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Post by sss3 on May 21, 2015 15:16:03 GMT
Cool here today. Would like to can something. Found recipe on sbcanning; supposed to mimic Bush's. Doesn't call for any meat. Would like to add some. Know I'll have to can longer. What to use? How much meat?
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Post by paquebot on May 21, 2015 16:02:58 GMT
Pork shoulder roast is often the cheapest and is what I use when canning pork and beans. How much one wants to put in is how much one wishes. I dice it real small, half-inch or smaller, and like to have a bit in every spoonful that I eat. Canning rules, of course, apply for the meat.
Martin
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Post by sss3 on May 21, 2015 17:54:48 GMT
Mom used fried bacon in home made baked beans. If canning baked beans, should I fry bacon before canning? Pints will be canned 10lbs for 75 min.
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Post by hobbitlady on May 21, 2015 18:01:06 GMT
I use smoked ham or bacon(half cooked for less grease)....I just like the flavor best with those meats.... How much? Figure how much you want to consume per serving. Will it be your full meal you want more meat in? or a side dish you will serve with Other meat? That's how I figure anyway.
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Post by okiemomof3 on May 21, 2015 20:12:56 GMT
the good news is beans and meat have the same canning times, 75 min for pints and 90 minutes for quarts.
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