Tag Archives | Mighty Nest

Rosle Giveaway from Mighty Nest


Hey friends! Here’s a fun weekend treat for you! Mighty Nest is hosting a holiday weekend giveaway. The lucky winner will get a trio of sturdy, stainless steel kitchen utensils from Rosle (they make seriously high quality gear).

Just plug your info into the pledge form below to enter! The giveaway closes its doors on Monday, so get your entry in now!

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How to Pressure Can Dried Beans in Weck Jars + Giveaway

canned beans square

As I’m sure is the case for many of you, canned beans are a staple in my pantry. I try to always keep an assortment of pinto, kidney, garbanzo, and black beans in my kitchen cabinet. Even when I’ve not been shopping in awhile, I nearly always have tortillas in the freezer and some kind of cheese in the fridge. Combined with a can of beans, I’m only a few steps away from a bean and cheese quesadilla lunch (and all the better if there’s a jar of salsa on the shelf).

dry beans in bowls and jars

In recent years, instead of sourcing my stash of canned beans from the store, I’ve been making them myself. That’s because as cheap as canned beans are, dried beans cost even less (I typically get  at least four 1/2 liter or pint jars from a single pound of dried beans). And by using my own jars, I avoid the chemicals in can liners and also keep that waste out of the system.

soaking beans at the beginning

If you have a pressure canner, making your own canned beans is incredibly simple (though I’ll grant you that the first time through it will feel like there are a lot of steps but it will get easier). If you don’t have one, this might just be the technique that convinces you to get one. If you’re looking for a good starter pressure canner, I use a 16 quart Presto and love it. It’s affordable and fits easily on to my small stove.

fully soaked beans

As is the case any time you use dried beans, you start by soaking them. If I’m canning on a weekend, I’ll soak the beans overnight so that they’re ready for a morning canning session. During the work week, I’ll set them to soak while I make breakfast and will can them up after dinner. I like to pressure can in the evenings because it means that I can let the canner cool overnight. I’ve found that the longer you let the canner cool undisturbed, the better the jars seal.

soaking beans

When you soak your beans, take care to use a bowl big enough to hold the beans and water to cover by 2-3 inches. As you can see in one of the pictures above, I didn’t use a bowl quite large enough for the white beans and so they soaked up everything I gave them and threatened to spill out of the bowl entirely.

prepped Weck jars

Once the beans are sufficiently soaked, it’s time to start to prep them for the canning process. Like I do in all canning situations, the first thing I do is get the jars and canning pot set up. In this case, I put the rack in the pot, set the jars on top, and fill the jars with hot water from the tap (because the water isn’t coming into contact with food, I don’t worry about using hot water).

Unlike with boiling water bath canning where you need a full pot, pressure canning works with steam so the jars don’t need to be submerged. An inch or two of water in the pot itself is really all you need.

lids and seals

When I use Weck jars, I take care to also tuck the glass lids and rubber rings into the pot to heat (leave the clips out). When I use conventional mason jars, I tuck new lids into the pot, but keep the rings out as they’re hard to work with when hot. Settle the lid on the pot and bring the pot to a boil. No need to lock the lid into place yet, you’re just warming the jars.

simmering beans

While the canner heats, pour the beans and their soaking water into a pot and bring them to a boil. You may need to add some additional water as they still should be covered by about 2 inches of water. They need approximately 25-30 minutes on the stove in order to heat through and begin to soften.

Take note that the beans should not be cooked fully when they go into the jars. If you cooked them fully before pressure canning, your finished product would be total mush.

filled Weck jars

When the jars are hot and the beans have simmered for about half an hour, it’s time to fill the jars. Remove the jars from the canner and place them on a kitchen towel. If you’ve boiled out most of your water from the bottom of the pot, pour the contents of the jars back into the canner. If your water level looks good, dump the water from the jars out into the sink.

Fill the jars with the prepared beans. You want to add enough beans so that they come up about 2/3 of the way up the jar. Then cover the beans with cooking liquid, leaving 1 inch of headspace.

Ideally, you’ll have about an inch of water above the bean level. Don’t skimp on the water because the beans are going to continue to cook in the jars and so will need additional liquid in order to soften fully.

three clips for pressure canning

Once the jars are filled, wipe the rims with a clean towel. Settle the rubber seal onto the lid of the Weck jar and place the seal and lid onto the jar. Secure the lid with three Weck jar clips. When canning Weck jars in a boiling water bath you only use two clips, but the increased intensity of the pressure canner means that you need an additional clip to ensure that the lid stays in place. If you’re using conventional mason jars, apply lids and rings in the usual fashion.

