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  1. Used this guidance yesterday for pinto beans and ham hock. I cooked the ham hock overnight in my slow cooker, and also soaked the beans overnight. Put a layer of ham hock in the bottom of the jars, topped with a cup of drained and rinsed beans, and then used hock broth to fill the jars. I put up 13 pints . It’s just me n the house and I prefer pints to quarts. I have bookmarked your web page as you have some great recipes on here. Looking forward to trying more. Thank you for the information!

  2. I made this with slight variations.
    I used water instead of broth since it will make its own broth, and I added 1/4 t garlic powder and 1/2” piece of bay leaf to each jar.

    I’ve heard you aren’t supposed to can cured meats. Do you know how quickly it should be used?

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