To avoid gassy beans, soak overnight and then discard that water. Fill up the glass with beans with water again and then can them. I’m Mexican and I always soak my beans overnight.
I’m not Mexican, I’m a white southern American and my Granny taught me to always soak your beans overnight. (Not sure what your nationality has anything to do with simply advising to do a overnight soak)
I tried that method ONE time and they were hard to digest to put it mildly. I went back to soaking overnight and pouring off the soak water, cooking for 30 minutes like Ball recommends. This method won't kill you but sure will make you feel like you are going to explode.
By soaking your beans overnight depending on how big your bag is put, maybe a teaspoon to a tablespoon of baking soda in the water. It will eliminate gas when the people eat the beans but make sure to rinse the beans out and then use freshwater to pressure can I have been pressure canning for a very long time and it’s 68 years old trust me I know what I’m doing.
Just like everyone else, we are taught to just rinse the beans, thencook, or can. I was asked by a friend to help at a canning class of course I said yes . There was an 85 year old lady teaching the course she said rinsing don't gettem clean she washed the beans 3 times by hand In a big pan , then said soak overnight. I was very shocked how dirty the water was. I know everyone don't have that kinda time, just sharing something I learned.
I like to cut right at the top edge of the cardboard on just 3 sides. That way when the jars are full, you put them back in the case & pull the plastic flap back over the jars. Helps keep them cleaner. Happy canning!
Always soak and clean them as best as possible. you do not want to have any rocks in that mixture. you want to soak them. For about 15 to 20 minute, then boil them For about another 20 to get all of the dirt. After you wash them and then add a bit of salt, Use some dried spices that you would use for your beans normally. Then start your seal process.
real great food prep idea! but if anyone is using dry beans, please wash them really good, I recommend just barely covering them in water and massaging them. you’ll see how dirty the water gets! repeat until water progressively gets clear….💪😅
First you rinse the beans over and over again. Then you soak the beans overnight in water, a little vinegar, and baking soda. Look up how much you need. While that's happening boil all of your jars, and rings? Turn them upside down on a clean towel. I boil the seal, before it goes on. Always wipe the jar top before putting the seal on.
You are a canning QUEEN!!!! I'm going to STUDY AND I MEAN STUDY these videos, because well... I need to learn to can! But I'm TERRIFIED of that pressure cooker. (I'm aware you can use an electric one also) lol... This 100 yr old lady I cared for told me a story once. (When she younger and had 4 children... she put on a pot of beans on the stove in the pressure cooker. She got busy... took the kids to the ljbrary...realized the beans were on the sove!!!! She rushed home, only to find..the lid blew off and beans were EVERYWHERE including and not limited too.. THE CEILING! ) That mental picture has HAUNTED ME 😂😂😂😂😂😂 ❤❤❤❤ FROM TEXAS
Beans take forever for me because I go through the whole bag sorting the good ones from the bad ones and the rocks and dirt chunks and then I soak my beans and change the water for three days in a row. And I never have tummy problems from it. Some old timers put a half a potato in their beans while they cook them and then discard the potato. They said the potato absorbs the gases. Just food for thought.
Sort them beans.we raise alota bean hear in michigan, and when the beans are pulled, they are lying on the dirt. And then raked and flipped good chance to pick up little rocks and then their combined.so remember always sort out the debris. A broken tooth costs over $2000 to fix!!
My immediate thought as well. My mom grew up in New Mexico, and we ate a LOT of pinto beans growing up; the first thing she taught us was to ALWAYS sort the beans - by hand - before cooking them.
Hi! I am new to canning, and watching videos so I can start soon. After soaking my beans overnight when I’m reading to can could I go ahead and add my ingredients such as vegetable base or bullion? If I ever need to break out a can to eat I sure want them to be palatable 😅
Tip for opening those boxes, score around the sides of the jar above the box, keep the plastic on the bottom to add stability. The jar boxes are ideal for storing your canned foods.
