You teach like my grandma and mom did. They would say they don't want rocks and worm eaten beans. Then wash them good. Someone that shows this is great.
@@dollyformoso9069 just remember if you can outside it must not be windy it will affect the canner. Also look up instructions before you follow this women's. She has put way to much water in her canner. She also did not vent the canners for 10 minutes. This is dangerous
Excellent video. I have never seen anyone pressure can three large canners at the same time. The addition of the half slice of bacon is great idea. I watched this video twice. That is a lot of beans lady.
I had to watch your video two times and i love how you do your beans so im doing mine like you do yours. Love the video. Im just now pressure canning and im 76 years old. Just finished 20 pints of carrots.
That is funny I started pressure canning at about 70. I canned some stuff and didn't eat any for about 6 months. I am still a little leery. Oh it is never too late to teach an ole dog new tricks.
@@KarenStephens-wl1vi So thoroughly heating the food should make it safe to eat. As long as you processed the food correctly and you have a good seal.?
Great video. I pour a bag of beans on table. Then sort. Bowl in my lap for good beans but push aside bad ones. I’m in Oklahoma. Never heard of looking @ beans phrase. We always said sort good from bad.
I agree 100% about checking our beans. I am OCD about them. I pour a little at a time on a big plate and check them over very well, then wash very well in water. Who wants rocks in their food!! Yikes... I see so many people just dump the beans in a pot and cook them. I also wash my barley, & rice over and over. Glad you shared that with all of us. Blessings....
I put three inches of water in my presto 23 quart. I cut a notch in all of my wooden spoons so when I can multiple loads I can easily check to see that the level is still at 3 inches and adjust as necessary between loads. My canner has never run out of water.
I have 3 Presto canners. If you look inside or feel with your finger they made a little indent in the pot for the correct water level. I put permanent marker on the indent so I can see it easily. The indent is down towards the bottom under one of the handles.
Thank you so much for the great video and valuable information, however, aren't you supposed to let your pressure canner vent steam for 10 minutes before you put the jiggler on and start the count down? If you don't, they never build up the necessary vacuum inside the canner to process the food safely.
@@KellyS_77 If the water on the outside is not covering the jars by 2 inches, which is appropriate for water bath canning. She explained that she used that much water because of the longer pressure canning time for the beans, 90 minutes, so that her canner wouldn’t go dry, which will ruin your canner during the pressure canning. Under the National Center for Home Food Preservation, they recommend using extra water for longer pressure canning times, just not above the jars. I just looked it up again and it said foods for longer cooking times may require more water. Look under general instructions for pressure canning. Also, I think she forgot to show her venting for 10 minutes and just started filming when she put the pressure regulator on. Anyone used to pressure canning should know this and I think she just forgot to film it.
@@lindaduke802 It is Not a new thing. It's long term standard operating procedure for home pressure canners. Those were the instructions that came with my first pressure canner, bought in the 1972. It has been in the Ball Blue Book since at least 1957. (I have my Mother's copy along with a number of editions since her time.) This step, venting/exhausting, has been on the USDA website since I first accessed it, a number of years ago. Please, please do take time to read your canner manual and other reputable references, such as state university extension services testing publications. Don't trust my comments or any other stranger on line. Do your own homework!
@@lindaduke802No it’s not new just basic physics actually. A proper seal needs the vacuum inside the jar, thats what evacuates the air (oxygen) from the jar. I think you have just been lucky.
