Thinking about canning some hamhocks to use as bean soup starter. Just
put one small hamhock and a bayleaf in a pint jar (probably have to be
wide-mouth.) And maybe a dash of "Louisiana" hot sauce (the cheap
vinegar-and-cayenne kind.) Fill with water (1" headspace) and process
about 70 minutes. Wha'd'ya think? Dumb idea? I'd add a jar during the
last half hour when cooking a pound of dried beans.

Bob