Remember the other day when I mentioned how much I miss burgoo after growing to love it in Kentucky and not being able to get it? I just came across this recipe. It looks like it makes about 80 quarts! I asked Vince if he wants to spend a whole weekend making burgoo and he said sure! I have an idea “we” would start it and very shortly “I” would be finishing. Considering that it takes about 20 minutes to get the canner up to pressure, 90 minutes to process and at least half an hour for it to cool down, we’re talking 2-1/2 hours per batch in the canner and it would take about 6 batches to get it all done . . that better be some outstanding burgoo.
On the other hand, if we had two batches, one 14 quarts and one 7 quarts, going in the house, and two batches of 7 quarts going outside, we could knock it out in 2-1/2 batches. That would be a lot of burgoo . . no matter how you figure it.
It would be hard to cut the recipe down since it uses just one chicken, and 1 lamb shank, though I see 2 chickens in the picture, I’m sure it could be cut in half. Also, since thickeners shouldn’t be used in canning, each jar would need to be thickened a little before serving, or maybe the beans would provide enough thickness. I may try it.