Another mess of collard greens draining in the colander and nearly ready to go in the freezer after blanching. These will be cooked with a smoked turkey leg and served with some cornbread made with our own cornmeal on Thanksgiving.
Canning great northern beans is something new we have been doing. Allow me to explain why Dry beans are always a great item to have in your pantry. They have lots of protein, are inexpensive and have a great shelf life if stored properly. The problem with dry beans is they amount of time it requires to get them from dry bean to ready to eat. By canning them we are able to have them on the table in a pinch.
How we canned our beans
We followed a no soak method that we found in a YouTube video made by a woman named Starry Hilder. (I will include the video below.). In pint jars we added a heaping half cup of beans and added hot water. After sealing up the jars they went into our canner. As you can see in the picture they expanded quite a bit once the process is complete. We will make up labels and get them into the pantry.
Canning great northern beans for our pantry
Starry’s no soak method was super simple and we will do more beans of a different variety soon.
What will you need to do this yourself?
For starters, you will need a pressure cooker. Walmart carries an inexpensive model that will work. We started with one and used it for years. It is a small unit and can only do small batches.
Today we decided to put up some butter in pint sized jars. During our last trip to Costco we picked up 8 pounds of unsalted butter to add to our pantry. There are lots and lots of opinions on canning butter, so please look into it extensively and form your own opinion before you do it. We sterilized all our jars and lids and re-pasteurized our already previously pasteurized butter during this process.
After the butter is in jars with the kids secured you will need to frequently shake the jars as the contents will separate. You can see the separation in the second picture below. We were shaking to combine the contents every 10-15 minutes for several hours. We continued to shake until the color was returning to normal. This morning, as seen in the last picture, the butter has solidified and has its usual appearance. The 8 pounds of butter yielded 10 full pints. In the future I hope to work out how much butter is required to fill an even 12 pints.
Our quest to be self reliant and grow a healthy garden