Your recipes are always delicious, Carolyn! I am planning on making 2 batches of this chili this week. Thanks so much for the printed recipe and for your detailed directions.
I have been binge watching your videos. You have an easy listening voice with an excellent teaching manner. I usually get bored quickly but with your videos I want to see more and more. Great job!
We moved in October so this summer I will have the Victory Garden that I have been wanting. I can't wait to can and create meals like this. Thank you so much!
@@zombiemom5088 When our country "locked down" back in March 2020, I wanted so bad to till up the whole yard, but we lived on rented land. Now we own our own home and an acre of land. My Victory Garden will be huge! I too love history. I love to learn about my country's history most.
You are such a fabulous teacher. You make it all seem so do-able and I really appreciate that because I'm brand spanking new at this. This recipe looks amazing. I might make this my first attempt at canning a meal. Thank you for your time and dedication!!
I wanted to come back and comment on this video after I have canned using this recipe. It is awesome. At first it was really bland. I popped a can and tried it and it wasn't bad, just bland. But I popped a can a couple weeks later and it was so very good as the mild flavors had melded. Over the last few months, I've been pushing my limitations with my disabilities and I'm very slow. So when I'm working outside, I don't have time to cook and I found myself losing weight quickly. This white chicken chili is my go-to every time (with rice) when I need to eat but am too exhausted. Very satisfying.
Another great video! Carolyn, you are an excellent teacher. Thank you! Question: why not just cold pack since it’s going to pressure cook for 75-90 minutes? Tip: We add a splash of vinegar to the pressure canner to eliminate calcification on the outside of the jars. For most people, they don’t mind the calcification on the outside. For us, it makes the food look more appealing without the calcification buildup.
Your canning course and videos help me so much! Thank you for your hard work 🤗 We love white chili. I only got to pressure canning seasoned ground beef and chicken broth over the past summer. Hopefully I'll get to beans and full convenience foods like this in the next steps of my journey. God bless you and your family!
I like the reusable plastic ones. (Harvest Guard) Be sure to watch their video on applying the lids. It's different from the regular lids; not as tight to begin with; crank the rings down once you remove from the canner. Remove the rings once cool.
@@cindyskillman544 I keep trying to use the plastic ones I have, but only have about 50% sealing success...even after following the particular directions. Good to know others like them, I'll keep trying!
What an impressive wife and mother you really are, young lady! Your role obviously as wife and mother is far more important than being a prestigious Professor at a university, Imagine what you can teach our young men and women. We imagine that when we see your channel. God bless you and your family.
For UK users, here is the adapted recipe :- 1lb 4oz (566 gms) dried white beans, 2lbs (900gms) chicken, 1oz (28gms) Cumin, 5 (English) pints of chicken stock. The rest of the ingredients are the same. It made 5 x 1Kg jars and is very nice.
Why would anyone downvote this 😂 so weird! I love how thorough your videos always are. How on earth you do so much with so many kids is beyond me!! I only have one (though she is SN) and I can barely function outside of parenting her lol.
Just made this Chili, added the avocado and sour cream. Also added tortilla strips and crispy jalapenos. It was FABULOUS! It will be a recipe we will make over and over again! Thank you for sharing this recipe! Please keep sharing your great recipes!
I made this a few weeks ago and we had our first jar of it the other night. Yum! I didn't really know what to expect because I'm relatively new to canning but was expecting tasteless and overcooked. Nothing could have been further from the truth. This was delicious and fresh-tasting! Amazing. I'm hooked! 🙂
I really want to see the load baked potato soup. When I heard about this during your canning raw chicken, I really want to see this. Love your channel ❤️
I grew up with 9 siblings also , mom always had a big garden and canned alot . I just got a canner last year , l have done beef chicken and pork also beans but not a recipe for quick meal l will have to try it.
I'm very thankful for these videos. Your information is accurate, clear, and easy to follow but most importantly it is safe. I've come across a couple of channels recently that weren't so much... for example, they used the words "water bath" and "pressure canning" interchangeably. Not a good sign. Again thank you for info.
