#canning

Escarole and Beans

recipe for 6 pints

8 oz white beans soaked overnight
1 large head escarole
1/2 onion chopped
6 cloves garlic
parmesean cheese
salt
canned plum tomato (optional)
Italian sausage (optional)

My dad made this often, His recipe was simple - escarole,
cannellini beans, garlic, parmesean cheese and high quality
olive oil.

Cannellini beans are traditional but navy and great northern
work as well.
Kale and spinach are repectable subsitute for escarole.
Sausage is optional and makes this peasant Italian dish a bit more $$$
Canned plum tomatoes are optional as well and seems like a rather popular
option.

Here's the original white chicken chili recipe I'm converting for pressure canning. I'm guessing it's the most popular recipe since it's the first link on the search I did.

https://www.cookingclassy.com/white-chicken-chili/

White Chicken Chili

chicken (i like thighs)
garlic
onion
chicken broth
green chilies
cumin
paprika
oregano
coriander
white beans cannellini Beans, great northern or navy beans
frozen Corn
cream cheese
lime
cilantro
top with avocado, tortilla chips, and cheese.

Wet vs Dry pressure canned smoked sausage

Pressure canning corned beef hash

raw pack pressure canning corned beef

A Burmese beef and potato curry from the book Under the Golden Pagoda: The Best of Burmese Cooking by Aung Aung Taik

Recipe for 7 quarts of Pozole Verde

2-2.5 lbs tomatillos
3 poblano
3 anahiem
1 jalapeno (optional)
1 can hominy
5 lbs meat
pumkin seeds
cumin seed
coriander
1 or 2 onions
7-14 garlic cloves
1/2 bunch cilantro

Szekelygulyas (Sauerkraut Goulash)

1 gallon Pleasant Valley Sauerkraut (cash & carry)
3 yellow onions
1 head garlic
7 lbs pork
2-3 pieces bacon (optional)

1/2 tsp salt (per quart)
pinch of caraway seeds (per quart)
1 tsp paprika (per quart)

1/2 cup sour cream (optional)

Pressure Canning Wild Canadian Goose

Canning Canadian Goose Recipes
FOR 1/2 PINT JARS

1st place - Bell Pepper
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)
1 slice bell pepper

2nd place - Tomato Juice
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)
1/2 tomato juice 1/2 water that goose was browned in.

3rd place - Jalapeno Pepper
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)
1 slice jalapeno pepper

4th place - Garlic
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)
1 tsp mince garlic

Dead Last - Plain
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)

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Step by step process I use when making raspberry jam.

It follows the recipe provided with Sure Jell and Certo pectin
6 1/2 cups of sugar
1/2 tsp of butter
1 package of pectin
8 cups of un-crushed raspberries.

Mix the sugar, butter and crushed raspberries in a 4 quart pot.
Bring to a rolling boil for 1 minute.
Add the pectin.
Bring back to a rolling boil for one minute.
Remove from heat and ladle into jars.
Clean the threads and cap the jars.
Let jars cool at room temperature.