Christmas Dinner

As I wrote in my last post, Christmas was not what we had originally intended.  Dinner was wonderful nonetheless.  I was excited to be bringing an entire feast of foods that I had grown and made to the table.

I almost forgot to photograph it, but did get a snapshot just as we started to eat.

It's not the best, but you'll get the idea.  The prime rib was of course from DenBesten farms.  The carrots and green beans were from the garden.  I'm really hoping that all of this snow will melt and I'll be able to harvest the last of my carrots.  The potatoes were Yukon Golds that I grew.  We've almost used all of the yukon golds, but since they're starting to sprout, that is just as well.  They also had bacon that I made earlier in them and some Cabot cheese. 

Dinner was delicious, but would have been better if my parents could have been there.  I was able to get another meal from the prime rib and made stock from the bones for later meals.  Nothing goes to waste here.  Toby even got the carrots and last of the meat from the bones after the stock was made. 

This was the 4th meal for the Dark Days Challenge at the (not so) Urban Hennery.

Pressure canning beans

Last Wednesday I posted a picture of some beans that I had just canned.  Leigh had requested that I post how I did them.  They are so easy it's ridiculous, so here you go.  I use this method for all my dried beans because I can never remember to have them ready when I need them.  It also works for all those beans that have been in your pantry for longer than you want to admit, and are hard as little rocks.  I have way too many of them.

 You start by rinsing and sorting your beans the way you would for any cooking.  Next add 1 slightly rounded 1/2 cup of beans to each pint jar.  Fill with warm (not hot) water and let them sit overnight.

 Next you take a picture of your six year old because she's way too cute and wants to be in the post.

In the morning simmer your lids, start your pressure canner heating and boil a few quarts of water.   Next, drain the soaking water from the beans.  You can rinse them more if you're worried about the cleanliness of your beans.  This is also the point where you can add any seasonings that you think might taste good.  These are pintos and I added 1/4 t granulated garlic and a few turns of black pepper.  Fill the jars with boiling water, wipe and cap.  Then pressure can at 11lbs pressure for 60 minutes.  If you want to do quarts, you would do 1 cup of beans and cook for 75 minutes.

Voila!  You have convenience food.  Since it's freezing out here, I tend to do this in the winter.  All of my beans are depleted, so next on the agenda are red kidney beans.  In my pantry I keep jars of red kidney, white, pinto, black and garbanzo (chick peas) beans.

I'll be linking this post to Simple Lives Thursday.

Edit:  This post has gotten quite popular on Pinterest.  To answer a few questions.
1.  I have used this same formula for many kinds of beans.  Garbanzos, black beans, kidney and pinto beans to name a few.
2.  Feel free to add meats and things if you wish.  This is a processing time that will safely process meat and just about anything else you wish to add.

Thanks for your interest!

Wordless Wednesday Beans

Harvest Monday Aug 9,2010

This post is part of Daphne's Dandelions' series for Harvest Monday.  Click on over and check out what everyone is harvesting this week.

We're really into the heat of summer here.  Some things are starting to give up and others are just coming into their own.

These are the first of the Yukon Golds.  I'm only harvesting as I need them.  There are tons of potatoes (hopefully!)  still awaiting harvest, but the longer I keep them in the ground, the longer they'll keep in the house.  Most will probably stay there until October or so.  In the meantime, we'll continue to eat fresh potatoes every so often.

A typical harvest for this time of year.  The cucumbers are not looking terribly healthy these days.  I should get a few more from them though. 

Hubby had a hankering for swiss chard in his eggs the other day.  It is holding up remarkably well despite the heat.  This is actually a volunteer that showed up in the bean patch this year.  The beets need to be frozen.  They are such a winter veggie in my mind.  Can you see my sourdough starter in the background?  I'm very proud that I started that little guy myself.  It's happily bubbling away.  When it gets a bit stronger, I'll post more about it.

These poor green tomatoes are casualties of war.  I was desperately trying to tie up my overgrown vines and lost a few tomatoes along the way.  They'll ripen up nicely inside and be gobbled up just the same.  The green beans are looking to make a comeback with lots of new fruit forming these days.  I'm glad I didn't pull them up yet.

Harvest Monday Aug 2, 2010

The tomatoes are coming in now.  It's a glorious thing!  I didn't get picture of everything, but you certainly get the idea.

This is the basics of what we're getting these days.  Tomatoes, cucumbers, peppers and a smattering of beans.

They look about the same, don't they?  We're really enjoying the produce.  I think I finally have enough cucumbers for pickles.  The family is so excited since we just finished the last of the bread and butter pickles from last year.

Head on over to Daphne's Dandelions to see what everyone is harvesting this week.