4 onions chopped

10-12 potatoes peeled and cubed

2 lb chourico (linguica can be substituted) cut into small pieces

2 TBSP olive oil

2 bunches of fresh kale

7 TBSPS dry white beans (1 per jar, I used great northern)

Salt and Pepper to taste

2 TBSP crushed red pepper flakes (optional)

In large stock pot, sautee chopped onions and chourico. Add potatoes, broth and water, S & P, and Pepper flakes Rinse kale well, and remove stems and stalk, chop well. Add to potato/meat mix Bring to boil. Ladle into hot quart jars add 1 TBSP of dry beans to each jar add plain water if necessary to brings jars to 1inch headspace. wipe rims, and put lids and rings on jars Process in pressure canner for 90 minutes (75 minutes if doing pints)

Portuguese and Kale Soup

Shared by member De Peaslee of Canning Only Recipes

Makes about 8 quarts

Making a big pot of Portuguese and Kale soup to can up. Just the first harvest of kale, about 1 pound. Used two pounds, julienned . That is a LOT of kale, in volume! I julienned 2 pounds of my purple kale, simmered in 8 or so cups of chicken/turkey and pork broth and a couple dashes of hot sauce. Sliced 2 packages of smoked sausage and saute in 1/4 cup olive oil with 1 large chopped onion and 4-5 heaping teaspoons of minced garlic. Add both together, simmer for a couple hours, then will add a few potatoes (diced), and a can or two of beans (kidney or white), heat through and then pressure can. I also add some tomatoes near the end, sounding good. Just added a large bay leaf and about 1 teaspoon of Old Bay Seasoning, too. Process at 75 min. for pints,....90 minutes for quarts. This made about 8 quarts. I used 1 quart turkey broth, 1 pint chicken stock, 1/2 pint ham stock and some water .. for the liquid.

Tomorrow's Soup of the Day... Potato and Pickle Soup

Monday, November 23, 2015

Soup of the Day... Pea, Bean, and Noodle Soup

Pea, Bean, and Noodle Soup

Found on Canning Only Recipes

Adapted from recipe found on how to-simplify

Makes 3 to 4 quarts

Ingredients:

2 tablespoons butter

2 medium white onions, chopped

2 32-ounce containers of Chicken Broth or 2 quarts of home canned chicken broth

1 pound bag of Great Northern Beans (rinse and soak beans in water overnight in fridge covered with at least 2 inches of water above beans or add to a pot and let cook for 30 mins)

2 cups frozen peas

1 cup frozen sweet corn

1 teaspoon cumin

1 teaspoon oregano

Salt and pepper to taste

Directions:

Heat the butter in a large pot. Add the chopped onion and cook until translucent.

Pour in the chicken broth and heat until it bubbles.

Add the Great Northern Beans.

Add the peas, corn, cumin, oregano, salt, and pepper.

Heat until hot -Taste and adjust seasonings as necessary.

Add hot soup to quart jars (use slotted spoon to divide solids between 3 to 4 quarts and finish topping with chicken broth) to 1 inch headspace (if there is not enough chicken broth you can heat some more or just add hot water to jar), remove air bubbles, add lids and caps, process in a pressure canner for 90 mins for quarts or 75 mins for pints at 10 lbs of pressure.

TO SERVE: Per quarts prepare 1/4 box of Rotini pasta to almost done. Add to soup and heat and simmer for 15 mins.

Tomorrow's Soup of the Day... Polish Lentil and Kielbasa Soup

Tuesday, November 17, 2015

Soup of the Day... Multiple Bean Soup

Spill the beans
Meaning: To divulge a secret, especially to do so inadvertently or maliciously.
Origin: The derivation of this expression is sometimes said to be a voting system used in ancient Greece. The story goes that white beans indicated positive votes and black beans negative. Votes had to be unanimous, so if the collector 'spilled the beans' before the vote was complete and a black bean was seen, the vote was halted.

