Canning Pork and Beans

 

Hello dear reader friends!

I am so glad you're here! I know the recipe is most important, so recipe first! 😊

Click here for a link to the video tutorial on my YouTube channel! 🥰

Canned Pork and Beans

2 15 oz cans tomato sauce
6 c water
1/2 c brown sugar
2 T honey
2 t yellow mustard
1-1/2 t Liquid Smoke
2 t salt

2 lbs Navy beans
1 onions, chopped
1 package of salt pork

Mix ingredients for the sauce. Let the mixture get hot and simmer for five minutes. Place 1/2 c dried beans, up to one tablespoon of chopped onions, and one small (about one inch) chunk of salt pork in each jar. Add one cup of the heated sauce to each jar. Use hot water to fill each jar to one inch headspace. Remove air pockets from the jars. Add more water if needed. Wipe jar rims, and place a lid and ring on each jar. Process jars at 10 lbs pressure for a weighted canner or 11lbs pressure for a guaged canner. 75 minutes for pints or 90 minutes for quarts. Be sure to adjust pressure according to your altitude.

It should be noted that the dried beans should be soaked according to tested method guidelines. Here is a link for proper procedures for canning dried beans. That being given, most people I know use dried beans that have not been soaked. I urge you to do your research and use the method that you are most comfortable with. Never take my word or anyone else's over tested methods. You always can at your own risk in your kitchen. Always follow tested and approved canning guidelines to keep you and your family safe. ❤️

With all that out of the way, it's time to catch up! I hope you had a great week, and are looking forward to the new week ahead! 

A couple weeks ago, my son killed some wild hogs on our property, and we have some hams curing in our refrigerator. My husband has been trying his best to build a smoke house for smoking/curing meats before it gets too hot. Watch for that video to be posted soon.

Other than experimenting with a canned Cole slaw recipe, scrubbing down the kitchen, and continuing to enjoy my new clothes line, I didn't really have much going on this week. Oh! The strawberry patch here opened this weekend. I hope I am able to go and do a couple strawberry projects this week. Fresh strawberries straight from the patch are so delicious!

How about you? Is there anything interesting going on in your world? I would love to hear from you!

Until we meet again, may you be blessed! ❤️

Canned Orange Chicken

Hello all my reader friends!!

First, I'm going to throw the recipe out there. I know it's frustrating to have to go through a whole blog post to finally get to the recipe you came for. If you want to watch the video tutorial on my YouTube channel, My Modern Homestead, click here. If you want to catch up, I'll do all the chit-chat catching up at the end, so keep reading if you want to catch up!

Orange Chicken

2lbs chicken cut into cubes (I used thighs this time.)
1 T fresh ginger or 1/4 t ground ginger
1 t garlic powder
1/2 t crushed red pepper flakes
1-1/2 T soy sauce
1-1/2 T water
5 T white sugar
5 T white vinegar
1 c orange juice
zest of 1 orange

Pour all ingredients except the chicken into a pot. Mix well and heat on low until ready to add to jars. Then bring it right up to a boil- just really hot. While that heats, lightly brown the chicken pieces. It's okay that they don't get done. You are just adding color to the outside. Do this in small batches if the recipe is multiplied. Place chicken in clean jars to one inch headspace. Pour liquid in jars to one inch headspace. Debubble, wipe the rims of the jars clean using white vinegar. Seal jars. Pressure can the jars for @ 10 lbs pressure for a weighted canner, 11 lbs for a guaged canner, for 90 minutes. Weights/time may need to be adjusted for different altitudes. Always check your altitude and appropriate canning procedures before beginning. ❤️

Now! It feels as thought it has been ages since I've joined you here. I have been so focused on getting my YouTube channel up and running that I have neglected my blog! I'm hoping this is the beginning of me being able to multitask and do both at once, because, gracious, do I miss you all and my humble little blog! 

Thanks to a subscriber on my YouTube channel bringing to my attention that I didn't have a written recipe on my video, I believe she helped me figure out how I can easily do both the video and my blog at once. I guess time will tell for sure if I have enough discipline in me!

I hope you guys get to try this recipe. I've not actually eaten any just yet. I'm trying to be patient and wait until I get my slaw to go with it done first. I will be posting that one next, so if you want to wait and let me be the guinea pig first, you have my blessing!

As always, make sure you do your own research before you ever can a recipe and only do what you are comfortable doing in your own kitchen.

Until we meet again, may you be blessed!