*5 quarts and 13 pints of pork loin in the pressure canner.
*Wash the outsides of 11 quarts of beef chili, label them, and find shelf space to store them on (ok that one may take a miracle). 11 in 121 seal rate not bad.
*Chinese for dinner, made by moi' of course!
*Rescue my wind beaten tomato plants, convince them they want to grow on the trellis' instead using tomato tape to reinforce that idea!
*Celebrate because I sold two art quilts today!!!
Pork Loin was on sale, and for a really good price, last week at Hy-Vee! We bought some cut it into thick slices, vacuum sealed it with our food saver and put it in the freezer for future dinners.
Soaked black beans that have been drained and rinsed. Partially cooked pork butt roast - it's ok to partially cook as it will be pressure canned for 90 plus minutes under 10 +/- pounds of pressure which yeilds a very tender meat.
I love this old jar it unfortunately had a chip in the rip and I didn't catch that so the jar didn't seal. I guess I have no choice but to take it to my studio and store buttons and beads in it now!
Fill the jars half way with black beans. I soaked the beans for two days, draining and rinsing them once a day.
Add cubed pork to the jars, about a half cups worth more or less.
Got pork?
Top off with pork broth, I had broth left over from roasting the meat, or just warm water.
Black Bean Soup ready to be pressure canned.
We had left over pork so we canned it up in quart jars (made two quarts) and canned it along side the Black Bean Soup. In retrospect I should have put the meat into pint jars. Oh well it'll make excellent bbq pork!
Black bean soup with pork - canned at 10 pounds of pressure for 110 minutes (I forgot to shut it off in time). Canned pork (from a pork butt roast) NOTE: It is better to store your jars with the rings off, one removing them ensures that the jars are indeed sealed properly and two the rings cannot rust to the jars which is a common problem esp. in humid areas.
One third cup of beans in the bottom of the jars.
A mix of red beans and kidney beans - I mixed together one pound of each type in a large bowl.
I chopped up two larger onions, they were the size of a large orange.
Place a handful of chopped onion on top of the beans - about a half cups worth.
Looking good!
Cubed pork butt roast and juice.
One half cup of cubed pork plus a little bit extra to make a hearty soup.
Pork, onions, beans , now the jars are ready for the broth.
Plenty of pork juice/broth left over to top off the pork and beans - added flavor.
Jars topped off with broth water mixture the yellowis color is from the ham broth concentrate we added to the jars.
The jars are filled, cleaned, and the lids put in place and are ready to be pressured canned - 10 pounds of pressure for 90 minutes.
Rhutabaga Dinner - this is out of my husband's old old (1940's) presto cookbook and I'm going on memory here.
Two pork steaks, six potatoes, and two large rutabaga's
Layer chopped (one inch pieces) peeled baking potatoes on the bottomof the cooker
Add layer of peeled chopped (one inch pieces) rutabaga's on top ofpotatoes Salt and Pepper at this point.
Add pork steaks (cut into thirds) Salt and pepper meat
Add an inch of water
Cover and bring to pressure then pressure cook for 20 - 25 minutes.
Remove heat source and let cool down naturally. Serve with worthchestershire sauce (mispelled I know)
I think the pressure cooker is set permamently to 10 pounds.
Note you know your doing it right because it smells like wet dog about half way through the cooking process.
