A couple tips for you. Number 1, a plastic chop stick makes a much better debubbling tool, MUCH better. Tip number 2, adding some of your liquid, about 1/4 full before adding your beans works wonderfully as doing this actually debubbles the contents as you fill the jars, but I ALWAYS use a plastic chopstick to make sure. This works great on any items you're going to can that you would normally add liquid after filling the jars. Adding some liquid first REALLY helps to debubble contents as you fill. I had a lightbulb moment and it really works well.
I boil smoked ham hock on med for an hour or so, add pureed celery an onions, put the soaked beans beans and cook to med done, then remove the hock, add seasoning and tomato paste and sauce while still cooking on med, remove any meat from the hock, dice it and return it to the pot and cook till beans are half done. Yours sounds great!
Hi!! if you look on the NCHP website, it seems soups also fall into that category of timing (65 pints /75 quarts). I do believe the reason for this is that (1) soups have no real density to them since they're watery, including the bits of cooked meat often added to the mix, so heating everything in the jars to safe temps is effective and (2) since you're adding either sugary or acidic ingredients to the total mix with baked beans, it probably also facilitates more even heat transfer throughout the jars, so in both cases, the timing can be slightly shorter. These are my best guesses, and I tend to do things by the book... as a rule... 😉😊 I love your channel!!❤️❤️❤️🇨🇦
oh Linda I had canned some of these beans and opened up 2 jars for today. that sauce (that licked from the spoon) is sooooo good. this will be my go to recipe for canning baked beans. I changed out the tomato sauce for V8 and liquid smoke for smoked paprika. I just can't wait to try these after they warm up. I'm going to make calico beans next with this recipe which is northern, Lima and kidney beans with hamburger. so all I have to do is make rice. you are so wonderful. thank you for all you've done. have a blessed day.
absolutely beautiful!!!!! i am definitely going to give this a go!!!!! i am so excited. i am with you....that time makes no sense to me....i am going to opt for the 75 min as well!!!!! love ya mama.....this was so much fun to watch!
+The Kneady Homesteader you are the sweetest and this was really fun to do I love having these on the Shelf all summer I bet your family it will blow right through em so if you do this go ahead and do a canning video xo xo xo
If if was a robber......I would break into your house and rob your pantry! Gosh Linda you have so much good stuff in there and now pork and beans?!!?! YUMBO!!
It looks like you love what you’re doing with your canning and recipes. I haven’t canned in years but now I’m envious and want to do it again. Mainly meats and beans. Thank you so much for all you do for us.
Made 52 pints of this last year, about 6 months ago...thinking I would be set for the Zombie Apocalypse if it should happen in the next year. But not so! I am making this recipe again, as my adult children raid my pantry for these beans when ever they visit. My daughter says it has ruined her buying baked beans in the store; as she bought a can recently and says there is no comparison. I love these! I love Linda, she is a kindred spirit, Pioneer, Old School woman with tech savvy abilities to produce these videos. Love it! She is a budget fighting hero...Super Hero...in an apron. Thanks Linda!
I have one more jar of my pork and beans so I better get busy canning more! Baked beans are what everyone wants me to bring to cook outs or parties so I need more! Great video Linda, canning videos are my favorite!!
have the 31 qt all American, and I just finished 13 qts and 2 pints of chicken/turkey broth. had to get rid of all those carcasses in the freezer, and I LOVE my canner! thanks for the great video, the inspiration and the recipe!
when I want to quick soak my beans I add the dry beans to a vacuum seal container.. fill with hot tap water a couple inches over top the beans.. vac seal the container and leave set 25-30 min .. this quickens the time and softens the beans nicely.. I tried your recipe for pork n beans and they are very delicious.. I made the recipe and after they simmered all afternoon I hot water bathed them using my electric ball fresh tech water bath canner and they turned out great.. no spoilage.. thanks again for another great recipe and tips on how too..
