Рет қаралды 56
Recipe with directions:
Wash and soak one lb of kidney beans over night. Drain and rinse in the morning, cover with fresh water and bring to a boil add 1 teaspoon of each: cumin, garlic powder or fresh garlic, paprika,salt, and pepper. Simmer for one hour,
In a large skillet place one to two tablespoons of olive oil or oil you use if ground turkey is lean, mine was 93% lean. Sauté 1/2 large onion or whole medium onion chopped with two celery stalks chopped, and one medium to large green pepper chopped. When sautéed add one lb of ground turkey and combine. Add spices that were added to kidney beans. When brown mix with bean mixture( I kept two cups of bean broth separate) it would have been too soupy.
Have jars washed and in canner not quite boiling water so hot mixture goes in hot jars, also they’re more sanitary too.
I placed 4 to 5 rounds of cut chicken sausage in bottom of each pint jar then ladled bean and turkey mixture over the sausage filling jars to one inch head space. I debunked each jar to let air among food escape. I placed clean warm lids and rings finger tight on jars and placed in canner. Once the vent has steady stream of steam for 10 minutes put on weight and can at ten lbs of pressure for 75 minutes. 90 minutes if quarts. I then turn off burner and let canner return to 0 . I recommend waiting before taking kid off to avoid steam. Place jars on a dry towel. Check in 24 hours for seal , I was jars gently at that time dry them and label food and date canned. Any questions about canning go to recognized books or websites.