Excellent idea

Occasionally I’ll also do something like make a burrito in a jar and can that. I’ll pop taco seasoning, chunks of meat, bell peppers and onion into a jar and do a raw pack pressure canning on it. When I want a juicy meaty burrito I popped the can open, heat it up in a pot and put it into a tortilla. Then again sometimes I’ll serve it over rice.

A 1 lb bag of beans and a one pint can of beans weigh about the same amount. As for storage, one of the first projects I undertook when I moved into my house was to make sure space would not be an issue. I built myself some custom shelves.

For canning I do a oil for 5 minutes and then hot soak for 45 minutes to an hour depending on the bean. Then I put them in the jar with a little bit of room for expansion. Then I fill with boiling water leaving 1 in of headspace. Then I can pints for 75 minutes after all the venting and bringing the pressure.

Definitely. Gotta plan one day or two hours in advance.

I do those too.

Beans, enchilada sauce, cheese. Sometimes homemade tortillas.

As am I. But these aren’t those. This is a giant spicy beef, a both a chicken and beef chimichanga. They are on another level from mini micro burritos.

It’s a convenience thing. It takes as much work to make beans for one meal as it does to can for seven at once. It saves a lot of time. Even if you pressure can day of. One soak, one cook is a lot less work than repeating it 7 times.

I frequently run into people that want to do things like can rice. Rice takes 20 minutes from start to finish and, like beans, are shelf stable. But beans require two hours of work if not precooked in addition to the pure nastiness of the texture of canned rice. Canned beans don’t have that issue.

I’m with you. I like mine crispy but she likes hers sad. She was raised in Pennsylvania and that has caused a lot of problems.

She. My wife. Mentioned in previous posts for regular viewers. Rey, typo. Real.

I almost diced up a jalapeno on it, but then I figured it would be too close to last night’s dinner.

When I priced the previous meals I only priced what was used at the time. These leftovers are about on sale potatoes, half an onion each, fat and about half a cup to a cup of leftover protein from things I had previously canned when it was cost effective to do so. So that price per person is for this particular meal with all ingredients counted.

It’s not a dish that wants to look good for plating.

For this one I mixed 175 grams of 170°f to water with 300 grams of semolina flour. Kneaded it for about 8 minutes until smooth. Rested it for 15 minutes, rolled it into ropes. Cut off bits and smudged them with a butter knife on my gnocchi board. Boiled in salted water until they foated and then transfered them to the pan with the cooking tomatoes and a ladle of the pasta water. Stir and tossed until the sauce thickened.

Building raised beds and planters. Stopping by the library periodically to get seeds, Growing and drying basil thyme, Rosemary, majorum, tomatoes moving three times with parmesan, making the seasoning mix, making the pasta from scratch.

I did rough up my rosemary a bit before adding it. But in a mortar. Just enough to break the pieces in 1/3rds.

I prefer mine with some visual texture. What are you using the powder for?

I have a venison roast sitting in my freezer But I am also planning to braise. I hope mine brings as much joy as yours did.

No, doubt.