10 kids? I thought you had 9. Did I miss something? I guess I haven't been watching enough. Thanks for another great video! I love your always cheerful attitude!
Prepping for convince or a disaster is a good idea. Just look at what Texas went through. No heat, no power, and no water for days. Always keep a few extra tanks of propane, and buy a good dual burner camp stove. That way you can heat stuff like this up, and melt snow for water if you had to. God will bless those that are prudent.
I just bought some baby herb plants and calendula seeds today so I can try my first year at drying herbs for a few oils and salves ect. I didn't get a lot because I wanted to focus on getting it right first but I am so excited for it to succeed. I do want to add a few comfrey plants as well but my garden centre didn't have any. In the future I would love to attempt canning but that's not for a while yet as my dad doesn't want one in the house.
I tried this recipe but my beans failed...hoping you (or other canners reading this) can advise. I soaked the beans overnight in water, brought them to a boil then simmered for 30 minutes per the recipe but my beans were completely cooked/soft. At 2:50 in the video you said the beans "started to get soft but they're definitely not cooked all the way." Being new to canning I was unsure if these beans would turn to mush if I pressure canned them... Thankfully I only made 1/2 recipe so just changed my menu for the day and cooked this chili for my family to eat fresh. It was delicious! Thank you for the recipe Carolyn and all the work you put into these videos, I have been very blessed by them.
Really learning a lot from your channel, thank you. 2 quick questions; can you keep your jars warm in the oven at 250 instead of in the PC water bath...? and, can you use canned, rinsed white beans and if so do you still need to heat them up...? Thank you again
by removing the lids you are assured your seal is true. sometimes the jars can unseal and spoil or be contaminated but still look sealed since the ring is holding down an artificial seal.
Carolyn, my beans were mush! I watched another white chicken chili recipe in which she said that, when you fill quarts with half solids & half liquids, you only have to process quarts for 75 minutes or pints for 60 minutes. What are your thoughts on this? I trust your wisdom.
I love these videos! I actually had a question. Im not sure if someone has already able but, are you able to can these ingredients completely raw? I ask only because I have heard that onions can get soggy after canning.
I’ve not had a problem, try adding them late so they aren’t full cooked before you can. Also you can sauté an onion in the bottom of the stock pot with a bit of broth, butter, or oil and then add the soup to heat up. A bit extra work but not much and you’ll have the onions the way you like them.
New to the pressure canning process. My question is can I can anything as far as I don't use any acidic foods? I was thinking about lentil casserole or veggie stew.
I love and appreciate your videos so much thank you for all your teaching. I just recently bought myself all American pressure canner. I am excited to get started. I do have a question I was hoping you could help me with. I am in Halifax Nova Scotia Canada at sea level so what would be the weight that I would use when cooking I thought I heard from somewhere that it was between 10 and 11 pounds if that is the case should I use the 10 pound weight or the 15? Any help you can give me would be greatly appreciated, thank you so much Caroline
At sea level you use 10 lbs. per the directions supplied with the canner or refer to the USDA guide for home preservation. Any elevation over 1,000’ uses 15 pounds when using a weighted gauge canner like the All American.
I am new to canning and would love to try this recipe. I was wondering do you have to cook the beans for 30 minutes prior to canning ? Can you just put them in the jars after soaking overnight as the canning process will cook the beans for 90 minutes anyways. The important part is soaking the beans overnight to get rid of the phytic acid and to soften the beans. Is that right?
I am looking for a good pressure canner. I've heard All American is one of the best, but the price is a deterrent. What are your thoughts about buying a used one? Do you think it would be safe? I've looked on sites like eBay, so I wouldn't be able to check it out before purchasing.
Used is great, if you can find one. My presto canner has run thousands of jars through it and I often skip over my all american for the presto. AA is pricey and super duper heavy. County extension agents will test out a canner for you for free....
I'd love more convenience meals to can! However, I would like to be able to try the recipe to make sure my family will eat it. How can I make less to eat fresh that night?
