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Pressure Canning Baked Beans with Ham Hock

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Pressure canning is seen as scary by many people who are interested in preserving their food but have never tried pressure canning. This was my first time pressure canning, but the process really isn’t worth the stress. If you follow the directions for your pressure canner, and are willing to take your time, there is really nothing to worry about. Pressure canners are designed with safety precautions anyway, so really there is nothing to fear. I’ve made these baked beans before and made a post, but at the time it was is much smaller quantities. If your don’t have a ham hock, any pork will do fine, or you can easily leave it out. I looked at many recipes for how others pressure can beans, but in the end I just used the reference time, weight, and cooking process recommended by my canner, the Presto 23 Qt pressure canner. I did my beans in two batches though all could have fit at once, and I should have just done one batch, but I wanted to be careful just in case. Just watch your canner the entire time you are canning and follow the instructions. This recipe made 19 pints of beans, with about 1 pt of left over sauce. The sauce may be a bit thin, but it’s definitely not watery and is full of flavor. These beans taste very similar to a Original Bush’s Baked Beans.

Pressure Canned Baked Beans with Ham Hock Recipe Card Download
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What You Will Need

  • 4 lbs Northern Beans (8 Cups Dried)
  • 1 Ham Hock, De-boned, Fat Trimmed, Cubed
  • 4 Cups Brown Sugar
  • 4 Tbsp Dried Mustard
  • 2 Cups Maple Syrup
  • 4 Cups Ketchup
  • 2 Cups Worcestershire Sauce
  • 2 Tbsp Ground Black Pepper
  • 10 Cups Water (use bean water, then supplement with additional tap water as needed)
  • Large Stock Pot
  • Dutch Oven
  • 19 Pint Jars, Cleaned and Hot
  • Lids and Rings
  • Pressure Canner and Canning Tools

Directions

1. Place the beans into the large stock pot and cover beans with 2-3 times as much water. Hydrate your beans using either the quick soak method, or the overnight soak method. For the quick soak method, bring the beans to a boil, boil for 2-3 minutes, then remove from heat, cover, and let cool for 1 hour. For the overnight method, leave the beans on the counter for 12-18 hours. Once the beans are hydrated, strain off the water, then cover the bean with 2 inches of fresh water. Heat the beans to boiling temperature (100 C or 212 F) then start a timer for 30 minutes. Once done, remove from heat.

2. Place your pressure canner over a medium heat and add the recommended amount of water. In the dutch oven, add the brown sugar and the mustard then stir together. Add the maple syrup, ketchup, worcestershire sauce, black pepper and water. Stir thoroughly and place over medium heat until the sauce begins to bubble. Place the lids in a bowl of hot water.

3. Place 1 heaping cup of par cooked beans into each hot jar. Add the diced ham hock evenly between the jars, then fill with about 1 1/4 cup sauce or until until 1 inch head space is reached. Remove any bubbles, wipe the rims, add the lids and rings to finger tight, then place into pressure canner. Heat pressure canner as instructed by the canner manufacturer to the pressure needed for your elevation. Process pints for 75 minutes and quarts for 95 minutes. Follow the manufacturer’s instructions for pressure releasing, place hot jars on a towel lined counter and let sit for 24 hours. The remove the rings, wipe the jars with a wet towel, label and store.

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Bacon Wrapped Chicken Breast with Ranch Pasta

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Chicken, bacon, and ranch is a very popular flavor combination right now, and I’m also a huge fan of the flavor combination. Sandwiches, salads, or casseroles, that were all good options, but I decided to do a special meal and made bacon wrapped butterflied chicken breast with a homemade ranch pasta side. This meal won’t serve a huge family the way a casserole will, but if you are looking for a special meal that is also very easy to make, this is a great option. This recipe has very little active cooking since most of the time is baking. Also, if you want your chicken to be a bit more brown, broil your chicken breasts for 30 seconds to 1 minute watching carefully to prevent burning! This recipe made 4 adult sized servings.

Bacon Wrapped Chicken Breast with Ranch Pasta Recipe CardDownload
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What You Will Need

  • 1 Large Chicken Breast, Butterflied in Half
  • 4 Thick Slices of Bacon
  • 1 Lb Rotini, or Pasta of Your Choice
  • 1/2 Cup Ranch Dressing
  • 1/4 Cup Mayo
  • 1 Tbsp Parsley
  • 1 Tbsp Chives
  • Baking Pan
  • Aluminum Foil
  • Large Sauce Pan
  • Colander
  • Medium Serving Bowl

Directions

  1. Fill large sauce pan 3/4 with water and place over high heat. Heat oven to 375 F. Line baking pan with aluminum foil. Wrap each half of chicken breast with 2 pieces of bacon and place in baking pan. Bake chicken for 30 minutes or until internal temp of at least 165 F is reached.

2. Once water is boiling, add pasta and cook as directed on the box. Strain, and rinse with cold water before transferring to the serving bowl. Add ranch dressing, mayo, parsley, and chives to serving bowl and stir everything together. Once chicken is cooked, remove from oven and let rest for 5 minutes before serving. Serve chicken over noodles, or dice chicken and stir together. Serve hot or cold.

