Canning Dried Beans ~ What You Need To Know ~ How To Can Beans ~ Pressure Canning
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- Опубліковано 5 жов 2024
- #canning #beans
In today's video I share all of my tips and tricks for successfully canning dried beans. I also answer your questions.
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Enjoy!
xo~Carol
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🌸Email: carol@thriftychichousewife.com
Love that you always stick to the correct canning procedures.
She doesn't lol.she said the whole video how she modifies,we all modify but she thinks she doesnt.
And in her defense points out how the canning books point out contradictions,she may not realize it but they do in fact contradict themselves within their guidelines quite often
Lol
I dry canned for years (rinsing 3 times) and they’ve been fine BUT noticed my son was so gassy! Above and beyond! LoL So I did a cooker of dry beans- rehydrating the beans first (quick soak method- just as you suggest! ) My beans were not mushy after canning! And my son was less gassy! 😊
Why would you rinse your beans when "dry" canning- they're no longer dry,,
@@liberty8424 I rinse when adding to other soups- like chili!
She is talking about the method and the actual putting water in the beans. Beans are dirty like all veggies. They need to be picked through and washed with water.
I add a tap of dried mustard in the jar and that has worked good for me. I hope this helps you. God Bless & good luck!
@@jillmcdonald1714dried mustard,and crushed pineapple with juice 😋
It is my canning day and I nearly left my beans out of the tomato and veg mix because i had only soaked red beans for 6 hours! Someone said i needed to soak for 12 - 18 hours - I am pleased I found you - I did cook for 30 minutes as you said - mixed with tomato juice, squash and zucchini.
Loved your answers to the many questions I've wanted to ask as a newbie, especially for head space and the cloudiness in black beans...so far I've pressure canned 7 quarts black beans, 6 quarts white potatoes from your recipe and 4 quarts white potatoes with only salt and pepper, 6 pints green beans and 6 pints of asparagus. Each time I do the pressure canning the more confidence I get doing the process...keep up the great job your doing in all your videos...blessings to all
I want to make the Dominican beans and lentils I did it can I add my seasoning to any of these beans canning dry beans I really want to learn
Thank you for the in-depth explanation of beans
Hi Carol, new fan here…I wish I could give you a hundred thumbs up. Your explanation is fantastic and I will be referring to this video many times over. Thank you so much! 🤗
Thank you for explaining this process. It’s confusing sometimes to see so many different techniques and opinions.
I love that we get our beans from the neighbor who grows them. He grows all kinds and can tell me the moisture percentage. We know exactly how old they are because we watched them being brought in from the field. If you know someone who grows beans, don't hesitate to ask if they have some to sell. Our guy always has about 100 pounds at home, so it's great.
Excellent coverage from a long time canner. I prefer to can my dry beans; less fuel to can a canner than one pot at a time. You covered all issues I have encountered. New; just subscribed.
Thank you so much for such a great video on canning beans. I am very impressed with your diligence and care on this issue. You managed to answer so many issues in bean canning with such articulate and descriptive information. I am so very impressed and thankful.
Thank you Carol.
You are my most trusted canning person. I reccomend your channel to everyone .
Thank you! I'm new to your channel as of today. This is my first time canning beans. I had soaked my pintos overnight but didn't know how many to put in the jar. I appreciate your help. You answered so many of my questions. I will watch your channel from now on. Thanks again.
Hey Peggy this is Peggy! I never met one I didn’t like!!!😍 I have canned for too many years to count but not butter beans or any except of course green beans!! It’s a learning curve for sure!! Be blessed my sister!!
Beans will probably be the first things I pressure can. Thank you for such an indepth explanation of the ins and outs of bean preservation!
Thanks for the bean vs water ratio you use. I have not had many siphoning problems over the years, but when I do I know it is likely because there wasn't enough water/liquid in the jar to be absorbed. Thanks!
I read the title and thought "Oh No, She knows Canning Dry Beans isn't safe". So glad that you are staying safe. Thought of you tonight when I was making supper. I made Chili using canned tomatoes, canned tomato juice and the Better than Boston Baked Beans. My husband's mom made Chili with Pork and Beans. I love the bean recipe.
