Canuary 2023

Orange Marmalade Recipe:
Alana Cawker-The Rustic Wife 7 naval oranges 1 lemon 5 clementines (for juice) 4 cups granulated sugar 2 & 1/2 cups water 1/8 tsp baking soda 1 pkg. pectin crystals (57 grams) I used Certo, original 1. Shred peels of oranges and lemon (leaving most of white pith on fruit. 2. In a large stock pot, bring shredded peels, water & baking soda to a boil, (with lid on pot) turn down heat & simmer for 20 minutes. Do not drain liquid after simmering. 3. Add chopped fruit and juice (along with peels and simmering liquid, it should measure 4 cups of juice, fruit, peels and liquid) to pot, add pectin crystals, stir and continue to boil for about 10 minutes. 4. Add sugar, stir and boil jam until gel stage is reached. 220 degrees F or when the gel test (mentioned in video) is performed and stage has been reached. 5. Ladle into jars and process in a hot water bath canner for 10 minutes. Adjust processing time Adepending on your altitude. Makes 4 half pints.

Canned Black Bean Soup

bowl of home canned black beans soup with a half full quart jar of soup and tortilla chips in background
4.3 Stars (17 Reviews)

This canned black bean soup is a hearty, protein packed soup with a southwestern flair. Top with avocado slices and a little sour cream to make a creamy soup that will delight your family and friends.

PREP TIME8 hours
COOK TIME1 hour 30 minutes
TOTAL TIME9 hours 30 minutes

Ingredients

  • 1 pound dried black beans, pre-soaked*
  • 4 cups chicken or vegetable broth
  • 5 cups tomato puree
  • ¼ cup red wine vinegar
  • ¾ pound onions, chopped
  • 5 cloves garlic
  • 2 cups carrots, sliced
  • 4 tsp ground cumin
  • 2 tsp Mexican oregano
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 4 bay leaves

Instructions

  1. Put the dried beans into a pot and cover with at least 2 inches of water. Cover and let sit overnight
  2. Drain the water from the beans. Put the beans back into the pot. Cover with at least 2 inches of fresh water.
  3. Bring the beans to a boil and simmer for 30 minutes.
  4. Meanwhile, chop the veggies.
  5. After the beans have boiled for 30 minutes drain the water from the beans.
  6. Put the beans back into the pot and add all the other ingredients.
  7. Bring the soup to a boil.
  8. Fill the jars with the black beans soup - use a slotted spoon to put the solids in first and then ladle the liquid into the jars leaving a 1 inch headspace in each jar.
  9. Remove air bubbles, wipe jar rims. Place lids and rings.
  10. Put the jars into pressure canner. Follow the instructions for your canner model.
  11. Process at 10 pounds of pressure (adjusting for elevation). Process quarts for 90 minutes. Pints can be processed for 75 minutes.* Pike Creek*

 

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