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Post by Cyngbaeld on Dec 7, 2010 10:07:34 GMT -5
14 pints of dried peas Soak all day then drain and cook in fresh water till nearly done. Turn off and go to bed. Next morning add: #10 can of carrots 1/2 a #10 can of dried diced potatoes or full can of diced fresh potatoes (use the waxy ones for canning) 2 cups of dried chopped onions 2 qts boneless ham or (2 qts boneless pork and liquid smoke to taste plus a couple tablespoons of dark molasses) 1 cup dried diced bell peppers 1/2 cup dried chopped celery 3 cups dried spinach flakes or other dried greens salt to taste freshly ground pepper to taste water as needed (you want it pretty soupy going into the jars as it will thicken during processing) cook till the dried veggies are well hydrated then put into jars and process in pressure canner. I do 1 hr at 10#. Depending on how much water you use, you will probably get about 21 qts.
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