My latest kitchen excursion has been to can meals in jars. Several of my friends have been doing this for a long time. I have canned vegetable soup and chicken soup in the past, but have decided to venture out and try new things. This recipe will be great on a cool fall night.
IF YOU ARE NEW TO PRESSURE CANNING, PLEASE RESEARCH CAREFULLY HOW TO STERILIZE YOUR JARS AND USE YOUR PRESSURE CANNER BEFORE TRYING THIS.
1 pound dried red beans, rinsed and sorted
1 pound sausage, fried and drained *
1/2 medium onion, diced
1 stalk celery, diced
6 bay leaves
red pepper flakes
1 small can tomato paste
* You could use any type sliced hard sausage, but we had fresh pork sausage available and I used that.
To make the tomato sauce:
Add the tomato paste to a quart sized jar and fill with water. Whisk to blend well, then shake vigorously. Set aside.
Prepare 6 pint sized canning jars.
Add 1/3 cup red beans to each jar.
Divide the sausage, onions, celery, and bay leaves evenly between the jars.
To each jar, add the following:
1/2 teaspoon garlic
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 red pepper flakes
This was my jars before adding the liquids.
Pour the tomato sauce equally among the jars (approximately 2/3 cups). If needed, add water to bring each jar to leave a one inch headspace. Wipe the tops well with a damp cloth. Place the 2 piece lids on each jar.
After adding the tomato sauce and additional water.
Process in a pressure canner at 11 pounds of pressure for 75 minutes. ALWAYS FOLLOW THE MANUFACTURER’S INSTRUCTIONS FOR HOW TO PROPERLY USE YOUR PRESSURE CANNER!
I can hardly wait to try these! I’m thinking red beans and rice, as a topping for baked potatoes, a twist on a chili dog? No matter how you end up using them, it will make for a quick and delicious meal when you are pressed for time.