How To make Beans and Sausage(Usda)
4 Pounds bulk pork sausage
1 Cup instant minced onion
1/3 Cup sweet pepper flakes
108 Ounces kidney beans
(No. 10 can)*
105 Ounces tomatoes :
(No. 10 can)
2 Tablespoons salt
2 Tablespoons chili powder
1/8 Teaspoon garlic powder
1/2 Cup flour -- unsifted
1/2 Cup water
* A No. 10 can is the equivalent of 7 (16-oz) cans of kidney beans or 4 (28-oz) cans.
Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Crumble sausage; brown with onion and pepper flakes. Drain off fat. Add beans, tomatoes, salt, chili powder, and garlic powder. Mix flour and water until smooth. Stir into sausage mixture. Simmer about 30 minutes or until thickened, stirring occasion ally.
TO SERVE WITHOUT FREEZING Serve hot mixture over cooked rice.
TO FREEZE Pour each part to be frozen into a baking pan. Pack food tightly to avoid air pockets. Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lie s directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 4 months). Freeze immediately for 10 to 12 hou rs before removing packages from the pans.
TO HEAT FROZEN FOOD Preheat oven to 400
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How to Pressure Can GREEN BEANS
We show you step-by-step how to pressure can green beans for long term food storage using a USDA canning recipe.
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Presto 23-Quart Pressure Canner
Camp Chef Deluxe Outdoor Camp Oven
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Bob's 13 Bean Chili Recipe:
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Products:
Presto 23-Quart Pressure Canner
RoseRed Homestead Book Store:
Website: roseredhomestead.com
Amazon Store:
RoseRed Homestead Channel:
Trail Grazers Channel:
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.