Beans and meat MUST be PRESSURE CANNED. Water bath canning is not sufficient, according to all canning instructions!! Please do some research on correct canning procedures.
I like your videos. I don't home can, anymore...since it's just me and the cat, but I note your recipe ingredients, and can scale up or down to suit my needs. You are a good teacher....I share your videos with friends who have questions about canning.....Thumbs Up!
I'm going to try caning enchilada sauce and soups. I work graveyard shift 6 nights a week. And a bowl of soup hits the spot in the middle of the night! You've really got me inspired! I have a waterbath canner and a Presto 23 qt pressure canner.
This is only the 2nd or 3rd video of yours that I've seen. You're a fantastic teacher! Your lessons are so easy and your demeanor is so bubbly. :) Subscribed!
Hi, I also do a fair amount of canning and I have noticed that you tilt the jars as you take them out of your pressure canner to help remove excess water on the lids, but it is my understanding that this is not a great thing to do as the lids may not be sealed completely yet and the liquid inside your jars could get under the seal and cause a failure either now or later on when it is on the shelf. Love your videos and I always learn something.....Bob in central Florida
Looks totally Yummy! I plan on canning rhubarb juice when the season is over. We like that with fizzy water in the winter for a little taste of spring. The goat gets the pulp and she loves it too. Otherwise I don't like rhubarb. I can't get big bags of beans or rice here in Denmark, EU and I miss it because I would be canning up bean soups and pork n beans but I will keep looking. Maybe I can get them in Germany.
Linda, I started canning close to a year ago after finding you! ? is your american canner 16qt? does it come with a rack to stack the jars? Why sometimes I get water from the jar into the water of the canner? (hi temp?) Where can I find the altitude, I'm from Florida and I always use 15# just to be on the safe side. LOVE,LOVE,LOVE how you work on the kitchen, always so clean, safe and organize, I'm very conscious of contamination myself, (i'am a hand washing freak, been a nurse, lol) Thank you for all those great videos, you do encourage us to can, plant and be better moms/wife. Happy belated mothers day!
I would make my sauce separately and pour it over a half cup of raw beans or a cup of raw beans for a quart and I would can them in courts because in two days I can eat a quart of baked beans I'm just on toast. You know they also go great with a baked ham with the pineapple in the maraschino cherries delicious!
I just canned up some grapefruit that was on sale, but after watching this I'm 'beanspired'! I think I'll try to can up both some baked beans and some black bean soup next. Yum!
Love your videos! Glad you did the Power Pressure Cooker XL videos.. made eggs in mine yesterday thanks to your video.. Awesome! Thanks for all the videos!
Linda... Thanks for another great video... I am writing down all the ingredients so I can make some of those delicious-looking beans... (I also want to try them with pure maple syrup instead of sugar).... I saw your video on canning tuna just last week and I told my friend that I wanted to can some tuna... and guess what? She had recently got some tuna loins from a local fisherman and had them vacuum-sealed and frozen .... and we did a trade so she got bacon from me and I got all the tuna from her so, I am just waiting now for my small jars to arrive from Walmart (delivered to my home) and I will be canning tuna... I am so excited about it!.... OMG... now I just see your video called Roasted Spicy Chicken so I am going to have to watch that one next....
Hi Linda, Great video! I am definately not a canning expert, but I assume that this recipe only has a 65 minute processing time because of the acidity of the tomato juice in the sauce. As I said not 100% sure, but that would be my best guess. Thanks for your amazing videos I have learnt so much from you 🙂
Very fun to watch you. I'm a canner too! I was hoping you would share your recipe for the stock you use for your venison and elk. You're getting me excited for the summer. I am thinking of a new canner. Keep canning so I can tell my husband I need a new All American canner! ;-) thanks for posting.