MKR Creations
Thank you for being safety conscious, also for the time and work you put into gathering supplies and answering questions, I so appreciate it.❤️
Hi Carol, I’m in the process of watching your video on Canning Beans! I’ve already learned a lot. Thanks. Next, when you showed the Mexican Black Beans and the Creole Beans, well, just say that I need those recipes! I have recently discovered that I like a bit of Spice and a touch of heat in my food. I just started to try thing that o make using habenero and other types of heat. I never could handle it before but now I’m getting along in years and my tastes have changed. In fact, I will be 62 on the 8th of October. I guess I’d better start trying these things so I don’t miss out, right! Thanks for the videos. I’ve been unable to do any canning for a few years as I took care of my mum until she passed on January 1st this year. We always canned together and had so much fun together. I also canned when I was a young girl and helped my grans out. These were such wonderful times & Memories. I have 5 grandsons and they don’t live near me so I am starting it up for my brother and myself. I hope you have memories like that also. God Bless You and Keep you safe and healthy. JilliBean
Thank you for being so informative. You not only are keeping us safe but also address some sensible comparisons to approved canning!! Great job!!
Coming late to this very interesting video. I canned white beans yesterday and learned all about the problems I had. Thank you. My wife and I canned baked beans last year and they turned out OK....not enough liquid and this video tells me what to do if we try them again. My wife is not a meat fan (she does eat meat but prefers not to) and so my desire to add bacon to the baked beans ... it didn't happen. My solution was that when I open a jar of our baked beans I add a bit of water to compensate for the ":not enough liquid" and then add some bacon bits...works fine for me.
again thanks for a very informative video. You have a new subscriber.
I absolutely love watching your videos! Your own of the few that follow the USDA guidelines and I truly appreciate knowing I can trust all of your advice! Thank you so much! 😁
Great information. Thank you for being thorough and offer pros and cons to different methods.
Hey I really appreciate you sticking to what you like. I'll be trying your way of beans , I have tried the dry bean method already. Stick to being you. God Bless
Terrific information! Very detailed teaching video! Love your channel, just found you a few days ago and am now subscribed. Thanks for all your work!
I love your beans video!!!!! Especially, your "just above the two inch mark" tip. After I saw your video, I canned some beans and they were absolutely perfect the first time!!! Thank you so much for your helpful videos. ❤❤❤
Hello NEWEST FRIEND! At 60 & disabled, I am JUST starting to canning...so this is good to hear. Looking forward to learning. Have a beautiful and blessed day. LUCRETIA
I've been loving your copy cat bean/bacon soup. This is a very thorough video. Thanks for the info.
This was such an informative video. I have struggled will filling the jars with presoaked beans so I was so glad to hear you address that. Also appreciated you addressing the differences in the way different beans soak up water differently. I have seen that too and it was nice to hear this is normal. Finally,, I once had to recan a couple of pints of black beans because they didn’t seal the first time and, even after 2 canning sessions the texture was great. I assumed they would be much but they were not.
What a great discussion about the process. I've tried the overnight soak and the quick soak. My overnight beans were on the mushy side, so I'm going back to the quick soak. I like your 2/3 full advice before adding liquid. Thank you for this video and for following safe canning procedures. By the way, I made the balsamic onion jam from your other video and it's delicious!
WHEW. SOUNDS TOO COMPLICATED TO ME.
Thanks for doing this. I haven’t canned a lot of beans yet, so this really helped.
Perfect timing Carol! We just ran out of 'better than bushes baked beans' and pinto beans, I'm excited to tweak the amounts.
Love your shirt!
I’ve found that out about the black beans, now that I watched your video the rest of the way I feel much better lady 💗 Phew, you’re truly such an amazing help because while I love watching many canners, rebel canning just isn’t for me👍🏻😊❤️
Thanks for this i will try beans again my first attempt was not a fail but it needed improvement you really helped thanks again
Nice to find a channel that uses tried and tested safe methods of canning and sticks to your guns about it. It makes it easier to choose who to go to when we want to see new things and ways of preserving foods. The reason why these organizations are set up was to save lives. Because you never know what is safe to eat until you get sick or someone dies! Not something I choose to gamble with either! Thanks for the helpful video.
Thank you. There was a lot of instruction in your video. Beans are going to be my first attempt for pressure canning.
My 84 year old grandma taught me a long time ago siphoning comes from the lid not being tight enough. Finger tight meant tighten the lid just don't bare down as tight as you can. Tighten it as you was gonna throw it in the fridge . She tightens her lids and hardly ever has any siphoning issues . She still cans weekly 🤣
I’ve been canning your bean soup. It turn out great and my husband loves it. Thank you for posting it.