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Baked Pork Chops with Sauerkraut and Smashed Acorn Squash

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Pork chops and sauerkraut is a very popular dish in my region, so most people grow up with it and are able to make it. The smashed squash is something I just came up with by taking inspiration from mashed potatoes while also having many winter squash that are getting very close to over ripe. This meal is easy to make and just needs a little work to make a filling dish! This recipe makes 3 adult sized servings.

Baked Pork Chops with Sauerkraut and Smashed Acorn Squash Recipe CardDownload
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What You Will Need

  • 2 Bone-in Pork Chops, about 1 inch thick
  • Sauerkraut
  • 1 Acorn Squash, Halved and Cored
  • 2 Potatoes, Peeled and Cubed
  • Aluminum Foil
  • 2 Casserole Dishes

Directions

1. Heat oven to 400 F. Line both casserole dishes with aluminum foil. Spray one pan with non-stick spray, and place squash and potatoes in that dish. Add to oven. Place Pork Chops on second pan, and add to oven 10 minutes after squash. Bake pork chops for 25 minutes.

2. Heat oven to 400 F. Line both casserole dishes with aluminum foil. Spray one pan with non-stick spray, and place squash and potatoes in that dish. Add to oven. Place Pork Chops on second pan, and add to oven 10 minutes after squash. Bake pork chops for 25 minutes.

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Smash Burgers with Quick Fondant Potatoes and Acorn Squash

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Smash burgers are a classic form of burger that doesn’t need any altering. You simply form balls, place them onto a hot skillet or flat top, smash them thin with your spatula, then season with salt and pepper and cook one minute per side. These burgers are always delicious and are super easy to make. You can also make a lot with only a little bit of meat, which is another huge plus! Beyond that, I also made fondant potatoes and squash to go with these burgers. Fondant potatoes usually take a while to make since you cut your potatoes into large patties then cook them covered for almost an hour. This recipe makes it all so much easier, and adds a different flavor and texture with added squash. The savory broth adds amazing flavor to these potatoes and makes fondant potatoes one of my very favorite forms of potatoes. We also served this meal with a side of sliced dill pickles, and they were delicious! This recipe makes 8 burgers, which is 8 adult servings, and 5 servings of the fondant potato and squash side.

Smash Burgers with Quick Fondant Potatoes and Acorn Squash Recipe CardDownload
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What You Will Need

  • 4 Potatoes, Peeled and Roughly Cubed
  • 1/2 Acorn Squash, Cored, Peeled, and Cubed
  • 2 Tbsp Oil
  • 1 1/2 Cup Chicken Broth
  • 1 1/2 Lb Burger
  • 2 Tbsp A1
  • Medium Mixing Bowl
  • Salt and Pepper
  • Sliced Onion, Ketchup, Mustard, and A1 to Serve
  • 8 Burger Buns
  • 2 Large Frying Pans

Directions

1. Place potatoes and squash in one frying pan. Add oil and place over medium heat. Cook for 10 minutes stirring regularly. Begin heating second frying pan over medium heat.

2. Mix together Burger and A1 in a medium bowl. Form into 8 equal sized patties. Add broth to potatoes and squash, and boil until most/all liquid is gone.

3. Begin by adding 2 balls of meat into second pan, and smash into a very thin patty. Add salt and pepper and cook for 1 minute, then flip. Salt and pepper the second side, cook for another minute, then remove patties from heat and place on serving plate. Repeat for remaining burgers.

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Steaks and Stuffing

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This is just a recipe for a meal I made last week. This was a new stuffing I had never made before. I had heard people usually use broth in their stuffing, so I thought it would be good to make a more healthy stuffing that the one I usually make with only butter. For this recipe, I used a half loaf of Homemade bread. Since homemade bread is so much more dense than normal bread, you’ll want to make sure your store bread is either an artisan thick bread, or that your store bought bread is one the stale side, or you could alternatively make it croutons before using it in this recipe. This stuffing was very good. The broth is very forward, and the spices are very evenly present. The butter adds a bit of fat to the dish and a bit of salt, but season as you like. As for the steaks, I just cooked them by themselves like an ordinary steak. You could add butter after the flip and baste during the final side, but I chose not to. I also added a bit of oil at the beginning of the cooking for the steaks, because I have very lean steaks. I served these steaks with some A1. The steaks were able to serve 2 adults, and the stuffing was enough to serve 3 adults.

Steaks and Stuffing Recipe CardDownload
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What You Will Need

  • 1 Stalk Celery, Diced
  • 1/2 Onion, Diced
  • 1/4 Cup Butter, 1/2 a Stick
  • 1/2 Loaf of Bread, Cut into 1 Inch Cubes
  • 1 Cup Chicken Broth
  • 2 tsp Ground Sage
  • 2 tsp Ground Thyme
  • 2 Steaks, 1 Inch Thick
  • Frying Pan
  • Medium Sauce pan

Directions

1. First, heat saucepan over medium heat. Add butter, celery and onion, and cook until onion is tender. Place Frying pan over medium heat. Add bread, broth, and spices to the stuffing. Reduce heat to low, and stir every 1-2 minutes until all broth is absorbed. Remove from heat once very hot.

2. Once the frying pan is hot, add the steaks. Cook for 4 minutes on the first side, and 3 minutes on the second for medium rare. Remove from heat, plate, and let rest for 5 minutes before enjoying your steak.

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