Everything You Need To Know About Pressure Canning Beans
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- เผยแพร่เมื่อ 28 พ.ย. 2022
- Pressure Canning Beans - NCFHFP: nchfp.uga.edu/how/can_04/bean...
Pressure canning beans save you time and money while providing you with delicious food for you and yours. The NCFHFP doesn't address how different beans react during the canning process. This little experiment shows you 6 types of beans and how they swell during the required soak and during the pressure canning process. I hope you find it helpful.
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I've canned beans and peas for a long time. I've found that 1/2 cup of DRY not soaked beans to a pint jar gives you the right amount of beans to liquid, 1 cup to a quart. Then you add seasoning and water to 1 inch head space and can for 75 min for pints, 90 minutes for quarts. I've found that soaking and pre cooking makes your beans mushy and some fall apart. I've done pintos, black, red, navy, black eye, purple hull, kidney, and lintels using this ratio with success. Never tried butter beans so I don't know how they swell up.
I agree except I will always soak the kidney beans due to the toxins
I do exactly this, and yes, so far this works very well, even with oddball items like garbanzo beans. I have not tried lima beans yet, though. Does anybody know WTH butter beans are?Are they limas or runners or what?!?
@@VagabondAnne Lima and Butter beans are the same, the larger ones fall a part even when not canned.
So by not soaking how are you removing the toxins in pinto and red beans ?
@@SugarBeeFarm I do the boil 2 minutes 1 hour soak. Then put in jars and can.
I'm cuban; have 80 years old.
The black beans: we select the grains, rise 3 or 4 times until the water are clear. And went we put to soak the day before, that water don't trow away, because that has the black color.
I put for cook green pepper and
laurel leaf.
when are soft, make in a pan onion, oil, garlic, oregano, cumin, a pinch of pepper and put inside the beans. 15 min more at final put 1/2 tbs sugar, salt to taste, 1/2 vinager and olive oil. That's it.
Leisa, you made a comment about "toxicity in red kidney beans". I am 70 yrs old and had never, ever heard this in my years of canning. I do remember me mum and Nana saying not to eat raw beans, your not a caveman. But I researched on this subject and Holy Crap. Still learning after all these years. Thank you for that comment, and subbies pay attention, ya'll might learn something. I did.
I’m 80 and still learn something new nearly every day. This video helped me a lot. I just started canning about 3 years ago and this is one of the best sites, probably in the top 5 for accuracy and well done videos.
@@bettye444 same here.
Idk why it was necessary to show the same step for all the beans but thank goodness for that speed up button.
One of the better teaching videos on canning that I have seen. Thank you for investing so much time into this video. It is going to be a "save in the Homestead" playlist file.
I love ALL beans. I generally use 1/2 cup dry for each pint.
OMG! am I ever glad I found you and your beans videos. And YES, absolutely YES, you must soak over night, and cook for 30 minutes. After I quit listening to other people, stuck to my Presto Canner book and YOU, I have wonderful canned beans, without a bunch of gassy foam, and did not turn to mush. I appreciate all your videos. Keep up the good work!!! ~ Jeanie, Caldwell, ID
You've got this ❤️
Leisa, I have learnt so much from you. I’m in my sixties and have cooked and preserved for decades just like my dear Mum taught me. Here in the UK pressure canning is beginning to blossom and I know there are many of us who watch and learn from you lovely folk across the pond. Thank you to you and your knowledgable subscribers. Keep up the good work. Ros x
I'm in the,UK, new to canning as of last April and Leisa is the one to watch for canningvin my opinion.
I found Leisa about 8 years ago and have been canning for about 6 years. Based in UK. Just wish our costs were not so high for the equipment ❤ Suttons Daze
My favorite beans are Anazasi beans. I loved this video and always wondered how much beans expand and how to can them. Thank you for a great video and teaching me! 😀💕🌸🍀👍👍👍👏🏼👏🏼👏🏼
Thank you for posting this video as it is a complicated topic. I wanted to tell you that because of you I have started sprouting. I love it. Watching them grow is fun to do and they are so flavorful and vitamin packed.
Leisa- I just came here to say thank you so much for what you do! I’m a fairly new canner and I followed a dry canning recipe and then found out that wasn’t safe. Then did another recipe and filled to 1 inch headspace with beans and now have lumps of beans. Thank you for the reassurance that they’ll be fine to use. And now I know for next time!
Excellent explanation of why you shouldn't can using unsoaked beans, and I love that you ran the test, thank you!
Mayacoba are my favorite bean, and Christmas Limas are my second favorite.
Thanks so much! I love learning with and from you!
Thank You Leisa, your bean experiment was very helpful!
What a great video. Thank you for taking the time to test all of these beans!
This is beyond helpful! Thanks for sacrificing your Butterbean so we can learn!!!!