Yay!! 😅 I've watched this video probably 15 times and finally did it!! They are in the canner now!! 😬 Can't wait!! 💞 Thank you!!! 🥰 I did this one and doing the beef stew next!! Do you have any other ones like these that are meals?
These are great videos, as you show how to prepare and can the meals. But, you need to go all the way and show how to prepare the meal from the jar. Is it just dump it into a pan, heat it up and hope for the best? Do you have to add any other ingredients to it once you've poured it out? That would be a great addition. Unfortunately, for all the videos about canning I've found on YT, it only covers up to the canning, not that actual use afterwards. Just a suggestion anyway, but your videos are great and very informative nonetheless !
I just saw on the kneady homesteader that they were hit by a drunk driver head on . The husband was killed, she was injured so badly that she was air fight to a larger hospital. Her children were injured too. I hope you know someway to help another homesteader. Thank you. Please pass this on
The rings are not needed on stored jars. They can be removed easily after jars are cooled. When you remove them, it is easier to see if a seal is broken. If you store with the bands on, it's much harder to see if a jar has lost a seal.
I am new to your videos and you mention there is a blog where we can find recipe to print, and also information on the Denali lids. Where will I be able to find this?
For making batches like this, is there a minimum sized stock pot you would recommend? Maximum size pot I can fit on my back burner is 11 inch diameter. I need the front for my 23 quart canner. This limited my stock pot size to 16 quart, tall pot. I bought a double burner propane stove. Now I can us a pot up to say 13 inches diameter, 14" is the stove. I have a 9 and 14 L stock pot. In your opinion, will I run into a lack of space with these two pots? I have other common type cookware that is smaller smaller. I hope to be able to process large batches. I am thinking I may need a 20 to 30 quart stock pot with full strainer basket.
Thanks for the video! For the beans did you switch the water that you soaked them in when you boiled them? Also I would like to taste the complete recipe before creating a full canning batch to see if my family will eat it how much longer should I cook it in the pot before the chill is done? Thanks so much!
can you leave them at a room temperature? how long would it last? e.g. need to use it within 6 months, 1 year? etc. i am sure she doesn’t say it because it’s obvious to many who watch this video. any response will be appreciated. thanks!
Hi! I'm new to canning and have a question. I'd like to use my own recipe for this, minus the dairy, and I wonder if it would be ok. My recipe is very similar but it also includes corn, lime juice, and it is just slightly thickened by blending a cup of the beans with a cup of water and adding it into the soup. Would these changes be ok/safe?
I have a recipe that is very similar to this one but calls for pureeing half of the beans to make the soup creamier. Can I do that and still can it safely?
The rings are not needed on stored jars. They can be removed easily after jars are cooled. When you remove them, it is easier to see if a seal is broken. If you store with the bands on, it's much harder to see if a jar has lost a seal.
That's for water bath canning. Meat has to be pressure canned. Pressure canners need 3 qt water to create the steam to make the pressure. Be sure to use the correct type of canner for the type of food you are canning.
I will never marry but I have had plenty of girlfriends. If I could go back in time and if that form of family stability was something that I was wanting, I would choose someone like you if she was available..and not just for the stereotypical "making food" type reason. You just have a nice yet firm and specific nature
Please keep making convenience meals! I love these
Is there a playlist of other meal recipes or will you make more soon 😃
Yes a play list for just pressure canner convenience meals please!!
I love learning about pressure canning from this dear lady. She seems so confident and friendly.
I love your videos,
they make me less nervous about canning. 10 kids ...you're amazing.
I made this and canned it. Ate it last night for dinner!! Yum 😋. Thanks for sharing!!
Wonderful!
I would love to see more of the convenience meals! Or different ways to cook from what we can! 💞
Your recipes are always delicious, Carolyn! I am planning on making 2 batches of this chili this week. Thanks so much for the printed recipe and for your detailed directions.
You are so welcome!
Thank you for following approved methods and recipes! It is soooo appreciated.
How has she had ten kids? Amazing!
