Ben's Beans

I'm not sure how I would continue on without this recipe.  This is from a Ben Scoles in the canning group on Facebook.  It is such an awesome group with unique ideas, quick responses and helpful information.

This recipe is so versatile.  As far as I know you can pretty much use any kind of dry bean (pinto, red, navy, black, Lima, etc.) and any kind of spices.  You can also add meat and/or veggies.  I haven't tried that yet.

1.  Fill a large pot with water and heat to boiling.
2.  Put the lids in simmering water.
3.  For each pint add 2/3 cup of dry beans (not presoaked) to a clean, hot jar.
4.  Add your spices to the jar, the sky is the limit.

5.  Fill the jar with boiling water to 1" headspace.  Run a knife through the jar for air bubbles and wipe the rim.

6.  Process at 10 lbs. for 75 minutes.
It's that simple.  This time I did chili beans, black beans and Lima beans (for the first time).

For chili beans I used:
1/2 tsp. dried onion
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. garlic powder
per pint.
These are just an estimate.  You can really add whatever you like.  I just keep experimenting every time I make these.  The chili beans are awesome in chili (obviously), on hot dogs, in burritos, with chips, etc.  You can make refried beans out of the pinto beans.  This list just goes on and on......Enjoy!

*Always follow safe pressure canning procedures.  

Review your pressure canning manual and the Ball guidelines.

A Little About Me!

I like flowers.

Our lab-Ham and cat-Minnie.

Our other cat-Juice.

Our outside cat-Getouttahere.

Orioles!

Just a few of the things that brighten my days :)

Canning Strawberry Rhubarb Jam

Ingredients:
4 cups chopped fresh strawberries
2 cups chopped fresh rhubarb
1/4 cup bottled lemon juice
1 package powdered fruit pectin
5 1/2 cups sugar (yikes!!)

In Dutch oven combine the strawberries, rhubarb and lemon juice.  Stir in pectin.  Bring to a full rolling boil and stir in sugar.  Boil for one minute, stirring constantly.  The one minute thing is important to having the jam 'set'.  You can crush the strawberries and rhubarb while its cooking depending on how chunky you want your jam.

Remove from heat and skim off foam.  Ladle hot mixture into hot, sterilized pint jars, leaving 1/4 inch headspace.  Process in boiling water bath canner for 5 minutes.

Enjoy!!!

*Always follow safe pressure canning procedures.  

Review your pressure canning manual and the Ball guidelines.

Canning BBQ Beans

These beans are so good, easy, fast and just plain tasty!

2 lbs. pinto beans
4 cups water
3 tbs. dark molasses
1 tbs. white vinegar
2 tsp. kosher salt
3/4 tsp. dry mustard
1 cup light brown sugar
1 medium red onion, diced

Sort through beans and add to dutch oven with 8 cups of water to cover.  Cook on high until the beans come to a boil for 2 minutes and turn off the heat.

Cover the beans and let them sit for 40 minutes.  Drain the beans through a strainer and add 8 cups of fresh water and red onion.  I didn't use a whole onion and in a pinched used a white one.  Cook beans again for 15 minutes at a full boil.

Sauce:  In another saucepan mix 4 cups of water, molasses, vinegar, salt, mustard and brown sugar to a slow boil.  

Prepare 6 pint jars.  Using a slotted spoon file the jars a little over 3/4 full of the beans and onion mixture.  Ladle the sauce into the jars leaving 1" headspace.  Process the jars and the standard pressure for 75 minutes.

I will wipe the jars off and take off the rings for storage.

This recipe is from http://www.sbcanning.com, a great website for canning and preserving food.

*Always follow safe pressure canning procedures.  

Review your pressure canning manual and the Ball guidelines.

Rhubarb Cake

This is too easy and EVERYONE loves it.  Rhubarb--when we bought our house I didn't know a thing about rhubarb.  Now I make tons of things with it and so many people wanted some this year.

Ingredients:
4 cups rhubarb
3/4 cup sugar
4 cups mini white marshmallows
1 small box strawberry Jello
1 box yellow cake mix
Topping:
1/2 cup brown sugar
1/4 tsp. cinnamon

Preheat the oven to350 degrees.

Spray 9x12 cake pan with cooking spray.  Spread the chopped rhubarb in the bottom of the pan.  Then add the sugar, jello and marshmallows.

Prepare the cake mix according to directions and pour over the top.  Finally sprinkle topping over the cake mix.  Cook for 40 minutes at 350 degrees.  That's it!

I didn't get a picture before 'somebody' grabbed a fork and dug in!

It's so good warm topped with whip cream.