Happy day cooking and canning (and doing the yearly inventory). I cooked 2 pounds of garbanzo beans up and canned them. Got 8 pints. Then made hummus out of one of the pints. It was the first time I ever had garbanzo beans that I thought were good, and also the first time I ever liked hummus. It was great! Addicting. Garbanzo beans have always been kind of hard before, but I cooked them in distilled water, and they were tender and sweet. Supper was chicken curry over rice, romaine leaves with hummus and pumpkin pudding. Then I made broth out of the chicken bones and 5 quarts of it is in the canner now. Black beans are soaking for tomorrow to get cooked and canned. My pressure canner is one of the best tools I have ever bought. If you are going to cook dry beans you must use soft water, or they will never fully soften. It took me 50 some years to learn this. It is a secret few seem to know, but makes all the difference. The water is pretty bad in Muscatine, so I just use distilled water which is only 75 cents a gallon.
Posted on: Fri, 02 Jan 2015 03:10:27 +0000
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