Awesome video! Thanks for doing all the hard work for all of us to benefit from. Much appreciated Leisa. Pinto is my favorite dried bean.
This was very helpful, thank you very much.
This was fantastic! Thanks for your insights to this process. Be well.
I love this Bean video!! There is so much info out there it gets confusing!! Thankyou for doing this!!
Very helpful, Leisa! Thank you!
Absolutely great video, thank you Leisa♥️
Outstanding tutorial!! Thank you so much!
I love when older video's pop up on my feed. Thank you for doing all that. I plan to can pinto's and you answered my questions. You are appreciated
I really appreciate you doing this and doing the experimentation and spending the time I know that took a crazy amount of time.
Thanks, Leisa! I added these notes to my book. As for my favorite bean....ALL of them!
Loved it! Thanks for the education!
Thank you Leisa, this is really helpful for a newbie.
Thanks for taking the time to teach this. Thanks so much
Thanks for watching ❤️
I love your video, fantastic idea doing a side by side comparison and seeing the results.
This is so interesting. Thanks for doing this experiment.
That was so helpful! Awesome, sis!
Thank you so much for this bit of helpful information for various beans 💖
You are so welcome
Fantastic video! This really helps to measure the beans to can.
The King is/are Beans And the Queen of Canning! Super Duo versatility~!~
Thank you, Leisa!!!
This really helped me!!
This took you a lot of time, what a nice informative video.
Thanks for doing this hard work for us!
Off topic but last night's conversation awesome. Awareness is key!!
Thank you so much for taking the time to show us this. I've been afraid to try canning beans. This is really helpful. My favorite is the Great Northern Bean.
Great resource for us! Thanks!
I'm with you Leisa, black beans are my favorites!
Great information!
Perfect timing! We are canning beans this weekend! Thank you for the info!!
Glad it was helpful
This is why I cook mine first and can them already cooked. They don't expand much more, you can fill the jar more accurately, add just the right amount of "bean juice" from the cooking, and I know the heat will penetrate all the way through the beans. When I first started to can beans, I tried several methods, and cooking them first was definitely the best result.
@Katrina Krakow by having them fully cooked, doesn’t that make them mushy because of the added “cooking” time in the canner?
@@firehorsewoman414 Nope, they are good.
Hi, for how long do you pressure can them? Since they are already fully cooked it will take less time, correct?
@@Krissia05 It's the same amount of time. The National Center for Home Frood reservation says 75 minutes for pints and 90 for quarts.
Loved the video. Don't know if someone already said this but I was reading my ball canning book and it has Lima and butter beans with separate instructions and no presoaking. Maybe try that next time you can them.
I am just seeing this Leisa. I am glad you did this with a variety of beans. I was telling my son on Christmas that beans are first on the agenda for my canning list for the new year
what a wonderful teaching on beans. It is much appreciated and I thank you for taking the time to be so precise. Blessings.
What a great experiment. Thank you for taking your time to do this for us. Great video
Thank you so much. You helped me with all my questions about beans. Thanks for supporting safe canning.
Beans ... Great Northern are our favorites. thanks for the information.
Thanks Leisa, going to be doing navy, black and pintos tomorrow, this is very helpful
I appreciate this class!!! Thank you!!
Thanks for the demo.
Thank you for doing this video. This is indeed helpful. I do wish however, that canners would take a minute to discuss the differences between common beans (phaseolus vulgaris), cowpeas (Vilna unguiculata), lima beans (phaseolus lunatus), "butter beans" whatever those are, and runner beans, specifically by variety. I suspect that real "butter beans" are either large lima beans or runner beans (phaseolus coccineus). Runner beans have a different starchy texture from lima beans of any size, cowpeas (black-eye peas, lady peas, field peas, and many more) are a different species and don't require much soaking. I am ignoring lentils, chickpeas, and dried peas here, but those are worth thinking about too. NCHFP doesn't differentiate much, but they should.
I keep 100 pints of a variety of beans canned on hand, and so far my method has been to can 1/2 cup of dry beans of any kind with unsalted water with 1 inch headspace for 75 minutes per pint. I have not tried canning lima beans or runner beans yet, but I would like to.
Great video. Thanks for the info. You answered my questions about beans.
Glad to help!
Great video...I learned alot....well worth the time to watch. I will now be presoaking all beans. I didn't understand before.
Thank you so much for this information. I am new to canning beans and definitely going to use these tips.
This was super helpful. Thank you🎉
Thanks for the experiment! I'm working on more beans next week
Thank you for all the details on these beans. I haven't canned beans yet and now I cannot wait! Answered many more questions that I had, LOL
Thank you! Loved this video!
Great video! I love a good experiment! 👍
Me too
Thank you so much for this video. I am a visual person and this makes me much more comfortable. Being a single person this was perfect!. Thank you for all you do.
