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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Canning Dry Beans Using Soak in the Jar Method | Rebel Canning
Canning Dry Beans is very important for my family. Have easy access to cooked beans at any time is key to be able to prepare dinner in no time for the family.
This method is not aa approved one by the USDA. Make your own research before decide to use it.
#rebelcanning #canningdrybeans #projectpantry #flavorsandtextures
Canning Beans & Franks (aka Beanie Weenies)...no soak method
Welcome to Fyreflye’s Follies!
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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
Ball website, getting started
Find your elevation here, type in your physical address.
REBEL CANNING Sausage Gravy Not USDA approved #sausage #sausagegravy
I get sausage gravy at sams #10 can
fill pint jars within 1 inch headspace
pressure can for 75 minutes if you do quarts 90 minutes
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CANNING County Fair Hot Dogs & More!
Time to pressure can County Fair Hot Dogs & ham slices!
You're gonna love this!
See ya on the farm & thanks for watching! ????
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Pork and Beans Recipe - Easily Turn Canned Beans into AMAZING
Pork and Beans Recipe. Ever wondered what to do to make those canned baked beans taste amazing? Level up your bean game. This is a VERY simple way to cook them using just a few ingredients, and they turn out tasting like they are slow cooked, home-made baked beans!
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Pressure Canning 13 Bean Chili
I went hog wild and purchased 25 pounds of Bob's Red Mill 13 Bean mix, so we have a lot of processing to do! This is the first thing we are doing. It is a combination of Bob's chili recipe and the USDA tested recipe for Chili Con Carne and did it ever turn out fantastic! We will be making more of this.
Products:
Presto 23-Quart Pressure Canner
Camp Chef Deluxe Outdoor Camp Oven
Link for the beans:
Bob's 13 Bean Chili Recipe:
USDA tested recipe for Chili Con Carne:
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