• Put all ingredients into a quart-size wide-mouth mason jar in order listed above and shake to settle contents.
• To seal with a FoodSaver: Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you'd like.) Remove attachment hose, then gently remove jar sealer attachment from off of jar.
• To seal using only an oxygen absorber: Place oxygen absorber on top of all ingredients. Place the lid on the jar and screw on the ring.  Allow jar to sit undisturbed as oxygen absorber works.  At some point, the lid of the jar should suck down and seal.  You will know it is sealed when you press on the center of the lid and it does not flex.  (If it flexes, it is not sealed.)
• Place ring on jar. Tighten by hand, but don't over tighten.
• Label and date. Store in cool, dry location.

To cook:

• Gently pry lid off of jar and discard. Remove oxygen packet (if used).  On stovetop, in large pot or dutch oven, bring 5 1/2 cups of water to boil on stovetop.  Carefully pour in contents of jar (minus oxygen packet if present).  Cover, reduce heat, and simmer on low for 30 minutes until tender.  
• Serve with cheese, sour cream or other favorite taco toppings.  Also great used as a filling for burritos or enchiladas!