How To make Beans and Sausage(Usda)
4 Pounds bulk pork sausage
1 Cup instant minced onion
1/3 Cup sweet pepper flakes
108 Ounces kidney beans
(No. 10 can)*
105 Ounces tomatoes :
(No. 10 can)
2 Tablespoons salt
2 Tablespoons chili powder
1/8 Teaspoon garlic powder
1/2 Cup flour -- unsifted
1/2 Cup water
* A No. 10 can is the equivalent of 7 (16-oz) cans of kidney beans or 4 (28-oz) cans.
Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Crumble sausage; brown with onion and pepper flakes. Drain off fat. Add beans, tomatoes, salt, chili powder, and garlic powder. Mix flour and water until smooth. Stir into sausage mixture. Simmer about 30 minutes or until thickened, stirring occasion ally.
TO SERVE WITHOUT FREEZING Serve hot mixture over cooked rice.
TO FREEZE Pour each part to be frozen into a baking pan. Pack food tightly to avoid air pockets. Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lie s directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 4 months). Freeze immediately for 10 to 12 hou rs before removing packages from the pans.
TO HEAT FROZEN FOOD Preheat oven to 400
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MicroMoment: USDA Guidelines--Good, Bad, Ugly
Pam discusses her take on the USDA contributions, current situation, and how she practices her own canning relative to the guidelines and lack of current information.
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Canning Beans & Franks (aka Beanie Weenies)...no soak method
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In Today’s video, I will show you how I can Copycat Beanie Weenies for shelf-stable storage.
Not everything I do is USDA/FDA approved. Canning dry beans using the “no-soak” method is NOT FDA/USDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
Today’s Recipe:
(makes 8 Pints)
~sauce~
16 ounces tomato sauce
3 cups water
1/4 cup brown sugar
1 tsp yellow mustard
2 Tbsp honey (or molasses or cane syrup)
1 tsp liquid smoke
1 1/2 tsp salt
2# navy beans
2 medium diced onions
1 package hot dogs (sliced)
Mix together sauce ingredients and bring to a low boil for 5 minutes.
In jars, layer beans, onion, and hot dogs. Add 1 cup sauce. De-bubble and top with boiling water to 1 inch headspace. Processs 75 minutes for pints, 90 minutes for quarts.
You can find the NCHFP/USDA guidelines here
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Finding and Creating School Recipes for Success with USDA Foods
In this December 4, 2014, webinar, Malissa Marsden provides an overview of how to create and modify standardized recipes, and Dayle Hayes shares a variety of available resources from agricultural boards, social media, and school nutrition programs.
Canning THE BEST Homemade Chicken Soup | Meal in a Jar | Long Time Food Storage
Lots of flavor, nutrients, healing comfort and convenience packed into one quart jar of homemade canned chicken soup. Learn how to pressure can and preserve a meal in a jar.
#mealsinajar #chickensoup #pressurecanning #preservingfood #homesteading #food #foodie #recipe #recipes #cooking #foodstorage
CANNING HOMEMADE CHICKEN SOUP | THE BEST CANNED CHICKEN SOUP RECIPE
INGREDIENTS:
Cubed boneless skinless chicken breasts or thighs
Diced Onions
Frozen Peas = thawed
Diced Carrots
Diced Celery
Chicken broth
_________________________________________________________________
USDA'S Complete Guide to Home Canning:
National Center for Home Food Preservation:
__________________________________________________________________
Some of the Equipment I use in Canning: AFFILIATE LINKS
All American Pro Pressure Canner:
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Pressure Canning Dried Pinto Beans | No Soak Method | Rebel Canning l Inspired by Kneady Homestead
#CanningDriedBeans #PressureCanning #HomeCanning #StockingMyPantry #FoodStorage #inspiredbykneady
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This video is about canning dried pinto beans with Heather's, from the Kneady Homestead, method.
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