Home Canning Navy Beans With Linda’s Pantry
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- Опубликовано: 7 фев 2025
- Here is a video on how I canned Navy Beans for my pantry and showing you how easy it is.
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I like regular mouth pints bcuz I can fit so many in more in canner 19 vs I think 16 big mouths
The demonstration of the bean texture before placing them in the jars is helpful. Thank you.
Great timing I'm canning different kinds of beans also. Kidney, Navy, and Black beans.
I appreciate you showing that you can retighten the lids (fingertip tight). My rings are always loose and I have had jars not seal because of it. I started to retighten the lids, but wasn't sure if it was a "proper canning technique." Thank you for encouraging all of us!
I am in need of canning all kind of beans, but I just need to get other stuff done first. I plan on getting out my All American 940 and get them all done at once.
Thank you for the advice on classes on Home Preservation classes. You’re awesome
Thank you for sharing with us Linda!!! I started watching you many years ago and learned how to can from watching your channel. Thank you for teaching me from afar!!! Can't wait to see some recipes using these!!!
Yayyyyyyyy I'm glad you made this video!! I just bought a 50 lb bag of pinto beans for $39.95 and I'm going to be canning some of them up 😄
You've been an inspiration and helped us get back into canning.. (our mom's did it) I used the discount code and ordered the lids you promote, because if htey're good enough for you, they're good enough for us!
Linda, make a small investment in an instant pot. The beans cook in a half hour. You can add meat, stock, or seasonings to the pot before. It is an especially handy tool for a busy weeknight.
I am going to try pressure canning one of these days I love those beans for soup and I use them for baked beans. 😋
The pad you put your hot jars on after they process. Where did you get it!!
What do Northern Beans taste like? Do they have the texture of navy beans or Lima beans?
What would happen if you use some beef or chicken broth with the beans instead of hot water. Or diluted hot water ?
Chicken broth is EXCELLENT to use. Adds a wonderful depth of flavor to the beans. 🥰
Can you add dried bay leaves or a sprig of rosemary to the jars?
So you still need vinegar in the canner in Oregon with the soft water? I thought it was only for places with hard water.
Ps. Love watching your vids. I find you VERY CREDIBLE. Thank you.
Can you add some dried jalapeños or peppers? Or fresh or herbs? I should wait until the end of the video with questions lol
Linda, when you have another canner of beans, can you CAN them from the cooled state? Cool water and cooled beans? I soaked quite a few overnight and have one more canner full to go. :-) I doubt it makes a difference but wanted to check. I am not experienced with beans. Thanks!
The lids don’t need to be soaking in hot water? Like the pressure cooker dance😊
Linda I have a question for you, can I can ham with pineapples in it??
Hi Linda, I have a bizarre question. How do you clean your stove grates? 😊 ok I ask because I have 36” stove with giant cast iron grates. No matter what I use, they always look greasy and dirty.
So you soak your navy beans overnight have you ever tried dry canning them I’m dry canned pinto beans many times and they come out beautiful I don’t know why navy beans wouldn’t do the same
Me, too. Mine turned out GREAT!
Now, when I do your chili beans( that I have loved FOR YEARS ) , should I soak and cook the beans first ? If so, what measurement of cooked beans will go into each quart?
I’m pretty sure that the only approved, safe method to can dry beans is to soak and cook them. I’d like to know the measurements for them too. Excellent question ☺️
Now it's $1.50 a can. And for some reason canned navy beans are hard to find where I live.
Maybe I missed it but why aren't you using the juice you cook the beans in instead of just boiled water?
Too starchy and cloudy.
And there is a theory that changing the water reduces the gassiness....
❤️❤️❤️❤️❤️❤️
Linda do you have any videos on rotisserie chicken? I like to make broth out of the bones etc.. but hate freezing the meat.
I’m thinking of making chicken soup to can or can the chicken. I can’t find any trusted sources on this.
Seriously, I don’t want a heart. Do you recommend how to process chicken from rotisserie that I use for broth? I look to ppl like you for inspiration. Thanks.
@@Sabbathissaturday I buy roti chicken, pick the meat off, make broth from the skin and bones. I can the meat in broth or water and can the broth. Or I can soup with the meat and broth.
It's amazing!
@@jenniferr2057 - thanks. I want to try some recipes. I’ve made broth twice and just froze the chicken meat, but when I went to use it later it was gross. The broth is just amazing from rotisserie chicken 🤤🤤🤤🤤
@@Sabbathissaturday that meat should not have been gross.... It's usually really good.... What happened to it?
@@jenniferr2057 - I don’t know. I put it inside qt freezer bags in individual servings. Then put those freezer bags into a big ziplock bag and used them within 3 months. They just tasted dry and nasty. Even in soup it had an unpleasant texture and taste. That’s why I’m going to can it next time. I’ve got borracho beans canning right now. Hopefully it works. I’m trying the recipe out with only 6 pints 🤞🏻🙏🙏
I love your canning videos.. but the "safety moments" are only worth skipping over... every time.... elements of our society are hyper focused on safety and I feel like this panders to that crowd. But again, please keep making canning videos.
75minutes? That is crazy. Meat needs 40 minutes..😂😂😂😂 and it is partialy cooked...