Q and A: butter beans and rendering beef fat — 5 Comments

  1. zelda,

    Probably your beans and peas were a bit too mature before you shelled them and dehydrated them. I’ve done a lot and have been happy with the results. Instead of tossing them, if you’d have canned them up with other ingredients such as ham, vegetables and broth, you’d have ended up with nice, tender, veggies in a soup base. I HATE wasting anything.

  2. Holly,

    No, once canned, the fat in your processed foods will not get rancid. One of the pluses of canning!

  3. The beans and peas I’ve dehydrated were interesting. They never did get soft when cooked and were chewy like jerky although I did the boiling water soak before adding them to soups or stews, cooked them first, let them cook a long time. The taste was blah. I kept them in jars with canning lids. They never did get moldy. But it was not a very satisfactory eating experience and after a few years of trying to use them I threw all of them out and haven’t dried any more. There must be something I don’t know about how to dry them and have an edible result. I’m going to try threading peppers and hanging them in my kitchen to dry this year. Hoping for more tasty results than the peas and beans.

  4. Wow, I’m very interested to hear that dehydrating fresh beans saves that fresh flavor! I just LOVE fresh lima beans. This goes in the Remember This! file. Thank you!

  5. ….Which leads to my question. About 3 years ago I taught myself to can. Started right out with meat – no water bath here! I have canned ham and pork loin, along with some hamburger. It is stored in a relatively dark area under the basement stairs that gets no warmer than 70 during the summer and is in the 50’s most of the year. I started wondering the other day if the fat would still get rancid under those conditions after a couple of years. Thoughts?

    Thank you!