A couple of recipes I really like to can...
Beef, beans and rice:
Prepare beans, 3 cups dried beans, boil for 2 minutes, remove from heat and cover for one hour.
Pressure cook a 3-4 pound roast. I use salt, pepper and rosemary as a dry rub, brown in a skillet, then pressure cook for 40 minutes. I do this while the beans are soaking. Shred beef.
2 cups of sticky rice, 1 1/2 cups of water per cup of rice, simmer for 20 minutes covered. Also do this while the beans are soaking.
Back to the beans, rinse beans and add water and seasonings, 2 cups per cup of dried beans. Pressure cook at 10 pounds for 8 minutes.
Move beans to a stock pot, add beef and rice, bring to a simmer while you prepare the pressure cooker and jars.
This will make about 5 quarts or 10 pints. Place beef, beans and rice into jars leaving 1 inch of headspace, add water or broth if you like them a little thinner.
Process pints for 75 minutes or quarts for 90 minutes @ 10 pounds of pressure (15 for higher altitudes of course.
A pint jar makes a perfect meal with a little added cheddar cheese thrown on top when reheating.
Total prep and cook time is about 1.5 to 2 hours in a 23 quart canner and you have enough meals for 10 lunches.
Beef, beans and rice:
Prepare beans, 3 cups dried beans, boil for 2 minutes, remove from heat and cover for one hour.
Pressure cook a 3-4 pound roast. I use salt, pepper and rosemary as a dry rub, brown in a skillet, then pressure cook for 40 minutes. I do this while the beans are soaking. Shred beef.
2 cups of sticky rice, 1 1/2 cups of water per cup of rice, simmer for 20 minutes covered. Also do this while the beans are soaking.
Back to the beans, rinse beans and add water and seasonings, 2 cups per cup of dried beans. Pressure cook at 10 pounds for 8 minutes.
Move beans to a stock pot, add beef and rice, bring to a simmer while you prepare the pressure cooker and jars.
This will make about 5 quarts or 10 pints. Place beef, beans and rice into jars leaving 1 inch of headspace, add water or broth if you like them a little thinner.
Process pints for 75 minutes or quarts for 90 minutes @ 10 pounds of pressure (15 for higher altitudes of course.
A pint jar makes a perfect meal with a little added cheddar cheese thrown on top when reheating.
Total prep and cook time is about 1.5 to 2 hours in a 23 quart canner and you have enough meals for 10 lunches.
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