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Soaked Vs Unsoaked Pinto Beans: The Ultimate Canning Showdown!
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- เผยแพร่เมื่อ 16 ส.ค. 2024
- In this video, we are going to see at the end which method is better, soaked or not. What about what the Ball book for canning says? Is it really clear on how much to add to your jar?
We will go over just the basic, but enough infomation for you to get some canned up without blowing up your kitchen and having more food on your shelf!!
I miss-spoke~ can your pinto beans for 75 minutes. Beans are treated as meat!
Thanks for watching
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Hi,thank you for the comparison of the soaked vs non soaked beans. You were using the ‘FRESH’ beans instructions instead of ‘DRIED’ bean instructions if you only canned for 40 minutes instead of 75 minutes you need to reprocess for safety.
Make sure you pressure can for 75 minutes. I can dried beans but you treat them as meat. So they must go 75 minutes.
75 pints 90 quarts 👍
Yup. I always throw in a few jars of beans to finish filling the canner whenever I can meat. I'm doing a batch of chicken breasts right now with pintos to fill it.
How about adding onions and maybe a carrot to the soaked beans to give you a little more volume in the jar and those things are always good with beans. A lot of comments about the time so I won't mention it. I Like the comparison but 75 minutes is a must. I usually cheat and add some lean ham for flavor. Very small pieces.
I thought it was best to soak beans before canning to take the toxins out & better digestion
Sge is going so many different dire tons. Who can tell. She is putting soaked a d not soaked in same pressure cooker. GOD help us all
Why did you pressure can pinto beans for pints for 40 because my ball book said to pressure can pints for 75 minutes?
Hopefully she just misspoke and actually did the 75 mins.
She doing it as a veggie not a meat. Beans are considered a meat. 75 mins.
Yes, I misspoke it’s 75 minutes
Thanks 😊
@@sleepyglenhomestead Thank you!!
I do the dry method and people call it rebel but they turn out awesome
You should review your dry bean canning process. 40 minutes canning time is incorrect. It should be 75 minutes for pints.
If you re-processed the batch or you misspoke, you should tell your viewers.
Otherwise, newbies who are not as knowledgeable may follow your incorrect process.
I have been canning beans for sixty years...this woman just confused the heck out of me lol
Thanks so much for showing the difference between soaked and unsoaked
Like you I would have the rubber safety valve face out and towards me. I changed this and now have it face away from me . I saw a video where the canner told the story about when the rubber safety valve failed and narrowly missed her face. Since I've always placed the rubber safety valve to the back. Until that point I'd never thought about it.
Thanks for filming this. I've only done the non-soaked method, but wondered if what the texture of soaked would be. Looks like they are roughly the same.
If the grid went down and you dont have a wood stove you would need things that you could heat up quickly,and conserve fuel.
That is exactly why I spent last weekend canning the meats and veggies from my freezer!
you did good. i'm 78 and learned something i did not know. thank you for teaching an old dog a new trick...hahhaha
You bet!
I tried canellini beans both ways and the soaked ones exploded into mush. They were so bad I only blend them up to thicken soups. 😢
Thank you! New subbie here. Take care
She misspoke, just fyi it's 75 minutes for dry beans.
I thought the reason to soak is the enzyme that causes bloating.
I was hoping for a taste and texture comparison.
Hi there! The taste and texture are exactally the same. You would never notice which was soaked or not.
What an excellent job of explaining! I watched to see the difference between soaked vs not soaked; and I wonder if the beans will continue to swell sitting on the shelf. Thanks!!
No more swelling, and they sure taste good
@@sleepyglenhomestead Great! I'll give the no-soak method a try.
How are you canning on a glass top stove,l have a canner like yours,and a glassstop stove,l was told not to can on it. So my canner has been sitting in the box for 2 years,lm afraid l couldnt keep the pressure steady,without it dropping below the 10. Lb of pressure,,how do you manage that,as my eye is always cutting off and on.
L
Hi there! I've been canning on a glasstop stove for about 5 years now. I don't have any problems with my pressure going down at all. Yes the eye cuts on and off, but that's what helps regulate the heat. So if I start on HI, by the time I'm at pressure I turn the stove down to about 3 and keep a watchful eye on the pressure. So get your canner out and get some canning done!😀
My brother has been canning on a glass top for lots of years. I told him it's not safe but he said it's the only stove he has and he's not stopping😂 so far so good.
Hello, new here. Ok, at 6:46 time stamp you're saying the gauge will go to 11, does it stay there? What if it keeps going further? I've literally had my canner for over 4 years and still haven't used it. You make me feel more comfortable trying. I appreciate the help. Thank you❤
I can't keep it at 11 lbs, so I usually go over to 12 but not more than 13. Thanks for watching
@@sleepyglenhomestead thank you so much for explaining. I really love your channel. Will get to dive in more this week.
becrafty12: I just used my pressure canner for the first time last week to can raw chicken, Canner had been sitting in it's box for two years, Purchased chicken. Preped it and canner. Then sat looking at the canner for a half hour thinking do I really want to try canning, Freezing so much easier. However, after watching several channels on ytube demonstrating canning procedure, got up the courage and went for it. So glad I did. Never looking back, Nor will you. It is so satisfying. Plus , so many wonderful mentors out there in ytube land.
