The Caffeinated Engineer

Recipe: 3 cups dried pinto or red kidney beans soaked over night. 5 tsp salt (separated) 3 lbs ground beef 1-1/2 cups chopped onion 1 cup chopped peppers of your choice (optional) 1 tsp black pepper 3 to 6 tbsp chili powder 2 qts crushed or whole tomatoes 9 pint jars Link to instructions from the National Center for Home Food Preservation! Step 1: Prepare your jars and lids! Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner. Step 2: Prepare your Chili! Gently cook your soaked beans for thirty minutes. Discard the cooking liquid and set the beans aside. Brown your ground beef. Keep it in large chunks. Drain the ground beef. Put all ingredients into the pot and simmer for 5 minutes. Step 3: Process your jars! Put your funnel in the jar and fill it up with your hot mixture. Fill your jar to 1 inch headspace. ...

Recipe: 2.5 lbs of Peaches 3 Teaspoons of Pomona's Pectin 1 Cup of Sugar 1/4 Cup of Bottled Lemon Juice 4 Teaspoons of Calcium Water (Comes with the box of Pomona's Pectin) Pre-Requisites: Prepare Calcium Water: Add 1/2 Teaspoon of Calcium powder to 1/2 cup of water. Mix thoroughly. Step 1: Prepare your jars and lids! Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner. Step 2: Prepare your fruit! Cut a slice in the bottom of your peaches and blanch them. You will know they are done when the peaches turn pale. It almost looks like someone has turned down the hue of the peaches. Put the blanched peaches into an ice bath to stop the cooking. Peel off the skins of the blanched peaches. Cut and pit the peaches. Place them in a pot with a little water. Bring your fruit up to a boil. I smashed mine with a...