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)

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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,

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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.

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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

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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.

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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.

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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.

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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.

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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

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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.

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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.

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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

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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!!!

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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:)

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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.

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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

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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.

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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.

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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.

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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.

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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.

 

Folding napkins

I watched a video from one of my favorite you tubers Mrs. Volfie at our half acre homestead on how to fold napkins for thanksgiving then I tried it.  I purchased a package of 24 napkins from the Dollar Tree for $1.00.  I think they turned out pretty cute.

Nice visit with four of my girls

     We just got back from a week long visit with three of my girls in Branson Missouri.  Hannah was with us so I got to see at one time four of my five daughters.  Brooke lives far away in Wyoming so I don't get to see her as much.  That's one of the bad things about your kids growing up and moving away.  You don't have them all together often.
     We arrived on Saturday so on Sunday we went to church with the girls.  That particular Sunday they were having a be the church day.  The whole church was involved in some sort of community project.  Some swept sidewalks, some cooked, some cleaned, sorted and bagged food in the church food pantry, then delivered to folks in need, some did a surprise yard clean up, some painted at someones house and my group went to the church thrift store and sorted through a mountain of donated clothing.  It was a real good time and we felt like we helped out.
     One evening we all went to see the Haygood Family show on the strip.  It was a good show.

I managed to get everyone to sit for a minute for a picture before we headed off to be the church.
     I love my girls and miss them already.  Maybe someday we can live closer, at least to some of them.

   

Missionary update oct. 12, 2013

Bush Beat BlogF From: "Brenda Lange" Subject: Blog, Oct. 12, 2013 Date: October 12, 2013 8:01:44 AM CDT CHRISTMAS IN OCTOBER! Means “DE BEAR” IS BACK! Eric Dry, better known as the “Bush Bear” by his children, arrived late Wednesday with a truck and trailer loaded with “impossible to get” supplies. His journey from Johannesburg, S. Africa to Balama took 6 days. It’s only 1,500 miles (2,500km) by road, but “the only road that comes here” has more holes than Swiss cheese in some areas. The military convoy is still functioning in the middle of Moz. due to bandit attacks in that area. That causes a delay, as they only have 2 convoys a day. Eric caught it at the right time this trip so only had a short delay. However, the convoy of trucks and pick-ups was 7.2 miles/12 km long, and moved very slowly. We are very happy to have him back, and have spent 3 days unloading, unpacking, sorting, and organizing the supplies in the afternoons after completion of our daily programs with the kids. Does tend to help one sleep better at night since we all fell into bed last night, totally exhausted. EVA GETS A DOLL Our little Eva is very happy with her new "baby doll". EVA, now 14, has been a member of our family since she was 2 years old. Due to a difficult birth, she had many seizures as well as cerebral palsy. By the time she was 3, God supernaturally healed her and the seizures have never returned. Because of her brain damage, no one thought she would ever talk, much less sing, lead in the children’s choir at church, attend pre-school, learn TWO languages, jump, run, and play! Last week, while driving past Eva’s mud hut, I saw her playing with a LARGE stuffed doll that belonged to a neighbourhood girl. I immediately told our sewing master, who made her one just like it. It’s twice the size of the other dolls, and just right for Eva to carry around. She happily poses with her new “baby”. BABY CHITO GETS HELPING HAND Baby Chito took to a baby bottle without hesitation. Baby Chito is 2 months old, and only weighs 1.8 kg (3.96 lbs). That’s .5 lbs (.2kg) LESS than his birth weight. This being a first time mother mother, Laurinda didn’t understand that her breasts were drying up. A neighbour in Rovuma finally brought her to us so she could receive life-saving baby formula for Chito. Chito took to a baby bottle without hesitation, as he’d already figured out the “other system” wasn’t working anymore. Laurinda, is also severely malnourished, as she was trying to survive on local roots and leaves. She left with a smile on her face, and her hands full of high protein food for her and Chito. YOUR LOVE GIFTS SAVE LIVES EACH WEEK HERE, as we are now in the severe dry season when very little grows, and water becomes a highly valued commodity. THANK YOU for allowing us to be Jesus’ hands and feet here in Mozambique. Only through spreading HIS LOVE, will the world ever change. MANGO TREE CHURCH--FOOD DISTRIBUTION This group from Mavala are a special bunch... We had a great time on Friday giving out food to over 400 orphans and widows from 7 remote villages. Just wanted you to see some of the widows who receive your love gifts. This group in front of me are a tough bunch, who survived the civil war which started in Mozambique in the early 1960’s. To have survived a 32 year war takes a lot of “know how”. I take my hat off to these courageous men and women. They were also some of the first to respond when we brought the gospel of Jesus Christ to “THE MANGO TREE CHURCH”. Off to a busy week, as all our kids are taking SCHOOL FINALS! Our school year starts in late January and ends Oct. 28th. Next 6 weeks is preparation time for the “rainy season” in November, as we still have 5 food distributions in Balama District, as well as 3 left in Meluco District. Our truck team leaves Monday for Meluco with another load of life saving corn, and they will also be repairing 2 water wells that are out of order. Water is so scarce in Meluco District, that most wells are pumped 24 hours a day during the 6 dry months each year. HIGH maintenance is needed to keep them all functioning. THANKS TO DALE MEINDERTSMA’s Ministry, Eric was able to purchase the needed water well parts as he passed through Nampula this week. JESUS IS THE LIVING WATER, and without HIS SACRIFICE ON THE CROSS, NO ONE WOULD RECEIVE HIS GIFT OF ETERNAL LIFE. It is an honor and a privilege to serve Him daily here among the wonderful people of Mozambique. THANK YOU FOR HELPING US TO SPREAD HIS LOVE TO THOSE WHO HAVE NEVER HEARD. Blessings to all of you! BUSH BUNNY BRENDA AND THE BALAMA TEAM ERIC DRY MELISSA OLMESDAHL