Linda , I am so greatful for you and I have learned so much from you. I do have a question hopeing you will have the answer. I don't have pressure gauge on my pressure cooker but only weights. Its the older presto pressure canner . How do I know when it's at pressure ? Thank You Linda ! 😊
Hi Linda, I know this is an older video, but when you stack 2 levels in your canner, are the bottom jars completely submerged in water? I have the same canner but have never done 2 levels yet. Thanks, Judy
Linda, what is the difference between the older and the new tattler lids? I have never used tattler lids before. I just bought some and plan to use them in a few days. Just want to research as much as I can before I get started. Thanks in advance for your help. I have enjoyed watching you for years and admire your methods.
From looking at the Ball Blue Book recipe she referenced and how many jars she got I'd guess she doubled the recipe and used 4 pounds of beans. (The original is 2 pounds beans and yields 6 pints.)
I can baked beans often but I never thought to add liquid smoke...thank you for that inspiration! The empty jar at 9:28 (I think later in the video you called them a squatty jar), I've not seen that pattern before but its SO pretty...where did you find those?
I will be soaking my beans over night. Is there a difference in cooking them from the quick soak? And how many pounds of navy beans did you use for this batch? I'm guessing or 3 or 4 pounds? Thanks for the beautiful video.
That sounds like a ketchup recipe. I make two types of beans one type in tomato sauce and the other is my New England baked beans my own recipe which are much like Boston baked beans but they belong to me! I still think that putting them in the night before or getting up at 6:30 in the morning and going back to bed and letting them rip in the Crock-Pot is the best way for me to bake the best beans. That means putting them in the food saver and freezing them ions. They freeze beautifully and I also keep some in my pantry from the store in cans that I enjoy. New England we're big bean eaters up here. Think of us as the Tuscany of the United States because those in Tuscany are called the bean eaters! :-)
This looks excellent! I have a presto now and praying for one like yours for my birthday. Presto says never stack pints when processing beans, have you ever done that in a presto and is that not a restriction with the All American?
How many lbs of beans did you use? I'm new to your TH-cam site. Love it ! I do a lot of canning and dehydrating too, but you have taught me some new ideas. Thanks so much!
That recipe looks so very yum, that I'm making and canning some tomorrow. I have quite a bit of beans for it , so I'm gonna get to it. BTW Linda. I've looked everywhere, where do you get those marvelous plastic ball canning jar cases? I need to buy some... :o) Thanks girl..keep your great videos coming..
Yes but it has to stay in that temperature for long enough. That was the problem with electric canners until the scientist I know came along and invented the nesco canner which is also multi-purpose and the other ones aren't. They don't hold as much but it means I can can and I'll sit there all night and process Josh that doesn't bother me at all I'm a night owl anyway! :-)
I won't ever forget getting Tattlers at a yard sale almost 20 years ago for 15-cents a brand new package. I won't ever forget watching your videos I first watched, I believe you were wearing a bikini and a towel. I can't believe how many years have passed.
The way I understand it is that the difference in timing is due to testing. The recipes in the Ball Blue Book have been tested for the shorter times. The recipes that have longer timing, have only been tested for those times.
The Tattler lid website says to let the jars sit for seven or eight minutes before tightening the lids, not immediately after taking them out of the canner.
Hey Linda , love your videos.. Have enjoyed making some of your meals .. One question never made tomato sauce or tomato in a jar .. Wish you make a video on just tomatoes recipes .. Tomato are almost ready for canning .. Or where can I get the recipes for tomato sauce and spaghetti sauce... Thanks sooo much for a great job .. And videos...
@@wendystumpf1274 Linda thinks she's too good to talk to any of the people who support her channel. I can see now why she's divorced. I can't stand the woman. I unsubbed. She NEVER EVER answers anyone.
I am still skittish about those tattler lids,, do you you remove the rings on those after the jars cool off, like we would on a regular metal lid ??.. oh and listen,, I think you have the best canning videos on youtube. your canned food looks better and you keep safety in food as main priority, plus your food really looks tasty !
