Watched this video a couple years ago and canned 17qts. Nothing like ham and beans and cornbread. I am ready to can some more and had to watch your video just to brush up. Hams are less than 1.00 lb this time of the year. Thanks again.......
Hey, great recipe! I just tried this, but instead of Pintos, I accidentally picked up Black Eyed Peas. Even so, the taste was excellent. When I was picking up my ham at the local butcher, the gal says to me "You ain't puttin' that whole ham in with them peas, are ya'?", and I said, "Yes, because that what that Georgia boy told me to do." My wife was skeptical, but she loves them too. My yield was 12 quarts and 1 pint. Thanks so much for sharing your culinary skills with the rest of us.
I found your video. I was having a hard time remembering your recipe for canning beans. I canned 13 qts and my husband loved them so much he gave several jars away. Now everyone wants more so I'm canning 13 qts more. Loved your beans they are SO good.
Excellent video. Thank you. After watching I did a roaster of pinto beans & ham they did not last long ! Cooking a second roaster as I write. It is so handy to have them canned and on the shelf.
yep, me and Theresa ate the first ones and they were really good. She made some rice and cornbread to go with them... don't know if it gets much better than that!!
I just put mine in my new pressure canner! I kept some for eatin today and there delicious. I added cilantro and jalapeno.. with a can of rotel chili.. delicious. thanks for great video.
Good job brother. Your video answered a few questions I had. I think I'll pick up a roaster oven. I agree with your background sign. The big thing I learned is that the ham rendered like you did put all of the flavor in the liquid which ended up in the pintos.
My mouth watered the whole time watching this video! I have that same roasting pan, and I can't wait to do this soon! My family eats beans (pintos) at least 4 times a week. We make them in the pressure cooker. I love the idea of doing a huge batch like this. Thank you so much!
This is the first recipe I've found that didn't tell me to soak the beans! I'm of the same opinion; if I went through the trouble to make stock, I'm not filling the beans with plain water. Plus, I didn't think about soaking them last night.... Anyway, I'm new to canning and this extra cook time is really throwing a hook in my process. I way over did a batch of chili last time. I've gotta figure out when to fill jars while leaving the rest to finish for supper. Thanks for the vid!
I followed your recipe with exception of the ham. I used sugar cured country ham because that's what I had on hand. Brother they are delicious. I plane on canning more to give as Christmas gifts to my family. Do you have a favorite vegetable or beef vegetable recipe you could do a video about?? We also cooked some leg quarters on the grill with your spray mixture.... Best we ever had.
+MSR Builder That is great. I like to give some out as gifts as well. I like the sugar cured ham idea too. I really do love this recipe and cook it all the time. I am planning on doing a beef stew recipe some time soon but just havent ahd time but maybe in the near future. Thanks!
Hey Georgia Boy, Georgia Girl here.....Just canned some Pinto Beans with Ham today. Turned out fantastic, everything went well just like you showed in your video. Look forward to doing it again, I had 4 lbs. beans and 10 lb ham and ended up with 7 quarts and 9 pints and enough left over for supper today and lunch for tomorrow. Thanks again, take care
It does make a pretty good bit. I think I used 5 lbs of beans here but since then I have been using 6 lbs with a 10 - 12 lb ham and it makes 14 quarts. Thanks!
Have you tried just adding the dry beans to your jars dry. Then cover them with your ham & broth. They are amazing! The beans cook during the canning process & absorb all the flavor
I hear different things, some say 5 years, but most people would agree that a 2 year rotation would be well within any safety concerns. I still have a couple jars of these beans and I am going to hold on to them for a while to see how they turn out in a few years. Thanks!
Hey there!! Glad you liked the video, and to answer you question about the ham. It is a smoked ham and when you buy these they are cooked just enough to sell them being as the producer make money by selling them by the weight, so you can cook them for a while longer. It does not get tuff. The reason for I cook it so long is to season the water prior to the beans and to allow you to break up the meat into small peices and to remove most of the fat and all the bone and gristle. What part of Ga?
The reason people soak the beans is that they have compounds in them called anti-nutrients which prevent you from absorbing the nutrients in the beans properly. They're there naturally to keep the bean from eating all its own nutrients and trying to grow when there isn't enough water around. When the is plenty of water around those compounds leach out of the bean and allows those nutrients to become accessible, letting the bean sprout in more optimal conditions, or alternatively, not interfering with your body's ability to digest it. They're not poisonous or anything, but in beans they do make gas and bloating worse and if there's a lot of anti-nutrients in your diet it can make it hard for your body to get certain minerals. Not trying to be a downer or anything, I just figured I'd mention it.