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Multiple Bean Soup

One whole chicken,

5 quarts of water,

one large onion quartered,

about 1/4 cup of green bell peppers,

and 2 celery stalks.

Boil it for a few minutes, bring down to simmer, stir occasionally for about two hours or so. Take out the chicken and bones and strain. Chicken can be used in this recipe if desired, but can be left for something else.

3 pounds of dry multiple bean soup.

Rinse the beans, put in sauce pot and fill with water (2" over the top), and bring to boil. After 2 minutes, bring it off the heat and let soak for 1 hr. Drain the water and refill to 2" over the top. Bring back to a boil and let it cook for 30 minutes. Add the ham flavor packets if you have them, or you can add your own chunks of ham or the chicken. Stir so it doesn't stick to the bottom. Fill the hot jars, starting with the beans first and leave a 1" head space. Then, added the chicken stock over the top of it, again leaving 1" head space. The amount of beans can be adjusted if you like a thick or soupy bean soup. Adjust the 2 piece caps, and pressure can it at 10 lbs for 1 hr 15 minutes for pints and 1 hr 30 minutes for quarts.

Tomorrow's Soup of the Day... Mushroom Soup Base

Wednesday, September 23, 2015

Soup of the Day... Black-Eyed Pea and Sausage Soup

A first rate soup is more creative than a second rate painting.

Black-Eyed Pea and Sausage Soup

Found on Canning Only Recipes

2 lbs dried black-eyed peas, soaked overnight

2 quarts tomato juice (I used 2 qts of home canned tomato juice)

2 cups carrots, diced

4 cups potatoes, diced

3 cups celery, chopped

1 teaspoon canning salt and pepper (Black or White)

1 bay leaf

3 cups onions, diced

1-2 lbs. bulk sausage, browned and drained... or sausages in casing, cut in bite-sized pieces

2 lbs bacon, diced OR 1 cup of diced ham

Directions:

Combine all ingredients except sausage, bacon and onion in large pot. Cook over medium heat until soft (this took almost 45 mins on low). Cut bacon into small pieces and fry in skillet. Remove bacon and cook onion in bacon grease until soft, drain on papper towels. Add sausage, bacon and onion to bean mixture and heat until it simmers. Taste for salt and pepper. Remove bay leaf before putting in jars.

Fill hot mixture into sterilized jars, filling to within 1" of tops of jars (I found that using the home canned tomato juice the juice in the soup was pretty thick and there was not enough of it. So I used hot water to finish filling the jars to 1" headspace). Pressure can 1 hour and 15 mins for pints and 1 hour and 30 mins for quarts at 10 lbs.

I ended up with 14 pints

NOTE: The National Center for Home Food Preservation has not done much testing on the safety of canning bacon. What little research they have done they have determined that 1 to 2 slices of bacon per jar is safe enough. Their concern is the fat content in bacon and the chance it can go rancid or harbor botulism that cannot be destroyed by temps reached in home canning. Some people have suggested that 2 pounds of bacon in this recipe is not safe. To be honest I didn't use the full two pounds ... more than 1 pound ... but not 2 pounds. If you decide to make this recipe just be aware that this is not an approved recipe from the NCHFP. But you can substitute ham in this recipe for the bacon.

Tomorrow's Soup of the Day... Chicken Booyah

Sunday, September 13, 2015

Soup of the Day... 15 Bean Soup with Ham

Some Soup Facts

Groucho Marx offered the following explanation for the title of the 1933 movie “Duck Soup”: “Take two turkeys, one goose, four cabbages, but no duck, and mix them together. After one taste, you’ll duck soup the rest of your life.”

The original Campbell’s Soup labels were orange and blue. They were changed after Herberton L. Williams, who became the company’s treasurer, comptroller and assistant general manager, saw the Cornell University football team play against the University of Pennsylvania. Williams was so taken with the colors of the Cornell uniforms — red and white — that he proposed the Campbell labels be changed to match.