Hi Linda, Can you use the Ball tightening tool with the Tattler original sealing lids, and the newer Tattler EZ seal lids too? My neighbor has no pc and is elderly. She has very bad carpal tunnel syndrome, and arthritis, but can use the ball tightening lid tool with the ball screw on caps.....so she asked I post here and ask the above question. Thanks for your video....looks delicious, and Blessings:).
YUP! I'm one of "those"! Got my AA 930 for Christmas of 2013 and still have not used it. Then for Christmas 2014 got the AA 941 and nope, have not used it. Christmas 2015 brought an AA 910 in hopes that I would be brave enough to start with that one and for when I only have 4 quarts of something that I want to can. No, haven't used it yet but I tell ya, I am FINALLY ready! LOL! Thank you for your vids and sharing as I have learned SO much and I will start w/pork & beans just like you suggest. Also, would love a review on the new Tattlers if you end up getting some. (HUUGS) and Much Aloha to ya! ^ _ ^
A couple tips for you. Number 1, a plastic chop stick makes a much better debubbling tool, MUCH better. Tip number 2, adding some of your liquid, about 1/4 full before adding your beans works wonderfully as doing this actually debubbles the contents as you fill the jars, but I ALWAYS use a plastic chopstick to make sure. This works great on any items you're going to can that you would normally add liquid after filling the jars. Adding some liquid first REALLY helps to debubble contents as you fill. I had a lightbulb moment and it really works well.
I boil smoked ham hock on med for an hour or so, add pureed celery an onions, put the soaked beans beans and cook to med done, then remove the hock, add seasoning and tomato paste and sauce while still cooking on med, remove any meat from the hock, dice it and return it to the pot and cook till beans are half done. Yours sounds great!
Hi!! if you look on the NCHP website, it seems soups also fall into that category of timing (65 pints /75 quarts). I do believe the reason for this is that (1) soups have no real density to them since they're watery, including the bits of cooked meat often added to the mix, so heating everything in the jars to safe temps is effective and (2) since you're adding either sugary or acidic ingredients to the total mix with baked beans, it probably also facilitates more even heat transfer throughout the jars, so in both cases, the timing can be slightly shorter. These are my best guesses, and I tend to do things by the book... as a rule... 😉😊 I love your channel!!❤️❤️❤️🇨🇦
oh Linda I had canned some of these beans and opened up 2 jars for today. that sauce (that licked from the spoon) is sooooo good. this will be my go to recipe for canning baked beans. I changed out the tomato sauce for V8 and liquid smoke for smoked paprika. I just can't wait to try these after they warm up. I'm going to make calico beans next with this recipe which is northern, Lima and kidney beans with hamburger. so all I have to do is make rice. you are so wonderful. thank you for all you've done. have a blessed day.
Yes, I am one of those people who got a great deal on the All American pressure canner - but haven’t yet used it. Now I’m inspired.
absolutely beautiful!!!!! i am definitely going to give this a go!!!!! i am so excited. i am with you....that time makes no sense to me....i am going to opt for the 75 min as well!!!!! love ya mama.....this was so much fun to watch!
+The Kneady Homesteader you are the sweetest and this was really fun to do I love having these on the Shelf all summer I bet your family it will blow right through em so if you do this go ahead and do a canning video xo xo xo
+Linda's Pantry we eat a lot of baked/bbq beans here! 😄😄😄😄😄😄
If if was a robber......I would break into your house and rob your pantry! Gosh Linda you have so much good stuff in there and now pork and beans?!!?! YUMBO!!
lol
That made me laugh. I bet there are others who have thought the same thing but just haven't said it out loud. LOL
Hahaha. Take me with you! Ill bring napkins and forks
a tip : you can watch movies on Flixzone. Me and my gf have been using them for watching a lot of movies these days.
@Darren Boden Yup, I have been using Flixzone for since november myself :)
I am fixin to can a bunch of beans after gardens, can't wait to do this sistah, yer amazing
+Booger500us Get busy girly :)
It looks like you love what you’re doing with your canning and recipes. I haven’t canned in years but now I’m envious and want to do it again. Mainly meats and beans. Thank you so much for all you do for us.
