Canning Granny: Dry Beans

Showing posts with label Dry Beans. Show all posts

Monday, November 23, 2015

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

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.

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

Sunday, November 1, 2015

Soups of the Day... Ham Bean Soup... Ham, Green Bean, and Potato Soup... AND Ham, Potato, and Butternut Squash Soup

Happy first of November! And Happy back to Standard Time Day! (I woke up at 6:30 this morning which, it turns out, was now 5:30... I get so confused for a week or two at time change... I wish we could just leave it one way or the other year round, I see NO point!!!! Sorry, end of rant)

I have three soups for you good people today... my soup recipe files are in alphabetical order and the ham/bean soups seem to be so similar, but with differences (so I didn't want to leave any out) that I thought I'd put these last "hammy" soups all in one post so we wouldn't get bored with all that ham and beaniness... and we can move along to hamBURGER! Plus, we have a LOT of soup recipes and we may run out of cold weather before we get to them all! Enjoy this THREE-fer!

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.

Ham Bean Soup

Found on iowasue.blogspot

1 pound Dried Navy Beans -- or mixed soup beans or Great Northern beans or red beans

1 ½ quarts Water -- or chicken broth

1 tablespoon Garlic – minced (optional)

½ pound Onion -- chopped

5 stalks Celery -- sliced (optional)

6 ounces Carrots -- 1/4" slice (optional)

1 ½ -2# ham shank or a meaty ham bone or ½ pound ham

1 each Bay Leaves, Whole Parsley, chopped - to taste 6 whole black peppercorns.

Soak beans 8-12 hours. Drain and rinse. (Or rinse beans, add to 2 quarts water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand 1 hour.)

Cover with water or chicken broth; add shank, peppercorns and bay leaves (in a spice bag or tea ball), parsley and garlic. Simmer; covered, 1 hour, adding carrots, celery and onions last 15 minutes.

Remove spice bag and ham bone, cut off meat and dice in 1" pieces. Wash jars; keep warm until filling. Heat lids in hot water for 10 minutes until ready to use. DO NOT BOIL LIDS.

Divide ham among jars. Using a slotted spoon, ladle hot solids into hot jars, about 3/4 full. Fill with liquid, leaving 1" headspace. Use hot water to fill if necessary. Remove bubbles with plastic knife and wipe jar rim carefully before sealing.

Cover and seal, place in pressure canner (with 3 quarts simmering water), exhaust steam 10 minutes, process in pints 1 hour and 15 minutes at 10# pressure (for up to 1000’ elevation), quarts for 1-1/2 hours.

Let pressure drop of own accord ( about 30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate. Remove rings and wash jars carefully.

Yield: 6 pints if using carrots and celery, 4 pints without.

Ham, Green Bean, and Potato Soup

Found on omnomalicious.wordpress

NOTE: This is an old time soup .... you can dress it up as you like by adding in onions, carrots, etc. Makes abt 2 to 3 quarts (can be doubled or tripled)

1 lb Fresh Green Beans, cut into about 1" long pieces

3 to 4 Potatoes, peeled and diced

2 Cups Ham, chopped into 1 inch cubes

4 Cups Chicken Broth or Ham Broth

Add chicken or ham broth to a large stock pan and heat to a boil. Add green beans, potatoes, and ham. You are not cooking the vegetables and ham, just heating them up a bit .... simmer for about 5 or 10 mins. Fill 2 to 3 quart size jars about 1/2 full of green beans, potato, and ham mixture (use a slotted spoon) and finish topping off with broth to 1" headspace. Remove air bubbles, add more broth (or hot water if you run out of broth if needed), assemble lids. Process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure.

Ham, Potato, and Butternut Squash Soup

Found on southernforager.blogspot

Potatoes, peeled and diced

Ham,

cubed Carrots, skinned and cut

Butternut squash, peeled and diced

Broth (Chicken, Turkey, or Ham)

In a quart jar, layer potatoes until half full. Add several tablespoons of diced ham. Fill remainder of jar with carrots and squash. Pour in hot broth to 1" headspace and wipe rim of jar with paper towel which you wet with water and vinegar to help remove oils. Place lids on finger tight.

Fill your pressure canner with your jars. For pints, pressure can 75 minutes at 10 lbs and for quarts, pressure can 90 minutes at 10 lbs. To prepare, you can eat as is or add cream to soup to give it a creamier texture.

Tomorrow's Soup of the Day... Hamburger Soup

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

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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