Next on the list is I have just about found every bag of dried bean I have in the house.
This last batch is 10 pints of red Cargamanto beans with the rest of my BBQ pork cut up in small 1/4 inch cubes.
Along with all the usual spices + soaked cooked chopped up Guajillo peppers.
Processing for 80 minutes in the little canner.
Why 80 instead of 75?
Cargamanto beans are a harder bean to cook and make tender big time so I am adding 5 minuets to compensate for this due to experience.
How do I sterilize/clean my jars.
I dont boil them or put them in the oven.
I use hot soapy sudsy water with a dash of Clorox, then rinse and put on a towel.
This is done after I take out product to store empty jars and before I used them.
The lids are kept in hot but ((NOT)) boiling water.
Worth
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