Made 52 pints of this last year, about 6 months ago...thinking I would be set for the Zombie Apocalypse if it should happen in the next year. But not so! I am making this recipe again, as my adult children raid my pantry for these beans when ever they visit. My daughter says it has ruined her buying baked beans in the store; as she bought a can recently and says there is no comparison. I love these! I love Linda, she is a kindred spirit, Pioneer, Old School woman with tech savvy abilities to produce these videos. Love it! She is a budget fighting hero...Super Hero...in an apron. Thanks Linda!
right! you are fortunate your kids love your canning enough to steal them when they visit! That is a huge compliment.
I listen to relax and remember to enjoy my moments. You have a melodic voice
Great video! It's so nice that you share your knowledge with us all. I'm gonna buy an all american canner soon and start.
+Jeremiah Johnson You will love it:)
I just canned six pints of beans for rice and beans. I have never used a pressure canner. Thank you Linda for showing how easy they are to use.
id want to shop in your canned pantry. =) all those good food. your canning is life.
I have one more jar of my pork and beans so I better get busy canning more! Baked beans are what everyone wants me to bring to cook outs or parties so I need more! Great video Linda, canning videos are my favorite!!
have the 31 qt all American, and I just finished 13 qts and 2 pints of chicken/turkey broth. had to get rid of all those carcasses in the freezer, and I LOVE my canner! thanks for the great video, the inspiration and the recipe!
when I want to quick soak my beans I add the dry beans to a vacuum seal container.. fill with hot tap water a couple inches over top the beans.. vac seal the container and leave set 25-30 min .. this quickens the time and softens the beans nicely.. I tried your recipe for pork n beans and they are very delicious.. I made the recipe and after they simmered all afternoon I hot water bathed them using my electric ball fresh tech water bath canner and they turned out great.. no spoilage.. thanks again for another great recipe and tips on how too..
Beans and meat MUST be PRESSURE CANNED. Water bath canning is not sufficient, according to all canning instructions!! Please do some research on correct canning procedures.
Great video Linda, like a canning class!
That's a real industrial canner too!
+Tango Joe haha it is my addiction lol
Oh so good. I love your videos, Linda.
I like your videos. I don't home can, anymore...since it's just me and the cat, but I note your recipe ingredients, and can scale up or down to suit my needs. You are a good teacher....I share your videos with friends who have questions about canning.....Thumbs Up!
I'm going to try caning enchilada sauce and soups. I work graveyard shift 6 nights a week. And a bowl of soup hits the spot in the middle of the night! You've really got me inspired! I have a waterbath canner and a Presto 23 qt pressure canner.
This is only the 2nd or 3rd video of yours that I've seen. You're a fantastic teacher! Your lessons are so easy and your demeanor is so bubbly. :) Subscribed!
Hi, I also do a fair amount of canning and I have noticed that you tilt the jars as you take them out of your pressure canner to help remove excess water on the lids, but it is my understanding that this is not a great thing to do as the lids may not be sealed completely yet and the liquid inside your jars could get under the seal and cause a failure either now or later on when it is on the shelf. Love your videos and I always learn something.....Bob in central Florida
You have the nicest equipment! I love that funnel.
Just made a batch of these today. Turned out awesome. Thanks Linda
Looks totally Yummy! I plan on canning rhubarb juice when the season is over. We like that with fizzy water in the winter for a little taste of spring. The goat gets the pulp and she loves it too. Otherwise I don't like rhubarb. I can't get big bags of beans or rice here in Denmark, EU and I miss it because I would be canning up bean soups and pork n beans but I will keep looking. Maybe I can get them in Germany.
Linda, I started canning close to a year ago after finding you!
? is your american canner 16qt? does it come with a rack to stack the jars?
Why sometimes I get water from the jar into the water of the canner? (hi temp?)
