Oh how I LOVE my new Presto pressure canner, check it out here http://www.pressurecooker-outlet.com/prestop18qtcan.htm
We got it back in April with our tax money and I finally opened up the box Friday. My favorite to do is pinto beans. When I then want to make chili, it isn't a 2 day process like before.
And with fall coming fast this year, we need lots of beans for chili. The beans need to be "helped" out of the jars with a spoon. Yes some of them will break up. But they a fully cooked and soft and you won't ever have chewy beans again.
Canned Beans:
in the evening -
In cleaned quart jars, put about 1 1/2 C dry pinto beans.
Cover with cold water and let stand till the next morning.
in the morning-
pour out the water
( I put a colander over the top of my jars, then flip it.
When all the water has run off, I flip it back)
fill with new water
wipe off the rimsand put on sterilized lids and rings
set 7 quarts into the canner, add abt 3 qt. of water to it.
Close lid on canner, turn it on.
Make sure the weight is NOT on yet.
once steam comes out the top, let it went for 10 min, before putting on the weight.
then carefully watch the gauge.
here at my altitude of 23oo feet I would can at 13 lbs of pressure
(your booklet will tell you what to can at at your altitude)your have the burner on high until it reached the right lb mark on the gauge, then you turne the heat down until it stays at that spot. Once it stays put, you start your timer
90 min @ 13lbs of pressure
of course, mine I couldn't get to stay at 13.... but it hung out happily at 14 1/2 lbs
My canned beans, aren't they pretty?
Here's then the amazing Lion House Chili recipe. Look up Lion house recipes and you can find loads of their cookbooks. I can't remember which on it's in (when I find out I'll add that info) but my mother-in-law makes this chili.
And shhhh... don't tell, but it's better than my mom's (boy did I feel better when I found out where the recipe came from)
Plus I just miss placed the recipe card (you know within the last 3 hours, so here goes by memory, when I find it, I adjust the recipe)
2 C dry beans soaked and cooked in abt 4 C of water (I use one of my jars of beans)
1 lb ground beef, fried up
1 C chopped onions
2 cans of tomatoes sauce (15 oz)
1 can tomato paste (8 oz)
2 Tbs chili
1/2 tsp ground cumin
1/2 tsp pepper
1 tsp salt
I then add garlic to the batch as well, it gives it that little extra oomph!
This is the chili I make every year for our Harvest Fest that we have Saturday evening of the October General Conference.
I provide chili and fry bread, every family brings a pie to share.
We got it back in April with our tax money and I finally opened up the box Friday. My favorite to do is pinto beans. When I then want to make chili, it isn't a 2 day process like before.
And with fall coming fast this year, we need lots of beans for chili. The beans need to be "helped" out of the jars with a spoon. Yes some of them will break up. But they a fully cooked and soft and you won't ever have chewy beans again.
Canned Beans:
in the evening -
In cleaned quart jars, put about 1 1/2 C dry pinto beans.
Cover with cold water and let stand till the next morning.
in the morning-
pour out the water
( I put a colander over the top of my jars, then flip it.
When all the water has run off, I flip it back)
fill with new water
wipe off the rimsand put on sterilized lids and rings
set 7 quarts into the canner, add abt 3 qt. of water to it.
Close lid on canner, turn it on.
Make sure the weight is NOT on yet.
once steam comes out the top, let it went for 10 min, before putting on the weight.
then carefully watch the gauge.
here at my altitude of 23oo feet I would can at 13 lbs of pressure
(your booklet will tell you what to can at at your altitude)your have the burner on high until it reached the right lb mark on the gauge, then you turne the heat down until it stays at that spot. Once it stays put, you start your timer
90 min @ 13lbs of pressure
of course, mine I couldn't get to stay at 13.... but it hung out happily at 14 1/2 lbs
My canned beans, aren't they pretty?Here's then the amazing Lion House Chili recipe. Look up Lion house recipes and you can find loads of their cookbooks. I can't remember which on it's in (when I find out I'll add that info) but my mother-in-law makes this chili.
And shhhh... don't tell, but it's better than my mom's (boy did I feel better when I found out where the recipe came from)
Plus I just miss placed the recipe card (you know within the last 3 hours, so here goes by memory, when I find it, I adjust the recipe)
2 C dry beans soaked and cooked in abt 4 C of water (I use one of my jars of beans)
1 lb ground beef, fried up
1 C chopped onions
2 cans of tomatoes sauce (15 oz)
1 can tomato paste (8 oz)
2 Tbs chili
1/2 tsp ground cumin
1/2 tsp pepper
1 tsp salt
I then add garlic to the batch as well, it gives it that little extra oomph!
This is the chili I make every year for our Harvest Fest that we have Saturday evening of the October General Conference.
I provide chili and fry bread, every family brings a pie to share.
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