a normal baked bean batch for us starts at about
six gallons, sometimes it can be more than that.
so the other day it was make some beans time and
i used a blend of store-bought Great Northern beans
and added in some other beans that i grew here -
mostly Yellow Eye, Painted Pony and Purple Dove.
the larger beans take about 30-45 minutes more to
cook than the smaller beans so when i get a pot
going i make sure to include plenty of water for
what i'll be adding later to top it off.
they turned out perfectly done and then ready to
go on to the baked bean stage where Mom adds the
onions, sauce (and weenies for the non-veggy version).
and then bakes them a while to finish.
the hardest thing in all of this is having enough
room in the refridgerator or freezer when she's done.
next day it was tuna casserole which we've not had
for quite a long time. mushrooms, onions, tuna,
white sauce, peas, crushed potato chips on top.
about as basic as you can make it.
almost all of it is now given away. a few quarts
in the freezer of cooked beans and extras from the
baked beans and then a container in the fridge of
each for us to eat over the next few days.
i think i've done dishes 15 times in the past few
days...
songbird
On 3/6/2024 10:12 AM, songbird wrote:
a normal baked bean batch for us starts at about
six gallons, sometimes it can be more than that.
so the other day it was make some beans time and
i used a blend of store-bought Great Northern beans
and added in some other beans that i grew here -
mostly Yellow Eye, Painted Pony and Purple Dove.
the larger beans take about 30-45 minutes more to
cook than the smaller beans so when i get a pot
going i make sure to include plenty of water for
what i'll be adding later to top it off.
they turned out perfectly done and then ready to
go on to the baked bean stage where Mom adds the
onions, sauce (and weenies for the non-veggy version).
and then bakes them a while to finish.
the hardest thing in all of this is having enough
room in the refridgerator or freezer when she's done.
next day it was tuna casserole which we've not had
for quite a long time. mushrooms, onions, tuna,
white sauce, peas, crushed potato chips on top.
about as basic as you can make it.
almost all of it is now given away. a few quarts
in the freezer of cooked beans and extras from the
baked beans and then a container in the fridge of
each for us to eat over the next few days.
i think i've done dishes 15 times in the past few
days...
Your meals are pukeworthy.
BryanGSimmons wrote:
On 3/6/2024 10:12 AM, songbird wrote:
a normal baked bean batch for us starts at about
six gallons, sometimes it can be more than that.
so the other day it was make some beans time and
i used a blend of store-bought Great Northern beans
and added in some other beans that i grew here -
mostly Yellow Eye, Painted Pony and Purple Dove.
the larger beans take about 30-45 minutes more to
cook than the smaller beans so when i get a pot
going i make sure to include plenty of water for
what i'll be adding later to top it off.
they turned out perfectly done and then ready to
go on to the baked bean stage where Mom adds the
onions, sauce (and weenies for the non-veggy version).
and then bakes them a while to finish.
the hardest thing in all of this is having enough
room in the refridgerator or freezer when she's done.
next day it was tuna casserole which we've not had
for quite a long time. mushrooms, onions, tuna,
white sauce, peas, crushed potato chips on top.
about as basic as you can make it.
almost all of it is now given away. a few quarts
in the freezer of cooked beans and extras from the
baked beans and then a container in the fridge of
each for us to eat over the next few days.
i think i've done dishes 15 times in the past few
days...
Your meals are pukeworthy.
Lol, Bryan!
I *knew* that would "impress" you...
Might as well put all that slop together in a blender and pulverize, set it outside in dishes for the varmints...
Maybe leave out the meat and try canning the excess?
cshenk wrote:
...
Maybe leave out the meat and try canning the excess?
not needed, we give it away, the crunch is when
we're making it and keeping it cool overnight until
it can be delivered. once that is done then there's
plenty of room again. the freezer now being mostly
full means we'll probably not cook much for the
next few weeks.
songbird
GM wrote:
BryanGSimmons wrote:
On 3/6/2024 10:12 AM, songbird wrote:
  a normal baked bean batch for us starts at about
six gallons, sometimes it can be more than that.
  so the other day it was make some beans time and
i used a blend of store-bought Great Northern beans
and added in some other beans that i grew here -
mostly Yellow Eye, Painted Pony and Purple Dove.
