Thursday, October 31, 2013
Sewing, crocheting and knitting
My sister showed me the first picture of an apron and asked it I could make one like it. I said I probably could and then promptly forgot. She reminded me two days ago so yesterday I made the one on the bottom. Now Hannah is going to tie dye it.
I also too one pair of jeans and made two aprons from the top part. I am in the process of making two childrens chefs aprons from the legs and some extra pockets.
I also started a facebook page to showcase and sell my crafts. Please go there and like my page. When I reach 100 likes I am going to do a giveaway. Im just a few likes from it now.
You can see more of what I have been making there.
https://www.facebook.com/groups/259350770842109/443190442458140/?comment_id=444661422311042¬if_t=group_comment#!/pages/Handmade-Crafts-By-Debbie/526361814113600
Oct. 30, 2013
|
Missionary update Oct. 26, 2013
From: Bush Bunny Brenda Lange
October 26, 2013
ALL IS QUIET AT THE MOMENT, PRAISE THE
LORD!
After our little scare earlier this week, we are glad for the present peace, even though it may not last.
Seems everyone is re-grouping at the moment, so I want you to know we need your continued prayers for our safety, as it is hard to determine what is really going on “behind the scenes in the bush”.
Larry Friend from AWANA is safely back in the USA as of today, and we are so thankful for the program he left with us.
THE KIDS ARE BEGGING to get started with the AWANA Program, so I have ATOOMANY, our master seamstress, busy making bean bags in the 4 needed colors. Eric bought plastic pipe that we can paint and cut to make the relay batons. All is in progress and we hope to organize the first Awana Club meetings once we jump into November. Our kids are just finishing their school finals this week, so that clears the way for new things to happen.
The BBC, looking great in their new BUSH BIKERS FOR
CHRIST shirts.
On your mark, get set, GO with AWANA style
games.
At first we will be setting up 4 teams as the
BBC (Bush Bikers for Christ) will be taking modified games that can be played
without a games court and the scripture lessons to 15 villages. This will take
some organization, but once all the kinks are worked out, the program will
benefit the 1000+ children they minister to each week.
GOATS GALORE!!!!
GOATS GALORE!!!!
Our 50 mother goats are about to BINGO, and we expect a busy November/December birthing season. I just got in from the barns as our 35 youngsters needed to be dewormed to keep them healthy. It looks like the rains will come earlier than the Nov. 15th date, so it is time to buy the new breeders with the funds given to us by several different donors.
With 50 new ones on the way, our barns are going to literally be “hopping” with little ones. Nothing cuter than a baby goat as they bounce around on their springy little legs, super excited as they play and butt each other.
Nilza, organizing children’s
clothing for over 2000 orphans. A big job and a super blessing to see the
smiles on the children’s faces when they receive their
packet.
Keep your prayers coming. I’m off to Pemba tomorrow for
a needed supply trip.
I’ll be returning with 3 “teachers” from Social Service who will hold a 3 day “REQUIRED” seminar on proper child care for our foster mothers.
So back to the classroom for most of my staff this week.
Blessings,
Bush Bunny Brenda
Eric Dry
Melissa Olmesdahl
I’ll be returning with 3 “teachers” from Social Service who will hold a 3 day “REQUIRED” seminar on proper child care for our foster mothers.
So back to the classroom for most of my staff this week.
Blessings,
Bush Bunny Brenda
Eric Dry
Melissa Olmesdahl
Missionary update Oct. 22, 2013
From: "Brenda Lange"
Subject: Blog, Oct. 22, 2013 Date: October 22, 2013 9:11:37 AM CDT BUSH BUNNY AND STAFF ALL SAFE Note that the uprising that has begun in the middle part of Moz. is no where near us in Balama. We are all safe and sound, and will be praying protection around all our kids until this settles down. We appreciate your prayers for our safety as well, and will keep you posted on what is going on. LOVE AND HUGS TO ALL OF YOU! BBB |
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Wednesday, October 16, 2013
Free book
http://www.gfa.org/book/afa/?cm_mmc=AFA-_-Email-_-Dedicated-_-B9
| |||||
|
A letter to husbands
http://thechristianpundit.org/2013/10/16/dear-young-christian-husband-with-a-job-and-healthy-wife-who-wants-a-baby/
Dear Young, Christian Husband With a Job and Healthy Wife Who Wants a Baby
I’ve never met you—I don’t think your wife has, either, so sorry to break into your day like this. A friend of your wife’s asked me to write and tell you something. Your wife has been trying to tell you for a while, but so far, it doesn’t seem like you can hear: your wife wants a baby.