Did you wash and sterilize the jars or just open and use? How much beans did you use, 1/2 cup or 1 cup? Was the water you put in them cold or boiling? So many questions…
Get a Ball Blue Book or National Center for Home Food Preservation Complete Guide to Home Canning. It's really nice to be able to have the information on hand whenever you need it.
The general rule of thumb is hot food needs a hot canner, cold food can start with a cold canner. You want to avoid temperature fluctuations that cause the glass to fracture/crack or burst.
you need to soak beans so that they are soft. beans need to get to a certain temperature for amount time to kills bacteria. not sure hard beans will have reached that. I'm going to look into this process.
It's convenience mostly, but also to save cooking fuel for when you have an emergency situation. I just cook from dry too, I have an old crock pot that runs hot (I.e. gets a good boil) that I use, works like a charm and I can ignore it while it cooks my beans. I keep a few bought cans on hand for emergencies.
I concur with all that's been said and I'll add the older dry beans are the longer they take to cook. But they can up in the same amount of time as always.
I'm a southern girl and my Momma taught me to soak my pintos overnight. You also need to be checking for rocks and bad beans. If you pressure can bad beans it will force you to throw away the jar. You don't want to be throwing away full jars of food with today's high prices. If the beans float they're bad. Also dried up, cracked etc.
I'm currently canning a batch of chickpeas and butter beans. I'm doing it dry like you did I really hope they come out ok loool only a small batch so I guess worst case scenario I'll boil them when they come out the jars? I'm also soaking overnight some other ones to do a comparison, but for everyone on here are you supposed to soak all types of beans including beluga lentils?
Also, starting with a cold canner. Very few things start with a cold canner (raw packed chicken is the only thing I can think of off the top of my head). It changes processing time.
No the processing time begins when canner up to pressure and in my canner, rocking starts. Been canning beans over 50 years and cold or hot doesnt matter. Also I only rarely soak or precook my beans. Doesnt give my family gas
They last a year to 18 months. People do keep them for longer, its just not recommended. Yes, you can add onion or garlic with them, or use chicken broth or a bullion cube. The person who made the video made a beautiful product- they didn't follow the recommended way. You can look up how to pressure can beans on the USDA website, where they scientifically tested their method. They even have some recipes (like baked beans w molasses). If you do it like this poster then the beans are supposed to come out more firm; if you soak them overnight then can them they'll be softer and easier to digest. People have done it either way for a long time- its whatever method you're more comfortable with.
Sometimes its nice to just reach in the pantry and have the beans ready to add to a recipe and not have to soak and cook them before hand etc. Just do what is best for you!
No, you need to get at least 1 canning book = Ball canning book is really good. It will clear up a lot, plus recipes and safety issues. Great fun to do 😊
I am just plain ole me. A "mutt 😅" but i have always soaked the means overnight. Actually, i put about an 1/4 tsp in with the soaking water. Rinse well in the morning. 😅😂i still get gas so i take a GasX pill before each bowl. I almost put in a ham bone or a cup of chp'd ham while cooking. I dearly love pinto beans. Morning noon or night. ❤❤❤ Only bean i dont care for is the black bean. 😢
They go into another stage, as seeds, that's the reason when you have a school project, for "plant day", it starts growing in the dirt, and produces a plant. In due season, you pick the beans or legumes; those are the ones that are boiled and canned! It is for this reason, many people end up messing their digestive system! 🌹
I've eaten many home canned beans with no problem. I don't eat any kidney bean variety bc of belly ache. They are very hard to digest., except for pink kidney beans used for "red" Beans and Rice. I use tomato and bell pepper in the recipe, so the acid might be the difference. I doubt that canning causes digestive problems. Lots of comments on that here. I always soak beans. at least overnight.
You don’t have to. This method is approved. Kidney beans are the ones that need to be parboiled, soaked, the water tossed and then cooked/canned in fresh liquid (broth, water, etc.) to remove a chemical that make us sick.
@@jennyprorockif you look closely when she pulls them out they aren’t cooked all the way. Somebody said this method was safe, but a ball canning method as well as the presto canner guide would suggest otherwise.
