A thick rich soup on its own or a great starter for other dishes. You will want this tasty goodness on your shelf .
3 c. Dried pinto or black beans, rehydrated and partially cooked
4 lb. beef stew meat or Chuck roast cut into 1/2” cubes
1 T. Salt
2 t. Pepper
1/4 c. Olive oil
2 c. Chopped onion
1 c. Chopped red or green bell pepper
6 c. Canned tomatoes, diced
1/3 c. Finely chopped canned chipotle peppers in adobo sauce
1/4 c. Fresh lime juice
2 t. Garlic powder, optional
2 t. Mexican oregano, optional
1T. Dried cilantro, optional
Fill hot jars with hot soup to 1″ headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
Recipe Source:
Adapted from the All New Ball Book of Canning and Preserving
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Ball Complete Guide To Home Preserving:
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Amish Canning Cookbook:
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Enjoy!
xo~Carol
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Carol – Thrifty Chic Housewife
175 S. Sandusky St.
#388
Delaware, Ohio 43015