Monday, March 26, 2012

Polynesian Sweet and Sour Chicken Baked Beans (52 Method Continues)

I'm kicking off a Theme week this week.

 My  Meals in a jar all week! So, if you like what you  see, plan on visiting all week. I'll try to have at least 4 new posts up this week with new recipes and some that I've re-vised to be more natural and user-friendly. If you are new to the meals in a jar, go here and get some details on how the meals are done as well as the basic safety guidelines. If your scroll through the rest of the  posts, there are a lot more recipes, ideas, and helpful tips when making the meals. I answer a lot of questions in the comment sections as well. If I had to re-cap each detail in each  new post, it would take a lot of time and space. So. That being said there are a few things I will always re-cap in each post.

1. You will be using a method  some have called "dry pack canning" but it's actually called Vacuum packing. No liquid or pressure canning is necessary. If you opt to use the freeze dried meat in the recipes  NOTE: The repacking of Freeze Dried Meat must be done within 24-48 hours of opening the can and must be done in a dry environment. Once repacked you must use an oxygen absorber to make sure there is a vacuum oxygen free environment. I recommend using a 300 cc oxygen absorber for each jar. This will make the vacuum packing effective. You can use a food Saver with a jar attachment for this in place of the oxygen absorber, but will need to make sure your machine is designed to be used with the jar attachment. Some of the food Savers are called "meal savers" and are actually not designed to use with the attachment. I called the FoodSaver company myself to be sure that the attachment I had was right for the machine I was using. Thanks Mom (yes my mother bought me one!) for the big FoodSaver! I love it!! It's shiny and silver and fun, fun, fun! Yes. I'm planning on doing a tutorial on making the jars with one! 

2. You can also pack in mylar bags (the ones that are silver-colored), but again need to use the oxygen absorber. This size I use is designed to absorb a gallon size amount of air, but I'd rather err on the side of over-vacuum than not enough. No. You can't use the foodSaver clear plastic bags for long term storage. They are not designed for that purpose. When I say "long term" I'm talking 3-5 years. 

3. Enjoy. Share these recipes with your friend! Get the word out that they are here!  PLEASE...make sure my name stays with the recipes.  Try to think how it would feel if you had worked on the recipes yourself. You'd want not only the credit, but also a way for people to contact you if they had questions. I ask you to please be mindful of that. Plus, they are my copy-written work and that is just the law. Thanks. 

Today I'm sharing my newest recipe for Polynesian Sweet and Sour Chicken baked beans.  The original recipe on my blog is here ( using the solar oven to bake them).   The jar recipe is different. It cooks on the stove in 20-25 minutes and looks and tastes um...(what's the word?)...pretty! Colorful! Delightful! It has a sweet, sour, tangy, luscious, slightly peppery sauce. I love the sweet chunks of pineapple with the fresh taste of the peppers, garlic and onions. The chicken is chunky and firm. The beans are perfectly tender. Serve it over rice and it's a "topper" or serve it with a chunk of  sweet homemade Maori Bread

Thanks again to Honeyville for the products used in making the bulk of this recipe. They are so good! I am currently writing their company food storage cook I get to play with a lot of their products every single day! Great stuff. Crazy-great-stuff!

  Preparing Wisely in Mesa, AZ had these quick cook Whole navy beans in the store. I was so excited to see them and use them! I bought two cans of them a week ago and have enjoyed playing with them in my recipes. I'm totally impressed with how firm and perfect the little beans turn out when cooked. Yes, they also only take 20 minutes to cook so they're perfect for the meal-in-a-jar scenario. 
 When I  the white beans to make the Polynesian sweet and sour chicken baked beans...they looked awesome. They tasted awesome. I'm a fan. 
 I got a few new things to play with for my meals in a jar too.  dehydrated Jalapeno, dehydrated minced garlic  Golden Balsamic Vinegar Powder and   NOH terriyaki powder in a bulk bag. I also use ultra gel and dehydrated honey in this recipe. Honeyville  carries the ultra gel and dehydrated hoeny in their retail stores but not their online store. 

Polynesian Sweet and Sour Chicken Baked Beans in a Jar 
2 cups Quick Cook Red Beans or Quick cook Navy Beans(not available with Honeyville)
1 cup Freeze Dried Chicken OR Freeze Dried Turkey or TVP chicken will work (only use half the amount of terriyaki powder or it will be too salty with TVP). 
1/4 cup Dehydrated onion Dehydrated Onion 
1/2 Cup freeze dried  bell peppers Freeze Dried Bell Peppers
1/2 cup FD pineappleFreeze Dried Pineapple
1/4 cup  NOH terriyaki powder ( get packets here OR 1/4 cup seasoning from the bulk bag)
1/4 cup dehydrated honey (Honeyville retail stores)
1 tsp dehydrated Jalapeno (optional)
2T Ultra gel OR cornstarch

Jar Directions: Put ingredients in a WIDE mouth quart jar, shaking the powdered ingredients in before adding the bell pepper and pineapple. Top with a 300 cc oxygen absorber and a new canning lid.  The re-use of canning lids from wet packed goods like jams and fruit is not  recommended  by the jar companies, as a vacuum seal can't be guaranteed. I actually asked the experts at our local extension office about that! They said that anywhere we wanted to ensure a good seal, to NEVER re-use the lids from wet canned items. Again, if you use a FoodSaver with the jar attachment, make sure it is for the jar you are using and that the machine is not a "mealsaver" but the actual FoodSaver machine with the attachment port.  This meal will be shelf stable 5-7 years. 
To prepare the meal: 
Add 5 cups of water and simmer on low for 30 minutes. Solar cooker, same amount of time in direct sunlight.

There you go! 
Make sure my name stays with the picture if you do decide to share it or  

Come back soon for more! I'll be here all week. 

Always My Very Best, 
Your Friend Chef Tess

If you share, be sure you have my name  in the description when you I am no longer the corporate chef for Honeyville but we still love them dearly. My family is greatly blessed and relies heavily on the extra money brought in by sales tracked back to this site. This is also the company that packages and sells my spice line as well as my food storage cookbooks. Thank you so very much for your support. Xoxo!

1 comment:

Allie H. said...

Tess, these all sound amazing and it looks like they turn out really well! I found your site via pinterest and I was thinking they'd be great for sailing as well, not pricey though we'd have to seal them in bags instead of jars, but I love all your recipes! Keep up the great work :)