Well i was going to mention I watched a method called “dry canning”. They did beans and rice. I thought this was the best method. But I’m going to try the “dry canning” as well.
In a pint jar, I put 1/4 teaspoon of granulated garlic and use low sodium chicken broth to can my beans. They taste good straight from the jar! This makes a good all purpose bean. I then add other spices when warming up the beans, according to how I am using them.
I need to make a correction to my last reply. In a pint jar, I used 1/8 teaspoon granulated garlic and 1/8 teaspoon of kosher salt and 1/2 cup dry beans. NO MORE than 1/2 cup because they will expand. Double those ingredients for a quart jar. Hope this helps.
Heat them (add salt and small piece of ham or a dollop of bacon drippings) and serve with cornbread, some greens, sliced tomato and green onion. Top beans with chow chow and you have an awesome southern meal!
It takes more than this. You have to LOOK 👀 your beans for bad beans. The best way to kill any microscopic bugs is to place the bag I. The freezer for 24-48 hrs. Once taken out LOOK through your beans by the handful to take out any halves and ones with holes and darker beans. Then either wash them several times until the water is no longer cloudy. Soak overnight or at least 6 hrs. Then do what she’s doing in the video. She’ll have talk dick it open a jar looking at a big worm 🪱 in it. Just saying. Do it old school and you won’t hi wrong. These chirren these days want everything in a microwave minute. Hope she has a longer video with the details.
Ok so I’m curious why would you can dry beans? I just want understand fresh from the garden to preserve them, but don’t dried beans last forever? They found 1500 year old beans and grew them for pet’s sake.
People can for quicker meals. The same reason people will buy canned beans in small portions. Plan to be without power long term, I believe this winter. How will you feed yourself?
Yeah, no thank you. Sure it’s easy to just do it that way, but gotta wash freshly manufactured jars the first time. Plus it’s safest to can following approved and tested recipes. Dry beans aren’t safe to can because heat doesn’t effectively reach the center of each bean.
Botulism is a dangerous, deadly possibility using the canning method demonstrated in this video. There is no need nor any advantage to canning dried beans. The beans are shelf stable for many years in their dried form.
Just curious why you are taking a dry bean that is in a state of preservation that could be good for years and years, takes up little space in the pantry to a space eater and less shelf life. Is there a reason? Not judging I just don't see the benefit of it so I'm genuinely curious.
They're ready to eat. In a power grid down or SHTF situation, there could be no water to wash/soak or electric/gas to then cook beans. It's just preparing while you can.
Why don't you just take one jar out the corner instead of tearing the hole top out? Then, when you fill them, put them back in the case they stack better.
If you are canning beans and live very close to sea level you might get away with water bathing them for hours and hours like the Amish do. But to kill all traces of botulism you have to get the internal temperature of the jar contents up to 240° F and hold it for a specific time and pressure. For this you need a pressure canner. You can cook in a pressure canner but you can’t can in a pressure cooker. They aren’t interchangeable. Buy a Ball Blue Book of canning and you can teach yourself how to safely can food. She did a perfect job on these beans!!
To avoid gassy beans, soak overnight and then discard that water. Fill up the glass with beans with water again and then can them. I’m Mexican and I always soak my beans overnight.
And I am not Mexican and a sweet Mexican mom taught this to me. Will be forever grateful.
Guess my reply didn't count.
@@nuttibuddy???
I’m not Mexican, I’m a white southern American and my Granny taught me to always soak your beans overnight.
(Not sure what your nationality has anything to do with simply advising to do a overnight soak)
@@nuttibuddywhat was your reply?
I tried that method ONE time and they were hard to digest to put it mildly. I went back to soaking overnight and pouring off the soak water, cooking for 30 minutes like Ball recommends. This method won't kill you but sure will make you feel like you are going to explode.
😂😂
I have never had a problem doing it this way.
