Saturday, April 25, 2009

Slow Cooker Saturday (Food Storage Food...)

With the unavoidable end of the world coming, it's impending arrival on the forefront of all of our minds, we cooks need to stand up for our kitchens...we need FOOD STORAGE!  Kidding, well, sort of.  Though that is dramatic, and totally something you'd expect to hear on a street corner by some guy with a sandwich board attached to his body, it's true.  

We've been advised for years in our church to have food storage.  We've been told to have a years supply, and 72-hour kits, water storage and emergency funds.  It's important for so many reasons beyond the impending firey furnace of if you don't feel like going to the store one evening with four children attached and you need a can of beans, or some pasta.  Maybe this is on my mind because I'm planning my pantry, or because my mom just dropped off another load of food storage goodness, but it's true, and it's IMPORTANT!

So here is today's slow cooker recipe, that you can make out of food storage.  Or FOR food storage if you dry heat process it...hmmm, what a great idea! 


Mix together one pound of each of the following:

Great Northern beans
Navy beans
Green split peas
Pinto beans
Red kidney beans
Baby lima beans
Blackeye peas
Yellow split peas
Large lima beans
Pink beans
Small red beans
Black beans

Fill pint jars with dry beans, and include the following cooking directions:

Wash and sort jar of beans.  Cover with 2 quarts of water.  Bring to a boil and boil 2 minutes.  remove from heat, cover and let stand for 1 hour.  Add ham or other smoked meat, 1/2 tsp. dried minced garlic, 3 tbsp. dried onion and cook for 3 to 4 hours.  Makes approximately 4 quarts of soup.

NOTE: Add 1/4 tsp. baking soda in hard water areas for softer beans.  For long term storage, bottle the dry mix using a dry heat processing method.

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