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. ...

This is 75 POUNDS of peaches! We are going to turn whole peaches into shelf stable preserves! Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto). You can use the pot for water bath canning. It is guaranteed to have room for 7 quarts. 18 LBs of carrots. This is approximately 7 quarts of jarred peaches. Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Step 1: Prepare your fruit! You want to wash, peel, pit, and cut your peaches. You can easily peel your peaches by blanching them and placing them in cold water to stop the cooking process. The skins will slough off afterwards. Step 2: Prepare your Jars! Sterilize your jars to remove any debris or contaminants. To get a better product, you should hot pack your jars. To hot pack, you can boil your peaches in a syrup - I used a very light syrup for my peaches. This does not take long. You should only bring...

Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto) 5 LBs of carrots. This is approximately 8 pints of jarred carrots. Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Step 1: Prepare your Vegetables! You want to wash, peel, and cut your carrots. You really want them to be consistent in size. Wash your carrots one more time! Step 2: Prepare your Jars! Use your nifty little funnel to put the carrots in your jar. Use lukewarm water to fill the jar to the 1 inch headspace point. Use the debubbler tool to measure the headspace. Put some vinegar on a rag and wipe the rims of the jars. This will prevent debris from blocking the rubber seal. You will have fewer failures if you do this. Put your lid on the jar. Place the ring on the jar. Tighten it to "finger tip tight". Do NOT crank down the ring. If you are using your wrist to crank down the ring, y...