i've recently been interested in making soups and canning beans, cause buying 15 oz of beans for 75 cents and above is really grating on my nerves. and i never plan far enough ahead to soak and cook beans in time for dinner. and well, i can't just wing the soup recipes, cause i can't taste them since they'll be cooking in sealing containers. right? i'll be putting the soups that aren't fully cooked in the jars to cook more during processing?
also, is there a benefit of a boiling water bath over a pressure canner? i suppose if you have a huge bunch of stuff to can that wouldn't fit into the canner on one go, the boiling water bath would be best, but if you're canning like only 7 jars, it'd seem like a waste to use all that water, and all the energy it takes to bring it to boiling. right? i always thought the pressure canner was a better option all around, but i've been poking around in my "putting foods by" book (that i got from a used bookstore for 3 bucks) and a lot of the recipes call for BW baths, and don't give options for conversion. is there an easy conversion to switch something from BW to pressure? if a recipe is low acid, it's okay as long as i use the pressure canner, right?
here's a link to thePPK's thread on canning recipes.
curried peach chutney
(fills 12- 4 oz jars)
9 ripe peaches
1 1/2 cups sugar
6 tbsp white vinegar (a little more than 1/3 cup if you're feeling lazy)
1 tbsp fresh ginger
1 1/2 tsp onion powder
1 1/2 tsp turmeric
1 1/2 tsp garam masala
heaping 1/2 tsp ground cloves
black pepper to taste
blanch peaches for 30 seconds, remove skins, pit & dice
combine all ingredients in a saucepan and bring to a boil. boil 3 minutes and then simmer for 10 minutes.
(you may add some agar to help thicken if you like)
ladle the chutney into clean hot jars, leaving 1/4 inch head space.
process 10 minutes in a boiling water canner
or 6 lbs for 10 minutes in a pressure canner.
this chutney goes great on grilled tofu and also on TJ's masala burger. yummm! the 4 oz jars are perfect for 2 or 3 servings.