Post by 7schmicks on May 16, 2008 22:21:44 GMT -5
Sisters,
Have any of you ever canned dried beans? I got the idea for this from a Mennonite Pastor's wife, I think. If you don't like the idea of simmering a pot of beans on the stove all day, make a canner-full to use when you need them. They taste so much better than those hard, preserved kind from a metal can!
First I start by soaking my beans over night. I use about 5 lbs. which is around 10-11 cups. If you have fewer than that, you can always half-fill a jar or two with split peas or lentils to finish filling the canner (these don't have to be soaked all night, so you can just fill in with these where you need them.)
The next day when I'm ready to can (Washed jars, pressure canner and utensils ready, etc.) I drain the beans and fill the jars nearly up to the neck. Then I put in about 1 tsp. of canning salt (no iodine) and 1/2 - 1 tsp of each - garlic and onion powders, then fill to the neck with water that I've had boiling. If there isn't enough water, I just add a little cold water, if necessary, to bring it up to the necks. Then I stick a chopstick or something down in each jar to release any air bubble and fasten down the lids tight. Finally, I put them in the pressure canner with the amount of water recommended in the instructions and process at 10 lbs. pressure for one hour.
I've done all different kinds of beans this way, including split peas and lentils. They taste really good and they save all those hours of simmering! This way, you can have 7 quarts cooked and ready in a few hours time.
The last couple of times, I only had 1 lb. of the white beans, so I divided them into two jars and added a handful of lentils to each one. It made a really good soup. In the same canner, I canned several jars of mixed red, black and pinto beans, which I love for chili.
A couple of times I even put celery, carrots and onions into the split peas and lentils so that I wouldn't even have to cook anything else later. It worked pretty well.
I saw on another post that Randy recommended a turkey cooker to do 14 quarts. That might work great for a really large batch!
I have lost a jar or two on occasion. Does anyone have any hints on how to keep jars from breaking during processing? It probably has to do with the temperature or amount of pressure in the canner, or it could just be that my jar had some weak spot. Doesn't anyone know?
Sister Brenda
Have any of you ever canned dried beans? I got the idea for this from a Mennonite Pastor's wife, I think. If you don't like the idea of simmering a pot of beans on the stove all day, make a canner-full to use when you need them. They taste so much better than those hard, preserved kind from a metal can!
First I start by soaking my beans over night. I use about 5 lbs. which is around 10-11 cups. If you have fewer than that, you can always half-fill a jar or two with split peas or lentils to finish filling the canner (these don't have to be soaked all night, so you can just fill in with these where you need them.)
The next day when I'm ready to can (Washed jars, pressure canner and utensils ready, etc.) I drain the beans and fill the jars nearly up to the neck. Then I put in about 1 tsp. of canning salt (no iodine) and 1/2 - 1 tsp of each - garlic and onion powders, then fill to the neck with water that I've had boiling. If there isn't enough water, I just add a little cold water, if necessary, to bring it up to the necks. Then I stick a chopstick or something down in each jar to release any air bubble and fasten down the lids tight. Finally, I put them in the pressure canner with the amount of water recommended in the instructions and process at 10 lbs. pressure for one hour.
I've done all different kinds of beans this way, including split peas and lentils. They taste really good and they save all those hours of simmering! This way, you can have 7 quarts cooked and ready in a few hours time.
The last couple of times, I only had 1 lb. of the white beans, so I divided them into two jars and added a handful of lentils to each one. It made a really good soup. In the same canner, I canned several jars of mixed red, black and pinto beans, which I love for chili.
A couple of times I even put celery, carrots and onions into the split peas and lentils so that I wouldn't even have to cook anything else later. It worked pretty well.
I saw on another post that Randy recommended a turkey cooker to do 14 quarts. That might work great for a really large batch!
I have lost a jar or two on occasion. Does anyone have any hints on how to keep jars from breaking during processing? It probably has to do with the temperature or amount of pressure in the canner, or it could just be that my jar had some weak spot. Doesn't anyone know?
Sister Brenda