This video was wonderful. Thank you for going through this for us. I learned so much and thanks also for the explanation of why to soak and boil. I'm still newish at this and your canning videos are always top notch!
Thank you so much for this fantastic video. You are an amazing teacher.
Glad it was helpful!
Finally! I understand! Thanks so very much!
Thank you for doing this video! Now I feel confident I can do this. Black beans for me.
Thank you, thank you thank you. Just started canning beans and it has been a guessing game
Thank you for doing this experiment. I know it took a ton of time, but such great information. ❤
I do love great northern beans. Thank you
Wow that's a lot of work! Thanks!
Thank you for doing this video. I have always been afraid to can dry beans. My favorite being is the black bean as well
Thank you for this demonstration. I needed to see this. My favorite are the pinto beans
I love black beans and red beans...I tend to use both for my chilis and ham/bean soups.
Super information! I did my first batch of canned beans during last year's 'Canuary' and couldn't believe how much better they are. I will use this experiment on my home grown Jacob's cattle beans. As usual, you rock Leisa!
Absolutely awesome video, Thank you, Thank you. I was so afraid to do beans, because I knew they would swell. Now I have a guide to follow. Going to can my Kidney and Pinto together. That's part of my preps for Chili. You are appreciated and amazing.
I am so so happy you did this video. I canned a bunch of beans about 2 weeks ago and there definitely was too much liquid in the jars. Now I know!!
This was great! I have beans I need to can for convenience. I haven’t not done so because all the poor or missing information. I always soak beans to make them more digestible.
Loved your video. Beans are the easiest to do.
"sad, sad, day right there!" Love your commentary..
Very helpful. Thank you
Great info! Thank you for sharing.
Was helpfull - thank you. Wow, lots of work, but oh so worth it. I'm going to go with that.
Great video! Ty for taking the time to make make it. My favorite bean is a hard one to find called Horticulture Beans or Brown Beans. When ever I can find them, I buy them then can them. They r much like a Kidney Bean but softer and more flavorful. Very good n Chili and perfect for refried beans too! Makes the best beans and ham too!
Thank you for spending time & resources doing this. So many have asked me questions I couldn't answer. I do a lot of beans - big lima are my favorite for now (chili in sauce a close 2nd).
Phil loves those darn limas....lol
Hold it a minute.....Ok, just had to like and comment before starting the video, as your canning tutorials are some of my favorite! Now I can watch the video!!! LOL!!!
I appreciate that!
Great video, and you’ve saved me so much time with testing. Time for me to do my black beans and pinto beans for the first time. Wish me luck. 😂😂
Can I just say, you are my go to canning goddess. Your reiteration of “safe canning practices” is something we always need to hear over and over and over again.
Thank you, and have a wonder-filled day.
- Lyle
love this reference video, I watch and review before I do beans
Wow, great video. I know this one took a lot of time. Thank you for doing this science experiment so we don’t have to. I learned a lot. 🌻
Glad you enjoyed it!
Thanks so much Leisa! I'm in my 60's, live in the UK and have just started canning. It's not as common here, so I've learnt a LOT from my sisters across The Pond and appreciate every bit of advice and experience that you all have to offer about safe food preservation. Thank you ♥
You are so welcome!
What a great discussion about beans we’ve all struggled with them and the national center for food preservation guidelines so that was great love it I would love to see navy beans and some other reasons but that’s OK
Just bought my dry beans. Thanks for sharing this video. I didn't know where to start. I'll be doing quarts of mixed beans , and beans with a large ham I have to use up. Should be fun.
Good info at a great time. I will be canning pinto beans this week. Thank you for this video!
Beans are delicious.. Always a great video.
Thank you so much! I hadn't tried beans yet as I am not a huge fan of beans, but I can see the need to have them in my long term pantry. Any recipe I have followed of yours has been a huge sucess. I used my ugly chicken in our Buffalo Chicken dip for Thanksgiving and it was GREAT! My favs are Canellini.
I read, heard or saw somewhere that the NCFFP was created during the 2nd WW to ensure people stored their food safely while manufactured food was sent overseas. Makes sense to me. Some things may have changed but the principal would stoll hold true. I have the NCFFP link thanks to you. I have also bought books for canning based on NCFHFP. I also watch your shows and links. I feel safe and capable. Thank you. Sarnia ,Ontario.
You’re a very good teacher Ms. Leisa. Going to try can up some pinto beans for Mexican dinners 🌮 and also breakfast with chorizo, eggs, beans, hash browns and of course flour tortillas.
Thanks for the demo. I have had the loss of liquid and a packed jar with too many beans. I've got some to experiment with in the pantry. Favorite bean is the pinto but I like them all except those huge butter beans.
Interesting experiment.
Thank you. This was very helpful. I canned beans and followed the guidelines and got your same results and was disappointed. Next time I will go to a half of a cup for pint jars. Loved the video!
Very helpful!