Yes you need a pressure canner because some microorganisms are not destroyed by a boiling water bath. For example, the botulism bacteria is only killed at about 240 degrees. Water only boils at 212 degrees, as a water boiling bath would do. so the only way to get your water to the correct temperature is to use a pressure canner, 10 psi in this case.
would have liked to have seen you wipe the jar tops with vinegar and seen the process of cooling down, like did you take the weight off to let it cool or did you let the jars sit in there I feel like part of the process is missing.
That is a good question. I took and turned the beans down on low and kept them covered. Keeping them warm but trying to keep them from cooking anymore. Then I simply use the same method to can them. I haven't really noticed a difference in the first batch and the last batch as far as when I open them later.
I let my pressure cooker cool down until I can put my bare hand on the top lid without pain before I even think about removing the lid. I let it cool down once until I heard the pressure relief stop spitting and removed the weight. The entire pot started boiling again right away. Cant get into a hurry with the cool down phase. overnight works good too. just shut it off and open in the AM.
I really like this video and those beans look delicious! I have an old canner, similar to yours--but it has no instruction booklet. How much water did you put in the canner before processing your jars?
Yes, you are right it was a little low. I usually put about 2 1/2 quarts in at the beginning with that amount the jars won't float when they are empty. I should have added a lttle more water, because 90 is a long time for the canner to process. I hope all goes well for you. Please let me know how it comes out. Thanks so much!
Its a smoked pinic ham. The ham is cooked when I get it, but the guys that produce the ham never really fully cook the ham. They prepare it just enough to sell it, after all they get paid by the weight so fully cooking the ham is not a problem. It helps to break up the meat and remove the fat.
Linda have you canned chili using your dry beans and raw meat method or do you feel that would not be a good idea? Would it be trying to make too many shortcuts?
You can keep them a couple of years. Acidity is not a factor in pressure canning, it is for water bath canning only. If you can onions and peppers I think you would be OK since the pressure time on this recipe is 90 minutes, however I wouldn't expect them to be very firm and may dissolve all together.
These beans look really good!! I am gonna have to try cooking some Pinto Beans for my family. I am from S. Louisiana so we always eating Red Beans/Rice with some good cornbread! I bet this would be awesome either way. Great channel--I subbed ya. Take care.
Since I know nothing about 'canning' but am interested in learning, I have a question. Did you add any salt to your beans/ham as they were cooking? Second, since you only cook the beans half way through prior to canning, after canning, are the beans then considered cooked thoroughly? If so, when you are ready to eat this delicious bean/ham dish, do you just open the jar and heat through on the stove or microwave? Finally, what is the shelf life for ham/beans canned items from home? Thanks.
I just keep the roaster oven nearly full, but before you add your beans you want the water level to be down a couple of inches, but after that keep it to the top.
hey Georgia boy, this is a "Georgia girl". I really liked the way you canned your beans and ham. I am new to canning this year and I would like to ask you about the ham. did you have to cook it all night? if you did, then pressure canning it the next day, did it not make the ham tuff??? I really liked the looks of your ham and beans mixed together even before you put them in the jars. I hope to do the same "soon" that is why I am asking about the kind of ham you used. Keep up the good work.
Thanks Northeast Ga. A small town on the Ga./South Carolina border called Lavonia. have you ever heard of Lavonia? What about You? What part of Ga. are you from? Do you have a certain "name brand" of ham that you buy and from Where?? Walmart? Ingles? Publix?
Supp Bro just popped up on side screan . I subbed u will check out you channel when I get a day off.but thit was a nice vied u explaind it so clear too me
@Colt1911com, You would want to cook a pork shoulder completely for this recipe. A ham is already cooked which is why it works here. I would cook a pork shoulder until an internal temperature of 195-200 let it cool then "pull" it to shreds and then use it.
I put 2 1/2 quarts in this canner. If you fill your canner with empty jars it is the amount that will allow the jars to still sit in the canner but just before they start floating, but if your are going to be processing jars for an extended time I would add a little more (hot Water) after the jars have been filled. Thanks for watching the video, these beans turned out really nice. I am about to do another batch myself.
Probably not quite deep enough and it would be hard to maintain a rolling boil if you were plan on water bath canning with it. A water bath canner is not all the expensive. I have one but I don't use it that offend.
