canning soup beans

[sher]

i wanted to share the beans i canned a few days ago- they were some of the best my family had eaten:
1 quart jar
1/2 cup uncooked navy beans
1 tablespoon chopped onions
1 tablespoon chopped celery
1/2 teaspoon salt
1/3 cup chopped cooked ham
put all in clean quart jar, fill with water, wipe top and put seal and ring on
pressure can 10 pounds pressure for 1 hour and 15 minutes
they are great and so easy!

[Penny_Plinker]

That's great that you figured out a way to do beans. I tried to can kidney beans figuring to use them in chile later. Started with the hard beans and the recipe i was following said to cook them first and so i did and then by the time they were then pressure canned, well they were just mush. Can still use them, they're just not very pretty. I'll give YOUR method a try, thanks for posting it here.

Penny

[shadowdog]

I found this recipe and thought I would pass it along.

Put 3/4 cup of dried beans in a pint canning jar and fill with water. Let soak overnight. The next day drain the water and fill with boiling water leaving 1 inch headspace. Wipe rims, put on lids, tighten rings and pressure can at 10lbs for 75 minutes.

:D

[Dawn_Norcross]

Thank-you, thank-you, thank-you!!!

[sbemt456]

I have canned pinto beans and used northern or navy beans for baked beans and pintos seasoned for chili beans.
Just remember to soak them first, if you accidently get too many in a jar unsoaked it could explode your jar in the canner. My Ball Blue Book say to rinse and pick over, cover with water and soak 12 to 18 hours. Boil 30 minutes, pack in hot jars within 1 inch of top and process pints 1 hr and 15 min, qts 1 hr and 30 minutes at 10 lbs pressure.
You can add ham hock,onion, carrot, celery or what you like to your beans.
I usually buy 25 lbs of pintos at a time and can them up for future use. Quick easy meal.
Some of the recipes for "bean soup" I think are meaning puree of bean soup. I am thinking if you cook the beans for a long time they would be mush. Which still would be good if you like smooth creamy soup. Personal preference here, I want to know that I am eatin beans.

Happy canning!

stella ;)

[walls0stone]

Tis the Bean
That we mean,
And we'll Eat as we nar Ate before

The Army Bean,
Nice and clean
we shall stick to our beans ever more

;D

[RNMOM]

Thanks Sher! I am just finishing my last pressure canner of beans. I recipe was easy and it looks good sitting in the jars. Plink Plink! Yup so far the first 7 quarts have sealed and the last 7 are being pressured.

This was perfect because I had some beans I needed to do something with and some ham that needed attention.

I soaked my beans for about 4 hours before I canned them up. Did you soak yours or did you just put them in dry?

[HuckleberrySwamp]

A great post! Thankyou!

I've gone thru scores of cookbooks and never found a canned bean recipe that I liked. These are great! :)

[blackpowderbill]

AH thanks for the info~ ;D

[tacmotusn]

There are as many acceptable and safe ways to can beans as there are types of beans.
.
Sher's canned bean soup should be perfectly safe to do as she says, except for one thing. The rule of thumb for the canning time is whatever is required for the ingredient with the longest cooking time. In this case "ham". Meats in quart jars require 90 minutes at 10 pounds.
.
I can dry beans of all types with one simple recipe. I place 1 cup of dry beans in clean prepared canning quart jars and fill with water. These soak over night. The next morning, I drain off the soaking water, one jar at a time and refill with fresh water and a 1 inch head space to rim. I wipe the rims and put my sterile lids and rings on, snug down and process at 10 pounds for 90 minutes.
.
The only time I had any problems with this method, I didn't follow my own recipe. I thought 1 cup per quart after soaking looked scant and added 1/4 cup more. It was a major mistake and quite a mess. I had 3 jars burst during the canning process and tossed the entire batch (7 quarts).
.
Sher's recipe uses only 1/2 cup of dry beans in a quart jar and less than a pint of non expanding ingredients. On that basis I am sure she has not overfilled the jars. Her's is an excellent recipe I will use in the future.

[tacmotusn]

I found this recipe and thought I would pass it along.

Put 3/4 cup of dried beans in a pint canning jar and fill with water. Let soak overnight. The next day drain the water and fill with boiling water leaving 1 inch headspace. Wipe rims, put on lids, tighten rings and pressure can at 10lbs for 75 minutes.

:DI am pretty sure from actual experience this recipe will grossly overfill pint jars!!! I have made this mistake in the past. From experience, rule of thumb is as described as above, except 1/2 cup dry beans per pint, and 1 cup dry beans per quart. Quarts require 90 minutes at 10 pounds vice the 75 pounds for pints.

[JarDude]

The rule of thumb for the canning time is whatever is required for the ingredient with the longest cooking time. In this case "ham". Meats in quart jars require 90 minutes at 10 pounds.


According to the USDA canning time for soup with meat is actually 15 minutes less then the meat itself so quarts of soup are only 75 minutes.

http://www.uga.edu/nchfp/how/can_04/soups.html

[pamsabear]

Followed the instructions for canning dried beans in Putting Food By. It called to presoak beans, add 2/3 cup beans to each quart. Ended up with quarts 1/3 full of beans and 2/3 full of liquid. Oh, they were pinto beans.

Any ideas?

Pam

[NCLee]

Sounds like a mis-print in the book in terms of quantity for the jar. Take a look at these directions.

http://www.uga.edu/nchfp/how/can_04/beans_peas_shelled.html

The only other thing I can think of is that the pinto's may be old. The older they are, the harder they are to rehydrate and cook.

Hope this give you a clue as to what may have happened.

Lee