Hi Everyone!
Wow! What a job canning Louisiana Red Beans. But I have to tell you this recipe is exceptional. The best beans I have ever made. This is what we had for dinner. Mr. M. had 2 huge bowls.
This was a huge canning job and I'm not sure if I will make these again to can.
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1st get canning items ready.  |
Jars and lids washed and sterilized.  |
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Set up canner in back room. Since I use propane I can't do it inside the house.  |
Prepare the ingredients. andouille, bacon, onions.  |
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Everything needs to be rendered and drained.  |
I had to cook the andouille in two batches.  |
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The onions get a few spices added while they cook.  |
While I'm cooking the ingredients, the beans are on the stove with ham hawks for 15 minutes hard boil.  |
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I cut as much meat off the ham hawks to put in the beans as well. In addition I had a big pot of chicken broth heating.  |
Mixing this all together was a chore but I got it done. Time to fill the jars.  |
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This is how they came out.
7 quarts canned and I froze 3 meal size bags.
I
filled the jars as directed. 3/4 of beans and a 1" head space for the
liquid. The beans sucked up the liquid pretty good.
The trait of canning
beans.
I will post the recipe tomorrow. You will want to try this.
Nicole
...this looks like a spicy treat.
ReplyDeleteTom, I was expecting these beans to be very spice, however, they are not. Just the right amount.
ReplyDeleteAs I mentioned in my previous comment on your blog, I like red beans. Looking forward to reading your recipe :-)
ReplyDeleteTake care!
Good morning thank you for your recipe sounds delicious if I ever get a gas stove (I don't can on electric with my big canners) I would like to get back to canning I have always enjoyed it.
ReplyDeleteIf you like one of my bags let me know I will have a couple extras We are back to super cold again today but a big warm up end of week
Kathy
Oh ~ lots of work but I bet they were delicious ~ be right over ~ lol ~ hugs
ReplyDeleteWishing you good health, laughter and love in your days,
clm ~ A ShutterBug Explores,
aka (A Creative Harbor)
That looks like a very big job. I don't do much canning myself, I don't have the equipment and I probably won't get it either. However, I do make my own jam (very simple recipe) and in the summer I turn fresh tomaotes in sauce and freeze it for the winter months.
ReplyDeleteThese beans look so yummy to eat. You have been busy
ReplyDeleteNow THAT'S a meaty recipe!
ReplyDeleteHard worker you are!
ReplyDeleteAmazing job, because I cook quite a bit myself, I know this all takes a lot of work and coordination!! I didn't know that such canning is done!! Very helpful, looking forward to the recipe!!Thank you so much Nicole!
ReplyDeleteWell done, You. I'm looking forward to this recipe.
ReplyDeleteSpicy good !!!
ReplyDeleteI know that canning is a lot of work. But I also know that you will really enjoy those later.
ReplyDeleteNow, that is why I tend to not can things! (Storage is an issue, too.) Just doing tomatoes for sauce is a long job, but your beans have me beat by a massive amount! I do say well done! And I know you'll enjoy the fruits (or veggies) of your labors!
ReplyDeleteYou indeed have done an excellent job by not just preparing and the canning food but sharing everything with such details 😍
ReplyDelete