When I was a kid I would roll my eyes at my Mother whenever she would hear a ping and do a little happy dance. Now, I do the same thing after a day of canning, each little ping is music to my ears. My hubby just looks at me and rolls his eyes. He thought My “country way” of preserving food every autumn was quaint but excessive. I am American but live in Scotland now and grew up on the Canadian border where we would get a lot of snow (getting snowed in for days and sometimes weeks), the power would go off regularly, etc and we needed to be prepared. The amount of snow we get in Scotland is small, but one year we got a decent amount, and due to the people in charge and the way they run things, instead of plowing throughout the storm, putting grit and salt down, etc they wait for the storm to finish to properly clean the roads. This particular storm they waited and because it then rained and froze, over a few days, the machines were frozen to the ground. Much of Scotland was shut for about 3 weeks. Folks had an awful time as their pipes froze and burst, it was the worst storm since they began keeping records. It was a storm back home that would not have even shut the schools. Anyway, being a country bumpkin, our pipes did not freeze and we had all kinds of food without needing to find a way to get to the store and discovering the shelves were empty. It was the first time hubby was thankful for my country ways lol. But true appreciation came when covid hit and we were in full lockdown. We were not only able to survive without needing to go to the store often but we were also able to help friends and neighbors who were high risk, to keep them fed and safe. He was so in awe, that he wants to get a second pressure canner and is buying us a freeze drying machine so we have different methods to preserve food. I no longer eat meat, but my Mom used to can green beans with salt pork. She passed 20 years ago, and oh my gosh what I would not give for for some of her green beans! I would eat that little bit of meat. It is the only thing with meat in it that I crave. But the recipe (and everything else) was lost in a big house fire a few years before she passed and having had a couple strokes she could not remember the recipe, so no one in the family has ever been able to make them. She always promised to give us kids her recipes one day but just never got to it. But every autumn and winter as I do the majority of my canning, I think if her green beans. It was years before I could enjoy green beans flavor on their own. I don’t think she ever learned to enjoy them without the salt pork. I still chuckle to myself with each ping of the jar sealing and think of Mom and am sure that whatever happens to us when we pass, she is around chuckling to herself when I do my own canning ping happy dance. 😂
@@shelleysmith4017 Hi Shelby. What a beautiful comment. I know you mother was a sweetheart. If you cook that salt pork with the green beans, you should get something that resembles what your mother made. I'm happy to hear that your husband now understands the benefits of your hard work. Don't forget to write down your recipes for your family. Do them one at a time if you have to. I can't believe that someone with such a small channel does not respond in comment to such a thoughtful comment as yours. This kind of engagement is a missed opportunity in "more ways than one". Many blessings my dear.
You must let the canner vent with a steady stream of stream for 10 minutes before you put the weight on. Again anyone under 1000 ft must use a 10 lb weight.
I loved this video. I already knew most of it, but I'm always looking for better advice. Great measurements, too. I'm a stickler about being "clean" and this lady keeps her workspace clean and tidy. She has my vote. Thanks. Only addition I can think to add is to check your lid seals before using them. Some of them have flaws, and it ruins the particular can's seal that has the bad edge.
Thank you! I love how you prep the beans! One video I saw mentioned how the soaking releases the sugar in the beans and how that is what makes you gassy. Can't wait to try! Store canned beans just aren't the greatest!
Thank you for the video. For the life of me, I have never understood why when mixing in salt or sugar or anything else that has to be dissolved, people do not use some HOT water first. For example, you put 4 gal of water and added salt. Why not use 1 gal HOT water, which will easily and quickly dissolve the salt, then add the other 3 gal of whatever temp you are using. Faster, easier, no salt sitting on the bottom.
My mom taught me to spread out on a cookie sheet and do it that way. I have found pieces of rocks, clumps of dirt, and pieces of hard corn like popcorn as well. I only use the amount of water my canners book calls for. If it's a 90 min run, I do go a little extra water to the pot like a half qrt more than the book calls for.
I use cream of tarter in my canning pot. It keeps the jars clean and the inside of the pot looks clean as new. I would be careful putting so much water in the pot. Steam brings the temp up to the proper amount of heat to kill any botulism. Filling to the top of the jars does not leave enough room for the steam needed. The Presto canners have a small notch engraved down low where the water level should be. It is down below the handle. I put permanent marker on the notch so I can see it easily. I have canned hundreds of jars of beans and never ran out of water when I fill to the water level recommended.
I like your sink, I wish I had a nice deep double sink. I have a horrid shallow small kitchen sink, that always splashes me when I use it. Great video, thank you for posting. I like all beans.
I have not canned anything & have no one to teach me earlier in life, so I do have a couple of questions, please. Wouldn’t it make more sense to check glass tops for chips/cracks, *before filling* w/anything? And what if we don’t have a #10 can, to measure the water? How much is actually in a #10 can? Thanks for vid!
Agree. I always check my jars while washing and again when I set them out before filling. How much water goes in your pressure canner depends on what type you have. For instance I have an electric pressure canner and per the instructions I use 8 cups of water. In the pressure canner that she’s using, she says the water comes to 1/2 inch below top of lid when the canner is full of jars.
