chickensense

In the past I’ve written of my Easy Canned Beans method using a pressure canner, but I found a just-as-simple way to ‘can’ beans for your freezer without a pressure canner at www.Menus4Mom.com.

I signed up for Menu4Mom’s FREE weekly menu email: Basic Weekly Menu. I got so excited when I found the site, but I soon found that they try to charge you for practically everything. (I’ll save my ranting on that subject for another post.)

Below are the instructions. Enjoy! (free of charge, of course.)

Menus 4 Moms

Dried beans We regularly cook a bag of dried beans and freeze the beans in their own juice to use in place of canned beans. Dried beans are easy to cook and can be done in a slow cooker. They are far less expensive that canned beans. If you do not have any beans in your freezer and would like to stock up, use this recipe: * 1 bag dried beans (black, pinto, kidney, etc.) * water Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Overnight soak: Leave beans in water overnight. Quick soak: Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Cook on Hi for 5 hours or Low for 8-10 hours. Drain beans, reserving liquid (place colander on a lg. pan or bowl then pour beans in). Separate beans into 2 cup servings in freezer bags. Cover beans in each bag with some of reserved liquid.

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Presto is a toy. All American is real, i.e. professional.
Anything with rubber gaskets is not what you want

The comment above was made recently at an online homesteader/organic gardening group.

I am always amazed when I encounter this type of reaction. Some people may be able to afford $300 canners, but many more of us simply cannot.

My canner cost me more than I could afford. My choice was a Presto canner versus NO canner. My canner is 20 years old, true, but it is in excellent condition, sturdy, with gasket, dial, and weights all functioning properly. I fully expect it will last 50 more years with no problem except occasionally replacing the gasket, which costs less than $10, and is simple to do.

Here are some tips regarding pressure canner use and safety. These tips have been gathered from personal experience, manuals, the internet, and books, not to mention the advice from fine online groups.

Before Use

Check the rim of both pan and lid to make sure there are no nicks or damage to the interlocking tabs.

Make sure the safety pressure release (usually a rivet-like rubber plug) is still present and soft and moving freely in its slightly oversized hole. Make sure the pressure vent is clean and open, and that the seat for the pressure release weight is smooth and fits well.

Check the gasket that goes between pan and lid for cracks or hardening. If pressure from a thumbnail leaves a permanent dent in the rubber it may be too brittle for use. The gasket will really let you know when it needs to be replaced–it will spit steam and you will not be able to build up pressure. This is not dangerous, except that you don’t want to be burned by escaping steam or liquid. If your cooker is old and the gasket seems to be leaking, give it a few minutes as it may expand and work fine as it warms up.

Replacing a gasket:

You can find replacement gaskets at most hardware stores. Just write down the model # from the bottom of the canner and match it to the label on the gasket at the store.

Before you heat it up the first time, wash the gasket with warm soapy water, dry it, then lightly coat with mineral oil or Vaseline to condition the gasket. Insert gasket into its groove in lid. If it is either too shrunken to fit to the edge, or too stretched to lie smoothly in the lid, it should be replaced.

You should always have extra gaskets on hand. You can vacuum seal spares for long term storage. Put them in something first to preserve their shape… don’t compress them, as otherwise them might deform over time.

For emergency or disaster preparations, you can make your own gaskets from readily available materials such as neoprene, gum, hard rubber, or gasket rubber purchased in sheets. Use your old gasket as a template to cut the new one.

Risks of Exploding

The difference between our grandmothers’ canners and the ones today, is the pressure relief plug.  Modern canners, whether Presto, Mirro, or All America, have very little chance of building enough pressure to explode mainly due to improvements in the pressure relief valve system.

Cultivate the habit of checking the plug before every use.

(information from www.stason.org)
- If it is a metal alloy or composition metal plug that screws into the lid, do not try to remove it.
- If it is a rubber plug, use the thumbnail test to see if the rubber is still pliable enough. If pressure with thumbnail leaves a permanent dent in the rubber it is too brittle for safe use and should be replaced.
- If either type of plug has been blown out by overpressure in the canner, it must be replaced by a new plug. Do not try to reuse the plug that blew out.

