*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!!!
One third cup of beans in the bottom of the jars.
I forgot to bring my camera to the kitchen so the in progress pics are limited this time. I made up my favorite recipe of chili x 10 and put it into hot jars, it'll be processed for 90 minutes at 10 pounds of pressure in the All American. I under estimated on my recipe hoping for 40+ quarts but will be getting 28 quarts instead. These jars have yet to be processed.
I started with ten pounds of ground beef and 4 pounds of dried beans, 2 pounds kideny beans and 2 pounds small red beans. I used one #10 can of chopped tomatoes, one # 10 can tomato sauce, one # 10 can of pureed tomatoes, and one #10 can of Mrs. Grimes Chili with Beans. To this I added 2 very large minced Onions 2 cups minced garlic - comes in a jar at Sam's Club - spices, honey and mole. I browned my beef with the onion, garlic, and spices added. I browned all 10 pounds at once in my 23 quart BWB pan! I added the tomatoes and chili sauce to the browned ground beef etc., and simmered for about 4 hours. I turned the heat off and let it sit overnight - I was bad I left it on the stove and it was still very hot this morning at 6 am.
The beans were soaked overnight, drained this afternoon and added to the simmering pots. I divided the chili meat sauce between two BWB canners 24 cups per pot, approximately, and added the beans dividing them up equally which ended up being approximately 12 cups per canner