White Mountain Community Garden Members Share Green Chili Stew Recipe
Submitted by Vicki Matsumonji, WMCG
It’s September. The kids are in school, summer guests are gone and life settles into a new schedule. It’s September. Time to think about canning and preserving food for the coming fall and winter months. July and August and even September produce a bounty of exciting vegetables. In many cases of gardening, we have an overabundance of fresh herbs and veggies, so how do you take advantage of your crops? Can them!
Trina Rubert and Linda Hoy of White Mountain Community Garden have set aside a few hours to can Green Chili Stew. Here’s Trina’s recipe:
1-1/2 Lbs ground beef or pork
2 onions, chopped
6 cloves garlic or 1 Tb bottled stuff
1 tablespoon salt
1 tablespoon cumin
½ tablespoon red pepper flakes for heat
2 cups chopped green chilies—the hot ones
6 large carrots, peeled and chopped
3 celery stalks, chopped
6 large russet potatoes, peeled and chopped
1 can black beans
1 can pinto beans
(1 cup dry black beans)
(1 cup dry pinto beans)
Note: Some people like to soak their beans overnight.
Brown meat in a LARGE pan. Add onion and cook until onion is clear, turn down heat to simmer. Add the rest of the ingredients and stir well. Put 1 cup of mixture in pint jars OR 2 cups of mixture in quart jars. Add water to bottom fill line on jar. (Use a Ball Bubble Remover and Head Space Tool to get all the air bubbles out of each jar. See photo.)
Process pints 75 min @ 15 psi; process quarts 90 min @ 15 psi
(Always follow directions according to your pressure cooker’s user manual recommendations. Consider the altitude in your area.)
Many members of WMCG can tomatoes, corn, green beans, salsas and tomato sauces for future meals. We also preserve and pickle cucumbers, beets, turnips. Store all of the root crops such as carrots, beets, rutabagas, onions, garlic, parsnips in a dark, dry place for use in the winter. Dehydrate herbs and/or freeze them for later.
Tip: Don’t throw away turnip and beet greens. They’re good as a sautéed green in garlic and olive oil. Also, if you don’t want to see any food go to waste, save your scraps of veggies like carrots tops, onion skins, ends of garlic, celery, potato skins, any vegetable that has been trimmed or skinned, and freeze them in a baggie. Save the scraps for your next batch of soup stock. Once cooked, strain and throw the scraps into the compost bin or feed the worms. Regardless, you will use every bit of the vegetable from your garden. No waste at all.