Agreed! and the beans inside are one solid mass, very hard to get out with regular size jars
Haha! I agree! Gonna add that extra step for the sake of everyone 😂😂😂
Really your not washing your jars. Nasty
By soaking your beans overnight depending on how big your bag is put, maybe a teaspoon to a tablespoon of baking soda in the water. It will eliminate gas when the people eat the beans but make sure to rinse the beans out and then use freshwater to pressure can I have been pressure canning for a very long time and it’s 68 years old trust me I know what I’m doing.
Just like everyone else, we are taught to just rinse the beans, thencook, or can. I was asked by a friend to help at a canning class of course I said yes . There was an 85 year old lady teaching the course she said rinsing don't gettem clean she washed the beans 3 times by hand In a big pan , then said soak overnight. I was very shocked how dirty the water was. I know everyone don't have that kinda time, just sharing something I learned.
I like to cut right at the top edge of the cardboard on just 3 sides. That way when the jars are full, you put them back in the case & pull the plastic flap back over the jars. Helps keep them cleaner. Happy canning!
Exactly what I was going to post
I do the same thing!
I like that idea! I usually have cut all four but keeping the bottom plastic still on the box to help protect it.
Great idea!
Me too ❤
Always soak and clean them as best as possible. you do not want to have any rocks in that mixture. you want to soak them.
For about 15 to 20 minute, then boil them For about another 20 to get all of the dirt. After you wash them and then add a bit of salt, Use some dried spices that you would use for your beans normally. Then start your seal process.
I am almost 64, I have been cooking beans for many years. I just found my first 2 stones ever. usually I do not find anything.
@@tammyinwv1 oh wow...that's pretty cool all those years and never found a rock or pebble. Happy cooking😊
Hands down, the BEST bean video online‼️👏🏻👏🏻👏🏻 Simple, to-the-point, and easy to follow❤
Canning will be in full swing now that metal canned goods are about to jump to an all time high, keep on preppin' everybody😉
Lol this aged well
real great food prep idea!
but if anyone is using dry beans, please wash them really good, I recommend just barely covering them in water and massaging them. you’ll see how dirty the water gets! repeat until water progressively gets clear….💪😅
Ah, the magic of opening a new case of canning jars. Almost as satisfying as putting away those beautiful jars of food.
🙌🏼🙌🏼🙌🏼
@@Cara.AnneJones❤👌👍
I would have added a bayleaf to each jar to help with the musicality of the beans.
Musicality? They are known by the little ditty:
🎵🎶Beans, beans, the musical fruit,
The more you eat, the more you toot!🎶🎵
Seriously, a bday leaf helps? I've gotta try! But first, I'll cook beans s but first.
😂😂
Nice. Bay definitely helps the flavor, but epazote is more efficacious against tooting. [In my experience...]
The more you toot, the better you feel! 😂 So eat beans at every meal!
The slow drag of the bag of beans had me dead. 😂
😂😂😂 Same
Me too! 😂
First you rinse the beans over and over again. Then you soak the beans overnight in water, a little vinegar, and baking soda. Look up how much you need. While that's happening boil all of your jars, and rings? Turn them upside down on a clean towel. I boil the seal, before it goes on. Always wipe the jar top before putting the seal on.
You are a canning QUEEN!!!! I'm going to STUDY AND I MEAN STUDY these videos, because well... I need to learn to can!
But I'm TERRIFIED of that pressure cooker. (I'm aware you can use an electric one also) lol...
This 100 yr old lady I cared for told me a story once.
(When she younger and had 4 children... she put on a pot of beans on the stove in the pressure cooker. She got busy... took the kids to the ljbrary...realized the beans were on the sove!!!! She rushed home, only to find..the lid blew off and beans were EVERYWHERE including and not limited too.. THE CEILING! )
That mental picture has HAUNTED ME 😂😂😂😂😂😂
❤❤❤❤ FROM TEXAS
You can water-bath beans like the Amish and Europeans do. Parboil for 3 min. then water bath for 3 hours.