Bouillon and consommé are both clear soup, but they are very different. Bouillon is basically a broth, whereas consommé is much more complex and is very high in gelatin. So when consommé cools, it becomes a gel.

15 Bean Soup with Ham

Margarita Joy Gangestad

6 jars of 15 bean soup with ham:

1/2 cup dried beans (15 bean mix from grocery store) (I like mine soupy) per quart jar,

1 packet of seasoning from bag divided between six jars

Cubes of ham (as much as you like per jar)

1/2 cup chopped onions per jar,
1/8 to 1/4 cup chopped green peppers per jar,

1 small can tomato paste divided 6 ways,
1/2 Tbsp chopped garlic,
1/2 Tbsp cumin,
1 quart jar of chicken vegetable stock divided 6 ways

Water to fill to 1 inch headspace

Can for 90 minutes at pounds for your area

Tomorrow's Soup of the Day... Autumn Harvest Soup

Saturday, September 12, 2015

Soup of the Day... 10 Bean Soup

Some Soupy Facts

The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup.
February 4th is National Homemade Soup Day.
Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch.
Americans eat more than 10 billion bowls of soup each year.
Women are twice as likely to order soup for lunch as men.

Ten Bean Soup

Found on Vicki'sCanningWorld

1/2 cup black beans

1/2 cup kidney beans

1/2 cup navy beans

1/2 cup pinto beans

1/2 cup Great Northern beans

1/4 cup black eye peas

1/4 cup chickpeas

1/4 cup split peas

1/4 cup lentils

(Note: All above beans would be of the dried bean variety)

1/2 cup fresh-cut green beans

2 bay leaves

1 tablespoon tarragon

1 tablespoon summer savory

Salt -- to taste

Ground black pepper -- to taste

Combine all dried beans and cover with cold water. Soak in a cool place, about 12 to 18 hours.

Prepare canning jars and closures according to manufacturer's instructions.

Drain dried beans. Cover dried beans with water by 2 inches in a large saucepot. Add green beans, bay leaves and spices. Bring to a boil; boil 30 minutes. Remove bay leaves.

Pack hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 1 hour and 30 minutes at 10 pounds pressure in a pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation. This recipe yields about 6 quarts.

Tomorrow's Soup of the Day... 15 Bean Soup with Ham

Friday, February 15, 2013

Ask Granny... Dry Beans, Pressure Canners, Hot Plates, Pectin, Removing Rings, Reusing Lids

(This is really MY very own Granny Smith!)

Q. I can’t seem to get a handle on cooking dry beans…cook them before pressure cooking? or do not cook? ~ SS

A. The "canning experts" recommend soaking and partially cooking dry beans before canning. Some folks can them dry... for quarts use a cup of beans, for pints, used a half cup of beans... fill the jars with boiling water... add salt, other seasonings and veggies or meats, put hot, sterilized lids on and pressure can at 10 lbs. pressure for 75 minutes for pints, 90 minutes for quarts. (the lbs. pressure and times are the same as for canning soaked and pre-cooked beans) ~CG

Q. I am considering getting a pressure canner. I have never used one before. What is a good one to get? ~ MJ

A. My personal opinion is get the best you can afford, a pressure canner is an investment that will last for many years. I really like my All-American pressure canner (they come in several sizes). It's easy to use, has no gasket to ever have to replace, has both a weighted gauge and a dial gauge, heats and comes up to pressure quickly, and is a real work horse. It is, however, expensive ($200-$400) and is definitely an investment that will last a lifetime and probably the lifetimes of several generations. A less expensive, but still great canner, is the Presto (16 qt. or 23 qt.) which is less than half the cost of the All-American. It DOES have a rubber gasket that will need to be replaced every few years. But it's a good pressure canner. ~CG

