This Thanksgiving, my pressure canner gave me so much freedom in regards to dealing with turkey leftovers. Normally, I’m putting together casseroles and soups for the freezer using turkey, making my family eat turkey days, and cooking turkey stock for hours upon hours. Not this year. Dealing with leftovers is a snap with my pressure cooker/canner.
* This post is part of my “Make Ahead Holidays,” series, which will go through Christmas. I will tell you how to make the big day(s) less rushed, and how to make your feast cost the least.
A couple of days after Thanksgiving last year, cranberries went on sale at Aldi for 19 cents a bag. You can imagine how my mind started swirling, as I stood in front of the display, and devised ways to employ said cranberries. To be honest, I was so dizzied with excitement, it bordered on manic. I make my own cranberry sauce, but I needed to quickly brainstorm, because tomorrow they could be gone.
Well, it seems beans have knocked chicken off the number one spot of being the easiest things I’ve ever canned. The only thing that makes canning beans easier, is you don’t have to deal with messy, raw chicken. You just wash dried beans, pour them in jars, add salt, secure the lids/rings, and plop them in the canner.
“Prepping” is a word hot in our culture right now. There is an inclination that food storage, elaborate first aid kits, and other means of preparing, is an indication someone is awaiting Doomsday. The truth is, for decades women would prepare for her family’s needs before the need came about. It’s a way to love your family, while being a good steward of your family’s income. Basically, the only new thing about it is the stigma.
I have a recipe called “Laura’s Famous Baked Beans.” It’s named after me, by me, because they are outrageously awesome and everyone loves them. Ok, that might not have come out right – – I’m not saying the beans are named after me because I am personally outrageously awesome and everyone loves me. I meant the recipe.