Kayla55
Well-Known Member
For my son's birthday when they were small I made a dip from goat's milk cheese, which the guest said not much as I hadn't bought packaged but I felt harmeish, felt odd, but I wanted dip and I suppose I try make food for allergies nice n tasty, avoid feeling odd.I have several containers of bone broth in the fridge, so I canned more broth beans.
Into each pint jar add 1/2 cup beans (2 of the jars were Great Northern, the other two I added Pinto).
Pour bone broth over the top of the beans, until there's only 1 inch left of headspace in each jar.
Clean rims, put on lids and ringbands.
Into the pressure canner, make sure that there's water that goes 1 to 2 inches up the sides of the jars.
Pressure Can for 75 minutes.
Turn off heat. Allow to naturally depressurize.
The beans will be fully cooked, burpless, spoon tender, and infused with all that brothy goodness
They're shelf stable for at least a year or two. Enjoy.
I like chicken so we cook that, find Xmas others cook duck and I used to struggle to get turkey cooked all way through, when I was young lass. Being kosher was taboo like ..... It was very difficult to explain to some to pls keep lamb chops one side as don't eat pork, suppose when end up with more Jewish friends it's less noticeable that specifying parev can be difficult, often treated with little understanding.