“Wants” might not be the right word; it might make her desire seem less serious. Did you know that your wife spends a lot of time crying about this – when you’re not around, because she doesn’t want to upset you or disrespect you? She calls her friends up when she needs to talk about this and they do their best to comfort her, but it’s really not much. She avoids the baby section of the grocery store because one time she went through it and ended up sobbing in the parking lot without the groceries. She is not being a suck. She is suffering.
If you want to understand how strong this longing for motherhood is for her, it might help to read the chapters in Genesis about Jacob and his wives, where the barren Rachel comes to a breaking point and says to her husband, “Give me children, or I die!” (Gen. 30:1). She feels like death is inevitable if motherhood is impossible. There’s also the first bit of 1 Samuel, where Hannah can’t eat because she wants a baby so badly. That’s not hyperbole: this intense longing can interfere with your wife’s physical health.
Perhaps you are hesitant to bring a child into this world because you think it’s full enough. A road trip from Pittsburg to Portland will disabuse you of that notion. Often, husbands cite financial concerns when their wives express longing for a baby. I hear that’s the reason you have given to your wife for the delay. Maybe you think you’re being financially wise. Maybe you’re acting like a North American with an entitlement complex. If you are making enough money to provide basic food, shelter, clothing, and transportation, then you have enough money to have a baby.
I only know that because for years we lived below the so-called “poverty line” and had children. We didn’t travel unless we had to, didn’t have a cell phone or tv, went to the movies once (it was Amazing Grace), almost never ate out, managed with one car, and shopped at Goodwill. It was a season; we didn’t know how long it would last, but with careful money use we didn’t have to wait years and years to have children. I had a husband who understood my need to mother and the obviously biblical principle that children bring more blessing than cable or a second car or Friday nights at Applebee’s. So we could afford to have children. We have never regretted the trade-off of entertainment and convenient transportation for kids.
If that sounds draconian to you, ask yourself if your money is going to needs or wants. Would you spend nights awake crying for a playoffs ticket, like your wife does for a baby? Are you willing to give up some luxuries and make some adjustments in order to welcome a child into this world? Your wife would.
If you have an income, are healthy, and your wife wants a baby and is healthy, there probably isn’t a valid excuse to delay children. In fact, you could be keeping her from her very biblical longing to fulfill this very biblical calling. What we usually need is not financial security but a biblical alignment to our thinking in this area. Maybe husbands just need more love for their wives. What your wife is trying to respect as your “leadership” actually looks more like misleadership. Are you thinking primarily about your wife, serving her, laying down your life for her as Christ did for the Church, and seeing children as God’s reward to the godly (Ps. 127:3)? Or is this decision coming from selfishness or fear? Is it that you don’t want the work or the cost or the responsibility, or that you’re afraid of them?
Perhaps thinking a little further down the road will help build perspective. Maybe, when you’re finally ready for a baby, your wife will have a difficult time conceiving and bearing children. When you finally decide that you’re comfortable, she might be at a stage where being pregnant and giving birth takes a permanent toll on her health. You don’t hear these sorts of stories because you’re a guy, so I’ll let you in on a couple: the woman whose husband finally agreed to have a baby but she was past peak fertility and they spent thousands at a fertility clinic, being poked and examined, before anything “happened”. Or the woman whose husband finally agreed but now her body just wasn’t up for the natural delivery that she wanted and she haemorrhaged and had to have emergency surgery to save her life and took almost a year to recover. You might want to consider those sorts of scenarios as you decide when you are ready.
Maybe, when you’re finally ready, your wife won’t be able to bear children anymore. You will have permanently taken away her opportunity to give birth to a baby. How is that going to affect your marriage? She’s working hard right now to respect you and follow your leadership. That can evaporate under a burning bitterness towards you as it becomes clear that you were being selfish as you denied her the opportunity to be a mother. Even if you eventually decide (and can afford) to adopt, you will still bear the guilt of seriously and fundamentally denying your wife.
I really hope that your lack of response to your wife comes from a lack of understanding her and her situation. I really hope it’s not a lack of maturity or biblical thinking or love that’s behind this delay. If the issue is a lack of understanding, the two of you should be able to resolve it. But if it’s something else that’s keeping you from having a baby, it seems as though what you need is not more income, but pastoral counseling. Your minister should be able to explore the personal and theological issues behind this, helping you deal with either the fear or the selfishness by pointing you to the cross and the strength and selflessness that can be found through life in Christ. Just as being a godly husband is possible in Christ, so is being a good father. Both selfishness and fear can be overcome by men who are indwelt by the Spirit, seeking to love their wives as Christ did the Church.