The canner in this video is a Presto Pressure Canner Cooker Model 01781 it s a 23 Qt. It is one of the most common canners on the market because it is one of the least expensive yet it does a great job. I also did another video on my All-American 941 which is a very nice canner with a very high capacity. You are correct in the fact that some pressure cookers are not pressure canners. Mainly in that temperature is more closely monitored in pressure canners. If you are planning in canning be sure to research and know the difference. Thanks
Will try this starting tonight!😋
I'm fixing to can beans and ham. I've watched your video twice. I bet your momma is really proud of you. Your a good teacher. 😊
Hope you enjoy
Watched this video a couple years ago and canned 17qts. Nothing like ham and beans and cornbread. I am ready to can some more and had to watch your video just to brush up. Hams are less than 1.00 lb this time of the year. Thanks again.......
Hey, great recipe! I just tried this, but instead of Pintos, I accidentally picked up Black Eyed Peas. Even so, the taste was excellent. When I was picking up my ham at the local butcher, the gal says to me "You ain't puttin' that whole ham in with them peas, are ya'?", and I said, "Yes, because that what that Georgia boy told me to do." My wife was skeptical, but she loves them too. My yield was 12 quarts and 1 pint. Thanks so much for sharing your culinary skills with the rest of us.
I have followed this recipe several times with great success, I do add jalapeno peppers to make them spicy ,thank you for sharing this
Thank you!
I canned some ham and beans using this video 6years ago. Just opened one today and it was still delicious!!!
I found your video. I was having a hard time remembering your recipe for canning beans. I canned 13 qts and my husband loved them so much he gave several jars away. Now everyone wants more so I'm canning 13 qts more. Loved your beans they are SO good.
You are so welcome!
This is something I would like to learn how to do. My Mom used to can the pinto beans and give me some. Thanks for sharing.
Excellent video. Thank you. After watching I did a roaster of pinto beans & ham they did not last long ! Cooking a second roaster as I write. It is so handy to have them canned and on the shelf.
yep, me and Theresa ate the first ones and they were really good. She made some rice and cornbread to go with them... don't know if it gets much better than that!!
I just put mine in my new pressure canner! I kept some for eatin today and there delicious. I added cilantro and jalapeno.. with a can of rotel chili.. delicious. thanks for great video.
One of the better recipes. Answers the question of how not to over cook the beans. Need to make a batch now !
Hi there thanks for posting this video, I like your video style
Ontario Canada
Good job brother. Your video answered a few questions I had. I think I'll pick up a roaster oven. I agree with your background sign. The big thing I learned is that the ham rendered like you did put all of the flavor in the liquid which ended up in the pintos.
Thanks for posting this. It looks good! I'm impressed that a man is canning!
:)
My mouth watered the whole time watching this video! I have that same roasting pan, and I can't wait to do this soon! My family eats beans (pintos) at least 4 times a week. We make them in the pressure cooker. I love the idea of doing a huge batch like this. Thank you so much!
Thanks for making your video. Never had beans and ham. I will soon though, and as soon as I get my 921 i'll copy your recipe!
Thanks again.
This is the first recipe I've found that didn't tell me to soak the beans! I'm of the same opinion; if I went through the trouble to make stock, I'm not filling the beans with plain water. Plus, I didn't think about soaking them last night....
Anyway, I'm new to canning and this extra cook time is really throwing a hook in my process. I way over did a batch of chili last time. I've gotta figure out when to fill jars while leaving the rest to finish for supper. Thanks for the vid!
I could smell those beans and ham cooking through the video! Yumm-O!!
I think this Georgia boy knows how to cook ham and beans. I'd be pretty happy to get an invitation to supper.
I followed your recipe with exception of the ham. I used sugar cured country ham because that's what I had on hand. Brother they are delicious. I plane on canning more to give as Christmas gifts to my family. Do you have a favorite vegetable or beef vegetable recipe you could do a video about?? We also cooked some leg quarters on the grill with your spray mixture.... Best we ever had.
+MSR Builder That is great. I like to give some out as gifts as well. I like the sugar cured ham idea too. I really do love this recipe and cook it all the time. I am planning on doing a beef stew recipe some time soon but just havent ahd time but maybe in the near future. Thanks!
Hey Georgia Boy, Georgia Girl here.....Just canned some Pinto Beans with Ham today.
Turned out fantastic, everything went well just like you showed in your video.
Look forward to doing it again, I had 4 lbs. beans and 10 lb ham and ended up with 7 quarts and 9 pints and enough left over for supper today and lunch for tomorrow.
Thanks again, take care
Hi , I enjoyed your video, do you think a roaster would be deep enough to boil pint jars in it?
It does make a pretty good bit. I think I used 5 lbs of beans here but since then I have been using 6 lbs with a 10 - 12 lb ham and it makes 14 quarts. Thanks!
