Re: blackeyed peas


"zxcvbob" <zxcvbob@xxxxxxxxxxx> wrote in message
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George Shirley wrote:
Anny Middon wrote:
"George Shirley" <gshirl@xxxxxxxxxxxxx> wrote in message
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Well, as Barb has said, she got here late Tuesday afternoon due to
bad weather in Houston. We waited at our local runway patiently while
visiting with other folks waiting. Unfortunately her bag didn't make
it until yesterday morning so she and I had to go back after it.

Later yesterday she and I went shopping at my favorite supermarket.
Another incident occured there, I had a sugar low and had to drink
one of the full strength cokes Barb had in her shopping cart. One of
the store managers was nearby and I proceeded to rag him about the
store while we were sitting at a table in the deli area. Our store
gives away free coffee to shoppers but we abstained having had a
large pot earlier in the morning.

I've never had a visitor who persisted in shooting still pictures and
videos of me cooking, running the food processor, etc. I'm sure there
will be a new section on her web page when she gets back home. She's
really good to cook for as she is enthusiastic about all the dishes.
She, my wife, and I polished off most of a large moussaka, a bowl of
hummos, and another of taboole last night and several toasted pieces
of khobiz or pita, depending upon country of origin. Khobiz is the
literal transliteration of the Arabic word for bread and is
pronounced "hobs."

Barb and Miz Anne, my handler and wife, hit it off immediately and
became fast friends. Barb is also easy to entertain. I guess after
Minnesota's winter our 80-90F weather is a relief and so is the air
conditioning. She is a joy to be around. Even Sleepy Dawg Shirley,
our resident rat terrier likes her and they get along fine napping on
the couch together. <VBG>

Today we are canning, in the pressure canner, black-eyed peas, a
staple of life in the south. I put dried peas on to soak last night
and today we will can about four pints of them. Now canned blackeyes
sell for about 49 cents for a #2 can at the market but I like to can
my own as I control the additives that way. Any dried pea or bean can
be pressure canned if soaked in advance and then treated as though it
were a fresh produce. I may wear my fancy apron and chef's hat while
running this advanced seminar but the flouncy frock, high heels, and
pearls are at the cleaners this week so she will see me in my usual,
for this time of year, shorts, tee shirt, and sneakers. Will probably
get some forties music going on the XM radio channels our satellite
TV provider has or might even put some sixties stuff on for Barb,
depends on what she likes.

Life is good and we're having fun.


Thanks for the updates, George, and please pass thanks on to Barb.
I'm one of the many who are reading your posts with more than a touch
of envy.

About the canned beans -- do you bring them to a boil before you put
them in jars, or do they go into the pressure canner at room temp? I
think the recipes I have always want you to cook the beans and then
can them hot, which works great for soup, but I was thinking maybe not
so good for just beans.

Anny


Nope, can according to cold pack for fresh peas/beans. Place in sterile
jar, cover with boiling water, then pressure can according to pressure
and time.

George



I thought you'd have to cook them for about 5 minutes and then pack them
hot, just so they won't absorb all the water in the jar (like my
fresh-dried cranberry beans did when I canned them 2 years ago.) At
least that's what I was planning to try next time. They'd still be raw
after 5 minutes, but maybe they would be about through soaking up all
available water by then.

Bob

IIRC, George and Barb soaked the BEP's overnight before canning them.

KW


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