Canning beans, meat, and soup
I have a question about canning beans. How do you know when the beans are ready for canning and wouldn’t swell in the jar anymore? I canned kidney beans and pork and beans for the 1st time. The beans swelled. Should I soak them overnight? Then when I put them in the jar maybe stop at the shoulder of the jar with the beans then add fluid?
I also like to can meat. What does it mean to lightly brown? Do you not have any pink showing or is there a little pink showing and it will finish cooking while in the canner?
Also when you can soup such as beef vegetable, will it turn to mush while canning for 75 minutes? This is soup we ate a few meals of then want to save the rest. But you time the canner for the food item that has the longest canning time right? Even if it is cooked already?
Wild Rose, Wisconsin
Either rinse and hold beans overnight in a large pot of plenty of water or else add beans and water to large pot, bring to a boil, boil for 2 minutes, then let sit, covered, for two hours. This lets the beans swell to nearly full size. I never pack the beans up to 1 inch headspace but add about 2-3 inches of liquid over them to allow for more swelling during canning.
Lightly browning meat means to brown the outside lightly. There is still pink showing in the center and, yes, the meat fully cooks during the processing.
No, your vegetables don’t turn to mush. Campbell’s soup has veggies and beef, right? And it’s also processed. But if you fully cook the soup before canning, the vegetables do tend to get soft. So what I do is mix up the recipe, heat it to boiling, and then pack the jars without fully cooking the soup/stew. You can certainly can up leftover soup or stew but you could end up with softer veggies. They sure taste great though. And, yes, you do process the food for the length of time required for the food needing the longest processing time — usually meat.
Chili is one of our favorite meals in a jar. Like the soup, though, I soak my beans then add the sauce, meat, and spices, tasting as it heats and adding more spices, as needed. (The beans are still pretty firm so don’t eat them!).
Good luck stocking your pantry shelves with easy-to-fix meals! — Jackie
Planting sprouted potatoes
I have potatoes from my last year’s garden that I want to plant. Over the winter these potatoes have grown long sprouts, up to 12-18 inches long. Should I remove these sprouts before cutting the potato and planting?
While it’s better to have shorter sprouts on your potatoes, you certainly can plant those with long sprouts. Plant the sprouts down as deep as you do the “mother” potato, running lengthwise in the row so you can hill the plants later on. Leave space between the end of one sprout and the start of the next one so your potatoes will be further apart than the “recommended” 12 inches or so. If you remove the long sprouts it takes time and energy for the potato to make new ones which often results in a smaller crop, come fall, unless you have a long growing season. — Jackie
At your recommendation, 3 years ago I planted several Nanking Cherry bushes on our new TN farmstead. This year looks like I am going to have a bumper crop! I want to process them but they look like they could be a little tedious. Could I use my Victorio strainer and if so, what size sieve should I use? I was thinking maybe the one designed for grapes. Also any tips for hand pitting them?
I’ve never used my Victorio for this, so if you do, please let us know how that works. I make jam with them by heating the cherries until soft then cooling and hand-pressing them through a sieve, grating off the meat from the cherries. They do not pit well, either by hand or with a pitter as the cherries are fairly small and the pits fairly large. They are advertised as a pie cherry, but I wouldn’t want to be the pitter! I’m glad your Nankings are doing so well. You’ll love them! — Jackie