Where can I find the altitude, I'm from Florida and I always use 15# just to be on the safe side.
LOVE,LOVE,LOVE how you work on the kitchen, always so clean, safe and organize, I'm very conscious of contamination myself, (i'am a hand washing freak, been a nurse, lol)
Thank you for all those great videos, you do encourage us to can, plant and be better moms/wife. Happy belated mothers day!
Here's a link I sometimes use to help friends find their altitude. veloroutes.org/elevation/
Use 10 pounds for Florida
i am going to try this recipe. It looks delicious.
I would make my sauce separately and pour it over a half cup of raw beans or a cup of raw beans for a quart and I would can them in courts because in two days I can eat a quart of baked beans I'm just on toast. You know they also go great with a baked ham with the pineapple in the maraschino cherries delicious!
Hi Linda, I'm a new viewer and love your videos. Your beans turned out beautiful. Im so excited to try Pork & Beans. thanks so much.
LOVE home canned baked beans! Thanks for doing the video!
I just canned up some grapefruit that was on sale, but after watching this I'm 'beanspired'! I think I'll try to can up both some baked beans and some black bean soup next. Yum!
Love your videos! Glad you did the Power Pressure Cooker XL videos.. made eggs in mine yesterday thanks to your video.. Awesome! Thanks for all the videos!
Thanks for this amazing video. I must do this.
Linda... Thanks for another great video... I am writing down all the ingredients so I can make some of those delicious-looking beans... (I also want to try them with pure maple syrup instead of sugar).... I saw your video on canning tuna just last week and I told my friend that I wanted to can some tuna... and guess what? She had recently got some tuna loins from a local fisherman and had them vacuum-sealed and frozen .... and we did a trade so she got bacon from me and I got all the tuna from her so, I am just waiting now for my small jars to arrive from Walmart (delivered to my home) and I will be canning tuna... I am so excited about it!.... OMG... now I just see your video called Roasted Spicy Chicken so I am going to have to watch that one next....
You're a great teacher! Thanks for sharing.
Awe thank you so much!
I will try this next week on my days off. Can't wait to try them.
Hi Linda,
Great video! I am definately not a canning expert, but I assume that this recipe only has a 65 minute processing time because of the acidity of the tomato juice in the sauce. As I said not 100% sure, but that would be my best guess. Thanks for your amazing videos I have learnt so much from you 🙂
That is not enough tomato to be acidic. Stick with the 75 minutes - former Food Safety Manager.
Very fun to watch you. I'm a canner too! I was hoping you would share your recipe for the stock you use for your venison and elk. You're getting me excited for the summer. I am thinking of a new canner. Keep canning so I can tell my husband I need a new All American canner! ;-) thanks for posting.
Thank you****
done beans before but not with the bacon or smoke and sauce , looks delish need to def. try this.
Love these videos. Thanks Linda.
Linda , I am so greatful for you and I have learned so much from you. I do have a question hopeing you will have the answer. I don't have pressure gauge on my pressure cooker but only weights. Its the older presto pressure canner . How do I know when it's at pressure ?
Thank You Linda ! 😊
Hi Linda, I know this is an older video, but when you stack 2 levels in your canner, are the bottom jars completely submerged in water? I have the same canner but have never done 2 levels yet.
Thanks, Judy
Making these ASAP! And I love this funnel- I'm going to have to locate one like that!
+Stephanie Nuce Here's one :)
amzn.to/1rYH8U9
I am a new subscriber and really find your recipes excellent and informative.
I am going to be making this weekend. Thanks for the video.
Well this is what I'm doing next!
Ty for this video and ty for yet another idea for my pantry!
Linda, what is the difference between the older and the new tattler lids? I have never used tattler lids before. I just bought some and plan to use them in a few days. Just want to research as much as I can before I get started. Thanks in advance for your help. I have enjoyed watching you for years and admire your methods.
beautiful! :-). Tomorrow's canning project. Thank you for the inspiration.
