What are you canning now?

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I would think so. I've made it with all kinds of beans or peas. I'm not familiar with Adzukis though.....know what they look like but have never cooked or canned with them. Try a couple jars maybe?....just enough to taste/test, but won't be a big waste if it doesn't work out.

That brought to mind.....

I should have mentioned the canned beans are a great way to fill the empty space in a pressure canner when doing any meats....chicken, venison, beef, etc. The recommended times/pressure for meats and beans are the same. I do plain beans with just salt that way....soak, etc the same, just leave out the bacon and onion. It fills the canner, and gives us pints of beans on the shelf to use in quick meals like commercially canned, but better of course. I like to have canned pintos, black beans, kidney and red beans, blackeye peas and field peas in the pantry at all times.

Great idea! Do you have to cook or soak the beans in advance? I'd loe to have some home-canned beans in my pantry but don't want to have to plan ahead too much in case there isn't room in the canner.

I do the same thing as my post #1161 on pg 117...but leave out the bacon and onions....
Cover beans with water, bring to a boil. Then remove from heat, cover with lid and let stand for 1 hour, drain beans. (I generally do this while getting other things together - canner, lids, jars, etc.) Then fill jars 2/3 full with presoaked beans, add 1/2 tsp salt (pts) or 1 tsp salt (qts), fill jars with boiling water - leave 1/2" headspace.

Friends on other boards have said they do something similar without soaking the beans first. They use just 1/2 Cup of beans in each pint jar, cover with boiling water and add the salt - leave 1/2" headspace. SooOOoo, they are putting much less beans in the jar since they're dry and will absorb much more water than with the presoaked method I use.
 
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today i made and froze 8 peach pies.
it was about 20 lbs of peaches to peel/cut.
it took me 6 hours start to finsh. i was
to tired to really enjoy some tonight...lol.
still got about 25-30 lbs left to can tomorrow.
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And just thinnk everytime you open one of those quarts all your efforts will be rewarded!
Going to get 50 meat birds next year so I hope to learn how to can chicken as well.

Sandee
 
Quote:
And just thinnk everytime you open one of those quarts all your efforts will be rewarded!
Going to get 50 meat birds next year so I hope to learn how to can chicken as well.

Sandee

We will be ordering about 30 more birds this Sept./Oct. This way we process them in the chilly air with no flies or other pest zooming by.
smile.png
Plus the heat is gone by then around here.
 
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And just thinnk everytime you open one of those quarts all your efforts will be rewarded!
Going to get 50 meat birds next year so I hope to learn how to can chicken as well.

Sandee

We will be ordering about 30 more birds this Sept./Oct. This way we process them in the chilly air with no flies or other pest zooming by.
smile.png
Plus the heat is gone by then around here.

We agree - after getting 16 this year we decided to do 50 more - but when we mapped it out we would have harvested them in mid-August - temps here 100+ at time of year - so we decided no way!

I'll be calling on you for advice about canning next year since I have never done pressure canning before - I assume you have to pressure can the meat.

Sandee
 
Quote:
We will be ordering about 30 more birds this Sept./Oct. This way we process them in the chilly air with no flies or other pest zooming by.
smile.png
Plus the heat is gone by then around here.

We agree - after getting 16 this year we decided to do 50 more - but when we mapped it out we would have harvested them in mid-August - temps here 100+ at time of year - so we decided no way!

I'll be calling on you for advice about canning next year since I have never done pressure canning before - I assume you have to pressure can the meat.

Sandee

Yes, you do have to pressure can meat.

I heard of a lady that canned meat all day and into the night, and all of the jars went bad because she processed them in a boiling water bath for 3 hours. The water bath only gets to about 190* and 205* maybe a little more but the meat needs the pressure and the 240* temps with the pressure canner. You go ahead and call on me all you need to, I love helping people out.
 
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Congrats insiderart! it is just the beginning
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Last night I put up 19 qts of white acre peas and 15 qts of cream 40's .....yum yum!
 
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So excited - got a new canning book yesterday "Preserving in Small Batches". Only had time to review the index but some really good looking receipes over 300 of them. I like the idea of small batches to try things out. We only planted a small garden this year - water allotment ordered by the State (that is another story in its self) - so this book will come in really handy for the few Tomatitos that we have - short on tomatoes also. I'll post winning recipes from the book as I try them.

Happy Canning! Glad the weekend is here so I can play in the kitchen - my favorite room in the house!!

Sandee
 

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