Praying for you both.
This is just how it feels.
“Wants” might not be the right word; it might make her desire seem less serious. Did you know that your wife spends a lot of time crying about this – when you’re not around, because she doesn’t want to upset you or disrespect you? She calls her friends up when she needs to talk about this and they do their best to comfort her, but it’s really not much. She avoids the baby section of the grocery store because one time she went through it and ended up sobbing in the parking lot without the groceries. She is not being a suck. She is suffering.
If you want to understand how strong this longing for motherhood is for her, it might help to read the chapters in Genesis about Jacob and his wives, where the barren Rachel comes to a breaking point and says to her husband, “Give me children, or I die!” (Gen. 30:1). She feels like death is inevitable if motherhood is impossible. There’s also the first bit of 1 Samuel, where Hannah can’t eat because she wants a baby so badly. That’s not hyperbole: this intense longing can interfere with your wife’s physical health.
Perhaps you are hesitant to bring a child into this world because you think it’s full enough. A road trip from Pittsburg to Portland will disabuse you of that notion. Often, husbands cite financial concerns when their wives express longing for a baby. I hear that’s the reason you have given to your wife for the delay. Maybe you think you’re being financially wise. Maybe you’re acting like a North American with an entitlement complex. If you are making enough money to provide basic food, shelter, clothing, and transportation, then you have enough money to have a baby.
I only know that because for years we lived below the so-called “poverty line” and had children. We didn’t travel unless we had to, didn’t have a cell phone or tv, went to the movies once (it was Amazing Grace), almost never ate out, managed with one car, and shopped at Goodwill. It was a season; we didn’t know how long it would last, but with careful money use we didn’t have to wait years and years to have children. I had a husband who understood my need to mother and the obviously biblical principle that children bring more blessing than cable or a second car or Friday nights at Applebee’s. So we could afford to have children. We have never regretted the trade-off of entertainment and convenient transportation for kids.
If that sounds draconian to you, ask yourself if your money is going to needs or wants. Would you spend nights awake crying for a playoffs ticket, like your wife does for a baby? Are you willing to give up some luxuries and make some adjustments in order to welcome a child into this world? Your wife would.
If you have an income, are healthy, and your wife wants a baby and is healthy, there probably isn’t a valid excuse to delay children. In fact, you could be keeping her from her very biblical longing to fulfill this very biblical calling. What we usually need is not financial security but a biblical alignment to our thinking in this area. Maybe husbands just need more love for their wives. What your wife is trying to respect as your “leadership” actually looks more like misleadership. Are you thinking primarily about your wife, serving her, laying down your life for her as Christ did for the Church, and seeing children as God’s reward to the godly (Ps. 127:3)? Or is this decision coming from selfishness or fear? Is it that you don’t want the work or the cost or the responsibility, or that you’re afraid of them?
Perhaps thinking a little further down the road will help build perspective. Maybe, when you’re finally ready for a baby, your wife will have a difficult time conceiving and bearing children. When you finally decide that you’re comfortable, she might be at a stage where being pregnant and giving birth takes a permanent toll on her health. You don’t hear these sorts of stories because you’re a guy, so I’ll let you in on a couple: the woman whose husband finally agreed to have a baby but she was past peak fertility and they spent thousands at a fertility clinic, being poked and examined, before anything “happened”. Or the woman whose husband finally agreed but now her body just wasn’t up for the natural delivery that she wanted and she haemorrhaged and had to have emergency surgery to save her life and took almost a year to recover. You might want to consider those sorts of scenarios as you decide when you are ready.
Maybe, when you’re finally ready, your wife won’t be able to bear children anymore. You will have permanently taken away her opportunity to give birth to a baby. How is that going to affect your marriage? She’s working hard right now to respect you and follow your leadership. That can evaporate under a burning bitterness towards you as it becomes clear that you were being selfish as you denied her the opportunity to be a mother. Even if you eventually decide (and can afford) to adopt, you will still bear the guilt of seriously and fundamentally denying your wife.
I really hope that your lack of response to your wife comes from a lack of understanding her and her situation. I really hope it’s not a lack of maturity or biblical thinking or love that’s behind this delay. If the issue is a lack of understanding, the two of you should be able to resolve it. But if it’s something else that’s keeping you from having a baby, it seems as though what you need is not more income, but pastoral counseling. Your minister should be able to explore the personal and theological issues behind this, helping you deal with either the fear or the selfishness by pointing you to the cross and the strength and selflessness that can be found through life in Christ. Just as being a godly husband is possible in Christ, so is being a good father. Both selfishness and fear can be overcome by men who are indwelt by the Spirit, seeking to love their wives as Christ did the Church.