Canner Storage:

(information from www.stason.org)
- Turn the lid upside down and rest it on the canner. The weight of the lid should not be resting on the gasket during storage as it could deform it.
- For long-term storage at the end of the season, wash and dry the canner well. Be sure all the parts (safety weight, rack, etc.)
are in the canner. A few crumpled newspapers in the canner will absorb moisture and odors.
- If you unscrew the gauge or vents, coat the threads lightly with petroleum jelly to prevent rust and make them easier to replace.
- Coat the gasket very lightly with petroleum jelly or oil.

Helpful Web sites:

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soaking beans

We finally found quart-size canning jars at the store. The first thing we are canning is beans. Today, we’re doing pinto beans, and red beans.

We’ll fill the pantry with canned items rather than relying on frozen things because we  lose power whenever there are storms. These will be the first jars in our pantry this year.

We used the Easy Soak Beans method we found a while ago. The jars are cooling on the counter, and we can hear the pings as the lids seal on.

Easy Soak Beans

1. Add 1 cup dry beans to each quart jar, and add enough tap water to fill to the neck of the jars. (The beans will expand as they soak to almost fill the jar after a few hours.)
2. Let the beans soak overnight. In the morning, drain the water, and refill with fresh tap water. Add one teaspoon salt to each jar.
3. Screw on the lids and place the jars in about 2 inches of water in the pressure canner.
4. Process at 10 to 15 pounds pressure for the times listed below. (Start timing when the canner reaches the correct pressure.)

Cooking Times:

* small beans 45 minutes
* brown beans 1 hour
* chick peas or soy beans 1 1/2 hours

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• Have enough jars to fill your canner.
• In each jar add one cup of dry beans fill with water and soak over night.
• The next morning pour out the soaking water add fresh water and one teaspoon of salt (garlic powder or onion powder can also be added).
• Seal jars with rings and flats.
• Place jars in canner with two inches of water cook at 10 to 15 pounds pressure for the times listed below.

Cooking Times:

• small beans 45 minutes
• brown beans 1 hour
• chick peas or soy beans 1 1/2 hours

I love being able to cook a canner full of beans so quickly!

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I found a pressure canner for $35!  It was listed on www.CraigsList.com, and was only about a half hour drive from here.  I’m so happy! It is a 22 quart Presto, model 1780. It is big and very sturdy and looks to be in good condition. Yay!

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If I can do it, you can too! It doesn’t take long, though it can feel that way if you are out of your comfort zone. I’m talking about making and using home-canned foods; the cost difference between store-bought is astronomical!

It really is easy, and quick! You don’t have to be a stay-at-home mom, who practically lives in the kitchen, to feed your family fast, easy, healthy, inexpensive food without chemicals and additives.

You will need some inexpensive equipment and a pressure canner, but don’t worry: it pays for itself in the few months! You can buy everything with just a few clicks of your mouse from many places online including Walmart.com or Amazon.com:

Back to Basics 5-Piece Canning Kit from Amazon.com: $12    OR
Fagor Home Canning Kit from Amazon.com: $30

Mirro Pressure Canner from Amazon.com: $65

While waiting for the equipment to arrive, pick up a box of pint- and quart-size canning jars, plus an extra package of lids. You can find them in the baking section of Walmart, or your favorite grocery store; often you can also find them at Ace Hardware stores.

There are 2 kinds of jars, wide-mouth and normal. Whichever kind you get, make sure to buy the extra box of lids in the correct size. If you can’t find jars and lids, you can order them on Amazon.com; unlike plastic zipper bags, jars are completely reusable and environment-friendly.

For the recipes listed below you won’t need fruit pectin or canning salt, but if you plan to make pickles or jam you’ll want to buy a box of fruit pectin, and a jar of canning salt.

Got everything ordered and/or bought? Good. That took maybe 5 minutes online, and 15 minutes in the grocery store. I told you it was quick and easy.

Now, here are some really simple and really useful recipes to get you started. Don’t panic–you can do it. I promise it won’t strain your brain after an exhausting week at work; it is fast and easy. Just relax on Saturday afternoon and give it a try!

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Canned Meatballs

Sweet ‘n’ Sour Meatballs w/Rice; Spaghetti & Meatballs; BBQ Meatballs–you name it. When you have them canned, you’re only minutes away from a meal! You don’t need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I’ve laid out below! They’re delicious and handy!

