As I compose this post, it is the end of September. I am sitting on my bed, looking out the window at all this white stuff falling from the sky. From November through April we call it snow. But at the end of September, when I am still supposed to have at least five weeks of gardening, it is called something else.
I guess that's why we harvested the rest of the beans, squash, and corn this morning. I picked all beefsteak-type tomatoes off the three pretty sorry-looking plants, about ten gallons in all. I have tarps and sheets outside and ready to cover the tomatoes after the worst of the wind passes, but I'm not entirely sure they'll do any good. Gotta love global warming.
Anyway, because I knew it was going to be cold today and that I would not be doing any outside work, I soaked several pounds of pinto beans last night to can today. We're down to the last jar or so, and running out of canned pinto beans is a major crisis around here.
Major crisis aside, I think I soaked too many. So it was time to pull out the layered chili recipe. And happily, it's less labor-intensive than I remembered. It's by no means the family's favorite chili--that would be White Chicken Chili--but we really favor this for making taco salad. And it also works for those busy days when life does not go according to schedule.
Layered Chili
2 1/2 cups beans, soaked overnight and cooked for 30 minutes before canning
1/4 cup chopped onions
2 tablespoons tomato sauce
2 tablespoons chili powder
1 teaspoon canning salt
1/4 teaspoon cumin
dash pepper
Layer the ingredients in quart canning jars. Fill within one inch of the top with boiling water. Process in a pressure canner for 90 minutes and 15 pounds pressure.
Links to related posts:
Home Canned Tomato Sauce
Pressure Canning Dry Beans
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