Recipe for Canned Beans
Posted on Thursday, November 6, 2008 at 08:51 in
Kitchen Talk
I found this recipe at http://www.homesteadblogger.com/mommaofmany/116575/ and wanted to keep it for myself. So here it is so I won't lose it.
Canned Pinto/Burrito Beans
I soaked 4.5 pounds of pinto beans and made these recipes. I had about two cups of beans left over, so 4 pounds would have sufficed for 14 quarts; 7 quarts of each kind.
Canned Burrito Beans
In each of seven washed, hot quart jars, add:
1/4 cup tomato sauce
2 Tbsp chopped onions
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
1/2 tsp cumin
1/4 tsp black pepper, garlic powder AND sugar
1/8 tsp oregano
1 1/2 cups soaked pinto beans
Fill with hot water to 1" headspace. Cap securely with two piece lids. Shake well to distribute spices. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.
Canned Pinto Beans
In each of seven washed, hot quart jars, add:
1/2 Tbsp chili powder
1 Tbsp + 1 tsp tomato sauce
1 tsp dried onion AND salt
scant 1/8 tsp garlic powder
heaping 1/2 Tbsp diced green chilis
1 1/4 cup soaked pinto beans
Fill with hot water to 1" headspace. Cap securely with two piece lids. Shake well to distribute spices. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.
Canned Burrito Beans
In each of seven washed, hot quart jars, add:
1/4 cup tomato sauce
2 Tbsp chopped onions
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
1/2 tsp cumin
1/4 tsp black pepper, garlic powder AND sugar
1/8 tsp oregano
1 1/2 cups soaked pinto beans
Fill with hot water to 1" headspace. Cap securely with two piece lids. Shake well to distribute spices. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.
Canned Pinto Beans
In each of seven washed, hot quart jars, add:
1/2 Tbsp chili powder
1 Tbsp + 1 tsp tomato sauce
1 tsp dried onion AND salt
scant 1/8 tsp garlic powder
heaping 1/2 Tbsp diced green chilis
1 1/4 cup soaked pinto beans
Fill with hot water to 1" headspace. Cap securely with two piece lids. Shake well to distribute spices. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.
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