I have been binge watching your videos. You have an easy listening voice with an excellent teaching manner. I usually get bored quickly but with your videos I want to see more and more. Great job!
Omg you are 100% right! I justtttttt told my husband that same thing!
We moved in October so this summer I will have the Victory Garden that I have been wanting. I can't wait to can and create meals like this. Thank you so much!
I love that you said Victory Garden!! So many people don’t know the history of that name !! (I’m a history and English teacher 😂)
@@zombiemom5088 When our country "locked down" back in March 2020, I wanted so bad to till up the whole yard, but we lived on rented land. Now we own our own home and an acre of land. My Victory Garden will be huge! I too love history. I love to learn about my country's history most.
You are such a fabulous teacher. You make it all seem so do-able and I really appreciate that because I'm brand spanking new at this. This recipe looks amazing. I might make this my first attempt at canning a meal. Thank you for your time and dedication!!
I wanted to come back and comment on this video after I have canned using this recipe. It is awesome. At first it was really bland. I popped a can and tried it and it wasn't bad, just bland. But I popped a can a couple weeks later and it was so very good as the mild flavors had melded. Over the last few months, I've been pushing my limitations with my disabilities and I'm very slow. So when I'm working outside, I don't have time to cook and I found myself losing weight quickly. This white chicken chili is my go-to every time (with rice) when I need to eat but am too exhausted. Very satisfying.
Another great video! Carolyn, you are an excellent teacher. Thank you!
Question: why not just cold pack since it’s going to pressure cook for 75-90 minutes?
Tip: We add a splash of vinegar to the pressure canner to eliminate calcification on the outside of the jars. For most people, they don’t mind the calcification on the outside. For us, it makes the food look more appealing without the calcification buildup.
I prefer raw packing because then I can make sure each jar has an equal amount of each ingredient.😊
Your canning course and videos help me so much! Thank you for your hard work 🤗 We love white chili. I only got to pressure canning seasoned ground beef and chicken broth over the past summer. Hopefully I'll get to beans and full convenience foods like this in the next steps of my journey. God bless you and your family!
My husband doesn't like chicken but he does like chili so maybe he would try this.
You inspired me to buy a canner and I’m dying to use it. I’m still debating which recipes to begin with. Love your videos, thank you.
Agree about the lids. I'm also disappointed in the reusable plastic ones.
I like the reusable plastic ones. (Harvest Guard) Be sure to watch their video on applying the lids. It's different from the regular lids; not as tight to begin with; crank the rings down once you remove from the canner. Remove the rings once cool.
@@cindyskillman544 I keep trying to use the plastic ones I have, but only have about 50% sealing success...even after following the particular directions. Good to know others like them, I'll keep trying!
I love canning main dishes. Please keep them coming! And thank you.
You r the one taught us how to use All American canner. You made it pristine clear, u lead us to “Aha!” moment, thanks.
Glad it was helpful!
What an impressive wife and mother you really are, young lady!
Your role obviously as wife and mother is far more important than being a prestigious Professor at a university,
Imagine what you can teach our young men and women. We imagine that when we see your channel.
God bless you and your family.
It just dawned on me, instead of 25-50 in class you are a professor to over or close to 800,000 subscribers, you re good!👏
For UK users, here is the adapted recipe :- 1lb 4oz (566 gms) dried white beans, 2lbs (900gms) chicken, 1oz (28gms) Cumin, 5 (English) pints of chicken stock. The rest of the ingredients are the same. It made 5 x 1Kg jars and is very nice.
Thanks for sharing!
Why would anyone downvote this 😂 so weird!
I love how thorough your videos always are. How on earth you do so much with so many kids is beyond me!! I only have one (though she is SN) and I can barely function outside of parenting her lol.
Newbie Canner here, We made these the other night and we love this recipe. Please keep making more of these fun meals-in-a-jar recipes.
This was delicious!! I did add 2 Tablespoons of Ancho Chili powder, but otherwise, used the recipe as listed. So good!
Sounds great!