Have you tried just adding the dry beans to your jars dry. Then cover them with your ham & broth. They are amazing! The beans cook during the canning process & absorb all the flavor
I have canned dry bean before but never thought about doing it the way you describe but it sounds great.
Thanks for the video tried this recipe out great results !!
I hear different things, some say 5 years, but most people would agree that a 2 year rotation would be well within any safety concerns. I still have a couple jars of these beans and I am going to hold on to them for a while to see how they turn out in a few years. Thanks!
Thankyou..I was wondering how long and how much pressure, when doing beans with meat..
Love the sign!! lol!! Food looks good too!!
have the beans, getting the ham, doing some very soon, yummy, you did such a good job.
Oh that looks really good!
I just canned 7 qts br beans..so my next ones, I will do like u did. Ty for video.
Hey there!! Glad you liked the video, and to answer you question about the ham. It is a smoked ham and when you buy these they are cooked just enough to sell them being as the producer make money by selling them by the weight, so you can cook them for a while longer. It does not get tuff. The reason for I cook it so long is to season the water prior to the beans and to allow you to break up the meat into small peices and to remove most of the fat and all the bone and gristle. What part of Ga?
I'm from Georgia, Thanks!
Looks great!! I know I couldn't have canned ALL of the beans, I'd have to make some corn bread and eat a bowl! Yummmmm!
The reason people soak the beans is that they have compounds in them called anti-nutrients which prevent you from absorbing the nutrients in the beans properly. They're there naturally to keep the bean from eating all its own nutrients and trying to grow when there isn't enough water around. When the is plenty of water around those compounds leach out of the bean and allows those nutrients to become accessible, letting the bean sprout in more optimal conditions, or alternatively, not interfering with your body's ability to digest it. They're not poisonous or anything, but in beans they do make gas and bloating worse and if there's a lot of anti-nutrients in your diet it can make it hard for your body to get certain minerals. Not trying to be a downer or anything, I just figured I'd mention it.
Wow, that is good information to know, I knew people soaked the beans but never really knew why. Thanks for your input.
@@Cohort227 No problem at all. Thanks for the video.
Man that made me hungry for beans and cornbread! Great job!!!!
Yes you need a pressure canner because some microorganisms are not destroyed by a boiling water bath. For example, the botulism bacteria is only killed at about 240 degrees.
Water only boils at 212 degrees, as a water boiling bath would do. so the only way to get your water to the correct temperature is to use a pressure canner, 10 psi in this case.
would have liked to have seen you wipe the jar tops with vinegar and seen the process of cooling down, like did you take the weight off to let it cool or did you let the jars sit in there I feel like part of the process is missing.
Derrick, Looking back I should have. Thanks for watching.
This makes excellent brown beans. I'm making more since I'm down to 5 quarts.
About time to make some more.
good vid. one question. while canning first batch, how did you keep rest of beans from continuing to cook? off heat and can the rest cold?
That is a good question. I took and turned the beans down on low and kept them covered. Keeping them warm but trying to keep them from cooking anymore. Then I simply use the same method to can them. I haven't really noticed a difference in the first batch and the last batch as far as when I open them later.
I let my pressure cooker cool down until I can put my bare hand on the top lid without pain before I even think about removing the lid. I let it cool down once until I heard the pressure relief stop spitting and removed the weight. The entire pot started boiling again right away. Cant get into a hurry with the cool down phase. overnight works good too. just shut it off and open in the AM.
Looked real good
Well Done Son ! Thanks for the posting.
I really like this video and those beans look delicious! I have an old canner, similar to yours--but it has no instruction booklet. How much water did you put in the canner before processing your jars?
Thanks Nikki! You are welcome to drop by anytime!
Yes, you are right it was a little low. I usually put about 2 1/2 quarts in at the beginning with that amount the jars won't float when they are empty. I should have added a lttle more water, because 90 is a long time for the canner to process. I hope all goes well for you. Please let me know how it comes out. Thanks so much!
Its a smoked pinic ham. The ham is cooked when I get it, but the guys that produce the ham never really fully cook the ham. They prepare it just enough to sell it, after all they get paid by the weight so fully cooking the ham is not a problem. It helps to break up the meat and remove the fat.
Linda have you canned chili using your dry beans and raw meat method or do you feel that would not be a good idea? Would it be trying to make too many shortcuts?
I am trying this today!
Great video! I have a couple of questions. How long will these keep? Can I add in onions and bell peppers or would that change the acidity?
