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Where's Jo's salsa recipe?
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<blockquote data-quote="Jogeephus" data-source="post: 1175538" data-attributes="member: 4362"><p>HD, if you make some this winter let me offer a suggestion. It will be too cold to go outside and this will give you an excuse to stay indoors where its warm and you can multi-task.</p><p></p><p>When you skim off the extra liquid don't toss it but collect as much as you can - hopefully 2 quarts worth. With this you can make some of the best beans you've ever put in your mouth. If you end up with two quarts, take 5 cups of dried navy beans and add 15 cups of water to them in a pot. Add about a tablespoon of salt and bring the beans to a boil and let boil for 2 minutes then take them off the heat and let them rest an hour. After this, drain off the water and replace with fresh water - enough to cover an inch. </p><p></p><p>Next take the two quarts of juice you robbed from the salsa and put in a pot and add 6 tablespoons of mollasses, maple syrup or something sweet like that then add 3-4 tsp of powdered mustard and bring to a boil.</p><p></p><p>While you are heating this heat your beans to boiling again then add enough of them to pint jars to fill the jar 75% with beans, add a tiny bit (no more than the amount to make a cube 3/4 inch) of bacon , capricola or proscuito to the top of the beans then cover with the doctored liquid you robbed from the salsa and leave 1" head space. Cover and seal and put in a pressure canner for 75 minutes. This will make 9 pints.</p><p></p><p>Once you try this, beans just won't ever be the same and you can tweak it more to your taste in the future but it is beautiful just as is.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1175538, member: 4362"] HD, if you make some this winter let me offer a suggestion. It will be too cold to go outside and this will give you an excuse to stay indoors where its warm and you can multi-task. When you skim off the extra liquid don't toss it but collect as much as you can - hopefully 2 quarts worth. With this you can make some of the best beans you've ever put in your mouth. If you end up with two quarts, take 5 cups of dried navy beans and add 15 cups of water to them in a pot. Add about a tablespoon of salt and bring the beans to a boil and let boil for 2 minutes then take them off the heat and let them rest an hour. After this, drain off the water and replace with fresh water - enough to cover an inch. Next take the two quarts of juice you robbed from the salsa and put in a pot and add 6 tablespoons of mollasses, maple syrup or something sweet like that then add 3-4 tsp of powdered mustard and bring to a boil. While you are heating this heat your beans to boiling again then add enough of them to pint jars to fill the jar 75% with beans, add a tiny bit (no more than the amount to make a cube 3/4 inch) of bacon , capricola or proscuito to the top of the beans then cover with the doctored liquid you robbed from the salsa and leave 1" head space. Cover and seal and put in a pressure canner for 75 minutes. This will make 9 pints. Once you try this, beans just won't ever be the same and you can tweak it more to your taste in the future but it is beautiful just as is. [/QUOTE]
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Where's Jo's salsa recipe?
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