Posted: 6/5/2012 6:36:38 PM EDT
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I want to can beans such as pinto and black beans. I use these often and want to control what's in them. I need some good recipes and cooking times. Thanks
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Quoted:
I want to can beans such as pinto and black beans. I use these often and want to control what's in them. I need some good recipes and cooking times. Thanks Ball Blue Book has the times. My last batch I cooked with ham bones and garlic. Salt/pepper to taste. We ate a few bowls and I canned the leftovers. Since it had meat, I treated it as such when canning. 90 mins at 10psi in pint jars. TRG |
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We have put up both kidney and pinto. We like to can them straight and dont add salt either. We found the amounts given for dried beans in the ball blue book were high, but we follow the times and procedure listed:
We use approx .57 lbs of dried beans per quart. Weigh out amount of beans needed for your jars. Cover with 2 in water, bring to boil and boil 2 min. Remove from heat, cover and let sit 1 hour. Drain (i give them a rinse as well), and cover with about 2-3 in water. Return to a boil and let them cook (covered) at a slow boil for 30 min, stirring occasionally. Have prepared jars and lids ready and fill jars to neck with beans. Then using the liquid beans cooked in fill to 1" headspace. Process quarts for 1 hr 30 min at 10 lbs pressure. I make refried beans out of them OR will take a quart and add a tsp of beef base and a little salt and pepper and serve with cornbread and some onion. Just canned up 17 pints of kidney beans to use in chili. |