Cooking beans at a high altitude
We moved to Deming, New Mexico for our retirement. We love it here but are having a very hard time making baked beans from any kind of dried beans. We have tried crock pot, but beans are still hard. I got a power electric pressure cooker but beans still are hard. Am I doing something wrong? I tried on line for recipe for Power electric pressure cooking strictly for beans and am unable to find any, I only find them for pressure cooker for stoves Would you know any thing about the electric cooker or give me a recipe for beans in a high altitude area?
Deming New Mexico
Are your beans fairly fresh? One of the most common problems with older beans is that they take forever to cook soft. I fight this by canning up my older beans from storage. They get nice and soft and are ready to dump out into a casserole to make instant baked beans any time I want. I have never used an electric pressure cooker, so don’t know anything about them. You are soaking your beans overnight, right? If not, they don’t get soft unless you can them. If your beans are fairly fresh, you only need to cook them slowly for a long time, adding more water if necessary to get them soft. I’ve lived at high altitudes several times and didn’t have trouble cooking beans, other than adding more time to the recipe. — Jackie
I have purchased some tattler canning lids. I bought 2 dozen standard mouth and 2 dozen wide mouth. A while back, I canned up 7 quart jars of milk at 60 minutes via HWB method. So far so wonderful. I like! I am at a low elevation (Texas, about 1,000 feet). I have been chatting with some that have followed directions (backed off 1/4 turn or so, then tightened upon removing) and they have had failures. I canned with standard size lids. The one gal did wide mouth, I don’t know what the others used. All were at 8,000 feet to 9,500 elevation. Do you know if elevation affects these? What elevation are you at?
No, elevation does not affect Tattler lids. We are at 1,400 feet elevation. I have friends at high elevations and they have not had trouble with the Tattler lids sealing so I’m not sure what these folks’ problems were. With any canning, you do get failures sometimes but frequent failures means that something is being done wrong and as I can’t be there, I can’t always guess what the problem was. — Jackie