Baked beans to can

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.


Baked beans to can.

For each quart jar add 1 level cup of navy beans.  We used a mixture of navy, pinto and black beans.  Be sure to wash and sort the beans but do not cook or soak.

1 T. pork, ham, bacon or bacon bits
1 T. molasses
1 T. apple cider vinegar
1 t. salt
1/4 t. dry mustard
1 T. onion

Fill each jar to within one inch of the top with a mix of tomato juice and water.  Process at ten pounds pressure for 1 1/2 hours.

Pork and Beans to can

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.




Pork and beans to can For each quart jar add one level cup of navy beans.  (Sort and wash your beans but dont cook or soak them) 1T. bacon bits or ham pieces or salt pork 1/2 t. dry mustard 1 T. brown sugar 1 T. molasses 1 t. salt 1/2 garlic powder   Fill each jar to one inch of top with a half and half mix of tomato juice and water. Process at ten pound pressure for 1 1/2 hours.

Chili beans to can

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.




Chili beans to can. For each quart jar add one level cup of beans ( we used a mixture of pinto, navy and black)  (be sure to pick through and wash your beans but dont soak or cook them)   Add to each jar: 1 T. onion 1 t. garlic salt 1 T. pinto bean seasoning 1 T. chili powder   Fill the jars with beef broth or water to within one inch of top and process at ten pounds pressure for 1 1/2 hours.

Ranch Beans to can

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.

Canning dry beans

In a canning group I am in on facebook they talk about canning dry beans from the dry state. I have been wanting to give it a try and today is the day. In the canner I have 7 quart jars, 2 with black beans, 2 with pinto beans, 2 with navy beans and one with kidney beans. I used the same spices in all the jars. I think I should have used other spices in the navy beans but I will just use these two jars for chili. We like mixed beans in our chili anyway.

The spices I used were: 1 T. dry onion flakes, 1 t. garlic salt, 1 T. pinto bean seasoning (I had purchased this in a large jug from Sams a while back. It smells really good).

If ham ever goes on sale I would dearly love to make a whole canner full of navy beans with onion and ham bits in them. I love ham and beans and it would be so nice to be able to just pop open a jar of them at a moments notice.

I used 1 level cup of dry beans in each quart jar, then the spices and topped them off with boiling water with a 1 inch head space. I will process them in a pressure canner at 10 pounds for 90 min. Or one and a half hours.

Let me do a cost analysis on this.
7 cups beans (bought in bulk at the cannery, except the kidney beans). If a pint is a pound the world around and a pint has 16 oz. then a pint holds 2 cups. If I bought the beans in a 25 pound bag and each pound yielded 2 cups then a 25 pound bag yields 50 cups of beans.

The beans cost between 16.00 and 18.55 so I will use 17.00. Don't ask how I came up with it, it just sounded like a good number. 17.00 divided by 50 equals 34 cents per cup. Each dry cup yields 3 cups cooked or two cans store bought. So for 34 cents plus cost of propane I get a quart jar of beans. If I bought two jars at the store to equal the quart it would cost about .89 each or 1.78. By canning my own beans I am saving at least 1.44 less propane. This is times 7 for a canner full. So say its costing me .44 a jar for the propane which I don't think its that much but for arguments sake that's what I will use. I still save $7.00 per canner full of beans I can at home. Good enough for me, plus I know exactly what is in them.

Please let me know if I messed up on my calculations so I can fix them. Thanks

Edited to add: The beans are out of the canner and seem to be sealing fine. They sure smell good. In addition to making ham and beans I would also like to can up some baked beans and pork and beans from scratch. Sure is cheaper this way. I just need a huge room to put all my jars of food and I would can like crazy.

Yolanda's Baked Beans

Baked Beans

2 cups beans (yellow-eyed or Navy)
3 quarts water
1/4 cup lemon juice
1 medium diced onion
1/4 cup Sucanat
1/3 cup molasses
1/2 cup pure maple syrup
1 Tablespoon natural sea salt
1.5 teaspoons dried mustard
1/2 teaspoon black pepper, freshly ground
1/2 pound diced bacon

The day before, carefully pick over and wash the beans with cold water. Soak the beans in 3 quarts of water with the lemon juice added ~ at least overnight, or up to 24 hours.

Drain and rinse beans. Cover them with more water and bring to a boil. Then, simmer them until when you blow on a few, the skins split.

Drain and rinse the beans and put them into a cast iron dutch oven or a good sized casserole dish with a lid.

Mix together all the rest of the ingredients and stir that into the beans.

Pour in boiling water, just enough to cover the beans and stir again.

Put on the lid and bake at 250 degrees F. for 8 hours. Check them from time to time and add a bit more boiling water if you need to. For the last 30 minutes, take off the lid.

You can visit Yolanda's blog here: http://simplyhomemaking60.blogspot.com/

I got this recipe from my friend Yolanda's blog. When I made them I did a few things different. First off I used navy and black beans and soaked them overnight in water with 1/4 c. whey. In the morning I rinsed them twice covered them with water again and pressure cooked them for 20-25 min. I then mixed in the ingredients and pressure cooked them for another 20 min. Living in this 5th wheel I don't want to heat the place up using the oven. That's why I used the pressure cooker. These beans are amazing. This recipe is a keeper.