Praying for you both.
This is just how it feels.
Monday, October 14, 2013
Canning bean recipes
Did you know:
Two
cups of dried beans = one pound
A
heaping half-cup of dried beans = one 15-ounce can
One
and a half-cups cooked beans, drained = one 15 ounce can
One
cup dried beans = 3 cups cooked beans
One
pound dried beans = 6 cups cooked beans
-based
on information from the U.S. Dry Bean Council
Index:
Ben's
Beans
Pork
and Beans Ben's Style
Fart
Less Pinto Beans
Chili
Ready Beans
Red
Beans and Rice
Spicy
Mixed Beans
Baked
Beans - Boston Style
Chickpeas
to use for Hummus
Pork
& Beans
Baked
Beans
BBQ
Black Beans
BBQ
Beans
Bean
and Weinies
Western
Beans
Boyd's
Beans
Bean
Salad
4
Bean Cassarole
Garlic
Beans with Bacon and Onion
Better
than Bushes Beans
Yellow
Lentils (indian Dahl)
~~~~~~~~~~~~~~
Ben's Beans
Ben
Scoles
Pinto
or other Dry beans
Use
Dry beans,, PINTS,, 1/2 c. (I use 2/3 c beans to a pint so they are thicker),
dry beans, add spices you wish,, add a couple Tablespoons of meat if you wish
for added flavor,, top with boiling water to 3/4 inch head space,, process for
75 mins in Pressure Canner at 10 lbs or your altitude adjustment,, QUARTS 1 cup
dry beans,, 3 or 4 table spoons meat if you wish,, add spices,, boiling water to
3/4 inch head space, procees in pressure canner, for 90 mins, at 10 lbs or
adjusted for your altitude,, NOTE,, if they are to thick for your liking,, next
time,, omit 1 Tablespoon of beans, do not go overboard with the meat,, it will
displace to much water the beans need to process right,
~~~~~~~~~~~~~~~~~~~~
Pork and Beans Ben's Style
By
Diana Nigon
1
gallon water
2
rounded Tbsp dry mustard
2
Tbsp kosher salt
2
tsp ham boullion (I used Better than Boullion,,,which I love. It's world's
better than any other (IMO)
1
loosely packed cup of dark brown cane sugar
Stir
to mix well, bring to a boil and pour over the 2/3 c dry beans (I used great
northern) per pint or 1 cup per quart in the jars. Fill to leave 1" headspace.
Remove air bubbles. Add lids and rings and PC 75 minutes for pints and 90
minutes per quart at the pressure for your altitude.
~~~~~~~~~~~~~~~~~~
Fart Less Pinto Beans
Kat
Moore
Ingredients;
4
regular sized bags Dried Pinto Beans
4
tsp baking Soda
Enough
water to cover by 3 inches
Rinse
beans and sift thru for the bad ones. Add rinsed beans, baking soda and water
into a large pot. Stir together. Set over med-high heat and bring to a boil.
Once at a boil, remove from heat and let set, undisturbed, overnight.
In
the morning, rinse, rinse, rinse the beans in batches and add to a CLEAN pot.
Add enough water to cover by 2 inches.
Next
ingredients;
2
meduim onions, (grated, just use a box grater)
lots
of minced garlic, (use as much as you like, I use around 4 TB)
1
tsp garlic powder
4
Tbs beef boullion
1
left over ham bone with lots of meat still attached
So,
to your soaked beans now in clean water and covered by 2 inches, place over med
heat. Add grated onions, minced garlic and garlic powder. Bring to a boil. Test
beans in about 1 Hour, we are looking for ALMOST done. Once there, add beef
boullion and ham bone. Let it boil until you end up
with
water that is cloudy with dissolved beans. Remove ham bone and cut away meat,
chop the meat into large pieces, you want to see the ham. Add ham back to the
pot and your done!!!
