The past few days the girls and I canned 42 quarts of beans. We canned ham and beans, ranch beans, pork and beans, chili beans and baked beans. Here are the recipes I used.
Ranch Beans to can
For each quart jar I put 1 cup of pinto beans dry (wash and pick through the beans but don't soak or cook them) into the jar. Then we added these spices.
1 T. chili powder
1 clove garlic minced
1 T. onion minced
1 t. brown sugar
1 t. apple cider vinegar
1 t. paprika
1 t. cumin
1/2 t. oregano
1/2 t. salt
1/2 t. pepper
I filled the jars with a mixture of tomato juice and water half and half to within one inch of the top. We processed these for 1 1/2 hours at 10 pounds pressure.
We opened a jar at lunch today and they are spot on. The spices are just right. I am quite pleased with this recipe.
1 comment:
Yum! Must try!
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