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I would think so. I've made it with all kinds of beans or peas. I'm not familiar with Adzukis though.....know what they look like but have never cooked or canned with them. Try a couple jars maybe?....just enough to taste/test, but won't be a big waste if it doesn't work out.
That brought to mind.....
I should have mentioned the canned beans are a great way to fill the empty space in a pressure canner when doing any meats....chicken, venison, beef, etc. The recommended times/pressure for meats and beans are the same. I do plain beans with just salt that way....soak, etc the same, just leave out the bacon and onion. It fills the canner, and gives us pints of beans on the shelf to use in quick meals like commercially canned, but better of course. I like to have canned pintos, black beans, kidney and red beans, blackeye peas and field peas in the pantry at all times.
Great idea! Do you have to cook or soak the beans in advance? I'd loe to have some home-canned beans in my pantry but don't want to have to plan ahead too much in case there isn't room in the canner.
I do the same thing as my post #1161 on pg 117...but leave out the bacon and onions....
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.
Friends on other boards have said they do something similar without soaking the beans first. They use just 1/2 Cup of beans in each pint jar, cover with boiling water and add the salt - leave 1/2" headspace. SooOOoo, they are putting much less beans in the jar since they're dry and will absorb much more water than with the presoaked method I use.