If
going to pressure can, when I did it, I ended up 3 quarts and 8 pints, but that
was after we had dug into it for dinner. Pressure can according to your pressure
canner directions. So simple, so easy and so stinking good. I made these a lot
for calf-markings. Enjoy!!! Kat Moore
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili Ready Beans
By
Betty Rodgers, Darlene Enoch and Edie Dusky
http://www.littlehouseliving.com/canning-dried-soaked-beans.html
I
did these Ben's Bean way..
this
is for a pt. jar
1/4
C. tomato sauce
1/2
t. dried onion
1
t. chili powder
1
t. jalapenos (optional)
1/2
t. salt (optional)
1/2
t. cumin
1/4
t. black pepper
1/4
t. garlic powder
2/3
C. small red beans
Put
beans in sterilized jar and add tomato sauce and spices. Add boiling water to
leave an inch head space. Pressure can at 10 lbs. for 75 minutes for
pints.
~~~~~~~~~~~~~~~~~~~~~~~~
Red Beans and Rice
By
Regina Fischer
1
pound dry kidney beans
2
small ham hocks
Soak
Beans overnight in 8 cups water . Drain and add hocksput in large pot with 8
cups water. bring to a boil.
In
a skillet heat 2 Tablespoon vegetable oil .
Add
1 tablespoon chopped garlic
2 cups chopped onion
1 cup chopped celery
1 cup chopped green pepper.
Saute
for 3 minutes. Add too beans.
ADD
to beans: 1/4 teaspoon cayenne pepper
1 Bay leaf
1/2 teaspoon thyme
1 Teaspoon Tabasco sauce
1 teaspoon sugar
salt and black pepper to taste
1 cup chopped tomaotes
Cook
over medium heat for 2hours or til beans are tender. The last hour leave
uncovered.
ADD
1 pound moked sausage in chunks/slices.
Just
before beans are served remove 1 cup and puree then add back to pan.Serve over
white rice cooked.
~~~~~~~~~~~~~~~~~~~~~~
Spicy Mixed Beans
By
Cindy Hopkins DeBerge
I
mix 2 parts each of Kidney beans, Pinto beans and white beans (navy or whatever)
with one part of black beans. I mix up a large container of these as I make
them so often.
1
cup mixed beans in a quart or 1/2 cup for a pint. I rinse the beans before
putting them in the jar but no soaking or cooking beforehand. You can go with a
little less beans if you want a more soupy result. Don't add the salt if you
want your beans a little more mushy.
Then
I add to each quart (halve this for pints):
1/4
cup dried minced onions
1
Tbsp of chili powder
1/2
tsp cumin
1/4
tsp garlic granules or powder
1
tsp salt
Fill
to one inch headspace with hot water. Place in a pressure canner and process 90
mins for quarts and 75 mins for pints at whatever pounds pressure for your
altitude.
~~~~~~~~~~~~~~~~~~~~
Baked Beans - Boston Style
By
Karen S. White and Pat Johnson in Canning
Source:
Canning & Preserving for Dummies, Pg. 150
Yield:
About 6 pints or 3 quarts
2
pounds dried navy beans
6
quarts water
½
pound bacon
3
large onions, sliced
2/3
cup packed brown sugar
4
teaspoons salt
2
teaspoons powdered mustard
2/3
cup molasses
Place the beans in a 6 – 8 quart pot. Add 3 quarts of water to cover
the beans; cover the pot and allow them to soak for 12 to 18 hours. Drain the
beans, but don’t rinse them.
Return the beans to the pot; add the remaining 3 quarts of water (to
cover the beans); bring the mixture to a boil over high heat. Reduce the heat;
cover and simmer until the bean skins begin to split. Drain the beans, reserving
the liquid.
Transfer the beans to a 4 quart or larger covered baking dish. Add the
bacon and onions. Combine the brown sugar, salt, mustard and molasses in a large
mixing bowl. Add 4 cups of the reserved bean liquid (if needed, add water to
make 4 cups). Pour the sauce mixture over the beans. Don’t stir.
Cover the beans; bake in a preheated 350 degree oven for 3 to 3 ½
hours. The consistency should be like a thick soup. Add more liquid if the beans
become too dry.
While the beans are baking, prepare your canning jars and two piece
caps (lids and screw bands) according to manufacturer’s instructions. Keep the
jars and lids hot.
Ladle the hot beans into your prepared jars, leaving 1 inch of
headspace. Release any air bubbles with a nonreactive tool, adding more beans to
maintain a headspace of 1 inch. Wipe the jar rims; seal the jars with the two
piece caps, hand tightening the bands. Process your filled jars in a pressure
canner at 10 pounds for 1 hours and 20 minutes (pints). 1 hours and 35 minutes
(quarts).
After the pressure in the canner has returned to 0, open the canner
and remove the hot jars with a jar lifter. Place them on a clean kitchen towel
or paper towels away from drafts. After the jars cool completely, test the
seals. (If you find jars that haven’t sealed, immediately refrigerate them and
use them within one week.) Boil the contents of each jar for 10 minutes before
tasting or eating.
