I followed your recipe and my beans came out beautifully. Thank you so much for sharing this video. My mom is 91 years old and loves navy beans so I can’t wait to bring her some.
Oh, I'm so happy to hear that! Thank you for watching and taking the time to leave a comment! I hope your mom enjoys the navy beans you canned for her!
Another reason for canning dry beans is in many areas the water comes to your home by way of an electric water pump and in those areas if the power goes out so does the water. Great video! Thanks
Ham is great in beans! Just don't put too much. There are some approved recipes that use ham in beans - such as baked beans or green pea and ham soup, but they don't use a bunch of ham. Boy, even just a little bit, though, sure does add some amazing flavor!
Aww! It happens to all of us sometimes. You just don't want it to happen to all your jars. Usually siphoning is either happening because the jars are too full, there are air pockets somewhere in the jar (which is why it's important to debubble), or there is grease around the rim. There may be other reasons, but those are the three most common I think. Keep at it! It's a wonderful skill to have and you will love having home-canned food on your shelf.
@@olds442rocket6 Isn't canning the best!? How great is it that we can put up instant meals, right on our pantry shelf, with just a few dollars to buy the food items and then the time it takes to can them up. I love having a well-stocked pantry with home-canned foods. And canning your own beans is a great money saver!
This looks delicious! I’m new to pressure canning but when I do white beans & ham (just cooking, not canning) I put onion in. Can I put onion in the jar with the ham, beans & broth & can or are you not supposed put onions in the jar for canning?
Absolutely! You can put any sort of other vegetables and herbs and seasonings in if you’re pressure canning. You just want to stay away from any thickeners and dairy.
@@poollife777 Have you never seen the National Center for Home Food Preservation’s recipe for baked beans, which calls for “pork, ham, or bacon” (nchfp.uga.edu/how/can_04/beans_baked.html)? Or this approved recipe for split pea and ham soup (ucanr.edu/sites/mfp_of_cs/files/312455.pdf)? You absolutely are able to safely can ham or bacon as an ingredient in recipes. The point is not to make that the primary substance of your product and to make sure that it is in small amounts. I wouldn’t do this with ham that hasn’t been cooked to tender first, for instance, pieces of ham hock that have not yet been boiled to falling apart.
If you're feeding a crowd, I imagine that can make a lot of sense. In this case, I'm canning for one or two servings, that's it. Also, since there aren't any approved recipes for canning cured meats to my knowledge (except a few baked bean or pea soup recipes that include a little bit of ham or bacon), I still doubt I'd can a whole jar with just ham. I stick as closely as I can to the approved guidelines.
I know this is going to sound so dumb, but I have never canned what I would refer to as “real food.” I’ve only made preserves, jams and jellies. I just watched this video on how to can beans. My question is, now that the beans are canned, are they fully cooked? In other words, when you take a jar from the shelf and open it, is it ready to eat or do the beans need to cook more time to allow to soften?
That is not a dumb question at all! That’s a great question! Yes, the beans are fully cooked and ready to eat right out of the jar. It’s the same with any pressure canned foods. They actually get cooked as though they were in a pressure cooker because that’s what pressure canning does. I highly recommend that you watch some videos from Suttons Daze channel. That is probably the best canning channel I know of on TH-cam. Leisa Sutton’s “Ugly Chicken” video is the one that actually gave me the courage to start trying pressure canning again back in 2020. and some of her videos in years past, she does what’s called “rebel canning” of beans that have not been soaked or parboiled before canning. I don’t do that. I follow the regulations from the National Center for Home Food Preservation, but I think pretty much all of her other videos are following the guidelines perfectly.
I tried dry canning beans. Don't do it. The enzyme that comes out after the 30 minutes of boiling, causes extream gas and stomach pain. You are also supposed to drain the beans and can with fresh water.
I would never do the dry canning of beans! Interestingly, some of the TH-camrs who have talked about dry canning in the past have now tried the approved method and found it produces superior results. I am perfectly happy to follow the safety rules! :)
I followed your recipe and my beans came out beautifully. Thank you so much for sharing this video. My mom is 91 years old and loves navy beans so I can’t wait to bring her some.
Oh, I'm so happy to hear that! Thank you for watching and taking the time to leave a comment! I hope your mom enjoys the navy beans you canned for her!
Another reason for canning dry beans is in many areas the water comes to your home by way of an electric water pump and in those areas if the power goes out so does the water.
Great video! Thanks
Thanks for watching and taking time to comment!
Thank you!!! I am just now canning dried beans and wanted to put ham in it! I didn't even think to look at the processing time of each of the items.
Ham is great in beans! Just don't put too much. There are some approved recipes that use ham in beans - such as baked beans or green pea and ham soup, but they don't use a bunch of ham. Boy, even just a little bit, though, sure does add some amazing flavor!
Beautiful job, last two things i canned siphoned and some didn’t seal, I’m new!