Many herbs or spices, especially sage, can make the meatballs bitter when served so it’s best to keep it simple and add more seasonings, if desired, when getting ready to serve the meatballs.

Recipe By: www.recipezaar.com
Serving Size: 7 quart jars

-= Ingredients =-
4 lbs ground beef, (85/15% lean mix)
1 (1/4 lb) package saltine crackers, crushed
1 teaspoon garlic powder (more or less, as desired)
1 tablespoon worcestershire sauce
2 teaspoons salt (more or less, as desired)

-= Instructions =-
Before beginning, wash jars, lids and bands, then run them through dishwasher cycle to sterilize.

1. Mix all ingredients together.
2. Form into golf-ball size balls, or smaller if desired, packing ingredients together tightly.
3. Pre-cook the meatballs by boiling for 5 minutes in water or broth.
4. Place meatballs in quart-sized canning jars. Fill with the boiling water used to pre-cook (Add your own boiled water if more is needed.) Pack only to within 1″ of top of jar.
5. Wipe rim of jar to remove grease or food bits.
6. Place lid on jar. Screw on band.
7. Place filled jars in the jar rack that came with the pressure canner.
8. Add water to canner, to about 2″ deep.
9. Place lid on canner and make sure it is securely fastened.
10. Open canner’s petcock.
11. Turn on medium-high heat.
12. When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
13. When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabilizes at 10 lb.
14. Start timing: 90 minutes for quarts (70 minutes for pints).
15. When time is done, turn off heat, and leave the canner alone till pressure reaches zero.
16. Open petcock to release any remaining steam and remove the lid.
17. Carefully remove the jars, and set in a draft-free place to cool.
18. When cool, remove bands, wipe down jars with a warm, damp cloth.
19. Push down on the center of each jar’s lid. If the lid flexes up and down, it is not sealed properly. Put that jar in the refrigerator and use as soon as possible.
20. Label jars with the contents and date, and store in a cool, dry place.

TO USE: Remove lid and set jar in pan of hot water to melt the grease before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.

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Canned Potatoes

Have home-made mashed potatoes in less time than it takes to cook instant! And sooo much better.

Ingredients–
potatoes, peeled and cut in chunks
1 tsp. salt
Hot water

Instructions–
Wash and peel the potatoes, cut them up, then place in clean, washed quart-size jars. Add salt and hot water from faucet to about 1/2 inch from top. Seal and pressure cook for 40 minutes at 10 pounds.

TO MAKE MASHED POTATOES: Pour a quart of your canned potatoes into a bowl, drain off the liquid and discard. Add a bit of warm milk, margarine, and mash with a potato masher. Mix with a hand-mixer if a smoother consistency is desired. Add salt and pepper to taste. Heat in the microwave for a few minutes until warm.

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Don’t stop now; just think how much store-bought Beef Stew costs; but you can make it for soooo much less! Also chili, clam chowder, chicken, beans–you name it. This saves you money and TIME. Cook up one huge pot of your specialty dish to can enough for several meals. You can have home-made entrees ready to eat 15 minutes after you get home from work. Ultimate convenience, the peace of knowing exactly what is in the food, and huge money savings. You can’t afford not to give it a try.

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It is amazing how alien this cooking business is to me! Even after a year, it all is so different–I just don’t seem to think in the right way for it. I have lived and breathed office procedures my whole life, any situation, any problem in an office environment wouldn’t faze me or stump me, but not so in my kitchen!

I just had an epiphany that I am sure all you cooks out there will laugh at. I just realized that I can cook big batches of black-eye peas or butter-beans, and “can” them in jars. Then they’d be ready whenever I need them without having to have planned it 4 hours in advance! And at a fraction of the cost of store-bought cans! Duh!

I have been thinking and thinking how to have cooked veggies, beans, peas, etc. always ready without having to pay supermarket prices for tin cans. It is so obvious, but I never understood; that’s what canning was invented for; it is not just for packing raw veggies from the garden!

Woohoo! I’m going to get my black-eye peas cooking right away. My husband adored the last peas I made; it just takes so long. Will he ever be surprised that he can have them whenever he wants…

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