Notes:
I tweaked the base recipe above and increased the yield to fill the canner. I
used:
5
pounds dried navy beans
15
quarts of water (+/- as needed)
2
one pound packages of bacon
1
four ounce container of dried minced onion
2
large onions, sliced thin
1
pound bag (16 oz.) dark brown sugar
1
can (29 oz.) tomato sauce
1
bottle (12 oz.) molasses
3
tablespoons canning salt
2
tablespoons dry powdered mustard
1
teaspoon ground cinnamon
I
baked it all in my large 18 quart tabletop roaster. Just remember that the
mixture must be ‘soupy’ for an acceptable canning product. If necessary have
some extra water or sauce on hand to make headspace.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chickpeas to use for Hummus
By
Melissa Stephens Blair
Add
1/2 cup chick peas per pint, 2 peeled garlic cloves, and 1/2 teaspoon garlic
salt. Fill with water leaving 1 inch headspace and pressure can for 75
minutes.
To
make hummus: Drain the can of chickpeas, reserving the liquid. Add the drained
chickpeas, 2 TBSP tahini, 1 TBSP lemon juice, and 1/4 tsp cumin to a blender.
Blend until smooth. Add reserved liquid a tablespoon at a time if you need to
for the right consistency. Salt to taste. Will keep in the fridge for up to 3
days
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pork & Beans
1
quart dried navy beans ( about 2 pounds )
1/4
pound salt pork, cut into pieces
1
cup chopped onion (about 1 medium) I use sweet onion
3
tablespoons sugar
2
teaspoons salt
...
1/4
teaspoon cloves
1/4
teaspoon allspice
1
quart tomato juice
Put
beans in a large sauce pot; add water to cover by 2 inches. Bring to a boil;
boil 2 minutes. Remove from heat and let beans soak 1 hour. Drain. Cover beans
with boiling water by 2 inches in a large sauce pot. Boil 3 minutes.Remove from
heat and let stand 10 minutes; drain. Combine onion, sugar, salt, spices and
tomato juice; heat to boiling. Pack 1 cup beans into hot jars; top with a piece
of salt pork; fill jar 3/4 full with beans. Ladle hot tomato sauce over beans,
leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process
pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, @ 10 pounds pressure
in a steam-pressure canner.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Baked Beans
makes
about 6 pints or 3 quarts
-------------------------------------------------
1kg
dried navy beans
250
grms diced bacon
1
medium onion
2.5
cups home made tomato sauce
1/2
cup brown sugar
...
1
cup maple syrup
1/2
tsp pepper
2
tsp mustard
Soak
beans in lots of water overnight in large heavy saucepan. Drain next
morning.Cover with water again. Bring to a boil, stirring on medium
heat.
Cover
and cook about 1 hour until tender too soft. Bite into a bean to check if
cooked. Stir often while cooking.
Add
remaining ingredients. Stir. Return to a boil.
Pour
into a large casserole dish and cover then put into a moderate oven and bake for
2 hours or so. At least twice during this time you will need to add a little
more water or 1/2 water and 1/2 sauce to your beans.
The
sauce will thicken as it cooks.
Pour
into prepared canning jars to 1 inch (2.5cm) of the top. Secure lids. Process in
pressure canner 10 pounds pressure for 80 minutes 500ml , 100 minutes per litre
. Makes 10 pints or or 5 quarts.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
BBQ Black Beans
1
lb black beans soaked over night
2
smallish onions chopped
1
tbsp minced garlic
2
cups bottled bbq sauce (whatever you like)
...
2-3
drops liquid smoke per pint jar
1
jalapeno minced and divided among 6 pints
Fill
beans to the half way point add onions, jalepeno and garlic evenly.
Add
1/3 cup BBQ sauce per jar and then fill with water. The beans soak up the water
in a couple of weeks if you let sit after canning. Process 1 hour 5
minutes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BBQ beans
6
cups small white beans
1/3
lb salt pork or thick cut bacon cut into 1" pieces
1
1/2 tsp salt 1 1/2 cup firmly packed dark brown sugar
2/3
cup molasses
1/4
cup light karo syrup
...
1
tsp dry mustard
Sort
and rinse beans. Fill jars slightly more than half full. Add Salt pork to each
jar.
Combine
the rest of the ingredients and bring to a simmer. Evenly distribute the sauce
into each jar. Fill the jars with water leaving 1" head space. Remove air
bubbles and seal jars.