Just made this Chili, added the avocado and sour cream. Also added tortilla strips and crispy jalapenos. It was FABULOUS! It will be a recipe we will make over and over again! Thank you for sharing this recipe! Please keep sharing your great recipes!
I made this a few weeks ago and we had our first jar of it the other night. Yum! I didn't really know what to expect because I'm relatively new to canning but was expecting tasteless and overcooked. Nothing could have been further from the truth. This was delicious and fresh-tasting! Amazing. I'm hooked! 🙂
My sister loves White Chicken Chili. Thank you for the recipe and the great info. Love and hugs.
What a great thing to can in the dead of winter.....if you have lids😎 luckily I saved a couple dozen after switching to dehydrating last fall.
I've taken to adding in instant potatoes to my soup as well, just to bulk it up.
I really want to see the load baked potato soup. When I heard about this during your canning raw chicken, I really want to see this. Love your channel ❤️
I grew up with 9 siblings also , mom always had a big garden and canned alot . I just got a canner last year , l have done beef chicken and pork also beans but not a recipe for quick meal l will have to try it.
I'm going to can this tomorrow sounds so good.
The chicken chili recipe looks good going to try this 😋 maybe a tutorial on Eincorn home made bread 🍞 and casserole recipes? Thank 🙏🙏
Thank you so much for the recipe. Have a Blessed Day!
I'm very thankful for these videos. Your information is accurate, clear, and easy to follow but most importantly it is safe. I've come across a couple of channels recently that weren't so much... for example, they used the words "water bath" and "pressure canning" interchangeably. Not a good sign. Again thank you for info.
10 kids? I thought you had 9. Did I miss something? I guess I haven't been watching enough.
Thanks for another great video! I love your always cheerful attitude!
I think they have a nephew staying with them.
@@alexisd8190 Oh ok.
We have a nephew living with us! :)
Prepping for convince or a disaster is a good idea. Just look at what Texas went through. No heat, no power, and no water for days.
Always keep a few extra tanks of propane, and buy a good dual burner camp stove. That way you can heat stuff like this up, and melt snow for water if you had to. God will bless those that are prudent.
I just bought some baby herb plants and calendula seeds today so I can try my first year at drying herbs for a few oils and salves ect. I didn't get a lot because I wanted to focus on getting it right first but I am so excited for it to succeed. I do want to add a few comfrey plants as well but my garden centre didn't have any. In the future I would love to attempt canning but that's not for a while yet as my dad doesn't want one in the house.
Excellent video!!!! I've been wondering how to can and how to even use the stuff!
I tried this recipe but my beans failed...hoping you (or other canners reading this) can advise. I soaked the beans overnight in water, brought them to a boil then simmered for 30 minutes per the recipe but my beans were completely cooked/soft. At 2:50 in the video you said the beans "started to get soft but they're definitely not cooked all the way." Being new to canning I was unsure if these beans would turn to mush if I pressure canned them... Thankfully I only made 1/2 recipe so just changed my menu for the day and cooked this chili for my family to eat fresh. It was delicious!
Thank you for the recipe Carolyn and all the work you put into these videos, I have been very blessed by them.
Sounds delicious. I’ll have to plan to make it soon!
Your a great teacher
This is a must try, thanks for the recipe.
thanks for the recipe. 3 out of 4 people in my family love chilli but my youngest doesnt like beef for some reason. this is perfect compromise.
Hope you enjoy
Wow that looks great been watching a lot of stuff on canning It's a must-need thing to know how to do Love the channel.
Oh boy, I'm going to add this to my menu, thank you!
Thanks I always learn something from your videos
Really learning a lot from your channel, thank you. 2 quick questions; can you keep your jars warm in the oven at 250 instead of in the PC water bath...? and, can you use canned, rinsed white beans and if so do you still need to heat them up...? Thank you again
Danke für dieses besondere Video
Looks fabulous im pretty sure ill b making that recipe thank you so much you are awesome instructor🥰🥰🥰🥰❤
This is precisely why I pressure can! Pop lid, stick in spoon/fork.
