In a pot, combine water, sugar, arrowroot powder, and salt. Cook until thickened.
Pour the mixture over the strawberries in jars. Ensure no air pockets.
Wipe jar rims, seal with lids, and process in a water bath canner for 25 minutes.
Chop onions and garlic. Divide among pint jars.
Add fermented chili powder, cumin, paprika, chili powder, salt to each jar.
Top with tomato sauce, leaving headspace. Mix, wipe rims, seal, and process in a pressure canner for 20 minutes.
Blend tomato sauce to remove skins and seeds.
Add sugar, cinnamon, ground cloves to the sauce.
Cook down until thickened.
Fill jars, wipe rims, seal, and process in a water bath canner for 10 minutes.
Soak pinto beans in water with apple cider vinegar overnight.
Drain, rinse beans, and distribute in jars.
Add onions, garlic scape powder, bacon, cumin, oregano, salt to jars.
Pour in tomato water, top with water, mix, wipe rims, seal, and process in a pressure canner for 75 minutes.
Update pantry inventory after canning.
Store jars in the pantry for future use.
Instructions:
Prepare Strawberry Pie Filling:
Make Chili Base:
Prepare Tomato Jam:
Create Refried Beans:
Inventory and Store:
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