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ORGANIC - Cannery Row with Cindy - Making her famous bean and ham soup - YouTube von JCVdude   4 weeks ago

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Organic canned bean with ham soup using cold pack canning method. Cold pack canning is the practice of filling mason or canning jars with freshly prepared, unheated food.
Recipe:
Notes:
2/3 - 3/4 c makes thick concentrate.  Joe likes the thick!
Rinsing the beans makes a huge difference. 
For 1 cup chopped celery substitute 1/2 cup dehydrated celery flakes 

FOR 7 QUARTS:
Ingredients:
1 c celery
1 c carrot
1 c onion
1 c potato
3 - 3 1/2 c bacon
3 1/2 - 4 2/3 c beans if using 1/2 or 2/3 c per jar
Cut bacon, onion, carrots and celery in same small size pieces

SAUCE: 1 - 1 1/4 c tomato sauce + 1 tsp Vinegar + 1 tbsp sugar (or 1 cup ketchup)Liquid smokesmoked paprikasaltpepperboiling water

Method:
Preheat jars in oven @200F for 20 minutes

Layer into each Quart (cold pack) 
2/3-3/4 c dry northern beans (rinsed),
 2 TBSP of each veggies - celery, carrots, onion, potato 
1/3 to 1/2 c bacon 
Homemade Tomato sauce (modified as above) or 2 tbsp ketchup* (heaping) 
1 tsp liquid smoke 
1/2 tsp salt 
1/2 tsp pepper 
1/2 tsp smoked paprika
1/4 c homemade veggie stock or chicken stock -1 3/4 c total needed
Fill with boiling water to 1 inch head space
Debubble, clean tops with vinegar and add lids 
Pressure can 90 min. at 15 lbs

Layer into PINTS:
3 tbsp = 1/3 c dry northern beans (rinsed), 
1 TBSP of each veggies - celery, carrots, onion, potato
1/3 c bacon
1 tbsp ketchup*(heaping) or Homemade Tomato sauce + 1 tsp Vinegar + 1 tbsp sugar
1/2 tsp liquid smoke 
1/4 tsp salt and pepper 
1/4 tsp smoked paprika
1/4 c homemade veggie stock (or chicken stock)Fill with boiling water to 1 inch head spacedebubble, clean tops and add lids pressure can 75 min. at 15 lbs

*Ketchup substitute 1 Cup = 1 Cup Tomato Sauce +plus 1 teaspoon Vinegar +plus 1 Tablespoon Sugar



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