@@christinedebuhr6477 so HAPPY to hear that you’ve joined our crazy prepping world!! I love canned chicken, makes dinner prep a breeze and let me tell you how DELICIOUS a chicken sandwich tastes!! Don’t be afraid to explore more things to can. We’ve got tomatillo sauce, tomatoes in several different ways, green beans, chicken stock, pork stock, pulled pork, pumpkin, butternut squash, and more that we have canned and grown here.
In terms of texture, what’s the difference between the 2?
There's no difference of texture between the two methods. If you have time, soak the night before, if not same day canning is possible. I learned from Charles Hancock @ Old Alabama Gardner on soak or no soak . Wish he was still with us. RIP 💕
Great information! Thanks for the video. I've been wanting to do this for a while but wasn't sure what to do. 👍
Have you noticed a difference between the 2 once the jar is opened for serving? I moved from a low altitude 30 years ago to a high altitude and no matter how long I cook them or pressure cook them, unsoaked beans don't get done in the middle.
@@dancinginabundance Interesting, I have always lived at about 1,000’ altitude so I’ve not noticed a difference, they both turn out the same.
You don't experiment with the safety of your family. Always follow safe canning - Ball book.
How long did you soak them? Overnight? or did you do the fast-soak method by cooking them for 30 minutes and then draining?
I actually soaked them for 2 days because I wasn't feeling good. Usually I do an overnight soak. Thanks for watching
Would it not be better to vaccum seal dried beans
@@user-ol9kv4xi8t the canning process cooks them
Do you wash dry beans before you can them?
@@Debbie-bg3mo always wash your dry beans
she misspoke its 75 min. processing time,
Please tell us you screwed up because 75 is the right time Ihope you re did them
In another comment she said she did it for 75
Why can dry beans? With modern-day cooking methods, beans and other dried seeds will cook quickly. I keep my beans in a dry container and when I cook beans I clean, rinse and put them in a pot of water to cook, I use a crock pot 6 hrs, open boil pot 3 to 4 hours or my favorite pressure cook 45 minutes. I don't use my intantpot because the heat up time, cook time, and vent time is longer than pressure cooker on the stove.
Even for a prepper it a waste of time, space and safety of the food to can pinto beans. If you have to resort to wood stove or campfire cooking then yes you soak your beans first.
Difference of opinion-meal prep time is much shorter if you cook meat and veg in a frying pan and then just dump already cooked beans from your canning jar into mix for chili/soup/stew. A can of pinto beans already cooked at grocery store is $1.50-$2.00. A jar done at home is 23¢ per jar. Time cost for canning is divided across all jars in the run. My experience has been that I can jars when I have time and use my pantry as a “time storage” buffer. I do not always have time in afternoon to start a 1-3 hour process to cook beans from dry for one meal. End up resorting to other ingredients for the meal. However, I want beans in my menus because they are one of the healthiest foods out there.
Thank you for sharing
We’re retired and work full time on our homestead. After being outside caring for chickens and an acre of food we grow to sell at the farmers market I’m tired at the end of the day. It’s easy to grab a jar of beans, chicken stock (which I can) and pork or chicken that’s canned up and make a quick taco/ burrito or enchilada meal.
Besides the convenience I save a lot of money too as mentioned above. If we have to leave town or decide to take a couple days off, Kody and grandma have food so they can throw together a meal.
How do you stop beans from being hard and some crunchy?
Hard and crunchy after cooking means either they’re not cooked enough or they’re old.
Canned beans just purchased usually turn out perfect! Please subscribe if you haven’t already
@@sleepyglenhomestead Thank you. I think they were too old.
@@brendaplunkett8659 Not soaked long enough, add a tsp. baking soda to soak water. I've been canning dried beans that I had in the beginning of my preps and they're fine.
@dancinginabundance I did do that and they remained crunchy and hardish with 6 hours of cooking with baking soda. It be fair my beans were 3 years old at least.
HI PATTI!!!
Hi BJ!! Miss you girlie ❤️
The recipe you're referencing is for FRESH, not dried beans! Also, have you had your gauge tested? It didn't look like it was at "0" when you started.
Oh dear, Hun, you need to take this down ASAP. You used canned dried beans at FRESH bean time.
If dried beans already have a long shelf life why would you can them?
So that they can be ready to use at any moment. Just like using a can of store bought beans.
I also heard that after so many years the beans are still edible but they are harder. I kind of like the have it ready so you can just heat it up
Because cooking beans takes forever 😅
So it is like opening a can of cooked beans?
I wish ;you had opened and tasted then and could report on texture or mushiness.
Hi there!! The teture is the same, you would never know which one was soaked or not. They are fully cooked both ways.