I've made your baked beans and they turned out great. I do think I used less beans than some people do. I've read you should fill your jars between half and two thirds beans and then the sauce or water.i need to can some more. We've almost used all the ones we did last.
Thank you for this very informative video. I was just thinking of some of the beans I canned that have some beans above the liquid and was contemplating tossing out but thank you for showing your bean jars and saying they are still good! I soak my beans to can because of the information you’ve given before.
You covered all my questions!! Thank you for doing this!!
Came on here Bc my overnight soaked and 30min boiled beans turned to mush: This was very helpful & I can’t wait to try your suggested methods & recipes. TY!
You rebel canner you😁😎. Now seriously, thank you so much for teaching us so much in a clear and step by step way. My goal is to can up a year supply of every bean and vegetable I use canned now for our family. I think with our size family I am going to need two canners instead of just one like I have!
I use two simultaneously even though it’s just 3 living here now. Double duty is quicker in long run for me.
great video Carol. I have been canning for a lot of years and i have learned some great tips from this video. Happy New Year
This is very good information and you presented it exceptionally well. I also do a quick soak. I will have to revisit your baked bean video as this is on my list of things to do.
Her Bean w Bacon soup is amazing! Have made it, stored it and used it. But I added a little brown sugar to recipe then a splash of milk when reheating. Try it. You won't be sorry.
Thank you so much for this video! I just started canning beans and you answered so many questions!
Thank you Carol. You are a wealth of information.
Thank you for this information. I've been wanting to try to can beans. Now I will. You have a great channel.
Carol you are an excellent instructor. I always feel safe using your recipes because I know it’s approved. Of the methods you described after a quick soak do you prefer the texture of boiling then canning or not boiling?
I bring just to a boil then process 😊
@@carol-thriftychichousewife6231 I plan to boil only 1 minute going forward. My first try at beans resulted in mushy beans because I did the 30 minute boil. Same thing happened with my split pea soup, which turned out ok because half of it would have been pureed, anyway.
What a wonderful video! I just watched a video from 2 leelou creates, she is a master canner and she says the same thing about not canning the beans from a dried state. The information on the liquid loss is great. I was canning my beans from dry. I used to do is from the soaking method, now I will do it the right and safe way again
Very helpful! I have heard, but don’t know how true it is, that it’s also important to soak (quick or overnight) beans because they actually have a “anti-nutrient” in them, that soaking removes this anti-nutrient. I personally feel it helps with the gas issue, don’t want to be a gassy girl. Regardless, it’s honestly not that much work and doesn’t take much time to soak the beans, so why not just do it the safest way.
I lost 4 quarts of pinto beans by following the recommended 1 inch headspace - the beans expanded too much even after the overnight soak. 😞 I was confused why this happened. I now know to just use less beans.
Btw, how did you learn to can? It’s a lost art that I’m glad is being revived and am glad to be learning.
Thank you for sharing your knowledge!
Hi! I’m not sure why the guidelines say 1” headspace. Like you I’ve not had much luck that way. As far as learning to can, I’m pretty much self taught. I recall watching my grandmother when I was little can but she was gone by the time I was old enough to care to learn. I did a lot of reading, my husband bought my canner and I immersed myself in learning. I continue to do research so I can share accurate information with all of you 💕
Thank you for explaining in such detail on being safe. I'm encountering so many Russian Roullete canners on TikTok whose methods are scary.
EXCELLENT VIDEO. Very informative question and answer session. Love you and your videos. 💛💛💛
Canning my first beans tomorrow. I am presoaking. I will bring them to a boil only and fill my jars as you suggested. Next time I’ll do the quick soak. Thank you. You answered so many of my questions.
I have many beans to can here in the very very near future and never have done that before I really appreciate your suggestions. I have watched all your videos all along regarding your canning of beans. Thank you for sharing.
Excellent end product!! Hardly ever see how you use it after canning it...had to watch that part twice ❤
2/3 full works for me too. I did my Just Like Bush's Beans at 3/4 full...dry beans & above liquid. I'm glad to hear they are still safe. Beans are tricky, so I'm glad to have lots of tips to get this right! Beans are a favorite to can! Cheers!
