59
Canning pintos (lemmy.world)
submitted 5 months ago by to c/cooking@lemmy.world
13 comments fedilink hide all child comments
 

Price of Great Value pintos beans per 15.5 oz can: 86¢. Price of 4 pounds of dried pinto beans: $3.76.
Number of pint jars worth of beans you get from a 4 lb bag: 15.

That brings us to 25¢ per jar because I'm reusing lids. I'll test each jar tomorrow for a proper seal to see if any of the reused lids failed. But they almost never do.

If you have to buy lids or don't have Tattler reusable kids then it's going to cost 55¢ per can and after figuring in labor and electricity it's probably not worth it. But if you are paying ~$1.40 a can for name brand pintos in a can then it's still worth it.

This will become burritos, refried beans and other things in the future.

you are viewing a single comment's thread
view the rest of the comments
[–] [S] 4 points 5 months ago

Walmart Mainstays brand is almost half the price for one time lids. But yeah, if it's remotely possible to get Tattler then you should do it.

A number of years ago we hit up a farmers market at the end of tomato season. "What's the best deal you can get us on 40 pounds?" "Drip by my farm." "Ok"

40 pounds of perfection, 20 pounds of over ripe, 10 pounds of green tomatoes. $20.

It took hours but we canned years worth of balsamic tomato soup in one go. I made green pasta sauce and fried green tomatoes. So much goodness for almost nothing per serving. I did have to buy more canning jars on the way home just to accommodate the task. Of course new jars come with new lids. I still find lids from that batch when I'm reusing them.

Balsamic Tomato Soup
Servings: 6 cups (three pint jars if canning recipe scales up very nicely)
3 1/2 lb tomatoes
1 2/3 cups stock (chicken or veg) (see note)
3 tbsp sun-dried tomato paste/puree or 3-4 sun dried tomatoes rehydrated and pureed
2-3 tbsp balsamic vinegar
2-3 tbsp sugar
fresh basil (a little or a lot) finely chopped
! This recipe is great for canning.
! Serve with grilled cheese!
! Amount of stock to add will depend on how big the batch is as the bigger batch will allow more time for the tomatoes to juice out. Add just enough to be an inch below the tops of the tomatoes. This could be as much as the 1 2/3 listed for a single batch. It could be as little as zero cups for a 30 pound batch.

  • boil water
  • one at a time add a tomato and boil for 30 seconds
  • remove tomato
  • run tomato under cold water or an ice bath till cool
  • skin tomato
  • quarter and de-seed the tomatoes
  • place in stock pot
  • add stock to one inch less than the height of the tomatoes
  • bring to a boil
  • reduce to a simmer for 10-20 min until tomatoes are about to fall apart
  • add basil, sugar, vinegar, paste
  • stir it all in
  • working in batches blend in blender or food processor
  • add back to pot
  • bring back to a boil
  • s&p to taste

if canning:
= fill jars leaving half an inch of head space
= can at 10 lb for 20 min

  • permalink
  • fedilink
  • source
  • parent