Vegetarian Chili canning
max
Some nectarines, which I have not tried yet, but they look fine. Anyway, I
am interested in making some vegetarian chili and canning it. I have not
found any directions on processing such a thing, would it need to be
pressure canned or just a water bath?
I have not picked a particular recipe but I am thinking black beans and
some form of soy-meat type stuff.
Any ideas? My main question is safety.
Thank you,
max
zxcvbob
Pressure-canning, with a very long processing time. Off the top of my
head, 75 to 80 minutes for pint jars, 90 to 100 minutes for quarts.
Meat tends to develop a "dogfood" flavor when it's canned. It's not
that bad, but the taste definitely suffers.
Bob
George Shirley
He's talking black beans and tofu Bob. Would have to probably develop a
recipe and time table considering the mass of the tofu.
zxcvbob
Yeah, I know. The times that I gave are pretty much worst-case
processing times. I actually have a recipe somewhere for a vegetarian
chili-like dish, made with black beans and TVP chunks and dried chili
peppers. I would post it, but you'll just call me a "Yankee" again and
hurt my feelings :crocodile tears:
I really don't think it would can very well. I don't think *any* chili
would can very well. It would be better to divide it up into servings
and freeze it.
Bob
George Shirley
I've never tried to can chili because I feel the same way. Used to make
a lot of venison chili and froze it bread pans, then decanted onto
aluminum foil, wrapped tightly and then put back in freezer with a
sticker on it telling what it was and when it was put up. Pretty good on
camping, hunting, and fishing trips.
Melba's Jammin'
max <m...@NOSPAMrustyrazor.com> wrote:
> I am new to canning; I have canned some lime jelly, which no one died from.
Were you hoping? "-0) It is HIGHLY unlikely that you will ever kill
anyone with fruit jam or fruit jelly.
> Some nectarines, which I have not tried yet, but they look fine. Anyway, I
> am interested in making some vegetarian chili and canning it. I have not
> found any directions on processing such a thing, would it need to be
> pressure canned or just a water bath?
Pressure canned, absolutely.
>
> I have not picked a particular recipe but I am thinking black beans and
> some form of soy-meat type stuff.
>
> Any ideas? My main question is safety.
> Thank you,
> max
Go to http://www.uga.edu/nchfp and start at the beginning, Max.
Seriously. Get yourself a copy of the newest edition of the Ball Blue
Book (~$10, depending on where and how you buy it). It has a picture of
a jar of canned peaches, a jar of something with nuts in it, and a plate
of peach cobbler-type dessert on the cover.
Start at the beginning and read the first 13 pages. Then go back and
read the first 13 pages again. Maybe one more time. Then, if you
still have questions come back and ask again.
Let me reiterate: Yes, you MUST process in a pressure CANNER.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>
Mimi
It's not that bad, but the taste definitely suffers. <snip>
I use the frozen soy crumbles (resembles ground beef) and it does have
a different texture. Since I've never tasted dog food, (ewww), I
can't say that soy/tofu chunks would have that flavor--canned or not.
: - )
George Shirley
ask me how I know.
Tofu takes on the flavor of whatever it is mixed with. Used to make a
dish with hard tofu that was flavorful but it had the flavor due to the
stuff I put in the pot when I cooked it.
Marilyn
news:Bq6dnRAo7tL0ZSXX...@giganews.com...
> Mimi wrote:
>> <snip> Meat tends to develop a "dogfood" flavor when it's canned.
>> It's not that bad, but the taste definitely suffers. <snip>
>>
>> I use the frozen soy crumbles (resembles ground beef) and it does have
>> a different texture. Since I've never tasted dog food, (ewww), I
>> can't say that soy/tofu chunks would have that flavor--canned or not.
>>
>> : - )
>>
> The canned dog food is not too tasty but the dry stuff is okay. Don't ask
> me how I know.
I sometimes buy that corned beef hash that comes in a #10 can to use when
I'm on an extended-family campout. It always reminds me of canned dog food,
even though it smells much better.
--
-Marilyn
George Shirley
Marilyn
When my previous dog (I have a young one now) was getting on in years, it
was difficult for him to eat dry dog food so we had to feed him canned and I
was never tempted to taste it. The smell was not appealing.
