Lunch was crock pot chicken (rosemary, garlic, lemon), green beans, kombucha. I just added a good splash of lemon juice and olive oil to a freezer bag, added a few cloves of crushed garlic, some sprigs of fresh rosemary, salt, pepper, and put it in the freezer. (Actually, I did several bags of these last month for future meals.)
Supper: crock pot beans and turkey bacon with cornbread, beets, broccoli. I used the leftover beans from canning and seasoned just like in the video. It was very good!
Today also I pressure canned 28 quarts of beans … 14 ‘taco beans’ and 14 ‘bacon beans’ for cornbread (turkey bacon).
HOW TO PRESSURE CAN BEANS: https://youtu.be/cPHAXP2ASDM
See the All American here: https://amzn.to/2L3c4Rz
Purchase beans and other health, organic food in bulk here: Azure Standard https://www.azurestandard.com/?a_aid=IKcKhpbEYt
You might also like these links:
CAREY SMART CANNER and COOKER :
https://goo.gl/95Yri6
USDA Complete Guide to Home Canning (book): https://goo.gl/T6N5AP
USDA Complete Guide to Home Canning (free pdf online): https://goo.gl/hJeijB
Taco beans: per quart of beans add 1t salt, 1t whole cane sugar or other sugar, and 2T taco seasoning blend. (I make my own blend with paprika, salt, cayenne, garlic, onion and oregano, but you may buy a blend at the store – just be sure there is no cornstarch in it.)
Bacon beans: per quart of beans add 1t salt, 2t whole cane sugar or other sugar, 1/2t smoked paprika, and 1 1/2 strips of organic, uncured turkey bacon, chopped.
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