Winter garden

     A few weeks ago I got my winter garden in.  I am really hoping that it does better than my summer garden did which consisted on one tomato. 
     I planted cabbage, Brussels sprouts, tomatoes, green peppers, jalapenos, and broccoli.  I will continue to plant through the winter as the time comes for each type of plant.  Its just real hard to get used to planting at the opposite time that I am used to.  Where I grew up the garden is almost done this time of year so its different to just be getting going on it.  I hope my tomatoes do better this winter so I can jar some up.

Oct. 3, 2013 Missionary update

From: "Brenda Lange"
Date: October 3, 2013, 7:21:59 AM CD
Subject: Blog, Oct. 3, 2013

NEWEST ORPHANS BLESSED BY AMERICAN GIRL’S GIFT

Late yesterday afternoon, Felicina, a grandmother with 5 orphaned grandchildren, walked in with 5 children dressed in rags.
She was desperate as she had no more food in her house.
I was alone at our mission base, but with our guard’s help, we managed to organized emergency food, clothes, plates, cups, deworming pills, and baby food for 7 month old, Celestino.
(We feed children, not worms, so this is protocol upon entry to our food program.)
The mother of these children had died last week from heart problems. The father of all 5 children had abandoned them while the mother was pregnant with Celestino. So Grandma was in a fix and couldn’t thank us enough when she left with her arms full, and 5 smiling children!
They came back today to receive a week’s worth of food, and are now officially part of our family.

Left to right: Grandma Felicina (Fell-i-CEE- na) is holding Baby Celestino. Brothers: Jacinto, 11, and Almeido, 5. Sisters: Delosa, 8, and Deolinda, 2.

When I opened my e-mails at 4a.m. this morning, I had a letter from a father named Tom, who’s young daughter had saving her tithe money to send to an orphan. He researched online for orphans, found us, and watched our video on our website. His letter was to inform me that he was sending his daughter’s gift to bless an orphan. Her $31 gift has now blessed these 5 orphans with our “start up kit”, and will also provide them with another set of clothes later this year.

I am so, so blessed when children of this world show true compassion for those children who don’t even have the basics.
GOD IS NEVER LATE, AS HE KNEW THE NEED AND SENT THE SEED JUST AS WE NEEDED IT.

GIRL’S DORM RECEIVES TOY DOLLS MADE IN OUR OWN SEWING SHOP

Have you ever seen more joy on sweet little faces?

Little girls and dolls - a natural combination !

