Wednesday, November 19, 2008

Chicken and Beans

I know this post is starting to sound a little "Hicksville", but the truth is, I've been bragging about pressure canning for eons. It saves money, it saves time and it is easier than easy (can you even say that?). And it's very, very safe. The whole "blowing your head off thing" is the thing of the past. My suggestion is to purchase a new (or newer canner). My favorite is a weighted canner because you never have to get it tested (Oh, yes, you can get a canner with a pressure gauge, but the prob. is that you have to get it tested all they time because they're, well, "testy"). I have a Mirro and I got it on Ebay for around $60. I could go on and on about how to use one, but your best bet is to read the manual (not rocket science at all) and check out the USU Extension website or email me at with any questions. I frequently bottle chicken, ground beef, spaghetti sauce and the other day I came across someone who also bottles up beans, so they're ready to go when you need em'. I got this great info. on pressure canning and the loverly picture from one of my favorite sites, One More Moore.

The chicken in the pictures is pre-processed. Each quart jar holds approximately 2 lbs. of raw chicken.

After putting in the bottles, it goes into the pressure canner for 90 minutes of processing.

When it's done, it's fully cooked and ready for soups, stir-fry, salads, casseroles, sandwiches and nibbling. Makes whipping up a meal easy-breezy.

Dried beans from your storage can also be bottled. After soaking overnight, stick 'em in the jars, add dried onions and salt, fill with hot water and process for 45 minutes. Beans. Ready to pour into soups etc. And SO inexpensive.


FamiLee said...

I ate some tonight! So yummy.

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