You can keep them a couple of years. Acidity is not a factor in pressure canning, it is for water bath canning only. If you can onions and peppers I think you would be OK since the pressure time on this recipe is 90 minutes, however I wouldn't expect them to be very firm and may dissolve all together.
These beans look really good!! I am gonna have to try cooking some Pinto Beans for my family. I am from S. Louisiana so we always eating Red Beans/Rice with some good cornbread! I bet this would be awesome either way. Great channel--I subbed ya. Take care.
good vid lee i know them thar beens are and will be good going to take the werking 100 one
How much water do you put in your canner before you start canning? Im always afraid im gonn put to much and the thing will explode!!!!
That was a wonderful video! :)
Gosh...looks good
Since I know nothing about 'canning' but am interested in learning, I have a question. Did you add any salt to your beans/ham as they were cooking? Second, since you only cook the beans half way through prior to canning, after canning, are the beans then considered cooked thoroughly? If so, when you are ready to eat this delicious bean/ham dish, do you just open the jar and heat through on the stove or microwave? Finally, what is the shelf life for ham/beans canned items from home? Thanks.
I just keep the roaster oven nearly full, but before you add your beans you want the water level to be down a couple of inches, but after that keep it to the top.
It's a little work, but its really worth it.
hey Georgia boy, this is a "Georgia girl". I really liked the way you canned your beans and ham. I am new to canning this year and I would like to ask you about the ham. did you have to cook it all night? if you did, then pressure canning it the next day, did it not make the ham tuff??? I really liked the looks of your ham and beans mixed together even before you put them in the jars. I hope to do the same "soon" that is why I am asking about the kind of ham you used. Keep up the good work.
how much water did you start with in the roaster to come out to 13 quarts?
Thanks Julia!
Can i put beans that are not cooked in those glass jars?
do you add any spices to the ham and water?
Thanks
Northeast Ga. A small town on the Ga./South Carolina border called Lavonia. have you ever heard of Lavonia?
What about You? What part of Ga. are you from?
Do you have a certain "name brand" of ham that you buy and from Where?? Walmart? Ingles? Publix?
Gonna do this tomorrow ! Love the sign btw .You can have my gun when i run out of bullets hahaahah
Supp Bro just popped up on side screan . I subbed u will check out you channel when I get a day off.but thit was a nice vied u explaind it so clear too me
cohort227 Did you put water in the canner, I couldn't see any.
learned something,had no idea.
@Colt1911com, You would want to cook a pork shoulder completely for this recipe. A ham is already cooked which is why it works here. I would cook a pork shoulder until an internal temperature of 195-200 let it cool then "pull" it to shreds and then use it.
I put 2 1/2 quarts in this canner. If you fill your canner with empty jars it is the amount that will allow the jars to still sit in the canner but just before they start floating, but if your are going to be processing jars for an extended time I would add a little more (hot Water) after the jars have been filled.
Thanks for watching the video, these beans turned out really nice. I am about to do another batch myself.
Yep, thats exactly what it is. Works great! :)
EXCELLENT
nice video, your hardware store should be able to calibrate you gauge for you , but looks good thanks
Probably not quite deep enough and it would be hard to maintain a rolling boil if you were plan on water bath canning with it. A water bath canner is not all the expensive. I have one but I don't use it that offend.
Thank you!
you can also put your jars in the oven on 200. that keeps them nice and hot!!
Thanks FunnyBone156!!
I buy a ham and have it sliced about one inch thick, then I cut it up into bite size pieces.. then just add it to the beans and can!
I like your accent. Where are you from?
yeah, it is a great recipe :)
don't think you are using a Canner,,,but a pressure cooker,,,and I do believe there is a big difference,,,right?
The canner in this video is a Presto Pressure Canner Cooker Model 01781 it s a 23 Qt. It is one of the most common canners on the market because it is one of the least expensive yet it does a great job. I also did another video on my All-American 941 which is a very nice canner with a very high capacity. You are correct in the fact that some pressure cookers are not pressure canners. Mainly in that temperature is more closely monitored in pressure canners. If you are planning in canning be sure to research and know the difference. Thanks
Im watching TV and your video so I used Closed Caption and its weired what someone has put for what your saying
The ham is not over cooked, apparently you are new to cooking.
Easier in not better.
I canned some pintos like that before and they just don't taste as good as cohort' s recipe :)
Have you tried this recipe with any other beans? Say white beans?
No I can't say that I have but it sounds like it would be good. Thanks
Fix the cornbread, and I'll be right over!
Funny coming from someone that has no videos posted? SInce you know so much why don't you do some videos to proof it.