Tuesday, October 23, 2012

Canning Beans for White Chicken Chili

One of the things on my never ending list was to get the beans canned for white chicken chili.  Last night I soaked about 7 lbs of beans.  I wanted to use up all my opened bags so I used navy beans, pinto beans and great northern beans.  Rinsed them first thing this morning and added spices.  No recipe just added spices like I was making a pot of the soup.  Boiled this for 1/2 hour and then put it in quart jars and processed for 90 minutes at 11 lbs pressure.  I now have 12 qts and 1 pint & half jar of the beans.  When we get ready to eat this all I have to do is use 1 qt of beans, 1 qt of chicken broth and 1 pt of chicken.  Simmer this for 10 minutes and serve.  I could use turkey broth and turkey pieces with the beans and have white turkey chili.  Both are delicious and simple to make at a minutes notice.

Jars filled with the beans.

Added some of the broth that the beans were cooked in, left a good 1" head space.

Beans cooling.

http://homesteadrevival.blogspot.com/2012/10/barn-hop-85.html


3 comments:

  1. Sounds like a great plan! Thanks for posting! I should put up some too with meat in case of power outages...so nice to have on hand and a quick meal. Blessings! Nancy

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  2. I've been wanting to can beans recently, but I've heard conflicting views on whether or not to cook them before putting them in the jar and canning them. I don't want them to turn to mush, but I don't want them hard either. How firm are your beans when done the way you describe above?

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    Replies
    1. I've made chili beans, ham and beans and the above beans and none were mush when I opened them or cooked with them. They are perfect. I want to do pork and beans next.

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