--
-Marilyn
George Shirley
There's been an urban legend around for years that senior citizens on a
fixed income eat canned pet food. I couldn't afford to eat the stuff,
have you seen the prices on it nowadays, you can eat spam and corned
beef hash in a can cheaper.
zxcvbob
>
> There's been an urban legend around for years that senior citizens on a
> fixed income eat canned pet food. I couldn't afford to eat the stuff,
> have you seen the prices on it nowadays, you can eat spam and corned
> beef hash in a can cheaper.
I remember a scene in the TV show "Night Court" where some old people
were caught stealing cans of dog food to eat. (think about that for a
minute) Judge Harry correctly figured out that they were stealing pet
food because it was more dramatic. :-)
Bob
Marilyn
I dunno about that. I think it depends on the brand. I think I was paying
around $1.50 a can for the canned dog food, Pedigree, maybe. A can of
corned beef hash that's the same size runs at least $2 and Spam costs
probably $2.50 a can. Of course, a #10 can of corned beef hash cost me
around $12, but that's a LOT of hash and unless you're feeding an army, you
don't want that much.
--
-Marilyn
George Shirley
expensive around here. As a matter of fact, when we were stocking up for
hurricane season in late May we shopped at Big Lots. Several cans of
corned beef hash, Armour brand, were well less than a dollar a can. One
can would feed the two of us for a meal with a wee bit leftover for the
dawg. Treet, somewhat similar to Spam, was about the same price. Also
canned tamales from Hunt, canned chili from Hormel, canned beans, etc.
were very cheap. When hurricane season ends we will eat them up over the
winter. Luckily we're children of the forties and fifties and will
pretty much eat anything.
My Mom used to tell me to clean my plate and that there were children
starving in China. Her cooking was so bad I once offered to pay the
postage to send my plate load to China. Never made that offer again I
can guarantee you.
Marilyn
Really? 'Cause the last time I bought Armour corned beef hash was at
Wal-mart and it was nowhere near $1 a can.
If I could find those things at that price around here, I might consider
sticking them in the food storage.
> My Mom used to tell me to clean my plate and that there were children
> starving in China. Her cooking was so bad I once offered to pay the
> postage to send my plate load to China. Never made that offer again I can
> guarantee you.
I would imagine. My mom said the same thing, but she was a good cook.
Maybe it was because of the weird recipes that prevailed back then. I just
finished reading this book called Gastroanomolies by James Lileks, who also
has a book called The Gallery of Regrettable Food. The pictures are pretty
nauseating and you just wonder who in their right mind came up with these
food concoctions. You can see some of it at
http://www.lileks.com/institute/index.html.
--
-Marilyn
George Shirley
cook on coal and wood stoves and in fireplaces. Her Mom was born in 1862
and cooked on fireplaces most of her life. No such thing as safe food
storage so everything was boiled, baked, fried, or stewed until it fell
completely apart. Nothing was seasoned properly and food was just fuel,
it didn't have to taste good. When you're brought up as a migrant farm
worker and lower on the totem pole than the rest of the community you
ate what you could get.
My Mother became an American citizen in 1924, when the First Nations
people of America were finally recognized as being citizens of our
country. She and my father did install a good work ethic in the three of
us but I'm the only child who became a half way decent cook. Now both
elder sisters are in nursing homes and no longer cook, which may be a
good thing.
Deidzoeb
Although it may be possible to can vegetarian chili, you might get a
better result if you canned some tomatoes or tomato sauce for use in
chili, and just add dried beans later when you're ready to make it.
Dried beans will already last a long time. And the purpose of canning
is to preserve things. If you use dried beans to make chili, then
you're taking something already preserved, adding time and money and
energy just to get it preserved in a different way.
It might be convenient to have canned chili you can open and use right
away, but if you want to save money and labor, leave them as dried
beans. As long as you plan ahead, it only takes a few minutes of your
attention to leave beans soaking in a bowl overnight, and a few more
minutes to start them cooking and leave them cooking for a few hours.
Your mileage may vary. Let us know if you find a good recipe.
max
news:barbschaller-1CB4...@news.iphouse.com:
I am very sorry... I thought this was a place where I could ask a
question. It seems I was quite wrong in that thought. I will see if I
am able to read the first 13 pages, perhaps I can get someone to help me
with the big words?
max
max
news:82876a23-173a-465f...@p9g2000vbl.googlegroups.com:
> On Sep 21, 2:18�am, max <m...@NOSPAMrustyrazor.com> wrote:
>> I am new to canning; I have canned some lime jelly, which no one died
>> fro
> m. �
>> Some nectarines, which I have not tried yet, but they look fine.