Hello Pam, I really appreciate your videos and the fact that you stick to the approved method of canning. I also liked your video on electric canners. I am 80 a heavy canner that I might have to lift to put water into it seemed daunting but the Presto Electric canner that you reviewed showed me that it does reach safe canning temperature for the correct length of time. I now own the Presto Electric canner. Regarding canning beans, I would like to suggest you watch a video by Homestead Heart called "How To Prepare Dry Beans for Pressure Canning". If you are short on time, just skip to 14:25 minutes where she takes the lid of the pot where the beans soaked overnight. I know the USDA says we can do the short soak method, and most canners seem to do that to save time. I plan on canning beans by using the Homestead Heart"s overnight method. Also, an approved method. You're a scientist. I think you will enjoy the video. :) Thank you. Have a good weekend. Anne
Please say what size jar you are using. I think it is quart jars but I sure don’t want a bean and glass apocalypse in my canner. Otherwise a very good video. Thanks
I learned from my mother over 50 years ago how to canned beans using a pressure canner. We never soaked or beans we just clean them in the jar leaving plenty of headroom poured water on pot pressure canned them for an hour. Never had a jar break, always had fresh hot Tender beans. Never put salt in a mess it makes the beans hard. If you want extra juice to put on your cornbread, when you can’t pressure can your Black Eyed Peas leave extra space for more juice to make. Never had a problem don’t plan on having one from I will always follow my mother‘s recipe it’s been good for more than 50 years and I don’t like mushy beans. Some people don’t like them because they don’t have salt in them. But I always taste my food before I salt it. I don’t salt beans when I pressure can them
You are supposed to vent your canner for 10 minutes before putting the pressure gauge on it. Then put your pressure gauge on and once it comes up to your 10 or 15 lbs pressure is reached then count your canning time for quarts 90 minutes, then let the pressure drop to 0 lbs/zero, then safe to take the gauge off of the canner.
I love how people on here, trying to give safe canning instructions, don't even know that's not a pressure gauge. It's called a weight regulator it regulates the pressure inside the canner once it reaches it's weighted psi I.E. 10#'s or 15 #'s. Then start your time after it reaches pressure (once the weight regulator starts rocking) then adjust heat down a little so it rocks slowly, not fast. Yes, it should be vented ten minutes before placing the weighted pressure regulator on the vent pipe. I PC beans (from dry rinsed well, and sorted through dried beans) all the time.
I also thought that regardless of type of canner you use, you vent for 10 minutes to expel all of the air. I may be wrong but I will continue to vent.@@missreynolds3637
@@ArtistCreek agreed it won't but I just do it as it's procedure to the canners canning instructions for use. Seems to me it'd take it longer to come to pressure without venting, but I am not sure as I always vent first.🤷♀️ People also think you need to soak beans first before canning also, again not necessary as long as you sort through and rinse thoroughly, and know the proper amount of beans to add per jar size. I also don't bring my canner up to pressure on high heat either I do med to med high heat.
Ok I have seen it all with y’all canners. I have seen people put in a slice of jalapeño & now bacon. I wonder can you add a garlic clove & a chunk of onion as well?? Those are a lot of beans in one jar. How would you use them?
Don't you need to keep the weight off the lid at first, and when you get a strong stream of steam, wait 10 minutes to evacuate the air, then put on your weight, and start timing your processing time, after your canner reaches the correct pressure?
I agree, our city water tastes horrible. I'd myself use spring water and some chicken or beef bouillon. And some garlic and onions and peppers. I'd want my beans to have a bit of flavor other than bland bean flavor. Look at a store bought can of beans, they include spices - and a lot of other things you don't want like preservatives and who knows what all.
Anytime l have to use water for my canning projects for for any cooking on my stove, baking, steaming, etc., I always use distilled water. I buy gallons of it as needed.
I’ve had bags of beans where they were practically perfect with no bad beans, stones or clumps of dirt. Yet other bags had so much yick in them i felt like i got gypped . So in a few words, yes definitely look your beans over carefully.
lol I use a paper plate and look through them. Then dump into the good bowl. My grandma told me to do that. She said I would be able to kinda shake them around and see both sides of them.
You have to vent your canner for 10 minutes AFTER it reaches a steady stream of steam, THEN put your jiggler on there, or your food is not canned properly!! It says this in your canner manual. Every YT video I have watched on canning points this out, and this is the first time I have seen it not done.