Beans take forever for me because I go through the whole bag sorting the good ones from the bad ones and the rocks and dirt chunks and then I soak my beans and change the water for three days in a row. And I never have tummy problems from it. Some old timers put a half a potato in their beans while they cook them and then discard the potato. They said the potato absorbs the gases. Just food for thought.
Sort them beans.we raise alota bean hear in michigan, and when the beans are pulled, they are lying on the dirt. And then raked and flipped good chance to pick up little rocks and then their combined.so remember always sort out the debris. A broken tooth costs over $2000 to fix!!
My immediate thought as well.
My mom grew up in New Mexico, and we ate a LOT of pinto beans growing up; the first thing she taught us was to ALWAYS sort the beans - by hand - before cooking them.
Yes ALWAYS.
RUclips is full of so much hate. Yall need to chill with the ungrateful and rude comments for no reason
Hi! I am new to canning, and watching videos so I can start soon. After soaking my beans overnight when I’m reading to can could I go ahead and add my ingredients such as vegetable base or bullion? If I ever need to break out a can to eat I sure want them to be palatable 😅
Tip for opening those boxes, score around the sides of the jar above the box, keep the plastic on the bottom to add stability. The jar boxes are ideal for storing your canned foods.
Ótimo trabalho amiga, feijão na conserva e muito bom mesmo, prático pra quando não temos tempo a perder gostei da dica 👏👍🏻🙌🌻
Did you wash and sterilize the jars or just open and use? How much beans did you use, 1/2 cup or 1 cup? Was the water you put in them cold or boiling? So many questions…
Get a Ball Blue Book or National Center for Home Food Preservation Complete Guide to Home Canning. It's really nice to be able to have the information on hand whenever you need it.
1/2 cup per pint. One cup for quarts. Cold water.
The general rule of thumb is hot food needs a hot canner, cold food can start with a cold canner. You want to avoid temperature fluctuations that cause the glass to fracture/crack or burst.
you need to soak beans so that they are soft. beans need to get to a certain temperature for amount time to kills bacteria. not sure hard beans will have reached that. I'm going to look into this process.
People have been canning dried beans for over 100 years. It works. It's easy. It's good.
Old canners don't soak anymore, it causes alot of mushy beans on bottom, pints: 75 mins & qts: 90 mins
😅
1/2 cup dry beans to a pint. 75 minutes and not mushy. Nice and done.
Soaking beans have been proven to do little to nothing.
Awesome ASMR. Would've been great to add the popping of the lids as they seal. Thanks for sharing.
I just store the dried beans. They last a good long while. Is canning them for convenience or do they last that much longer?
It's convenience mostly, but also to save cooking fuel for when you have an emergency situation. I just cook from dry too, I have an old crock pot that runs hot (I.e. gets a good boil) that I use, works like a charm and I can ignore it while it cooks my beans. I keep a few bought cans on hand for emergencies.
Thing of it is. If you end up with no electricity... Can bean will already be cooked.
Somethings to think about!?
@@briannall6232 i guess thats why having a couple bought can beans is good to have on hand
@@MM-yt2hq
If we can can.... Absolutely
I concur with all that's been said and I'll add the older dry beans are the longer they take to cook. But they can up in the same amount of time as always.
Soaking the beans removes phytic acid. This is an important step.
I'm a southern girl and my Momma taught me to soak my pintos overnight. You also need to be checking for rocks and bad beans. If you pressure can bad beans it will force you to throw away the jar. You don't want to be throwing away full jars of food with today's high prices. If the beans float they're bad. Also dried up, cracked etc.
Oh yay! I didn't know it was that easy.
I've always cooked the beans after soaking overnight, for 30 min before adding to jars. Not necessary?
I love canning , I do soak my beans overnight and wash about six time . Awesome for you 👍🏼
The method is good. What were the two ingredients put into the excuse my ignorance
I think you did a great job!
I’ve thought about pressure cooking about 8 cups in a instapot for an hour or so then jar them.
Thoughts?
I'm currently canning a batch of chickpeas and butter beans. I'm doing it dry like you did I really hope they come out ok loool only a small batch so I guess worst case scenario I'll boil them when they come out the jars?
