Dry Beans

For Pints

2/3 cup raw beans

1/2 tsp salt (optional)

For Quarts

1 1/3 Cups raw beans

1 tsp salt (optional)

Put dry beans into bottles and add salt.  Fill with water to the neck add lids and rings.  Put in pressure cooker and bring up to 15 lbs and cook.

Pints cook for 60 minutes

Quarts cook for 1 hour 30 minutes

This is for dry beans (black, pinto, white).

You can soak your beans over night or (12-18) hours then fill you bottles with beans to the neck, add salt, water, lids and rings then pressure cook. - I have done both

A #10 can of dry beans will make approximately:

18-20 pints

8-9 Quarts

*This also depends on if you soak them or not.  If you do not soak them you will make more jars.

Meatball Sauce

1 C Grape Jelly

1 C Ketchup 

Mix together and put half into a crock pot.  Place meatballs in and then cover with the other half of the sauce.  If meatballs are precooked then warm up on low for 2-3 hours stirring occasionally.  If meatballs are uncooked cook on high for 4 hours or low for 6-7 hours.

Creme Brûlée

200 ml (about 7 oz) Whole Milk

250 ml (about 9 oz) Whipping Cream

1 Vanilla Bean

6 Egg Yolks

1/3 C (plus) Sugar

Orange Blossom Extract

Sugar in the Raw

1. Mix milk and cream together in a pan.  Cut the vanilla bean in half and scrape the center seeds out of the bean. Add to the milk mixture and add the bean skin too.  Cook on below medium until it boils.
2. In a separate bowl, mix egg yolks and sugar.  Then beat together until almost white.  
3. Discard the vanilla bean skin then pour milk mixture into the eggs and sugar mixture.  Stir eggs while pouring in and mix well.  
4. Add orange blossom to the mixture.  Smell to see if it is enough.  
5. Pour into brûlée dishes until the dish is almost full.  Put dishes on to a cookie sheet, pour water around the dishes about 1/2 way up the dish.

Cooking Options:

1) Original baking directions: Bake at 250 degrees for 1 hour or until fairly firm.  It will firm up more in the fridge.  (Had to increase the time by 20 minutes then another 15 and increase the temp to 275) OR

2) Bake at 275 for 1 hour and 10 minutes.  (White ramekins bake 10 more minutes, red ramekins right amount of time, but cook in a glass dish instead of cookie sheet)

Personal Note: Using the red ramekins pour 1/2 cup of the mixture into each one.  Should fill the 6 ramekins. Put them in a glass 9 x 13 dish and fill with water till its 1/2 way up the dish.  Bake at 275 degrees for 1 hour 30 minutes.  (Last time internal temp was around 177-178 degrees.  That seemed to cook it to a good consistency.) 

Cool to room temp and then chill in the fridge for a minimum of 3 hours up to 2 days.

When ready to serve, sprinkle 1 tsp of raw sugar evenly over each chilled custard. (You only want a thin layer of sugar.) Use a blowtorch and move the flame back and forth over the sugar topping until it reaches the desired caramel appearance.  

Serve immediately with raspberries or other fruit.

Makes 4-6

From Valerie Causse