Aww! It happens to all of us sometimes. You just don't want it to happen to all your jars. Usually siphoning is either happening because the jars are too full, there are air pockets somewhere in the jar (which is why it's important to debubble), or there is grease around the rim. There may be other reasons, but those are the three most common I think. Keep at it! It's a wonderful skill to have and you will love having home-canned food on your shelf.
Can I do same with pinto beans?
I have A ham hock I was going to boil and follow your video.
Absolutely! You can do this with any of those beans!
Good job thank's I'm going to do some Canning
Awesome! I love canning and stocking my pantry! Thank you for watching and taking time to comment!
@@OldTimeKnowledge I canned they all sealed up good.Your channel helped out tremendously now I can stock up my pantry and save money thanks again
@@olds442rocket6 Isn't canning the best!? How great is it that we can put up instant meals, right on our pantry shelf, with just a few dollars to buy the food items and then the time it takes to can them up. I love having a well-stocked pantry with home-canned foods. And canning your own beans is a great money saver!
Doing some more canning vegtable soup yummy
Good information.I have that book.
It's a great book!
How much beans did you cook?
I don't remember how many I had for this recipe, but I know the rule of thumb is one cup of dry beans yields 3 cups of cooked beans.
Great advice in this video!!
I’m glad you enjoyed it!
This looks delicious! I’m new to pressure canning but when I do white beans & ham (just cooking, not canning) I put onion in. Can I put onion in the jar with the ham, beans & broth & can or are you not supposed put onions in the jar for canning?
Absolutely! You can put any sort of other vegetables and herbs and seasonings in if you’re pressure canning. You just want to stay away from any thickeners and dairy.
@@OldTimeKnowledge awesome! Thank you!
@@poollife777 Have you never seen the National Center for Home Food Preservation’s recipe for baked beans, which calls for “pork, ham, or bacon” (nchfp.uga.edu/how/can_04/beans_baked.html)? Or this approved recipe for split pea and ham soup (ucanr.edu/sites/mfp_of_cs/files/312455.pdf)? You absolutely are able to safely can ham or bacon as an ingredient in recipes. The point is not to make that the primary substance of your product and to make sure that it is in small amounts. I wouldn’t do this with ham that hasn’t been cooked to tender first, for instance, pieces of ham hock that have not yet been boiled to falling apart.
Jowl, smoked JOWL😊
Haha well we each have our preferred seasoning meats. I reckon it's got a lot to do with what you grew up with.
They look yummy. Working on 14 pints now.
This is just such a great easy staple to have in the pantry, and so economical!
So how many bags of beans did you use ?
I don't remember how many bags, to be honest. I sometimes use 1 lb bags and sometimes 2 lb bags. I'm guessing this was probably about 3 lbs of beans.
I find it best to can the meat and the beans separately then the beans don't over cook
If you're feeding a crowd, I imagine that can make a lot of sense. In this case, I'm canning for one or two servings, that's it. Also, since there aren't any approved recipes for canning cured meats to my knowledge (except a few baked bean or pea soup recipes that include a little bit of ham or bacon), I still doubt I'd can a whole jar with just ham. I stick as closely as I can to the approved guidelines.
@@OldTimeKnowledge that is good, I too stick to good canning practices. Blessings to you and yours.
I know this is going to sound so dumb, but I have never canned what I would refer to as “real food.” I’ve only made preserves, jams and jellies. I just watched this video on how to can beans. My question is, now that the beans are canned, are they fully cooked? In other words, when you take a jar from the shelf and open it, is it ready to eat or do the beans need to cook more time to allow to soften?
That is not a dumb question at all! That’s a great question! Yes, the beans are fully cooked and ready to eat right out of the jar. It’s the same with any pressure canned foods. They actually get cooked as though they were in a pressure cooker because that’s what pressure canning does. I highly recommend that you watch some videos from Suttons Daze channel. That is probably the best canning channel I know of on TH-cam. Leisa Sutton’s “Ugly Chicken” video is the one that actually gave me the courage to start trying pressure canning again back in 2020. and some of her videos in years past, she does what’s called “rebel canning” of beans that have not been soaked or parboiled before canning. I don’t do that. I follow the regulations from the National Center for Home Food Preservation, but I think pretty much all of her other videos are following the guidelines perfectly.
I tried dry canning beans. Don't do it. The enzyme that comes out after the 30 minutes of boiling, causes extream gas and stomach pain. You are also supposed to drain the beans and can with fresh water.
I would never do the dry canning of beans! Interestingly, some of the TH-camrs who have talked about dry canning in the past have now tried the approved method and found it produces superior results. I am perfectly happy to follow the safety rules! :)
I'm having a terrible time paying attention to your video because I'm so worried about the fabric and paper items you have laying on your stovetop! 😵😖
Sorry to concern you! I assure you everything turned out just fine. 😊
I can’t believe someone would point that out. I understand the concern. But
😂🤣🙃