As another Lame Cherry exclusive in matter anti matter.
I found this gal who actually was doing what occurred to me in canning dry beans and letting the processor finish the product.
The basics of this seem to be to not overfill the jars as beans expand. You can use your own recipe of choice in flavorings. My intent is to use the mother's baked bean recipe which I grew up with and is the best baked bean recipe. (No I'm not sharing it.)
I fully intend to can a couple dozen pints of this stuff. Unlike Jeff Rense I can't eat just beans, as they get old. The recipe I have though is a meal in I can eat them. Rense was complaining his wonder beans though were getting more water than beans, and in this, you are under control of your own beans.
I probably will put bacon ends in this....would like to cook it as no one likes rubber bacon, but then you lose the flavoring grease. I suppose a tsp per pint would solve that too.
Ok so now that you have simmered down about my not posting the recipe. the idea in this is using ketchup which is more concentrated than tomato juice. If you have brain you should be able to devise what madness my recipe is with the gal's link above. I email my recipes to my dump account and have loads of them on file.
This is just more preparation and as I have lots of canners in having been acquiring the cast aluminum types from the 40's and 50's for some time, I can roll process things and not stand around waiting. I have always claimed in engineering that cast aluminum gives a better cook as aluminum bleeds heat while stainless steel does not retain heat for extended periods of time.
Anyway, dried beans will do what I thought. I just need to figure out if I can use a few more beans and end up with less watery looking sauce. That is my experiment which will only be cause and effect as I am not figuring this out in mathematical equasions.
Nuff Said
agttG