the larger beans take about 30-45 minutes more to
cook than the smaller beans so when i get a pot
going i make sure to include plenty of water for
what i'll be adding later to top it off.
  they turned out perfectly done and then ready to
go on to the baked bean stage where Mom adds the
onions, sauce (and weenies for the non-veggy version).
and then bakes them a while to finish.
  the hardest thing in all of this is having enough
room in the refridgerator or freezer when she's done.
  next day it was tuna casserole which we've not had
for quite a long time. mushrooms, onions, tuna,
white sauce, peas, crushed potato chips on top.
about as basic as you can make it.
  almost all of it is now given away. a few quarts
in the freezer of cooked beans and extras from the
baked beans and then a container in the fridge of
each for us to eat over the next few days.
  i think i've done dishes 15 times in the past few
days...
;Your meals are pukeworthy.
Lol, Bryan!
I *knew* that would "impress" you...
Might as well put all that slop together in a blender and pulverize, set it >> outside in dishes for the varmints...
What's wrong with it? Popeye used to cook up huge quantities of grub too.
If you need chow for hundred's of people, it's fine.
Ok! It would be easy to waterbath can though without the meat from my >understanding.
On Fri, 08 Mar 2024 20:37:23 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Ok! It would be easy to waterbath can though without the meat from my >>understanding.
This must be secret code.
On 2024-03-08, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 08 Mar 2024 20:37:23 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Ok! It would be easy to waterbath can though without the meat from my >>>understanding.
This must be secret code.
Only if you've never done any home canning. Acidic food can be
canned using a pot of boiling water (a water bath). Non-acidic
food (like meat) must be canned in a pressure canner.
https://www.healthycanning.com/resources-for-home-preserving-in-australia/
On 08 Mar 2024 22:15:33 GMT, Cindy Hamilton <hamilton@invalid.com>
wrote:
On 2024-03-08, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 08 Mar 2024 20:37:23 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Ok! It would be easy to waterbath can though without the meat from my >>>> understanding.
This must be secret code.
Only if you've never done any home canning. Acidic food can be
canned using a pot of boiling water (a water bath). Non-acidic
food (like meat) must be canned in a pressure canner.
https://www.healthycanning.com/resources-for-home-preserving-in-australia/
It was still a strange sentence.
On 08/03/2024 22:28, Bruce wrote:
On 08 Mar 2024 22:15:33 GMT, Cindy Hamilton <hamilton@invalid.com>Indeed it was.
wrote:
On 2024-03-08, Bruce <Bruce@invalid.invalid> wrote:It was still a strange sentence.
On Fri, 08 Mar 2024 20:37:23 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Ok! It would be easy to waterbath can though without the meat from my >>>>> understanding.
This must be secret code.
Only if you've never done any home canning. Acidic food can be
canned using a pot of boiling water (a water bath). Non-acidic
food (like meat) must be canned in a pressure canner.
https://www.healthycanning.com/resources-for-home-preserving-in-australia/ >>
On 2024-03-09, S Viemeister <firstname@lastname.oc.ku> wrote:
On 08/03/2024 22:28, Bruce wrote:
On 08 Mar 2024 22:15:33 GMT, Cindy Hamilton <hamilton@invalid.com>Indeed it was.
wrote:
On 2024-03-08, Bruce <Bruce@invalid.invalid> wrote:It was still a strange sentence.
On Fri, 08 Mar 2024 20:37:23 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Ok! It would be easy to waterbath can though without the meat from my >>>>>> understanding.
This must be secret code.
Only if you've never done any home canning. Acidic food can be
canned using a pot of boiling water (a water bath). Non-acidic
food (like meat) must be canned in a pressure canner.
https://www.healthycanning.com/resources-for-home-preserving-in-australia/ >>>
Yet anybody whose native tongue is English can probably decipher it.
A little punctuation might help:
"It would be easy to waterbath-can, though without the meat (from my >understanding)."
Although, of course, a complete edit would be better:
"From my understanding, without the meat it would be easy to can
in a water bath."
To think I used to get paid for this sort of thing...
On 2024-03-08, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 08 Mar 2024 20:37:23 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
Ok! It would be easy to waterbath can though without the meat
from my understanding.
This must be secret code.
Only if you've never done any home canning. Acidic food can be
canned using a pot of boiling water (a water bath). Non-acidic
food (like meat) must be canned in a pressure canner.
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