Pressure Canned Louisiana Style Beans

Proverbs 16:18

    [18] 

    Pride goes before destruction,

        and a haughty spirit before a fall.

7 c dried kidney beans

2 large onions, chopped

2 large green bell peppers, chopped 

1 c celery, chopped 

2 T garlic granules 

2 bay leaves

2 T Cajun seasoning

1 T chicken base seasoning

Water to cover beans 2 inch over beans

Quick soak beans.

Bring to boil, cut off heat, cover.

Let sit 15 minutes.

Drain add fresh water covering beans.

Add all seasonings and veggies to beans and gently simmer 30 minutes.

Fill hot jars with beans, use cook water to fill jars. 

Have extra hot water just in case. 

Process according to your canner instructions.

Mine was 10 lbs pressure.

Cook time 90 minutes.

When ready to use, sauté Andouille sausage and ham, add to beans. 

Serve with sticky rice.

Pressure Canned Chicken Normandy

Psalm 51:1-2

Create in Me a Clean Heart, O God

To the choirmaster. A Psalm of David, when Nathan the prophet went to him, after he had gone in to Bathsheba.

    [1] Have mercy on me, O God,

        according to your steadfast love;

    according to your abundant mercy

        blot out my transgressions. 

    [2] Wash me thoroughly from my iniquity,

        and cleanse me from my sin!

This was delicious!

Apples and apple brandy really gave a rich depth of flavor!

You could use Boneless skinless thighs instead of breast.

8 large Boneless skinless chicken breast, cut into 2 inch chunks, season 

Season mix

1 t garlic granules 

1/2 t dried thyme

1/2 t dried rosemary 

Salt and pepper to taste

Season Chicken with season mix.

Olive oil lightly drizzled over chicken 

Bake preheated 400 degree oven 

3/4 way done on foiled lined sheet pan

3 large Gala apples cut into large wedges 

1 Onion sliced thin

1/2 c Apple cider

1/2 c chicken stock

1/8 c Apple Brandy or Bourbon 

1 T Dijon 

Heat this mixture.

All ingredients need to be warm.

Make enough heated chicken stock to cover Apple mixture and chicken in each jar.

9 Pint jars

Process 75 minutes at 10 lb pressure (or according to your altitude)

To serve after Canning, reheat liquid and add splash of cream. To thicken add cornstarch and water, add chicken and slightly shred.

Serve over rice or mashed potatoes.

Pressure Canned Sirloin Roast and Gravy Base

 

 

 

Psalm 26:2-3

    [2] Prove me, O LORD, and try me;

        test my heart and my mind. 

    [3] For your steadfast love is before my eyes,

        and I walk in your faithfulness.

Recipe dapted from RoseRed Homestead!

Thanks Dr. Pam!

2 & 3/4 lbs sirloin roast cut into chunks and season with ample salt and pepper

2 T grape seed oil

1 lb sliced mushrooms

1 large onion, sliced thin

2-3 cloves roasted garlic, mashed

2-3 t tomato paste concentrate 

1/4 t dried thyme

1 T Worcestershire sauce

1 T chopped fresh cilantro 

2-3 t red wine vinegar

Beef broth heated to a boil and held on warm.

Add seasoned beef chunks to a foil lined sheet pan and cook on 400 for 10 minutes.

Flip and cook an additional 10 minutes.

Meat should be 75 % done with just some slight pink color.

Remove to bowl.

Add drippings to your broth.

Add oil to hot cast iron skillet.  

When oil starts to smoke, add onions and mushrooms.

Cook until tender.

Add remaining ingredients except for broth and mix together.  

Stir until combined.

Distribute beef chunks evenly among 9 wide mouth pint canning jars.  

Divide veggies into equal portions and add one portion per jar.  

Fill jars with hot broth leaving one inch of head space.  

De-bubble, wipe rims, place lids and rings.  

Pressure can pints for 75 minutes using the appropriate pressure recommended for your elevation.  

To serve, pour broth from jar into a sauce pan, add flour to thicken and stir over heat until thick and smooth.  

Add beef and veggies from jar to the gravy and heat through.  

Serve over mashed potatoes, rice, or hot cooked noodles.

Mississippi Beef Pasta Skillet

Job 3:26

    [26] I am not at ease, nor am I quiet;

        I have no rest, but trouble comes.”

I canned Mississippi Pork and Beef.

 I am going to do some chicken too!

This is such a versatile dish!

1 pint jar of Mississippi Beef (Pressure Canned from your pantry)

Penne pasta cooked and set aside

Cornstarch slurry for thickening 

Garnish with fresh herbs

 

Place in skillet, heat for 15 minutes, add slurry then when thickened add pasta!

Roasted Chicken Breast in Bone Broth

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 6:65

[65] And he said, “This is why I told you that no one can come to me unless it is granted him by the Father.”

Pack of 4 really large Boneless skinless chicken breast with rib meat ( I got mine from Aldi)

Instant Pot bone broth *

Salt and pepper

Onion powder

Garlic granules 

Olive oil

Cut chicken up into 2 inch chunks.

Season with salt, pepper, garlic granules, onion powder and olive oil.

Roast in a 425 degree preheated oven for 10-15 minutes each side

I got 2 pints of bone broth and 8 pints of chicken breast in broth.

Process according to manufacturers instructions.

