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.
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.
3 comments:
No seasoning in the soup? Do you add that when you heat it up to eat later? When I make a ham/pork and bean soup in a crockpot, I usually add onions, carrots, celery, garlic, salt, pepper, bay leaf, thyme, parsley and a few red pepper flakes.
I don't have a pressure canner yet, but am planning to get one. Canning meat, soup and stock are my big goals for a pressure canner. I am trying to compare my normal soup recipes to canning recipes, so I don't end up with over-cooked mush in jars. My Chicken Corn Noodle Soup, for instance, would end up as Dissolved Noodle Mush after 90 minutes of processing. Beans seem much more durable, but I still want to end up with something that resembles what comes out of the crockpot after 7 hours on low.
The seasonings were in the roasted meat. Can the chicken and corn stuff but leave out the noodles, the noodles can be added when you are ready to heat everything up.
No mushy meals in jars yet, though I did add too much salt to the bean soup this time but this can be cured by the simple addition of some cubed potatoes when I reheat the soup for the table.
Thanks! I like the idea of canning the Chicken Corn part, and leaving the Noodle until it's time to eat. Noodles and pressure canning don't seem to go together.
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