冬の準備に便利な自家製豆料理
Hello, this is Melissa from Buckeye Girls Lifesty Style. This is Stocktober where we’re preparing to stock our pantry for the winter. Okay, these I’m going to just make sure there’s no rocks or broken beans. [Music] Save your seasonings to the side. And I’m going to do two packs of these beans and I’m going to soak them. We’re going to do them overnight. But if you don’t have over time for overnight, just put water in there about 12 cups of water per bag and cook them a half an hour and then leave them set about two and then drain the water off. Okay, we are rinsing our beans. We’re going to first dump them and rinse. Try not to dump them in the sink. that I’m videotaping. What you do is in the things that floats to the top, the beans and stuff that it’s broken, you carrots are you skim off the top. Oh, what you need is tomatoes cuz you got pieces of beans. You can skim those off the top. Tablespoons of pepper ready. Okay. How much celery and onions? I don’t know if that’s that’s two cup two things of sal I mean about three stocks almost. No. Two and a half stocks of celery. And the onion is uh two onions. Small onions. Did you get your co s? No. Are we putting in 16 16 oz of tomatoes? Oh, we I got to dice ham up. Okay. We’re going to add four bay leaves, which mine is pretty mine’s pretty cracked up. I got some chunky ones. And it said black pepper, four ta tablespoon. You can add a ham bone to this. I don’t have one. So, we’re going to just add some ham, which at the store yesterday, we found a really good deal on boneless ham. Little small boneless ham. So, dad’s going to Dad’s over there chopping it. He’s working real hard. I think I have some more. I’m going to add this. And he’s going to add We’re going to add this to our soup. We got to leave this cook on low for about an hour and a half and then we’ll can it. You can add salt to this. I don’t because we have that ham and I try to watch the salt intake. Since we’re doubling the recipe, it’s about eight cups of ham he’s going to add to to the mix. Okay, here’s our soup. And Thad did find a a ham bone out in the freezer and it’s been cooking with that ham bone. So, now we’re going to fill our jar. [Music] Okay. Make sure to have your debubbler in there. And this is a jar filler. And then we’ll just wipe the tops. Okay. We’re going to wipe our top. And I could add just a little bit more. Add your ring. Make it finger tight. And we’re going to do that seven times. Here is our bean soup. We have some still in in the caner, but this is our bean soup that we just got out of the caner after 90 minutes at 10 lbs per pressure. You can see it’s absolutely ready to just dump out and eat.
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0:00 Intro
Prep Work
FinalThought/Reveal
Closer Look
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Melissa’s showing us how to start **canning** with these tips. She’s **prepping** her **pinto beans** for long term **food preservation**. This is the perfect guide for **home canning** and **how to can**! #buckeyegirlswreathsandthings