To avoid chipping the lid with the clips, place the clip on the lid first and then push down towards the side of the jar. If you start from the side of jar and push towards the lid, you risk breakage.

jars in the canner

Once the lids are secured, lower the jars into the canner. My 16 quart canner can hold five 1/2 liter Weck jars, seven quart jars, or nine pint jars. Pour a glug of white vinegar into the pot to help keep the jars and pot clean and then lock the lid into place.

Bring the pot up to a boil and let the steam vent for at least 15 minutes. You do this by running the pot without the pressure regulator in place. That’s the little black and metal hat that sits atop the vent shaft. The reason for this is that a canner that has been properly relieved of its oxygen through venting can reach a higher temperature than one that is full of oxygen. The higher the temperature, the more effectively the canner will kill any botulism spores present.

11 pounds of pressure

Once the canner is properly vented, apply the pressure regulator and bring up to pressure. If you live at 1,000 feet elevation or below (as I do), you bring the pot up to 11 pounds of pressure. If you live at higher elevations, you need to increase your pressure (find those exact elevation adjustments here)

pressure canner working

Once the canner reaches the appropriate pressure, start your timer. If you’re working with pint or 1/2 liter jars, you process the beans for 75 minutes. If you use quart or liter jars, process for 90 minutes. Make sure to check the pressure gauge often to ensure that you’re at the proper pressure levels. If your pressure drops below the required level, you have to bring the pot back up to pressure and restart your timer.

close up black beans

Once the time is up, turn the heat off and leave the pot alone. I like to let it cool for at least an hour after the pot depressurizes, but the longer you can let it cool, the better. Even after the pot depressurizes, there is still a huge amount of heat in the jars. It’s perfectly normal for the contents of the jars to be bubbling hours after the canning process has finished.

slipping seal on Weck jar

Weck jars work really well for pressure canning, but there are a couple tricks to it. I’ve already mentioned the first, using three clips instead of two. The second is that you really must ensure that the seal is in its ideal position before you settle the lid on the jar. As you can see, my seal slipped a little with this jar. It wasn’t enough to compromise the seal, but I knew that this rubber ring wasn’t as perfectly positioned as the rest when that jar went into the canner. I got lucky and didn’t ruin the seal, but that won’t always be the case.

pressure canned black beans

Now, for the giveaway portion of this post, which is sponsored by Mighty Nest (they also provided the Weck jars you’ve seen pictured throughout this post). They are offering one lucky Food in Jars reader a chance to win one dozen 1/2 Liter Weck jars (I like these jars for canning beans because hold about the same volume of beans that you get from a store bought can) and a 6 quart Cast Iron Dutch Oven. To enter the giveaway, use the Rafflecopter widget below!

a Rafflecopter giveaway

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Giveaway: Duralex Picardie Tumblers from Mightynest

Duralex stack down

We all know that canning jars are good for so much more than canning. You can store dry goods in them, use them to tote leftovers to work for lunch, and even drink out of them. They make it easy to transition from plastic food storage to glass because they’re relatively inexpensive and readily available. I’ve certainly used my mason jars for nearly everything under the sun and value them beyond measure for their wide utility and food safe qualities.

Duralex Picardie packaging

Thing is, in recent years I’ve learned that it can be hard on canning jars to constantly employ them for everyday use and then turn around and can in them. That’s because when you eat out of jars and bang them around, it can weaken them and eventually lead to breakage in the canning pot.

I’ve actually started to save my jars for canning and (gasp!) use food storage containers and drinking glasses for their intended purposes (though I do have a selection of jars that are designated for drinking and leftover storage only).

Duralex logo

However, for those of us canners who prize mason jars for their sturdiness as drinkware, where do you go when you want glassware that’s just as hardy? For me, the answer is Duralex. I became obsessed with the iconic Duralex Picardie glass about five years ago and since then have built up a sizable collection of tumblers in graduating sizes.

homemade latte in Duralex

For a brief period, they went out of production and I became something of a Duralex stockpiler. Happily, they’re available again and I couldn’t be more pleased. Made of tempered glass, they can be used to serve both hot and cold drinks and they’re nearly impossible to break (an excellent feature for when my nephew is visiting. The smaller tumblers are also just the right size for his little hands). Truth be told, I love them nearly as much as my canning jars.

three sizes of Duralex

The nice people over at Mightynest heard about my crazy devotion to these Duralex Picardie tumblers and suggested we team up on a giveaway. And so today I’m delighted to be giving away a collection of Picardie tumblers to one lucky Food in Jars reader. The winner will receive six 5.75 ounce glasses, six 10.5 ounce glasses, and six 17 ounce glasses.

This giveaway is open to US residents only (glass is pricy to ship) and entries can only be accepted via the Rafflecopter form below.

Local Kitchen, Autumn Makes and Does, The Hip Girl’s Guide to Homemaking, and Tasty Yummies are hosting Duralex giveaways this week thanks to Mighty Next. Enter them all!