>> �Anywa
> y, I
>> am interested in making some vegetarian chili and canning it. �I have
>> n
> ot
>> found any directions on processing such a thing, would it need to be
>> pressure canned or just a water bath? �
>>
>> I have not picked a particular recipe but I am thinking black beans
>> and some form of soy-meat type stuff.
>>
>> Any ideas? �My main question is safety.
>> Thank you,
>> max
>
> Although it may be possible to can vegetarian chili, you might get a
> better result if you canned some tomatoes or tomato sauce for use in
> chili, and just add dried beans later when you're ready to make it.
> Dried beans will already last a long time. And the purpose of canning
> is to preserve things. If you use dried beans to make chili, then
> you're taking something already preserved, adding time and money and
> energy just to get it preserved in a different way.
>
> It might be convenient to have canned chili you can open and use right
> away, but if you want to save money and labor, leave them as dried
> beans. As long as you plan ahead, it only takes a few minutes of your
> attention to leave beans soaking in a bowl overnight, and a few more
> minutes to start them cooking and leave them cooking for a few hours.
>
> Your mileage may vary. Let us know if you find a good recipe.
Thank you. That is a very good idea, using a bit less energy is always
a plus.
It is very nice of you and the others to help me like this. If I come
up with any good recipes I will put them out for review and
modification.
max
Nick Cramer
> >
> >> I am new to canning; I have canned some lime jelly, which no one died
> >> from.
> >
> > Were you hoping? "-0) It is HIGHLY unlikely that you will ever kill
> > anyone with fruit jam or fruit jelly.
> >
> >> Some nectarines, which I have not tried yet, but they look fine.
> >> Anyway, I am interested in making some vegetarian chili and canning
> >> it. I have not found any directions on processing such a thing,
> >> would it need to be pressure canned or just a water bath?
> >
> > Pressure canned, absolutely.
> >>
> >> I have not picked a particular recipe but I am thinking black beans
> >> and some form of soy-meat type stuff.
> >>
> >> Any ideas? My main question is safety.
> >> Thank you,
> >
> > Seriously. Get yourself a copy of the newest edition of the Ball Blue
> > Book (~$10, depending on where and how you buy it). It has a picture
> > of a jar of canned peaches, a jar of something with nuts in it, and a
> > plate of peach cobbler-type dessert on the cover.
> >
> > Start at the beginning and read the first 13 pages. Then go back and
> > read the first 13 pages again. Maybe one more time. Then, if you
> > still have questions come back and ask again.
> >
> > Let me reiterate: Yes, you MUST process in a pressure CANNER.
>
> I am very sorry... I thought this was a place where I could ask a
> question. It seems I was quite wrong in that thought. I will see if I
> am able to read the first 13 pages, perhaps I can get someone to help me
> with the big words?
I'm not a regular poster here. Perhaps you can get someone to help you with
your attitude.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
Melba's Jammin'
max <m...@rustyrazor.com> wrote:
I'm regret you were offended, Max. The last thing you wrote in your OP
was "My main question is safety." My suggestions for the NCHFP site and
the Ball Blue Book were intended to point you to some basic information
that would give you some grounding in the safety issues that concern
you. You are right to be concerned about safety. My recommendation to
re-read was because it can be a lot of information to take in and
re-reading will help reinforce what you've read and help you to
synthesize the information for your own use. No offense intended.
Now then, which big words do you need help with? *o-)
max
I must apologize for jumping to the view that I was being attacked. I
was in a foul mood when I read it and thus read too much into it. I am
sorry about causing any discontent in this news-group.
max
Melba's Jammin'
max <m...@rustyrazor.com> wrote:
(snipped)
> I must apologize for jumping to the view that I was being attacked. I
> was in a foul mood when I read it and thus read too much into it. I am
> sorry about causing any discontent in this news-group.
> max
Don't worry about it. We're a pretty congenial group (well, except for
George�he's an ornery old goat) and it's easy to misinterpret or
misunderstand intent without any vocal inflection especially if you're
feeling owly when you opened the group. BTDT. And most of us have
been around Usenet long enough to have developed thick skin. :-) We
even stay on-topic about 95% of the time, unlike other groups. I just
hope we've been helpful to you as you work your way through the concerns
you have about canning vegetarian chili .