+l hoov oh my gosh you're going to love this do you do videos if so I need your channel link
I can green beans and I throw a chunk of bacon (I use ends and pieces) in them!!! Wow are they delicious!
Can't wait to try this
How many pounds of beans did u use
From looking at the Ball Blue Book recipe she referenced and how many jars she got I'd guess she doubled the recipe and used 4 pounds of beans. (The original is 2 pounds beans and yields 6 pints.)
I used three pounds for a 10 jar canner load. Had a lot of sauce left over, probably enough for another canner load
You're an inspiration. Thank you.
I can baked beans often but I never thought to add liquid smoke...thank you for that inspiration! The empty jar at 9:28 (I think later in the video you called them a squatty jar), I've not seen that pattern before but its SO pretty...where did you find those?
hope this year to purchase pressure canner I hope been following long time great videos
I will be soaking my beans over night. Is there a difference in cooking them from the quick soak? And how many pounds of navy beans did you use for this batch? I'm guessing or 3 or 4 pounds? Thanks for the beautiful video.
That sounds like a ketchup recipe. I make two types of beans one type in tomato sauce and the other is my New England baked beans my own recipe which are much like Boston baked beans but they belong to me! I still think that putting them in the night before or getting up at 6:30 in the morning and going back to bed and letting them rip in the Crock-Pot is the best way for me to bake the best beans. That means putting them in the food saver and freezing them ions. They freeze beautifully and I also keep some in my pantry from the store in cans that I enjoy. New England we're big bean eaters up here. Think of us as the Tuscany of the United States because those in Tuscany are called the bean eaters! :-)
I love my home canned pork and beans. I doctor mine up too.
This looks excellent! I have a presto now and praying for one like yours for my birthday. Presto says never stack pints when processing beans, have you ever done that in a presto and is that not a restriction with the All American?
+Sue Antonich Nike Presto's cannot stack jars they're only the 16 quart
I made these,they are delicious!
How many lbs of beans did you use? I'm new to your TH-cam site. Love it ! I do a lot of canning and dehydrating too, but you have taught me some new ideas. Thanks so much!
Your link to the jar boxes were for another canner. Can you put up that link please? Love your videos!
+Marilee Lonsberg Sorry amzn.to/225gaHe
That recipe looks so very yum, that I'm making and canning some tomorrow. I have quite a bit of beans for it , so I'm gonna get to it. BTW Linda. I've looked everywhere, where do you get those marvelous plastic ball canning jar cases? I need to buy some... :o) Thanks girl..keep your great videos coming..
Amazon has them, but are currently sold out.
Hi Linda. I was wondering if I could use the dry bean canning method with this recipe? Thanks for the great videos.
Hi Linda. Your beans look great. I will be trying this myself tomorrow. How many pkgs of beans or lbs did you use for this batch?
These sounds amazing!!! I get my All American canner on Saturday!!! Is this recipe in the new Ball guide?
Linda, question for you , I buy a lot of #10 cans , I want to put the baked beans in pint jars , do I do it as you have done here?
Linda- I typically use sausage rather than bacon or salt pork in my homemade “baked beans” would that make a difference in the canning process?
Yes but it has to stay in that temperature for long enough. That was the problem with electric canners until the scientist I know came along and invented the nesco canner which is also multi-purpose and the other ones aren't. They don't hold as much but it means I can can and I'll sit there all night and process Josh that doesn't bother me at all I'm a night owl anyway! :-)
The new EZ seal tattlers are great. Mine are mint green.
Great recipe. Does the book say how long to pressure can at 10 pound pressure?
I won't ever forget getting Tattlers at a yard sale almost 20 years ago for 15-cents a brand new package. I won't ever forget watching your videos I first watched, I believe you were wearing a bikini and a towel. I can't believe how many years have passed.
I’m going to try the baked beans recipe.
what is the quantity of beans?? Is it two pounds soaked. Looked like a lot. Can't wait to try this recipe!!