For more ideas on how to add more glass to your kitchen, check out Mightynest’s Pinterest board featuring glass pitchers, glassware, and food storage products.

a Rafflecopter giveaway

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Links: Basil Jelly, Jam Ice Cream, and a Pie Box Winner

tubs of blueberries

I was in Portland with my parents, sister and nephew all last week and it was just about the best thing ever. The weather was beautiful, Emmett is cutest kid around (those curls!), and it was just so good to soak up time with these people I adore and don’t see nearly enough.

There was also plenty of good food, meals with friends, backyard blackberries, and couple of very fruitful thrift store outings. Truly, the only hitch in the whole trip is that instead of being at home now as planned, I’m stranded in a motel room in Chicago with no flight out until morning. Still, it seems a small price to pay for such a magical visit. Now, on to the links!

a peek at the pie

Thanks to everyone who entered the Pie Box Kit giveaway. The winner is Sharon, who said that her favorite thing about pie is, “Eating the flaky layers of crust, with the wonders of the great tasting fillings!”

If you didn’t win the giveaway, MightyNest is offering all Food in Jars readers 10% off on the Pie Box and the serving kit. Just enter FOOD10 at check out (and if you spend $50 or more, you get free shipping too).

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Giveaway: Mighty Nest’s Pie Box and Serving Kit

in the pie box

Most people think that pie is a winter dessert. After all, it’s traditional to serve it at Thanksgiving and Christmas celebrations. Thing is, the summer months are made for pie. All that seasonal fruit just begs to be tossed with a little sugar and flour and tucked between two layers of pastry. To truly feel like I’ve gotten the most out of these warm months, I have to make at least three or four pies.

Pie Box

The thing is, pie is a dessert that craves community. It is at its best a few hours out of the oven and doesn’t keep particularly well (I figure no more than 48 hours before the crust has gone unpleasantly soft). So a pie maker is faced with an age-old issue. Eat the bulk of a pie on her own or find people to share the pie with. Because I have a healthy respect for the integrity of my arteries, I always opt to share.

Mighty Nest Pie Box kit

However, transporting a pie without damaging its delicate, flaky structure can be a tough trick. Sure, you can tuck it into a cake carrier (if you have one). But because they’re scaled for larger desserts, it might slide around. You can balance it in a cardboard box or risk carrying it uncovered. Or, you can tuck it into a Pie Box.

unbaked cherry pie

Designed to hold a 9 inch pie, the Pie Box is made of untreated raw pine by hand in Chicago. It is sturdy, solid, and when paired with a glass pie pan and a wooden server like Mighty Nest has done, makes for a perfect way to share and give a pie.

baked cherry pie

I have some very nice neighbors named Sarah and Dave. They are both grad students and are in the throes of dissertation writing. It goes without saying that they’ve been a little stressed. And to my mind, nothing alleviates stress like a homemade pie.

cherry pie in pie box

Sour cherries have been in season, so I used them in a simple pie for Sarah and Dave. It was five cups of pitted sour cherries, tossed with 3/4 cup of sugar, 2 tablespoons of cornstarch, and a pinch of salt. I used a basic white flour pie crust and cut the top out using a round biscuit cutter.

from the top

Once it was cool, I tucked it into the Pie Box and Scott and I walked it over to Sarah and Dave’s apartment. They invited us in to share the pie and we stood around for an hour, talking about life, summertime and pie. It was a terrific stress reliever for all involved.

pie box inscription

Sarah and Dave plan to “pie it forward” and share the Pie Box, plate and server with a friend sometime in the future. I wrote the name and date of the pie I gave them on the lid of the box, and when they pass the pie kit along, they’ll do the same. Hopefully, this particular pie box will carry many a pie and travel around the city (and even country!).

Sarah and Dave with their Pie Box

Thanks to the nice folks at Mighty Nest, I have one of these Pie Box and serving kits to give away (maybe you’ll “pie it forward” too!). I’m also including a jar of homemade sour cherry pie filling, so that you can make your own pie.

As you can see, there’s a Rafflecopter widget just below instead of my regular entry guidelines. Because I’m working with Mighty Nest for this giveaway, we’re using it to track entries and give people more opportunities to win. Think of it as an experiment.

Kate at the Hip Girl’s Guide to Homemaking is also giving away a pie box, serving kit and jar of her gluten-free pie crust mix. Make sure to visit her post to enter as well!

This giveaway will run until Sunday, July 28 at 12 noon EST. Open to US residents only.

a Rafflecopter giveaway

Disclosure: This is a sponsored post. Mighty Nest provided the pie kit I gave to Sarah and Dave, are supplying the one for this giveaway, and they’ve also given me one to keep. They also provided the Weck jars in which I canned the sour cherry pie filling. All thoughts and opinions remain my own.