I'm also soaking overnight some other ones to do a comparison, but for everyone on here are you supposed to soak all types of beans including beluga lentils?
That is so freaking awesome 🔥
Are they ready to eat when you open them or do they still need to cook a little longer?
Those beans aren't fully cooked. Should be cleaned then soaked overnight first.
They are fully cooked. Just reheat. I've used both methods.
This would not be my go by. 😳
Too many no no’s.
Such as??????
@@thehealedhomemaker12not soaking or par cooking the beans.
Also, starting with a cold canner. Very few things start with a cold canner (raw packed chicken is the only thing I can think of off the top of my head). It changes processing time.
No the processing time begins when canner up to pressure and in my canner, rocking starts. Been canning beans over 50 years and cold or hot doesnt matter. Also I only rarely soak or precook my beans. Doesnt give my family gas
Ia it really that easy? Can i perhaps add bacon or other spices?
So how long do they last once canned and can you add some other ingredients to the water in the pressure cooker like an onion and garlic etc??
They last a year to 18 months. People do keep them for longer, its just not recommended.
Yes, you can add onion or garlic with them, or use chicken broth or a bullion cube. The person who made the video made a beautiful product- they didn't follow the recommended way.
You can look up how to pressure can beans on the USDA website, where they scientifically tested their method. They even have some recipes (like baked beans w molasses).
If you do it like this poster then the beans are supposed to come out more firm; if you soak them overnight then can them they'll be softer and easier to digest.
People have done it either way for a long time- its whatever method you're more comfortable with.
Does this make economical sense?
Just learned this tip an hour ago, when we presoak our bean, we have to add lemon juice to the water, it helps with the gas problem
We're do you buy your jars?
Been following you for while now. What was in that scoop that you added in the jar?
Salt
Thanks for asking because I was going to also.
Why wouldnt you just vacuum seal the dry beans in mylar with an o2 absorber? I have space limitations.
Sometimes its nice to just reach in the pantry and have the beans ready to add to a recipe and not have to soak and cook them before hand etc. Just do what is best for you!
WTF is this Mylar everyone mentions? Never heard of it.
@@geekchick4859 It's plastic that holds up well and is often used in food preservation.
It saves time for cooking for later recipes just as store bought canned beans do.
i keep the plastic wrap as a dust shield by carefully cutting around leaving a “
hinge!
Woow so for veggies we need to add salt and for fruits we need to add sugar?? Is that it works?? Plz help me out i have zero knowledge in this
No, you need to get at least 1 canning book = Ball canning book is really good. It will clear up a lot, plus recipes and safety issues. Great fun to do 😊
@@heatherk8931 thnk u so much
One word of warning though, once you start canning you cant stop, it is addictive. :)
What the the measurement of the beans added?
What else can I use other than a pressure canner 😅
I am just plain ole me. A "mutt 😅" but i have always soaked the means overnight. Actually, i put about an 1/4 tsp in with the soaking water. Rinse well in the morning.
😅😂i still get gas so i take a GasX pill before each bowl.
I almost put in a ham bone or a cup of chp'd ham while cooking.
I dearly love pinto beans. Morning noon or night.
❤❤❤
Only bean i dont care for is the black bean. 😢
Good for you since you have the time I buy canned!
The sound 😊
They go into another stage, as seeds, that's the reason when you have a school project, for "plant day", it starts growing in the dirt, and produces a plant. In due season, you pick the beans or legumes; those are the ones that are boiled and canned! It is for this reason, many people end up messing their digestive system! 🌹
So if you boil or can. It messes with digestion? Thought it will cook out the Lectins.
soaking the beans with a splash of apple cider vinegar or lemon juice will greatly reduce the digestive upset.
I've eaten many home canned beans with no problem. I don't eat any
kidney bean variety bc of belly ache. They are very hard to digest., except for pink kidney beans used for "red"
Beans and Rice. I use tomato and bell pepper in the recipe, so the acid might be the difference. I doubt that canning causes digestive problems. Lots of comments on that here. I always soak beans. at least overnight.
