Wednesday, January 28, 2015


Yesterday I got up early and turned the kitchen into an assemble line ... I had a big pot of ham stock, bowls of cut vegetables (onion, carrots, celery, red and green peppers),  a pot of partly cooked chili con carne, spices and a very big cabbage.  Fortified by a big cup of chaga tea I set out to get to work
I shredded the cabbage

 photo cutting cabbage_1.jpg

and I filed jars with beans (Ben's beans style). I used a 2lb. bag of navy beans. after cleaning I put a scant cup in each quart jar, topped with boiling water to 1 inch, put on lids and rings, then pressure canned @ 90 minutes 10PSI.   This made 6 quarts for about $1.70
bens beans photo bens beans_1.jpg

Here is the result at the end of the day.

a busy day photo beans and cabbage_1.jpeg

From left to right Cole Slaw, Navy Beans, Bed Beans, Pinto Beans, Chile Con Carne and Ham bean soup.

1 medium head cabbage
1 large carrot
1 green pepper
1 small onion
1 tsp. salt
1 cup vinegar
¼ cup water
2 cups sugar
1 tsp celery seeds
1 tsp mustard seeds
Shred together vegetables.  Add the salt. Let stand 1 hour.
Drain water from vegetables. Boil syrup ingredients
together for 1 minute. Cool.
Add syrup to vegetables. Pack into quart jars and process
in a boiling water bath for 15 minutes, or put into freezer
containers and freeze. Leftovers may be frozen. This slaw
may be drained before use and mayonnaise added, or used as is.

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