Our girls were in need of toys, so I asked Atumany (Ah-too-mah-nee), head of our clothes making project, if he could make dolls for our girls.
The photo says it all, as those girls were ear to ear smiles as they hugged their new toys.
He made the dolls for $3 each, and we can make more if anyone wants to give dolls to our other 40 girls who live in our church housing.

CONSTRUCTION IS MOVING QUICKLY

Construction on our 3rd orphan complex is moving along swiftly. Our construction crew is "The Best".

Last week I showed you the beginnings of the foster mother’s house at our 3rd orphan complex. As you can see, our men work quick, as we started the roof today.

BUSH BUNNY OFFLINE FOR A DAY

I’ll be heading out to do a supply run tomorrow and won’t be back till late.
Time to restock baby formula and bolts of material so we can start making the 98 school uniforms for our orphans to wear in 2014.
Our schools run Feb. to October, and because we use FOOT PEDAL Singer Sewing machines to make all our clothes, we have to get a head start.
Will answer e-mails on Saturday for sure.
Have a great weekend.

Blessings from Balama
Bush Bunny Brenda

Learning new skills

     I am always trying to learn new skills.  Right now I am learning sewing machine repair.  I don't like having to take my machines to the shop and waiting a couple weeks to get them repaired and then the BILL.  Good grief they charge a lot of money. 
     I have sort of dabbled in sewing machine repair but never really dug into it before.  I decided that now is the time.  I ordered a course online that was 39.95 and have watched every video I can find on you tube.  I figured the best thing to do is just start so I told a friend at church what I was up to.  She said her machine wouldn't run so I said I'd take a look at it.
     I took her machine home and knew just where to start after reading the manual I had purchased and began going through her machine.  It was like new but just wouldn't sew.  I cleaned and oiled it and that was all it needed.  I returned her machine to her and she said I need to set a price because her sister has a machine that the bobbin wont wind on.  I told her I would look at it but I'm not ready to set up shop.  After talking to her a bit I found out that her sister has chickens so I said I would fix her machine for some farm fresh eggs.
     In the mean time I have fixed four other sewing machines and am getting pretty excited.  I even fabricated a small part for a machine today to make it work.  So far of the four machines Ive worked on this week, two just needed cleaned and oiled and one had a broken part which I ordered and then the other I just fabricated the part for.  For right now I am going to stick to the more basic and older machines not junk but machines that are all there but just aren't working for one reason or another.  If I get good at it I might branch off into the more intricate machines.  We will see.
    
     Then today my husband suggested that I learn to make knife sheaths.  He bought a braided one for $60.00 and thought it might be something I could do as well as fix sewing machines.  I need to order a lacing needle and some rawhide and I will give it a go.

     What about you?  Are you learning new skills right now?  Are there skills you would like to learn?  Tell me about them.

