Thursday, November 7, 2013
Monday, November 4, 2013
This is from my Aunt. I half the recipes and use pint jars. Process them for 30 minutes.
Great to do in the winter, moistens the air and warms the home.
To each quart jar ad the amount of grain listed. Add 1 tsp. salt. Fill the jar to just below the neck with hot tap water - leaving 1 inch head space. apply lid and ring firmly (finger tight), put in the pressure canner with 2 quartz of water in the canner. Process at 15 pounds pressure for 55 - 60 minutes. (60 minutes makes the beans a little too soft for me.) Let canner cool on its own before opening, about 1 hour.
whole wheat - 1 1/2 C. Brown rice - 1 C.
Bulger - 3/4 C Millet - 3/4 C
Cracked wheat - 3/4 C Oats - 1 C
Split peas - 1 1/4 C Lentils - 1 C
Buckwheat - 3/4 C Beans - 1 C
Barley - 1 C Navy beans 1/2 C, brown rice 1/3 C
These canned beans or lentils are great on a Sunday after Church. Open a jar and spice 'em up a little while you cook a pot of rice. Add some canned chicken, spicy tomatoes and sprinkle grated cheese on top for a wonderful quick soup. Add some tomatoes or sauce and a little onion powder or Cajun seasoning or try some chili powder and salsa or some molasses and bacon bits. Be bold. This combination of grain (rice) and legumes (beans) gives you complete protein with a healthy dose of vitamins, minerals, and fiber. I have added meat to the beans when I can them for a complete meal right out of the jar: ham with Navy beans, 1/2# pork loin roast with 3/4 black beans with spices (to your own flavor = dash of garlic powder, 1/2 T chili powder, 18 t. oregano, 1 t onion powder)
The directions and commentary under the amounts are from the people I got this from originally. Hope this helpful. I have done pinto beans and loved the results.
Canned beans/grains on the shelf along with canned meats (chicken, hamburger, beef chunks) along with some canned tomatoes is a good feeling!!!!