This is a great meal thanks for sharing
Definitely going to try this recipe 😊
Thank you for your video... this looks like it would be very good.
This looks so yummy!
by removing the lids you are assured your seal is true. sometimes the jars can unseal and spoil or be contaminated but still look sealed since the ring is holding down an artificial seal.
Thank you for great ideas.
Carolyn, my beans were mush! I watched another white chicken chili recipe in which she said that, when you fill quarts with half solids & half liquids, you only have to process quarts for 75 minutes or pints for 60 minutes. What are your thoughts on this? I trust your wisdom.
This makes me want to get a canner!🤤
Love your channel, and I'm now a Subscriber!!! 🥰🥰🥰🥰🥰
Great video! Thanks for sharing
You bet!
How many jars do you use at one meal? How much do you can yearly for the family?
I love these videos! I actually had a question. Im not sure if someone has already able but, are you able to can these ingredients completely raw? I ask only because I have heard that onions can get soggy after canning.
I’ve not had a problem, try adding them late so they aren’t full cooked before you can. Also you can sauté an onion in the bottom of the stock pot with a bit of broth, butter, or oil and then add the soup to heat up. A bit extra work but not much and you’ll have the onions the way you like them.
Thanks for the recipe! Could I add fresh chopped jalapeños instead of canned chilis and also add chopped red peppers?
Love your videos. Thank you
Glad you like them!
New to the pressure canning process. My question is can I can anything as far as I don't use any acidic foods? I was thinking about lentil casserole or veggie stew.
Carolyn, do/have you used 'reusable' canning lids? Thoughts?
HOW do you grow tomatoes when your hottest weather in July, do you grow tomatoes???
I love and appreciate your videos so much thank you for all your teaching. I just recently bought myself all American pressure canner. I am excited to get started. I do have a question I was hoping you could help me with. I am in Halifax Nova Scotia Canada at sea level so what would be the weight that I would use when cooking I thought I heard from somewhere that it was between 10 and 11 pounds if that is the case should I use the 10 pound weight or the 15? Any help you can give me would be greatly appreciated, thank you so much Caroline
At sea level you use 10 lbs. per the directions supplied with the canner or refer to the USDA guide for home preservation. Any elevation over 1,000’ uses 15 pounds when using a weighted gauge canner like the All American.
is it normal to have food continue to bubble/boil in jars for several hours after they've come out of the pressure canner?
Yes!
I am new to canning and would love to try this recipe. I was wondering do you have to cook the beans for 30 minutes prior to canning ? Can you just put them in the jars after soaking overnight as the canning process will cook the beans for 90 minutes anyways. The important part is soaking the beans overnight to get rid of the phytic acid and to soften the beans. Is that right?
I’d really like the answer to this question also! I want to try this recipe again but don’t want to waste time and ingredients if it fails again 😣
Thank you!
I am looking for a good pressure canner. I've heard All American is one of the best, but the price is a deterrent. What are your thoughts about buying a used one? Do you think it would be safe? I've looked on sites like eBay, so I wouldn't be able to check it out before purchasing.
Used is great, if you can find one. My presto canner has run thousands of jars through it and I often skip over my all american for the presto. AA is pricey and super duper heavy.
County extension agents will test out a canner for you for free....
@@jenniferr2057 Really? I had no idea! That makes it much less scary. Thank you!
I'd love more convenience meals to can! However, I would like to be able to try the recipe to make sure my family will eat it. How can I make less to eat fresh that night?
Would turkey be an acceptable substitute? Love your videos!
Yes, absolutely
Yay!! 😅 I've watched this video probably 15 times and finally did it!! They are in the canner now!! 😬 Can't wait!! 💞 Thank you!!! 🥰 I did this one and doing the beef stew next!! Do you have any other ones like these that are meals?
Thank you.
I love it!
Thank You
These are great videos, as you show how to prepare and can the meals. But, you need to go all the way and show how to prepare the meal from the jar. Is it just dump it into a pan, heat it up and hope for the best? Do you have to add any other ingredients to it once you've poured it out? That would be a great addition.