The way I understand it is that the difference in timing is due to testing. The recipes in the Ball Blue Book have been tested for the shorter times. The recipes that have longer timing, have only been tested for those times.
The Tattler lid website says to let the jars sit for seven or eight minutes before tightening the lids, not immediately after taking them out of the canner.
Must try! Thanks!
+Linda's Pantry, can you use uncooked beans for this like you do in your ham and bean soup? Thanks
Love That! I'm going to do this recipe!
Hey Linda , love your videos.. Have enjoyed making some of your meals .. One question never made tomato sauce or tomato in a jar ..
Wish you make a video on just tomatoes recipes .. Tomato are almost ready for canning ..
Or where can I get the recipes for tomato sauce and spaghetti sauce... Thanks sooo much for a great job .. And videos...
there are some on the play list on my channel
Where did you get both the bench scrape and the egg spiral with the rooster on top?
I wonder when you double rack. How much water do you put in the pressure cancer
What size lid do the squatty jars use? Wide mouth lids spin and regular are too small. Is it a special size?
One pint
@@LindasPantry but what size lid? I have a couple of half pints squatty jars and none of my lids fit
@@wendystumpf1274 Linda thinks she's too good to talk to any of the people who support her channel. I can see now why she's divorced. I can't stand the woman. I unsubbed. She NEVER EVER answers anyone.
I am still skittish about those tattler lids,, do you you remove the rings on those after the jars cool off, like we would on a regular metal lid ??.. oh and listen,, I think you have the best canning videos on youtube. your canned food looks better and you keep safety in food as main priority, plus your food really looks tasty !
Wat kind of pint jars do u use...they look a little shorter & rounder than a ball jar??
Linda, why American ? Can you suggest other brands and books ? Thanks so very much. Been over awhile since I canned.
Thank you Linda
I am confused on the bacon. Is the bacon precooked slightly and would Canadian bacon work? Am so new to this. Thanks, love your videos
+L. LaTorre no I did not pre-cook the bacon it Cooks in the processing and yes you could put ham or Canadian bacon
Hi Linda,
Can you use the Ball tightening tool with the Tattler original sealing lids, and the newer Tattler EZ seal lids too?
My neighbor has no pc and is elderly.
She has very bad carpal tunnel syndrome, and arthritis, but can use the ball tightening lid tool with the ball screw on caps.....so she asked I post here and ask the above question.
Thanks for your video....looks delicious, and Blessings:).
no
Thanks so much Linda:).
Awesome, as always!! Itching for your first garden update! Hope it gets posted soon.. *wink* :)
What is a tabler lid ? Thanks for sharing
I had to look it up too, a tattler lid is a reusable canning lid.
YUP! I'm one of "those"! Got my AA 930 for Christmas of 2013 and still have not used it. Then for Christmas 2014 got the AA 941 and nope, have not used it. Christmas 2015 brought an AA 910 in hopes that I would be brave enough to start with that one and for when I only have 4 quarts of something that I want to can. No, haven't used it yet but I tell ya, I am FINALLY ready! LOL! Thank you for your vids and sharing as I have learned SO much and I will start w/pork & beans just like you suggest. Also, would love a review on the new Tattlers if you end up getting some. (HUUGS) and Much Aloha to ya! ^ _ ^
+Bridgette Maharaj OMGoodness yes do it you are locked and loaded! :)
LOL! Yes Ma'am!
Would you consider making and canning calico beans?
Why do you not cook the bacon first? Won't the grease make trouble for sealing?
My canning book says to process for 65 mins. I canned your recipe for 75 mins and I thought the beans were too soft. Any suggestions?
This looks good!!
What is the name of the molasses you use ?
Linda do you usually use navy beans? Pinto beans?
What do I do if my altitude is 1100? One canner in my area swears that ten is still ok. Another tells me I need to go up to 15. HELP!
Did you cook your beans first?
Is ur bacon cooked or just raw to put in jars?