My daughter came over one time when I was "Lookin" beans and said Mom...that is a waste of time... I said ..ok sit down and help me and see what you think. She no longer just pours her beans from the bag but sorts and washes them first. I even have her freezing them to kill all the buggies for 24 hours lol. She will never forget her little pile of yucky that came out of that one bag. Bugs, nasty beans dirt, and rocks.
You basically don't. You are supposed to count how many times your weight jiggles and dances around in a minute. It doesn't seem as accurate to me as a gauge.
Thanks for sharing Darling! I'm wondering how many ounces is in a number 10 can to begin with? We don't have a can like that where I shop locally in NYS. Also what type of salt do you use to brine? is Pink salt okay or do you need to use special brine canning salt? Are those quart jars? What outside temperature is ok to process on the BBQ grill like that and what temp is not okay since outside temp can interfere? Does waiting for the giggle make the difference no matter what outside temp is? How long to wait after the 90 minutes to cool down before open the top of the pot? Too fast can break the glass jars right?
I think they recommend pickling salt or a salt with out iodine in it, as the iodine may affect the taste, if they are stored on a shelf for a long time. Other than that I think any type of salt will do, or even no salt, and then you just add salt to taste when you take them out of the jar and cook with them.
I can since 1960 at that time I used a Presto pressure canner. The instructions in 1960 did not have let it vent 10 minutes although I do Let It vent 10 minutes now.
And your canner requires all of that water? Most only use 3 quarts. I would never add all of that water. What does your canner manuel say to add. But evidently yours works.
Yes, Supper. Not Dinner. Saying supper feels more like home. Ya know, I told someone to "look" their beans once and they "looked" at me like I was off. LOL
Thank you for sharing your video and recipe plus tutorial. I don't have a pressure canner right now but I do have a water bath canner. It's just me so I won't be canning large quantities of beans, etc
I agree all the books say you should vent for 10 minutes before you put the weight on but as you can see, she’s been doing this for years and nobody’s dead yet
This video says 1 yr ago. I hope you all are still okay. I really hope with other comments that you went back & read one instruction book for your canner -- or looked it up on-line -- about allowing the 10 minutes of venting BEFORE putting the jiggler/weight on the canner. If you have not, please check. Thank you for your video.❤
QUESTION: If the bad beans will float to the top, Can you skip the 1st step of sorting and rinsing the beans. I understand the 1st step is a preventative measure. I was just wondering, Thanks
Not all bad beans will float and sometimes there are little rocks in the beans still best to sort them and rinse them to get the dirt off of them so your beans are not soaking in dirty water 🙂I soak my beans overnight with 1/4 cup cider vinegar in the water to help with the stomach issue beans can cause
Carolyn, if you haven't been pressure canning long, consider buying a copy of the Ball Book of Canning. Sometimes at book stores or on Amazon. Good luck.
Pint jars would be 5/8 cup per jar. Depending on what type of measuring cups you have, that would also be equal to 1/2 cup plus an 1/8 cup. 1/8 cups is also equal to 2 TBSP.
I have had them do that too and if there is plenty of liquid on top you should be fine but contact your county extension office to be sure. If you did not pre soak them then she will likely tell you that is not a safe method. The only time I have had problems is when I pre soak them. They turn into mush. The important thing is to know your altitude and how long they have to process. Your altitude determines how many pounds of pressure you need.
I do all my beans dry. Did you use a rack when canning the beans? Mushy indicates possible over processed. They are still safe to eat.. At my elevation i need 11 pounds of pressure for 90 minutes but i like a more tender bean so i process mine for 95 minutes. I do tend to use the instant pot to do beans especially when i need alot of beans
Atlanta, Georgia is the highest elevation for a state capital east of the Mississippi. I lived there for 17 years. Now I live off the coast of Georgia at 9 feet above sea level
You did not talk to the people about venting time and I didn't see you vent wondering if that's a process that you skip for some reason anyways please advise
Well at least the grub worm was on top of the jar and you didn’t eat half of the jar of the beans before you found it. Lol yes always a good idea to pick over your beans and clean them first.
I live in the tropics, so i don't dare can as if I lived in a cooler place. I do vacuum seal my beans in mason jars. My only gripe is that I've stored so many by the time I rotate them, they take a long time to cook. Even in a pressure cooker. Any tips?
I live in Hawaii and I can. I store them in a dark closet and they last 2 yrs. Easy. You can can anywhere, you just won't get a really long shelf life so I only can what we can eat in a year
You teach like my grandma and mom did. They would say they don't want rocks and worm eaten beans. Then wash them good. Someone that shows this is great.