Process
at 11lbs with a dial gauge canner or 10 lbs with a weighted canner. Process
pints for 80 mins and Qts for 95. Adjust for elevation if higher than 1,000 ft
above sea level.
This
recipe is worded a little weird but i typed it exactly as i found
it!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bean and Weinies
8
pounds white beans washed soaked 12 hours or so and cooked till soft
5qts
tomato sauce ( I make my own)
4
cups finely chopped onion
1.5
lbs brown sugar
1
cup molasses
...
1
tsp black pepper
8
T salt
1
T ground powdered mustard
1T
cinnamon
2
to 3 pounds chopped fried bacon, ham or hot dog slices.
Pressure
can 10 pounds pressure for 1.5 hours. Makes about 30 pints
(some
one in the group gave this to me for a quick lunch for the grandkiddos. Sorry
forget who gave it to me for the credit but if it is you speak up:)
~~~~~~~~~~~~~~~~~~~~~~~~~~
Western Beans
1
½ pounds dry beans, I use a 7 bean mix.
Soak
the beans all day after cleaning, sorting and prepping them.
I
cooked the beans in the crock pot overnight on low in water.
In
the morning I mixed up a batch of homemade BBQ sauce consisting of
Ketchup,
molasses, cider vinegar, liquid smoke, worstershire, mustard powder, chili
powder, powdered ginger, dried onion, minced garlic, coarse black pepper, brown
sugar. You’ll have to use your judgment on quantities of each to your tastes.
You could use good bottled sauce if you have to. I made about 3 cups of
sauce.
I
leave a couple of inches of bean juice in the crock pot with the beans and
reserve the rest for now.
Mix
in the BBQ sauce with the beans and juice and add about a pound of smoked pulled
pork (I smoke my own) and a couple of diced jalapeno’s, more if you like it
spicier. If you don’t have the pork you can use smoked sausage or cooked bacon.
If you don’t have enough juice in the beans, add some of the reserved juice to
the beans.
I
cooked the beans for several hours on high in the crock pot so I could taste
test them before canning them.
I
pressured canned the beans for 75 minutes at pressure for my altitude using the
currently accepted practices.
This
recipe yielded 8 pints for me.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Boyd's Beans
2
cups pinto beans
2
cups lentil beans
1
package salt pork
1
lb green chili (frozen or fresh roasted and peeled)
3
cloves minced garlic
1
Tbs oregano
Salt
to taste
Add
cleaned and rinsed beans to your crockpot. Chop the salt pork into small cubes
and add to beans. Fill to the brim with water and cook on high for 8 hours or
until beans are tender. Add green chili, garlic, oregano and salt to taste. Cook
one more hour. Add to prepared hot jars leaving 1 full inch of head space. PC in
pints 70 minutes, quarts 1 hour.
*Credit
goes to a friend I had many years ago named Sherry Boyd who invented this mix.
Hence the name. It's one of our favorites
~~~~~~~~~~~~~~~~~~~~
Pickled bean salad
4-1/2
cups sliced trimmed green beans (about 1-1/2 lbs)
4-1/2
cups sliced trimmed yellow wax beans (about 1-1/2 lbs)
1
lb lima beans, shelled
2
cups sliced celery (about 4 stalks)
1-2/3
cups sliced onions (about 3 medium)
1
cup diced seeded red bell pepper (about 1 large)
Boiling
water
2-1/2
cups granulated sugar
1
Tbsp mustard seeds
1
tsp celery seeds
4
tsp pickling or canning salt
3
cups white vinegar
1-1/4
cups water
5
to 6 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.)
PREPARE boiling water canner. Heat jars and lids in simmering water until ready
for use. Do not boil. Set bands aside. 2.) COMBINE green and yellow beans, lima
beans, celery, onions and red pepper in a large stainless steel saucepan. Add
boiling water to cover and bring to a boil over medium-high heat. Reduce heat
and boil gently for 5 minutes, until vegetables are heated through. 3.) COMBINE
sugar, mustard seeds, celery seeds, salt, vinegar and water in a separate
stainless steel saucepan. Bring to a boil over medium-high heat, stirring to
dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have
infused the liquid. 4.) DRAIN hot vegetables and pack into hot jars leaving 1/2
inch headspace. Ladle hot pickling liquid into jar to cover vegetables leaving
1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by
adding hot pickling liquid. Wipe rim. Center lid on jar. Apply band until fit is
fingertip tight. 5.) PROCESS jars in a boiling water canner for 15 minutes,
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4 Bean Casserole
1
pound bags of Great Northern,
Butterbeans
Navy
Beans
Light
Red Kidney Beans. (washed and sorted.)
