Canning Red Beans
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- Опубліковано 18 жов 2024
- Welcome to Fyreflye’s Follies!
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In Today’s video, I will show you how I can Red Beans (for easy red beans and rice) for shelf-stable storage.
I love red beans and rice, but hate the time it takes to cook up a pot of beans. Popeye’s Chicken has good red beans, but my favorite comes from Cheddar’s Scratch Kitchen. I don’t get to Cheddar’s very often, so this is my version of their red beans. It is a little spicier than theirs, but not much.
Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on UA-cam to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
Red Beans
Rinse beans. Remove and discard any rocks, pebbles, or foreign objects.
Layer in pint jar
1/3 cup dry red beans
1/4 cup smoked sausage, diced
1 tsp cajun seasoning
1/2 tsp minced garlic
2 Tbsp onion, finely diced
1 tsp celery, finely diced
1 tsp bell pepper, finely diced
1/8 tsp dried parsley
1/8 tsp cumin
Fill jars with water, debubble and leave a 1 inch headspace. Wipe each jar rim with vinegar.
Apply lid and ring to each jar. Process pint jars 75 minutes, quarts for 90 minutes.
You can find the NCHFP/USDA guidelines here
nchfp.uga.edu/...
Ball website, getting started
www.freshprese...
Find your elevation here, type in your physical address.
www.whatismyel...
Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes as I prepare them for myself, and take NO responsibility for them should you choose to use or adapt them. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!
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#RebelCanning #CopyCatCheddarsRedBeans #Delicious #EasyMeal #LongTermFoodStorage
Loved this recipe and how you explained was so clear. Thanks!!
Glad it was helpful!
That looks great. Another instant meal on the shelf without electricity. I love that.
Exactly!! These turned out so good!! I had them with rice the night after I canned them.... no willpower to wait.
I’m all about the no soak method. Thank you so much.
Me too!!
Hey there! I just wanted to let you know that I SO appreciate your canning videos - I'm a single gal on my own little homestead in Alberta, Canada. Your portions are perfect and your not creating 20+ jars for me to eat my way through. Thanks for the great videos. Wishing you the best. Thank you!
That is awesome! since it is just me, I try not to cn more than I think I will eat in a year, unless there is just a surplus from the garden or gifted to me. MUCH respect for homesteading on your own.... I am heading down that path in about 5 years. I retire and am moving back to Arkansas. I bought some land and will be building me a small homestead on it.
I followed this recipe exactly EXCEPT I used Great Northern White Beans and my cajun seasoning was The Cajun Ninja's Pi-Yahhhhh Seasoning. Did them Saturday and my brother ate them last night and said they were delicious but a little spicy. I will be doing Red Beans tomorrow and I am going to use Tony's to bring the heat down. Thank you for this recipe and I look forward to using it for a very long time. AND...I'm from Louisiana!
PS- My brother is the only one who eats White Beans in his family so this is perfect for him
Thank you!!!!!
also opened my 1st jar of turkey tortilla soup it was amazing!!!
I love my tortilla soup!! I really should have made more, and will probably have to make more before the year is up. I am so glad you liked it!!
Looks delicious!!
It really is!! I usually serve it over rice, and make a meal of it.
Oh man, this looks delish. I wanna get some smell-a-vision, and taste-a-vision. Great tip on canning beans to fill your pot when canning meat. I will remember that! Thanks for all you do!!!
I can't take credit for the tip... It was passed on to my by my granny. These really turned out great. I had no willpower and had a jar the night after I canned them.
@@FyreflyesFollies hahaha 😆 that means they were really really good! ♡♡♡
Looks delicious, gonna have to try doing some myself, lol
They turned out so good!!!
using sausage sounds really good..also would love your recipe for seasonings.. Blessings 🥰
I will try to have a video coming soon! The next time I make spices I will definitely film it. My cajun spice recipe is this:
1 tsp salt
2 tsp garlic
2 1/2 tsp paprika
1 tsp black pepper
1 tsp white pepper
1 tsp onion powder
1 tsp cayenne
1 1/2 tsp mustard powder
1 1/2 tsp basil
1 1/2 tsp oregano
1 1/2 tsp thyme
3/4 tsp red pepper flakes
@@FyreflyesFollies thank you sooo much for recipe
Could I triple this recipe for quart jars?
Yes, this works in pints or quarts. It is just me, so I tend to can in smaller portions.
I NEVER "sterilise'' my jars. If 70 minutes at 240°F doesn't kill all the wee-beasties, maybe it's just 'my time.'
That said, I follow USDA pressure canning guidelines pretty closely. 😊
As I always say, your kitchen your rules. You can't actually sterilize, but most people use that term. You can sanitize them, and usually a good hot water washing does that. I generally practice hot jars for hot food and cold jars for hot food, but I do clean my jars carefully before use. As for the guidelines, I am a rebel, and while I use their times, I do not subscribe to untested so don't do it. In most cases I have been "testing" these processes for decades, as my granny did before me, and if something we have done for decades suddenly kills me, then it was probably due to an error on my part, or it was just my time.
Sounds like Sutton’s Daze here.
Thank you. Leisa is a great canner. We have a different outlook (I follow international and old-school rules) on what should or should not be canned sometimes, but I find her to be very knowledgeable.
I’m going to try to do the exact same thing but in the meantime can I come to your house for dinner
anytime!!
I do my beans separate
been doing pintos for quite while
I am a bigtime scratch cook never do dried beans..they are better I soak over night dump the soak water pre cooking makes them easier for your body to handle neutralizing the Anti-nutient lectin... look it up
soak over night dump soak water cook about for 15 min it half bean water to about 2 inches head space for this is sometimes hard to judge I am working on it meat is hard to judge also i like to add broth to the meat have to figure out how much water is left I still guess easier to judge cooking drybeans and cold packing meat
@@chiledoug maybe you need to start your own channel 💖 this is her channel 💖 her kitchen an her way of doing this
@@carolynmoody9460 I know that if I had a channel I would not be concerned about other peoples opinions would not bother me at all I can tell I am not to last long here If she says anything to me won't be a problem
I see people add tomato sauce. I assume your recipe is fine without it and you just put this over rice the way it is?
I have had them with tomato sauce, but I don't care for the flavor it adds. Since these are pressure canned for 75/90 minutes, you do not need to add tomatoes unless you want them for flavor. I just open a jar of beans, open a jar of rice, heat them up and dig in!!!