@@reginaweiner3817 canned by you, at home, from dry beans? or by the company, whose harvestors pick and depodded them first? 🤔
@@Rosaron7 home canned from commercial dried beans. I have never had success in home growing beans.
You should soak and par cook them
You don’t have to. This method is approved. Kidney beans are the ones that need to be parboiled, soaked, the water tossed and then cooked/canned in fresh liquid (broth, water, etc.) to remove a chemical that make us sick.
@@nancyst.john-smith3891 However soaking them overnight, with a bit of apple cider vinegar helps the body digest easier.
why? pressure canning cooks them..🙄
If you don’t presoaked it be risk for botulism… why risk your life for 50¢ of beans. I don’t get it.
@@jennyprorockif you look closely when she pulls them out they aren’t cooked all the way. Somebody said this method was safe, but a ball canning method as well as the presto canner guide would suggest otherwise.
Why can the beans when they last a long dry?
I would have...
(Say so many people)
Then do it then and make your own videos
Well i was going to mention I watched a method called “dry canning”. They did beans and rice. I thought this was the best method. But I’m going to try the “dry canning” as well.
Also can the beans in broth, very tasty
When I hear pinto, I think of the old 70s engine in an escort. Maybe that’s the English in me I don’t know.
How long do they last?
❤❤❤
Could you add seasoning to that before canning like chili powder
Yes.
In a pint jar, I put 1/4 teaspoon of granulated garlic and use low sodium chicken broth to can my beans. They taste good straight from the jar! This makes a good all purpose bean. I then add other spices when warming up the beans, according to how I am using them.
is this for a qt jar and how much of the beans do you put in a qt
I need to make a correction to my last reply.
In a pint jar, I used 1/8 teaspoon granulated garlic and 1/8 teaspoon of kosher salt and 1/2 cup dry beans. NO MORE than 1/2 cup because they will expand. Double those ingredients for a quart jar. Hope this helps.
Why would you need to can dried pinto beans? Don't they already last a long time?
Excellent job. Can what every and as much as u can while u can
Thank you
lol too hard of beans doing it that way. Not a safe approved method, also didn’t wash those new jars 🤢
She didn't look to see if any rocks or bad beans. Right out of the bag to wash then into the jars. Did she wash the jars? Goodness...😮😮😮
Other than refried beans what can you make with pinto beans. Never used pinto beans before
Anything I use them in chilis soups
Frito pie. Over mashed potatoes ,rice, or cornbread. bean burritos. In a breakfast bowl w hasbrowns and scrambled eggs
Shoot. Get a ham hock or smoked turkey, add the beans, season and serve over rice
Heat them (add salt and small piece of ham or a dollop of bacon drippings) and serve with cornbread, some greens, sliced tomato and green onion. Top beans with chow chow and you have an awesome southern meal!
I can live off pintos,cheese and a little hot sauce-did in college f😆
Gram and mom canned everything fresh peaches in February yum
Lol was I the only one waiting for the cans to do that low thunk saying that they were sealed 😅
No salt pork, ham hock, or pork jowl?
It takes more than this. You have to LOOK 👀 your beans for bad beans. The best way to kill any microscopic bugs is to place the bag I. The freezer for 24-48 hrs. Once taken out LOOK through your beans by the handful to take out any halves and ones with holes and darker beans. Then either wash them several times until the water is no longer cloudy. Soak overnight or at least 6 hrs. Then do what she’s doing in the video. She’ll have talk dick it open a jar looking at a big worm 🪱 in it. Just saying. Do it old school and you won’t hi wrong. These chirren these days want everything in a microwave minute. Hope she has a longer video with the details.
Just go to the grocery store and buy cans of beans, saves time, money, and effort, and they taste great!
@elw6150 - that's all well & good until they aren't available at the store or you can't afford them.
Just saying. God bless🙏
Add some taco or ranch seasoning to some of those jars.
Wonder how much it costs for a pressure cooker that big.