Sept 28, 2013

Bush Beat BlogF From: "Brenda Lange" Subject: BLOG, Sept. 28, 2013 Date: September 28, 2013 6:09:17 AM CDT AUSTRALIAN GRAPHITE MINERS IN BALAMA ENCOURGE OPHAN BASKETBALL TEAM Wed. this week was a holiday, and our basketball team was challenged to play the Hospital team at the city court in the middle of Balama. Near halftime, Bertino, our team captain, wore through the bottoms of his tennis shoes, and had no choice but to play in his socks on hot cement. This is the outdoor court we repaired in July, and there is very little shade in the area. A few minutes later, two Pick-up trucks stopped near the court, and out popped 6 tall, muscular Australian men from the nearby graphite mine. The men sat in the stands on the far end of the court from me, and seemed to thoroughly enjoy the intensely competitive game. A hearty "Thank You" to the gentleman from Austrailia who showed us such kindness. Everyone was blessed to see such a beautiful gift. The referee called a time out, and a hush fell over the crowd as 1 of the miners stepped out onto the court with a pair of shoes in his hands. He motioned to the referee that he wanted to give them to Bertino, the boy playing barefoot. Everyone continued to watch in silence as this very touching scene unfolded. Bertino slipped his foot into one of the shoes AND IT FIT! As a big smile spread over his face, the crowd went WILD!!! I introduced myself to the miners during halftime, and we all had a great time as they shot baskets with our boys. Even the referee thanked them for what they had done. We were sad to hear they would only be in town 2 days. It all happened so fast (and I didn’t have my camera), that it seemed like a dream. Drop in, donate shoes, and move out a few minutes later. It was a funny site seeing one of the men leaving in his socks, but the smile on that man’s face showed that he was thoroughly pleased that his gift was just what was needed. God provides in mysterious ways, and the package it comes in, never ceases to amaze me! The teams are really enjoying the newly surfaced basketball court. For those of you who are keeping score - we won 26 to 21. ERIC’S RETURN TO BALAMA DELAYED 1 WEEK Eric will return in mid-October due to a family emergency that required his assistance this week. It takes 6 days to drive from Johannesburg, RSA to Balama with a loaded truck and trailer. Pastor Fred, will rendezvous with Eric in Maputo city by taking a taxi to Montepuez, a bus to Nampula (7 hrs away), then hop a plane to Maputo, the national capital of Mozambique. It is neither wise, nor practical to drive ALONE in Mozambique, so a 2nd traveller is a must! On his way down to RSA in July, Eric was delayed a whole day as a 150 km (75 mile) section had to be travelled by armed military convoy. Unrest by militants wanting changes in the government, made the convoy the only safe way to travel through the middle of Mozambique. The only thing for certain these days is that JESUS is LORD! You never know what awaits you around the next corner. TODAY IS NATIONAL SPORTS DAY IN MOZAMBIQUE As I write this, our Basketball team is suiting up so I can haul them in my Land Cruiser for a rematch with the Hospital team. A major exhibition of soccer, volleyball, and basketball are being played in the town square in honor of this holiday. Our team lost by 7 baskets at last Wednesday’s game, bringing the season tally to 2 to 1 in the Hospital’s favor. They boys are pretty fired up and plan to change that today. Blessings Bush Bunny Brenda and her Basketball Mobile off to the town square! "Bush Bunny" Brenda Lange LOVE GIFTS TO: ORPHANS UNLIMITED, INC. 11152 WESTHEIMER RD., PMB 391 HOUSTON, TX 77042 LOVE GIFT TO: ORPHANS UNLIMITED in RSA Standard Bank-Hatfield (branch code) 011-54515 Name: Orphans Unlimited Acct. # 017743036 PERSONAL NOTES TO BRENDA brenda@orphansunlimited.org ALL OTHER INQUIRIES: LINDA FERGUSON linda@orphansunlimited. org phone: 979-234-3422 or 713-854-9197 Brenda’s Blog is Posted at: www.orphansunlimited.org/blog or SUBSCRIBE to receive the blog by e-mail.

Hannah has a facebook page for her tie dye

https://www.facebook.com/pages/edit/?id=654724931212631&tab=public&section=phone&view#!/pages/Free-Spirit-Tie-dye/654724931212631

If you have a facebook account please like her page.  She just turned 17 and has her own business.  Im really proud of her.

Cleaning hair brushes

Growing up my mom was an instructor at a beauty college so we were taught the proper way to clean our hair brushes and combs.  Now all these years later I realize I have not been keeping my hair brushes as clean as I used to. 
http://www.athriftymrs.com/2012/08/how-to-clean-your-hairbrush.html
I found a good tutorial on the proper method of cleaning hair brushes. 

Do you regularly clean your hair brushes and combs?

I've been busy

I have been busy the last few weeks, crocheting and sewing.  Hannah and I go to craft sales and fairs on weekends so I have been trying to get my stock built up so I can sell things too.  Lately I have been making more bibs as always and crocheting nylon net scrubbies and just recently began crocheting the tops of kitchen towels.  I used to do that all the time and kind of got away from it.  I found some real nice towels the other day so I decided to make more.  If they don't sell I know my kinds would like them.

     I'm very excited because it appears that this new to me computer is letting me post text as well as pictures from my files.  Jeff got a new one at work and they let him buy his old one, which wasn't very old for a reasonable price so we bought it of course.  He had to send it in to the company so they could wipe out any of their company files and now I have a super nice laptop. 
     Now that I can post more I will try to keep up on my blog a little better.