"look your beans!" great video thank you, and I LOVE the 3 burner idea outside. Adding it to my must haves.
@@dollyformoso9069 just remember if you can outside it must not be windy it will affect the canner. Also look up instructions before you follow this women's. She has put way to much water in her canner. She also did not vent the canners for 10 minutes. This is dangerous
Another TH-camr says we ate “A meal of food”! 🤣😂👍🏼
Excellent video. I have never seen anyone pressure can three large canners at the same time. The addition of the half slice of bacon is great idea. I watched this video twice. That is a lot of beans lady.
I was taught the saying was, a family that prays together stays together.🕊️ Thank you for sharing your knowledge.😊
We call it Picken Beans.
I had to watch your video two times and i love how you do your beans so im doing mine like you do yours. Love the video. Im just now pressure canning and im 76 years old. Just finished 20 pints of carrots.
That is funny I started pressure canning at about 70. I canned some stuff and didn't eat any for about 6 months. I am still a little leery. Oh it is never too late to teach an ole dog new tricks.
@@chevypreps6417no worries if the lid is still sealed well ! Just heat well...your good !😊
@@KarenStephens-wl1vi So thoroughly heating the food should make it safe to eat. As long as you processed the food correctly and you have a good seal.?
@@chevypreps6417 yes !
Great video. I pour a bag of beans on table. Then sort. Bowl in my lap for good beans but push aside bad ones. I’m in Oklahoma. Never heard of looking @ beans phrase. We always said sort good from bad.
😅😂in my part of Texas we call it" pick the beans".
I agree 100% about checking our beans. I am OCD about them. I pour a little at a time on a big plate and check them over very well, then wash very well in water. Who wants rocks in their food!! Yikes... I see so many people just dump the beans in a pot and cook them. I also wash my barley, & rice over and over. Glad you shared that with all of us. Blessings....
I put three inches of water in my presto 23 quart. I cut a notch in all of my wooden spoons so when I can multiple loads I can easily check to see that the level is still at 3 inches and adjust as necessary between loads. My canner has never run out of water.
A mark on a wooden spoon is a brilliant idea! I’m totally going to do that the next time I set up my canner.
I have 3 Presto canners. If you look inside or feel with your finger they made a little indent in the pot for the correct water level. I put permanent marker on the indent so I can see it easily. The indent is down towards the bottom under one of the handles.
Thank you so much for the great video and valuable information, however, aren't you supposed to let your pressure canner vent steam for 10 minutes before you put the jiggler on and start the count down? If you don't, they never build up the necessary vacuum inside the canner to process the food safely.
I was going to ask the same thing she forgot to vent the canner for 10 min
@@KellyS_77 If the water on the outside is not covering the jars by 2 inches, which is appropriate for water bath canning. She explained that she used that much water because of the longer pressure canning time for the beans, 90 minutes, so that her canner wouldn’t go dry, which will ruin your canner during the pressure canning. Under the National Center for Home Food Preservation, they recommend using extra water for longer pressure canning times, just not above the jars. I just looked it up again and it said foods for longer cooking times may require more water. Look under general instructions for pressure canning. Also, I think she forgot to show her venting for 10 minutes and just started filming when she put the pressure regulator on. Anyone used to pressure canning should know this and I think she just forgot to film it.
I never have and have never had a problem with spoilage or anything ....might be a new thing by usda
@@lindaduke802 It is Not a new thing. It's long term standard operating procedure for home pressure canners. Those were the instructions that came with my first pressure canner, bought in the 1972. It has been in the Ball Blue Book since at least 1957. (I have my Mother's copy along with a number of editions since her time.) This step, venting/exhausting, has been on the USDA website since I first accessed it, a number of years ago. Please, please do take time to read your canner manual and other reputable references, such as state university extension services testing publications. Don't trust my comments or any other stranger on line. Do your own homework!
@@lindaduke802No it’s not new just basic physics actually. A proper seal needs the vacuum inside the jar, thats what evacuates the air (oxygen) from the jar. I think you have just been lucky.