Edited again to add: I forgot to mention that I used splenda instead of Sucanat and I also added 1 T. liquid smoke because I wasn't going to be baking these for a long time in the oven.

Beans, lentils and rice recipes

Homestyle Lentils and Rice
3/4 cup dry lentils
3/4 cup brown rice
4 chicken bouillon cubes
2 tablespoons dry onion
1 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/2 teaspoon basil
4 cups tap water
2 tablespoons oil or other fat
In a 2-quart saucepan bring the water and oil to a boil. As the water is heating, add the lentils, rice, bouillon, and seasonings. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, or topped with a little cheddar cheese if desired.

Taco Style Lentils & Rice
3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil.
As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder.
Bring the whole thing to a nice fat boil.
Reduce the heat to low.
Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes.
The water should be mostly absorbed.
You may serve this as it, topped with a little cheddar cheese if desired.
Or you can use it to fill burritos or tacos instead.
Both ways are very tasty.

Red Beans & Rice
1 pound dry kidney beans (approximately 6 cups cooked)
2 quarts of tap water
1 pound turkey sausage
1 large onion, chopped
4 stalks of celery chopped
2 teaspoons minced fresh garlic
2 teaspoons salt
Good shot of Tabasco Sauce
Hot Cooked Brown Rice or White Rice (double the recipe for the rice)
Soak the kidney beans overnight in the tap water, or you can use the quick soak method.
Bring them to a boil in the tap water, and then let them sit, covered, on the back of the stove for an hour or two.
After you have done the initial bean preparations let them boil for about an hour or until they are getting tender.
While they cook you can prepare the vegetables and the meat.
The onion, celery and garlic will need chopping.
Fry the turkey sausage in a large skillet.
Crumble it up with a fork as it cooks.
Set the sausage aside until the beans have cooked at least an hour

Tortilla Chip Pie or Easy Taco Salad
2 - 15 oz cans kidney beans, drained OR 1 cup of dry beans, cooked tender (about 3 cups of cooked beans)
1/2 to 1 pound ground beef or turkey
1 tablespoon dry onion
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon EACH garlic powder and oregano
1/8 teaspoon pepper
15 oz can tomato sauce
3 cups whole grain corn chips or tortilla chips (read the label)
1 or 2 cups shredded cheese
I start the kidney beans in the morning, bringing them to a boil in a quart of water, and then letting them rest for an hour.
Then I simmer them until they are tender and refrigerate them until suppertime.
If you didn’t want to cook your beans from scratch, you could use canned beans.
Get your hamburger and start it to frying in a big iron skillet.
Break it up into small pieces as you go along.
When it is done clear through drain off the fat if necessary.
Put the beans, seasonings, and tomato sauce in the skillet with the meat. Stir it all up and simmer it for a few minutes to blend the flavors.
If necessary you may add a little water, but remember you want it thick: sort of like sloppy joes.
If you add too much water then you can simmer it on the stove until it thickens up to your liking.

Lentil Sloppy Joes
This protein-rich dinner is my “no-brainer:” fast, easy, filling, and something I know the whole family will eat willingly.
Cook lentils according to package directions.
Once the lentils are cooked, add directly to the sauce pan the following ingredients:
2 parts ketchup
1 part prepared mustard
1 part worchestershire sauce
Mix well, serve on buttered toast or buns.
Play with the percentages.
I usually do 1/2 cup of ketchup and
1/4 cup each of the mustard and worchestershire sauce.
If you like sloppier sloppy joes, add more sauce ingredients.

Healthy Cheap Taco Filling
Mommy Beautiful Taco Filling
Ingredients:-
2 med. Potatoes diced.-
Taco seasoning-
1 lb. ground beef-
2 C. fully cooked pinto or black beansInstructions:
1. Evenly spread diced potatoes on a plate on a paper towel. Cook potatoes in microwave for 3 minutes on high.
2. Meanwhile brown beef in a skillet. Drain away fat.
3. Cook potatoes in a separate skillet with a small amount of olive oil add taco seasoning for flavoring . (cook like breakfast potatoes)
4. Add the beef, and drained beans to the potatoes.
Fully cook for the ingredients to absorb the taco flavoring.
Serve with hard or soft taco shells.
We like to have cabbage or spinach instead of lettuce.
Tomatoes, avacodos, cheese and hold the sour cream.

Delicious Beans and Potatoes
Make mashed potatoes.
While they are cooking take cooked pinto beans, drained, cooked kidney beans, drained, or a mix, or
leftover bean soup or leftover beans that kidney or pinto beans are in them, and put them in a processor until relatively smooth.
May add salt, spices, especially chili powder &/or cumin.
Heat, then turn off burner and add grated mozzerella cheese.
Serve beans over mashed potatoes.
I enjoy serving this with stir-fried veggies, and add them to the beans and potatoes.
All of these recipes are from The Hillbilly housewife. I like her recipes because its like she is standing there telling you how to make things. They are easy to understand.
http://www.hillbillyhousewife.com/category/recipes