Never having canned beans before, quick soak vs traditional soak to avoid mushy texture is/was my #1 question I had and I'm so glad you addressed that! I wonder what process store bought canned beans follow for soaking and parcooking?
Great information, and explanation. I've tried the dry beans method and the quick soak. I prefer the quick soak method. I liked the texture.
Your beans looked perfect. Thank you for all the great tips. Im planning on canning some beans.
Hi Carol. I love how you explain things and I will be doing the quick soak method so thank you and have a blessed evening. Love your channel.
I have canned baby Lima beans with lots of success
I enjoyed this video and I appreciate you taking your time going over why you recommend canning the dry beans. I love your shirt !
So thanks for sticking to your guns. Love knowing you use safe practices.
Thank you for encouraging everyone to follow tested recommended guidelines. Some of the things I see "Rebel" / "Rogue" canners do, terrify me. They are taking so much risk with the lives of their family and friends, when it is not necessary, in order to put food on the table. I grew up in the era where people still used waterbath canning for everything!!! It worked, to some degree, because these folks knew what to do before, during and after canning to make their food as safe as they could. I'm living proof of same. Yet, much of that isn't being taught today. (sigh)
As to using ham in beans, there are *two types of ham* . That may be where the confusion in approved recipes resides. Canning ham, FRESH Ham, is included in the directions for canning meat. Canning pork includes canning all the flesh (meat) of the pig, including the hams (back legs). Cured meat, regardless of the animal type does not have the same properties of fresh meat. Learned, as a child, how to salt cure pork. The texture of salt cured ham is much different because, in essence, it has been somewhat dehydrated. The curing process extracts water as the salt penetrates the flesh. The result is far more dense, thus would need a different set of processing times when compared to FRESH ham.
Probably considerably longer. When canning fish was re-evaluated in the 1980's, people assumed the processing time should be shorter because of the more delicate nature of fish flesh. In fact, the opposite was true and processing times for fish were increased!
What I suspect is that back in the 1930-1950's, primary time frame when canning guidelines were established, the *longer shelf life of cured products* is why canning guidelines were not established. Focus was on how to prolong the shelf life of FRESH foods. Salt cured meat can hang in a shed (not climate controlled) for a year and still be good to toss a chunk into a pot of soup. That's based on my own experience.
Funding has always been limited when it comes to university extension service food preservation research. Even more so today, in the era of "fast food" and seemingly unlimited food supply from national supermarket chains, louder demands (squeaking wheels) are first in line for limited dollars.
To double check my words, did some research. Here's some links for anyone who's interested. Hope they help.
www.clemson.edu/extension/food/canning/canning-tips/55home-cured-brined-corned-meats.html
www.healthycanning.com/home-canning-cured-meats-bacon-brined-corned-ham-etc/
nchfp.uga.edu/how/can_05/strips_cubes_chunks.html
ask.extension.org/questions/429598
Thank you for this info.
@@mermer58 Thank you for letting me know that I could be of help. Appreciated!
Very helpful and informative video! Thank you so much!
Thank you for the video. Canners that do not follow tested guidelines are taking serious risks. Botulism is real but undetectable! I appreciate your time and effort. I will be unpacking my canner and giving it a try now. Happy New Year!
Thank you so much for all your careful instruction. I do notice that Ball frequently contradicts itself, or is not real clear on some recipies..appreciate you navigating it so well!
New subscriber here.😊 Answered all my questions and questions I didn't even know I had! Thank you. 👍🏻
That’s a great review of beans!! I’m new to your channel, I love the information. Thank you!
I understand the disclaimer and appreciate you following guidelines.
My mother always drained off the soaking liquid. She was too proper to use my father's reason, ahem "fart juice."
Thanks for the canning helps. I am actually getting ready to can beans next week.
I am a beginner and found your video on canning beans. I am canning pinto beans and wondered if you use canning salt in your recipes and if so what ratio of salt to water in a quart sized jar? I love that you use good solid advice from. Thank you!
Hi. I make my own onion soup mix, therefore I don't use cornstarch. I love adding my soup mix to my canned beans. I've never had a problem.
Wow I sure would love to have your onion soup mix recipe please!!
My takeaway from this excellent tutorial is to use a simple taste test of the bean texture when brought up to the second boil. If the bean still has the texture of a peanut continue boiling just until soft but firm in texture (toothsome). I used to soak dried beans overnight and always ended up canning bean mush. This quick soak method has inspired me to return to canning rather than freezing beans. I might add that even commercially canned beans can be too soft and mushy to be added during cooking; I usually add them near the end of cooking.