Q. Can you use an electric hot plate to pressure can? ~KD

A. In short, yes... but don't make the mistake I did by purchasing an inexpensive hot plate... get a good one... the one I bought wouldn't heat up enough to EVER bring the water to a boil in my canner. I have no recommendations as to brand since I gave up on the hot plate idea after my "cheap hot plate" experience (it was a $29 Black and Decker) ~CG

Q. Is it possible to substitute powdered pectin for liquid pectin? ~SH

A. Yes!

1 Tbsp liquid pectin = 2 tsp powdered pectin.

Mix 1 package powdered pectin in 1/2 cup water and boil for 1 minute. Pour into a measuring cup and add enough water to make 1 cup. Use as you would liquid pectin. ~CG

Q. After I am finished canning am I supposed to remove the rings from the jars? and why or why not? ~JR

A. Yes, you should remove the rings after about 24-48 hours and before you store your filled jars, for several reasons... first, during the canning process, a vacuum is created, causing the jars to seal... during the process air is "burped" out of the jar and sometimes a bit of food or liquid "burps" out with the air and can become trapped underneath the ring and cause rust, lids that are difficult to remove, or spoilage. Also, if (heaven forbid!) your jar lids come unsealed after they are stored... leaving the lids on can make it more difficult to spot an unsealed lid and if spoilage occurs, can even cause jars to break from the swelling of the spoiled food... if just the flat part of the lid is on the jar and it comes unsealed or the food inside spoils, the lid will just pop off... a much easier mess to clean up than broken glass mixed with smelly, spoiled food. ~CG

Q. I have friends who re-use their canning lids. I didn't know that they could or should be re-used. Can they be reused ~AL

A. It's not recommended to reuse the flat part of canning lids, they're made for single-use only (you can reuse the rings over and over again)... I personally never reuse lids, it's just not worth the chance you take with all the work you put into preserving food... some folks do it and have no problems... I won't take that chance myself. ~CG

Wednesday, September 5, 2012

Canning Pork N Beans

My garden is pretty much finished, still getting a little okra and peppers once in awhile, but nothing to can... so when I got the itch to can something recently, I headed towards my dry bean stock... Pork 'n' Beans!

Here's what I did...

I recently learned from a reader that there is an easier way to can beans than to soak overnight, cook part way and can... this is so easy and turns out so nicely, I'll never go back to the traditional way ever again!

For 8 pint jars of pork 'n' beans...

I used about 2 pounds (+ or -) of dried Navy beans...

In each hot, sterilized pint canning jar, I added

1/2 cup Navy beans (just dry, straight out of the bag! Well, actually, I DID rinse and sort through them)

I chopped two medium onions and divided them evenly among the 8 jars (something like 2-3 Tablespoons of onion per jar)

In a large stainless steel saucepan I mixed my sauce using...

2-15 oz. cans tomato sauce (you could use homemade)

1/4 cup brown sugar

3/4 teaspoons prepared yellow mustard

2 tablespoons molasses (you could use honey, corn syrup... or any other liquid sweetener)
3 cups water

I brought this mixture to a boil, stirring to make sure everything was dissolved.

I added one cup of the sauce to each pint jar of beans. At this point, 1/2 teaspoon of salt could be added to each jar, I chose to leave out the salt because I added, instead, a small piece of salt pork to each jar (fatback or bacon can be used)

Next I filled the remainder of each jar with boiling water, leaving a generous one inch headspace.

I wiped my jar rims with a damp cloth and tightened on my hot lids to fingertip tightness, then processed the jars in my pressure canner at 10 lbs. pressure for 75 minutes.

After processing, I allowed my canner to cool naturally and the pressure to drop to zero... then waited 10 more minutes before removing the weighted gauge and taking the lid off the canner.

Then I removed the jars from the canner using my jar lifter... setting them on a folded dish towel on the counter to cool and to listen for the PING of each successfully sealed jar. Yay!

Pork 'N' Beans! Great with so many things... an easy side dish for an easy quick meal!

For a printable copy of this recipe, click here.

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