Unfortunately, for all the videos about canning I've found on YT, it only covers up to the canning, not that actual use afterwards.
Just a suggestion anyway, but your videos are great and very informative nonetheless !
I just saw on the kneady homesteader that they were hit by a drunk driver head on . The husband was killed, she was injured so badly that she was air fight to a larger hospital. Her children were injured too. I hope you know someway to help another homesteader. Thank you. Please pass this on
Do you always take the rims off of anything you can?? I didn’t know that and made apple butter recently.. so maybe I need to take those off!
The rings are not needed on stored jars. They can be removed easily after jars are cooled. When you remove them, it is easier to see if a seal is broken. If you store with the bands on, it's much harder to see if a jar has lost a seal.
I am new to your videos and you mention there is a blog where we can find recipe to print, and also information on the Denali lids. Where will I be able to find this?
Thank you!!
I thought the Jiggler was an enemy of Batman... Just kidding around your videos are very informative thanks for the series.
If I wanted to use fresh chili peppers do I need to cook them first? Thank you.
Have seen others use a freeze dryer machine for a few things. Can one be used for this?
For making batches like this, is there a minimum sized stock pot you would recommend? Maximum size pot I can fit on my back burner is 11 inch diameter. I need the front for my 23 quart canner. This limited my stock pot size to 16 quart, tall pot.
I bought a double burner propane stove. Now I can us a pot up to say 13 inches diameter, 14" is the stove.
I have a 9 and 14 L stock pot.
In your opinion, will I run into a lack of space with these two pots? I have other common type cookware that is smaller smaller.
I hope to be able to process large batches. I am thinking I may need a 20 to 30 quart stock pot with full strainer basket.
Yummmo
Thanks for the video! For the beans did you switch the water that you soaked them in when you boiled them? Also I would like to taste the complete recipe before creating a full canning batch to see if my family will eat it how much longer should I cook it in the pot before the chill is done? Thanks so much!
You do need to change the water for the beans before you boil them.
I had the same question...
I know this is an older video, but can more spices and vegetables be added to this recipe? Maybe carrots, spinach, corn, and jalapeños?
Do the spices continue to intensify year after year? I’m worried that after 5-10 years, the flavor will be too strong. Thank you!
Can I use freshly diced jalapenos instead of the can of chilies? That's what I use when I make my white bean chicken chili
can you leave them at a room temperature? how long would it last? e.g. need to use it within 6 months, 1 year? etc. i am sure she doesn’t say it because it’s obvious to many who watch this video. any response will be appreciated. thanks!
Hi! I'm new to canning and have a question. I'd like to use my own recipe for this, minus the dairy, and I wonder if it would be ok. My recipe is very similar but it also includes corn, lime juice, and it is just slightly thickened by blending a cup of the beans with a cup of water and adding it into the soup. Would these changes be ok/safe?
I have a recipe that is very similar to this one but calls for pureeing half of the beans to make the soup creamier. Can I do that and still can it safely?
Can I not do it like the stew and not cook everything before? Just layer it in like you show when making the beef stew?
Why do you have to remove the band during storage? Is that a safety issue or just personal preference so you can reuse the bands?
The rings are not needed on stored jars. They can be removed easily after jars are cooled. When you remove them, it is easier to see if a seal is broken. If you store with the bands on, it's much harder to see if a jar has lost a seal.
Where did you buy that long handled spoon?
Can I pressure cook beans that are already cooked all the way and still make this meal?
Hey I thought you need enough water in the canner to be above your jars before start cooking. Did I miss something.
That's for water bath canning. Meat has to be pressure canned. Pressure canners need 3 qt water to create the steam to make the pressure. Be sure to use the correct type of canner for the type of food you are canning.
I will never marry but I have had plenty of girlfriends. If I could go back in time and if that form of family stability was something that I was wanting, I would choose someone like you if she was available..and not just for the stereotypical "making food" type reason. You just have a nice yet firm and specific nature