I totally agree with you on the safety of things not tested. Though I only got the courage to start canning from watching your videos but do see what other people are doing and I won't do anything that is considered unsafe. I wont take a chance with my families health. People who do are just playing Russian roulette in my opinion
Ah very interesting!!! I see you are very knowledgeable, and I will most definitely invest into a pressure canner.
I soaked overnight, drained water, soaked 2 more hours, drained, boiled with fresh water for 30 minutes, drained then Jared, seasoned and they turned out really nice
I love to have canned beans on the shelf. Makes for a quick side or even over some rice.
I’ve been soaking my black beans for 2 days…I started before I saw this….and will let you know how they turn out. I soak them for so long because they are healthier that way. The pinto beans I let sprout, (it’s a 3 day soak), before I can them.
i tried canning beans 3 days ago, i think it went merely alright, it looks like the beans held their shape for the most part, from one bag of dried black-eye peas i got 4 pints, i soaked them overnight and filled the jars almost full and add very hot water w/salt and one of the jars did absorb almost all the water and checked them again two days later and all of them have absorb any excess liquid
i will try again, i will fill the beans only 2/3 full and i haven't yet decided to either soak the beans no more than 7 hrs or maybe quick soak method, i do like the former method to avoid the gases beans yield to their consumers
thank you (oh i watched this video after i attempted it but now i know better)
Great informative video - Thanks, Carol!
Thanks teaching a class your lecture was so helpful
Excellent video, thanks Carol!
Thank you for the information. Haven't canned beans yet but want to try.
Thank you for this. I can find only black turtle beans, for the chipotle etc black beans recipes, & they, too absorb almost all the liquid. Thank you for clarifying the cloudy state in the chipotle black bean jars, I kept eyeing it suspiciously, poking at the lid to make sure i didn’t have a false seal, even though I never store jars with the rings on, a relief to know I won’t poison myself🤣🤣🤣. Your videos are the very best, thank you so much.
Thanks, Carol. Lots of useful information. Not sure if anyone has asked this but I just thought of it as you were talking. Can you make a bean salad such as the five bean salad like you find in the grocery store and can it at home? I like the vinaigrette 5 bean salad.
nchfp.uga.edu/how/can_06/bean_salad.html
Love watching you and getting great tips
Thank you! you answer all my questions!!
Great info as always!
You are always my go to lady whenever I want to can things something. I know I can trust your methods. I like your lid opener. Can you share where you purchased it?
Thank you. This is explains things so well.
Thanks for all the helpful guidance!!!
Wow, you're wearing a T-shirt. A couple videos ago you said you weren't a T-shirt gal, hahahahahahah. Time changes all. I love your videos. Be healthy, stay safe and Many Blessings, Morgan
The T-shirt was a gift from my sister so I kinda have to show it some love 😉😍
Oh, do I appreciate this video!! My latest bean adventure was pints of black beans - however they look nothing like yours. The bean to broth ratio is 50/50 - too much liquid (fresher beans perhaps?). Same method on pink kidney beans produced not one intact bean/skins floating and dismal failure (really old, dry beans)?. Same method on all of my other beans is perfection. So I agree that results rely on the age and integrity of the bean which we cannot know. I need to do more pintos so after seeing this video, I'm going to try your method and see how it goes. Thanks so much for sharing!! PS liked and subscribed. Have to check out your bean and bacon knockoff for hubby.
Great informative video. Thanks for all you do! ♡♡♡
Thanks, that was great information, quick soak works for me. I followed your baked bean recipe...but with ham, The Amish Canning Cookbook uses ham.👩🏽🌾👍🏽🙏🏽🧡💖
Great information Carol. Thank you so much. I wanting to try Navy Beans. Wish me luck. First time for everything. Lol
I quick soak my beans just like you said.
When I finally worked up the courage to pressure can, beans were the first thing I tried. Looked for your FB page, and can’t find it.
I had to discontinue my canning group bc I don’t have the time to manage it. I still have my page though
Newbie here! Question on the quick soak. Once you bring it to a boil for 2 mins, do you remove from heat and put the lid on it? I assume you do but I don't like to assume anything. Thank you for the very informative videos!!
Yes that’s exactly how to do it