freemotion
Food Guru
Just bottled up some kombucha tea, forgot about that in my list earlier. I now do the continuous brew method, but I may go back to the regular way.
I made up my bean paste and it is sitting on the counter fermenting now, until Monday.
I used three cups of black beans and a large onion and a bunch of garlic, soaked the beans in whey for a day before cooking. After cooking and draining them, I ran them through the food processor with a Tablespoon of celtic salt and 2 oz of whey per four cups of the bean mix. It made two quart jars and one pint. I use my glass-top bale-type canning jars for this stuff, they make it twice as pretty!
It was amazingly easy, and this way I can make up a lot without fear of it spoiling before I use it up. And it is easy to digest.
Now I am ready for salsa season, if the tomatoes ever grow. Supposed to be hot this week, and some sun, so maybe.....
I made up my bean paste and it is sitting on the counter fermenting now, until Monday.
I used three cups of black beans and a large onion and a bunch of garlic, soaked the beans in whey for a day before cooking. After cooking and draining them, I ran them through the food processor with a Tablespoon of celtic salt and 2 oz of whey per four cups of the bean mix. It made two quart jars and one pint. I use my glass-top bale-type canning jars for this stuff, they make it twice as pretty!
It was amazingly easy, and this way I can make up a lot without fear of it spoiling before I use it up. And it is easy to digest.
Now I am ready for salsa season, if the tomatoes ever grow. Supposed to be hot this week, and some sun, so maybe.....