Mix
these all together in a container (deep 9x13 pan)
10
slices of bacon cut in half
1
pound ground burger, cooked and drained
Sauce:
1.5
C ketsup
2.25
C Brown sugar lightly packed
3
TBLS mustard (I used spicy brown)
3
TBLS Vinegar
4
TBLS Molasses
**A
lot of water** You will need to thin the sauce to water like.
For
pint jars 1/2 C. dried Bean mix. 1/2 slice bacon, 1TBLS cooked burger. Fill with
boiling sauce mix. Remove air bubbles. Clean/wipe rims. Process 75 min at 10#.
Please adjust for you area/location. I have not done quarts, but will be
following Ben's suggestions. I omitted 1 TBLS of ground beef for this
recipe.
~~~~~~~~~~~~~
Garlic Beans with Bacon & Onions
By
Karen S. White
Garlic
Beans with Bacon & Onions
Yield:
14 pints
Karen
S. White
2
lbs. Navy or Great Northern Beans
Soaked Overnight or via Quick Method
1
lb. Bacon chopped into 1/2" pieces
3
lg All purpose yellow onions - diced
Ham Base granules *
Dried Minced Garlic *
Fresh Boiling Water
*
I
purchased these items in bulk from a local Amish Country Store. I
would
imagine that you would be able to find the ham base in a well
stocked
grocery store and that you could use fresh or prepared garlic in
place
of the dried.
Process:
1.
Fry the bacon and
onion
in a large frying pan with a bit of salt and pepper until medium
done.
2. Drain in a colander and set aside until ready to use.
3.
Drain the pre-soaked beans
4.
Line up the sterilized pint jars and to each jar add:
2/3 cup beans
1/8 cup bacon / onion mixture
1 teaspoon garlic (more or less to taste)
1/2 Tablespoon ham base (more or less to taste)
5.
Add fresh boiling water to each jar
6.
Swirl with a non-metallic utensil to blend ingredients and to remove air
bubbles
7.
Adjust water level to 1" headspace by adding additional fresh boiling water if
needed
8.
Clean rim with a paper towel moistened with vinegar to remove all fat
residue
9.
Adjust two piece lid / ring enclosure
10.Process
in
a pressure canner at 10# (weighted) or 11# (dial gauge) or as
needed
for your altitude for 75 minutes pints // 90 minutes if using
quarts.
~~~~~~~~~~~~~~~
Better than Bushes Beans
Judy
McDowell
2/3
c. Northern or navy beans into each pt jar6
chicken
bouillon cubes (or beef). I use better than bouillon paste but
have
used both & both work, i just don't want the msg thats in the
bouillon.
2c.
brown sugar
3/8c.
molasses
3/8c.
onions, divided equally into jars.
3/8c.
garlic powder
2
teaspoons mustard powder
3Tbs.
chili powder
2tsp.
salt
2tsp
pepper
About
1/4 lb. bacon diced. I just eyeballed the amount I wanted in each jar.7 pts
water. The recipe was for a baked version so I put my dry beans, onions
&
bacon
into each jar. All the remaining ingredients was heated as a broth
just
to a boil & top off each jar with broth to 1". I had to guess
on
the amount of water & started off with 9 pts & that was to
much,
so I estimated it is more like 7 pts. But better to have to much
than
not enough. Makes 9 pts. 10lbs pressure for my elevation for 75
minutes.
~~~~~~~~~~~~~~~~~~~~
Yellow Lentils (Indian Dahl)
Ingredients
-
2 cups lentils (I used yellow, red can also be used)
-
water
-
1 large onion, diced
-
1 tablespoon curry powder
-
1 teaspoon ground turmeric
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1 teaspoon salt
-
1 teaspoon white sugar
-
1 teaspoon minced garlic (I actually used about 2)
-
1 teaspoon ginger
1.
Wash
the lentils in cold water until the water runs clear (this is very
important
or the lentils will get "scummy"), put the lentils in a pot
with
water to cover and simmer covered until lentils are almost tender
(add
more water if necessary).
2.
Add garlic, onion and spices. Cook together till lentils are done.
3.
Ladel lentils and liquid into hot pint sized jars leaving 1 inch head space.
Put lids on and place into canner.
4.
Process for 75 minutes at 10 psi (or what ever your altitude is)
*Yields
5 pints
*When
you are ready to eat it, pour contents into a sauce pan and heat. As it heats,
mash up lentils till thickened.
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