Those look beautiful. That "ping" is music to my ears! 💗
When I was a kid I would roll my eyes at my Mother whenever she would hear a ping and do a little happy dance. Now, I do the same thing after a day of canning, each little ping is music to my ears. My hubby just looks at me and rolls his eyes. He thought My “country way” of preserving food every autumn was quaint but excessive. I am American but live in Scotland now and grew up on the Canadian border where we would get a lot of snow (getting snowed in for days and sometimes weeks), the power would go off regularly, etc and we needed to be prepared. The amount of snow we get in Scotland is small, but one year we got a decent amount, and due to the people in charge and the way they run things, instead of plowing throughout the storm, putting grit and salt down, etc they wait for the storm to finish to properly clean the roads. This particular storm they waited and because it then rained and froze, over a few days, the machines were frozen to the ground. Much of Scotland was shut for about 3 weeks. Folks had an awful time as their pipes froze and burst, it was the worst storm since they began keeping records. It was a storm back home that would not have even shut the schools. Anyway, being a country bumpkin, our pipes did not freeze and we had all kinds of food without needing to find a way to get to the store and discovering the shelves were empty. It was the first time hubby was thankful for my country ways lol. But true appreciation came when covid hit and we were in full lockdown. We were not only able to survive without needing to go to the store often but we were also able to help friends and neighbors who were high risk, to keep them fed and safe. He was so in awe, that he wants to get a second pressure canner and is buying us a freeze drying machine so we have different methods to preserve food.
I no longer eat meat, but my Mom used to can green beans with salt pork. She passed 20 years ago, and oh my gosh what I would not give for for some of her green beans! I would eat that little bit of meat. It is the only thing with meat in it that I crave. But the recipe (and everything else) was lost in a big house fire a few years before she passed and having had a couple strokes she could not remember the recipe, so no one in the family has ever been able to make them. She always promised to give us kids her recipes one day but just never got to it. But every autumn and winter as I do the majority of my canning, I think if her green beans. It was years before I could enjoy green beans flavor on their own. I don’t think she ever learned to enjoy them without the salt pork. I still chuckle to myself with each ping of the jar sealing and think of Mom and am sure that whatever happens to us when we pass, she is around chuckling to herself when I do my own canning ping happy dance. 😂
@@shelleysmith4017 Hi Shelby. What a beautiful comment. I know you mother was a sweetheart. If you cook that salt pork with the green beans, you should get something that resembles what your mother made.
I'm happy to hear that your husband now understands the benefits of your hard work. Don't forget to write down your recipes for your family. Do them one at a time if you have to.
I can't believe that someone with such a small channel does not respond in comment to such a thoughtful comment as yours. This kind of engagement is a missed opportunity in "more ways than one". Many blessings my dear.
You must let the canner vent with a steady stream of stream for 10 minutes before you put the weight on. Again anyone under 1000 ft must use a 10 lb weight.
I loved this video. I already knew most of it, but I'm always looking for better advice. Great measurements, too. I'm a stickler about being "clean" and this lady keeps her workspace clean and tidy. She has my vote. Thanks. Only addition I can think to add is to check your lid seals before using them. Some of them have flaws, and it ruins the particular can's seal that has the bad edge.
Thank you! I love how you prep the beans! One video I saw mentioned how the soaking releases the sugar in the beans and how that is what makes you gassy. Can't wait to try! Store canned beans just aren't the greatest!
Thank you for the video. For the life of me, I have never understood why when mixing in salt or sugar or anything else that has to be dissolved, people do not use some HOT water first. For example, you put 4 gal of water and added salt. Why not use 1 gal HOT water, which will easily and quickly dissolve the salt, then add the other 3 gal of whatever temp you are using. Faster, easier, no salt sitting on the bottom.
This is not sarcasm - why didn’t I think of that after all these years! 😊
Yup ...it's easier to boil a bit of the water then dump the salt in to desolve.
My mom taught me to spread out on a cookie sheet and do it that way. I have found pieces of rocks, clumps of dirt, and pieces of hard corn like popcorn as well. I only use the amount of water my canners book calls for. If it's a 90 min run, I do go a little extra water to the pot like a half qrt more than the book calls for.
Very well presented. Clean, clear and caring.👍
Love your sweet smile. Thanks for the canning demonstration. Cheers from Canada.
Was raised on beans almost every day. I loved this video. I'm going to try it. Love your channel
I use cream of tarter in my canning pot. It keeps the jars clean and the inside of the pot looks clean as new.
I would be careful putting so much water in the pot. Steam brings the temp up to the proper amount of heat to kill any botulism. Filling to the top of the jars does not leave enough room for the steam needed.