75 min for pints in my area

https://aintnocookinglikemommas.blogspot.com/2020/10/instant-pot-2-hour-chicken-bone-broth.html

Pressure Canned Enchilada Sauce

Ecclesiastes 4:9-10

[9] Two are better than one, because they have a good reward for their toil. [10] For if they fall, one will lift up his fellow. But woe to him who is alone when he falls and has not another to lift him up!

Makes 9 pints and 1 half pint.

10 guajillo dried peppers, slightly toast

2 Ancho dried peppers, slightly toast

After toasting, remove stems and seeds.

Break into pieces and cover with 2 c boiling water and re-hydrate for 20 minutes. 

Reserve 1 c of braising liquid.

Put in blender, braising liquid to make a thick paste. 

Add to tomatoes in the stock pot.

3 (28 oz cans) of whole tomatoes (use a immersion blender to crush)

Place in stock pot and bring to simmer.

1/4 c roasted garlic

4 onions roasted and diced

1 c packed brown sugar

2 T chili powder 

3 t kosher salt

2 t toasted ground cumin

Add onions and seasonings to blender and purée.

Add to stock pot, simmer tomato mixture for 25 minutes, stirring every few minutes.

Fill jars, de-bubble, clean jar tops.

Process according to your canner instructions.

Mine was 10 lbs for 50 minutes. 

Pressure Canned Mississippi Pork or Beef

Jeremiah 5:26

    [26] For wicked men are found among my people;

        they lurk like fowlers lying in wait.

    They set a trap;

        they catch men.

Have warm pint jars ready.

Bake seasoned with salt and pepper pork or beef stew preheated 425 degree for 15 minutes, flip, repeat.

Per pint jar

1 lb Chopped 1 inch pork pieces or beef stew meat

1/8 c Thin Sliced Onions

1 jar sliced Pepperoncini and brine (1 T of peppers and brine per pint

1 t Seasoning mix per pint

Warmed Chicken stock or beef stick if using beef, enough to leave 1 inch headspace 

Refer to your pressure canner for instructions.

Seasoning dried herb mix

1 T parsley

1 t garlic granules 

1 t onion powder

1 t Dill 

1 t chives

1/2 t salt

1/2 t pepper

Process 75 minutes for pints!

Pressure Canned Pork Stew

Hebrews 4:6-7

[6] Since therefore it remains for some to enter it, and those who formerly received the good news failed to enter because of disobedience, [7] again he appoints a certain day, “Today,” saying through David so long afterward, in the words already quoted, 

    “Today, if you hear his voice,

    do not harden your hearts.”

3 lb pork butt, trimmed, sliced then cut into chunks

1 lb bag large Carrots, cut in chunks

10 medium Yukon Gold Potatoes, chopped 

3 large Onions

Chicken base stock

1 t each rosemary, oregano, thyme 

1/2 t powdered bay leaf

1/2 t white vinegar to each jar

Drizzle a tiny bit of olive oil over pork.

While pork is searing, wash and prepare veggies and seasoning

Bake off lightly salted and peppered pork chunks in a preheated 400 degree oven on parchment lined sheet pan.

Cool and set aside.

Prepare canner according to manufacturer.

Have jars warm and ready.

Fill jars, adding in layers. 

Put 1/2 t of seasoning in each jar.

Add vinegar.

Add stock leaving 1 inch headspace.

Remove air bubbles.

Clean jar tops with vinegar, place lid and finger, seal just finger tight.

Makes 7 quart jars.

Process 90 minutes for quarts.

Cool.

Wash jars.

Store.

This can also be made with Beef.

Refer to Ball book for in depth directions.

Pressure Canned Big Dried White Butter Beans

2 Timothy 2:11-13

[11] The saying is trustworthy, for: 

    If we have died with him, we will also live with him; 

    [12] if we endure, we will also reign with him;

    if we deny him, he also will deny us; 

    [13] if we are faithless, he remains faithful—

    for he cannot deny himself. 

 

 

Dried large white butter beans covered with water and soaked overnight

Cut up onions and set aside.

Cover beans again with water and bring to boil.  

Drain beans and set aside.

Get pressure canner going according to directions.

Heat chicken base made stock.

Make your preferred seasoning mix.

I use Cajun seasoning and garlic granules.

Add add 1/8 c white vinegar to stock.

Have your jars warm.

I use hottest tap water.

Empty jar.

Place onions and seasoning in jar, then beans. 

Leave 1&1/2 inch headspace.

Process according to jar size.

Process according to your altitude.

Qt 90 minutes

Pint 75 minutes 

I canned 3 lbs of dried Butterbeans and 3 lbs of dried Pinto beans!

Canned Organic Ground Beef in Cabernet Sauvignon Gravy

Galatians 2:20-21

[20] I have been crucified with Christ. It is no longer I who live, but Christ who lives in me. And the life I now live in the flesh I live by faith in the Son of God, who loved me and gave himself for me. [21] I do not nullify the grace of God, for if righteousness were through the law, then Christ died for no purpose.

 

An ej original recipe!

 

 

 

*1 pint canned ground beef and onions in beef stock

1/4 c Cabernet Sauvignon 

1/8 c Half and half 

Cornstarch slurry

Cracked black pepper

Put beef and stock in skillet. 

Heat 10 minutes on medium, add wine, cook 5 minutes, add cream and slurry. 

Reduce to make gravy.

Serve over mashed potatoes or rice.

I served with Pinto beans and green beans that I canned.

I also boiled cabbage.

*

https://aintnocookinglikemommas.blogspot.com/2021/02/pressure-canned-organic-ground-beef.html