Ok so I’m curious why would you can dry beans? I just want understand fresh from the garden to preserve them, but don’t dried beans last forever? They found 1500 year old beans and grew them for pet’s sake.
People can for quicker meals. The same reason people will buy canned beans in small portions. Plan to be without power long term, I believe this winter. How will you feed yourself?
👌🏼👏🏼✌🏼👋🏼
Soak or boil them first
What canning book do you use? I want to do this method. 😊
This won't be in any canning book as it's not an approved method. Watch the video on RoseRed Homestead on why this isn't a good idea.
Why did she make opening the pack of jars so difficult
Rogue canning. I only use the approved ball method
Curious what the difference is?
Yeah, no thank you. Sure it’s easy to just do it that way, but gotta wash freshly manufactured jars the first time. Plus it’s safest to can following approved and tested recipes. Dry beans aren’t safe to can because heat doesn’t effectively reach the center of each bean.
It doesn't seem like the lids were put on tightly before putting into the pot
Finger tip tight. The jars must vent in order to properly seal. If too tight, the lids wll buckle and bulge and not seal.
I wonder if anyone’s tried canning in an instant pot? Since it is a pressure cooker? Hmm
A pressure cooker is not designed to pressure can.
Those beans were not completely cooked!
Botulism is a dangerous, deadly possibility using the canning method demonstrated in this video. There is no need nor any advantage to canning dried beans. The beans are shelf stable for many years in their dried form.
I just make them fresh...but if you got big family ....good idea
Just curious why you are taking a dry bean that is in a state of preservation that could be good for years and years, takes up little space in the pantry to a space eater and less shelf life. Is there a reason? Not judging I just don't see the benefit of it so I'm genuinely curious.
They're ready to eat. In a power grid down or SHTF situation, there could be no water to wash/soak or electric/gas to then cook beans. It's just preparing while you can.
Beautiful
You can dry can them as well right out of the bag to a low oven.. google it
No you can’t. That has been proven unsafe and really bad for your jars
❤
STERILIZE the jars before you use them please
Actually modern processing standards state that sterilization isn’t necessary for processing times over 10 minutes. The jars should be washed though.
Tutti i legumi contengono saponine ed altre sostanze tossiche per cui NON vanno consumati senza un ammollo almeno di 8/10 ore
Lovely ❤
How do you store them?
Why don't you just take one jar out the corner instead of tearing the hole top out? Then, when you fill them, put them back in the case they stack better.
Nope. Precook the beans to release the gasses. Please be careful of canners that don't reference USDA safe canning direction. Nothing kills botulism.
If they're already dried why would you can them? Just cook as needed.
If your electric goes out & or need a quick meal, it’s perfect
its so much faster to just add to a recipe like chili instead of soaking them for hours and pre cooking them.
You gotta sort the bad ones and rocks out and soak them overnight 😢
А зачем консервировать фасоль?! Она и так прекрасно хранится. Я еще могу понять мясо, или каши с мясом. Но фасоль?!
I soak to ferment off the bad gases about 4 days.
Did you was the jars first?
if your pressure canning you just need to wash the jars and rinse then go by Blue Book because 240 degrees will take care of the rest!!!
If you don’t have a pressure cooker can you use a regular pot with a lid and how long should I cook it?
You can look into it I believe it’s 3 hours but I recommend the pressure cooker.
Beans require pressure canning
@@Cara.AnneJonespressure canners aren’t the same as pressure cookers as I’m sure you know. So that was a trick question! 🤣
If you are canning beans and live very close to sea level you might get away with water bathing them for hours and hours like the Amish do. But to kill all traces of botulism you have to get the internal temperature of the jar contents up to 240° F and hold it for a specific time and pressure. For this you need a pressure canner. You can cook in a pressure canner but you can’t can in a pressure cooker. They aren’t interchangeable. Buy a Ball Blue Book of canning and you can teach yourself how to safely can food. She did a perfect job on these beans!!
no they have to have pressure
Not an approved method of canning beans of any kind. Please check your ball blue book.
Зачем?