What are you canning now?

[Opa]

Quote:
I know that what I'm going to recommend is expensive, but it requires no seals, and the most positive lock system available, is the safest on the market, and will last a life time. Do a web search for an All-American brand. There are several size and the web search will help you determine the size you want and help to locate the best price. A quick search and I found this site that will give you a starting point. http://www.allamericancanner.com/allamericanpressurecanner.htm

 

[Dragonfly Ranch]

Quote:
Kim_NC Can you post a link or recipe for doing canned dry beans. My Ball canning book only has recipe for "fresh" and I want to do some dry beans.

Thanks

Sandee

 

[Kim_NC]

Quote:
Kim_NC Can you post a link or recipe for doing canned dry beans. My Ball canning book only has recipe for "fresh" and I want to do some dry beans.

Thanks

Sandee

Here you go...

Canned Dry Beans

5 lbs dry beans or peas are needed for 7 quarts
3 1/4 pounds are needed for 9 pints

Cover beans with water, bring to a boil. Then remove from heat, cover with lid and let stand for 1 hour, drain beans. (I generally do this while getting other things together - canner, lids, jars, etc.) Then fill jars 2/3 full with presoaked beans, add 1/2 tsp salt (pts) or 1 tsp salt (qts), fill jars with boiling water - leave 1/2" headspace.

Pressure can at 10 pounds pressure for 75 minutes, quarts for 90 minutes (per NCHFP guidelines).

These are sooOOooo helpful to have on hand and so much healthier than the commercially canned ones with all those chemical additives.
Kim

 

[Dragonfly Ranch]

Quote:
Kim_NC Can you post a link or recipe for doing canned dry beans. My Ball canning book only has recipe for "fresh" and I want to do some dry beans.

Thanks

Sandee

Here you go...

Canned Dry Beans

5 lbs dry beans or peas are needed for 7 quarts
3 1/4 pounds are needed for 9 pints

Cover beans with water, bring to a boil. Then remove from heat, cover with lid and let stand for 1 hour, drain beans. (I generally do this while getting other things together - canner, lids, jars, etc.) Then fill jars 2/3 full with presoaked beans, add 1/2 tsp salt (pts) or 1 tsp salt (qts), fill jars with boiling water - leave 1/2" headspace.

Pressure can at 10 pounds pressure for 75 minutes, quarts for 90 minutes (per NCHFP guidelines).

These are sooOOooo helpful to have on hand and so much healthier than the commercially canned ones with all those chemical additives.
Kim

Kim

Thanks you so much - My husband said he would help with the pressure canner so I get over my fear. I know its silly, but my mother seems to have ingrained that on me by always saying they were too dangerous to use throughout my childhood. This weekend would be perfect to try this. Yes, we need to become more self-sufficient and that is our goal. Also, we have discovered that my husband's blood pressure is up a bit and we need to get more salt out of our diet. Want to see if that will help to get it under control. Plkus we have never liked the idea of chemicals in our food.

We really like the re-fried beans that I have been making in the slow cooker - which I have just broken down into small zip lock bags and put in the freezer.

Thanks again, I'll let you know how I do.

Sandee

 

[Dragonfly Ranch]

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Kim and everyone else. I'm so EGGGG-CITED!!! Went to the store last night and bought 5# of Pinto beans. When I got home I told my husband my plans of canning the beans this weekend. He looked at me and said "Well, I might not be able to help too much". I asked why and he said "Well, I need to work on the new coop!!!

He started digging out the foundation yesterday and it will be big enough that we can add another 24 chickens to our flock!!!

We are going to add 12 each of Red Stars and Black Stars giving us a total of 36 chickens!! So in between coop building may be I can get to the beans!! Going to place our order this morning!!!

Sandee

 

[TipsyDog]

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I am soooooooooo jealous!!!!! Congrats! Keep that DH - mine won't build another coop but I keep trying to talk him into it

 

[Kim_NC]

Wow, Sandee....luck you, waht a guy! We have plans for additional coops this year too. DH is eager to do them, but we need some better weather, we've had either cold or rain for a couple weeks. Nice today, but more snow coming tomorrow and no projected temps above freezing until next week.

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Deb, Check the NCHFP website. Here's a link to their page on canning dry beans and peas. It does recommend changes (higher pressure) for altitudes above 1,000 ft:
http://www.uga.edu/nchfp/how/can_04/beans_peas_shelled.html

Probablylots of things have to be canned at either a longer time or higher pressure at that elevation?

 

[Patchesnposies]

Quote:
Deb, Check the NCHFP website. Here's a link to their page on canning dry beans and peas. It does recommend changes (higher pressure) for altitudes above 1,000 ft:
http://www.uga.edu/nchfp/how/can_04/beans_peas_shelled.html

Probablylots of things have to be canned at either a longer time or higher pressure at that elevation?

Thanks, Kim, for the link, it looks like a great site to explore!

I am canning 10 lbs of pinto beans today......this method makes it easy....

 

[walnuthollow]

I don't have anything to can right now, but I'd like to try some beans that I read about on another post. I did dig some carrots last week and froze them today. Had to wait until the ground thawed first but boy they sure are sweet!

Have a good day everyone.

 

[Patchesnposies]

Quote:
Welcome Walnuthollow! What an honor to have your first post be to the canning thread! LOL This has been such a helpful and informative thread for a newbie canner like me.

Do you have chickens as well?