The Presto canners have a small notch engraved down low where the water level should be. It is down below the handle. I put permanent marker on the notch so I can see it easily. I have canned hundreds of jars of beans and never ran out of water when I fill to the water level recommended.
I like your sink, I wish I had a nice deep double sink. I have a horrid shallow small kitchen sink, that always splashes me when I use it. Great video, thank you for posting. I like all beans.
I do my dried beans during the winter months because I buy them in bulk. I've got 30 lbs to do in a few months.
venting for 10 mins expels the air inside the caner which is necessary for it to come up to pressure
Also to rid of any cold spots.
I have not canned anything & have no one to teach me earlier in life, so I do have a couple of questions, please.
Wouldn’t it make more sense to check glass tops for chips/cracks, *before filling* w/anything? And what if we don’t have a #10 can, to measure the water? How much is actually in a #10 can? Thanks for vid!
Agree. I always check my jars while washing and again when I set them out before filling. How much water goes in your pressure canner depends on what type you have. For instance I have an electric pressure canner and per the instructions I use 8 cups of water. In the pressure canner that she’s using, she says the water comes to 1/2 inch below top of lid when the canner is full of jars.
Thank You, I needed a good video on how to can dry beans
You my dear are a great instructor!
Heard the pop. Thank you so much for your video. Very step by step helpful. Y'all have a blessed and groovy day.
I just love your outside canning area. How nice to be able to do 3 banners at one time.
I wash same way & drain with colander. Rinse 3 times or more depending on what water looks like.
Love this video. Im getting ready to can some beans but haven't thought about adding a slice of bacon.
Nice. Gonna try bacon in my next batch of white beans.
Hello Pam, I really appreciate your videos and the fact that you stick to the approved method of canning. I also liked your video on electric canners. I am 80 a heavy canner that I might have to lift to put water into it seemed daunting but the Presto Electric canner that you reviewed showed me that it does reach safe canning temperature for the correct length of time. I now own the Presto Electric canner. Regarding canning beans, I would like to suggest you watch a video by Homestead Heart called "How To Prepare Dry Beans for Pressure Canning". If you are short on time, just skip to 14:25 minutes where she takes the lid of the pot where the beans soaked overnight. I know the USDA says we can do the short soak method, and most canners seem to do that to save time. I plan on canning beans by using the Homestead Heart"s overnight method. Also, an approved method. You're a scientist. I think you will enjoy the video. :) Thank you. Have a good weekend. Anne
I like Homestead Heart, too. They are fabulous. I enjoy how she seasoned her beans. Just heat and enjoy.
I have stored many but, didn’t wash em oh nooo. Thank you great information.
You got extra minerals from the dirt that was on the outside of the beans.
Please say what size jar you are using. I think it is quart jars but I sure don’t want a bean and glass apocalypse in my canner. Otherwise a very good video. Thanks
Good video. One question, you didnt say if you vented the canners for the 10 minutes before putting on the weight. did you do this?
I learned from my mother over 50 years ago how to canned beans using a pressure canner. We never soaked or beans we just clean them in the jar leaving plenty of headroom poured water on pot pressure canned them for an hour. Never had a jar break, always had fresh hot Tender beans. Never put salt in a mess it makes the beans hard. If you want extra juice to put on your cornbread, when you can’t pressure can your Black Eyed Peas leave extra space for more juice to make. Never had a problem don’t plan on having one from I will always follow my mother‘s recipe it’s been good for more than 50 years and I don’t like mushy beans. Some people don’t like them because they don’t have salt in them. But I always taste my food before I salt it. I don’t salt beans when I pressure can them
Just wondering can chicken or beef broth be substitute for water
Yes! I used chicken broth. And l still add canning salt. Very flavorful. I won’t go back to water. ❤
You are supposed to vent your canner for 10 minutes before putting the pressure gauge on it. Then put your pressure gauge on and once it comes up to your 10 or 15 lbs pressure is reached then count your canning time for quarts 90 minutes, then let the pressure drop to 0 lbs/zero, then safe to take the gauge off of the canner.
I love how people on here, trying to give safe canning instructions, don't even know that's not a pressure gauge. It's called a weight regulator it regulates the pressure inside the canner once it reaches it's weighted psi I.E. 10#'s or 15 #'s. Then start your time after it reaches pressure (once the weight regulator starts rocking) then adjust heat down a little so it rocks slowly, not fast. Yes, it should be vented ten minutes before placing the weighted pressure regulator on the vent pipe. I PC beans (from dry rinsed well, and sorted through dried beans) all the time.
