GinnyPNW
Master Chef
Thanks! And, at some point, I may do something like that. I do have a "Spicy Beans" recipe that keeps the pintos whole. For my "refrieds," I need to make them in a big batch and finish with mashing them...they are not really re-fried and they are fat-free. I love having just exactly the amount we use - 1 cup - ready to go.No, but you can easily can pintos and it takes no more than 20 minutes to drain a bit and mash while some chopped onion is sauteing in oil (or whatever. No judgment.) Add seasonings, mix together and serve.
I also put a rocker on my Pressure Canner to add to the gauge.
The Pressure Canner will take a back seat just for the moment. I did order the book you suggested, so I'll read up and figure out just the perfect unit to purchase. In the meantime, I've order something completely different...got a coupon that I couldn't resist: Automated Dog Food processor. Boy, are those puppies in for a new treat!