I also thought that regardless of type of canner you use, you vent for 10 minutes to expel all of the air. I may be wrong but I will continue to vent.@@missreynolds3637
@@missreynolds363710 min won't kill anyone. It makes me crazy how everyone truly thinks it will
@@ArtistCreek agreed it won't but I just do it as it's procedure to the canners canning instructions for use. Seems to me it'd take it longer to come to pressure without venting, but I am not sure as I always vent first.🤷♀️ People also think you need to soak beans first before canning also, again not necessary as long as you sort through and rinse thoroughly, and know the proper amount of beans to add per jar size. I also don't bring my canner up to pressure on high heat either I do med to med high heat.
All canning books ,Ball, Kerr, home ec extendions tell you to vent for them min
How much bacon would you put into a pint jar? I love that for the flavoring of the beans.
Thank you 👍 I have wondered about how to can dry beans properly. Have an amazing blessed day 🌹
Ok I have seen it all with y’all canners. I have seen people put in a slice of jalapeño & now bacon. I wonder can you add a garlic clove & a chunk of onion as well?? Those are a lot of beans in one jar. How would you use them?
Eat them, cornbread 😋 & 🌰 onions
QUESTION: what kind of outdoor stove are you using please. Thank you for the great video!
Probably a propane fire double burner outdoor camping stove. We have one much like that. Had it over 20 years.
Thanks
Are you soaking an rinsing in cold, warm or hot water?
What size jars are you using?
I'm a newbie to this and I must say that you explained everything very well. Thanks so much for the information!
Don't you need to keep the weight off the lid at first, and when you get a strong stream of steam, wait 10 minutes to evacuate the air, then put on your weight, and start timing your processing time, after your canner reaches the correct pressure?
Love your video... learned a lot. Thanks so much!
Wouldn't be using water from the faucet for my brine. Here in FL there's too much chlorine and flouride in our city water.
I agree, our city water tastes horrible. I'd myself use spring water and some chicken or beef bouillon. And some garlic and onions and peppers. I'd want my beans to have a bit of flavor other than bland bean flavor. Look at a store bought can of beans, they include spices - and a lot of other things you don't want like preservatives and who knows what all.
Anytime l have to use water for my canning projects for for any cooking on my stove, baking, steaming, etc., I always use distilled water. I buy gallons of it as needed.
Hello. Plz what kind of camp stove are you using. Three burners awesome!!!
Is there a certain brand of beans you prefer over other!s for canning? Thank you
Can what you like to eat 😅
I’ve had bags of beans where they were practically perfect with no bad beans, stones or clumps of dirt. Yet other bags had so much yick in them i felt like i got gypped . So in a few words, yes definitely look your beans over carefully.
Very impressive. I must do this!
Brilliant with the brine!!
lol I use a paper plate and look through them. Then dump into the good bowl. My grandma told me to do that. She said I would be able to kinda shake them around and see both sides of them.
That's a lot of beans! Good job.
Awesome! Thank you!
I dry can my beans and it has worked perfectly so far..
What kind of canner do you use? Never seen one without a gage.
You have to vent your canner for 10 minutes AFTER it reaches a steady stream of steam, THEN put your jiggler on there, or your food is not canned properly!! It says this in your canner manual. Every YT video I have watched on canning points this out, and this is the first time I have seen it not done.
My daughter came over one time when I was "Lookin" beans and said Mom...that is a waste of time... I said ..ok sit down and help me and see what you think. She no longer just pours her beans from the bag but sorts and washes them first. I even have her freezing them to kill all the buggies for 24 hours lol. She will never forget her little pile of yucky that came out of that one bag. Bugs, nasty beans dirt, and rocks.
How do you know what the pressure is inside the canner when there’s no indicator, like a gauge?
You basically don't. You are supposed to count how many times your weight jiggles and dances around in a minute. It doesn't seem as accurate to me as a gauge.
Do you not let the canner vent for 10 minutes before placing the weight on the canner lid?
Thanks for sharing Darling! I'm wondering how many ounces is in a number 10 can to begin with? We don't have a can like that where I shop locally in NYS. Also what type of salt do you use to brine? is Pink salt okay or do you need to use special brine canning salt? Are those quart jars? What outside temperature is ok to process on the BBQ grill like that and what temp is not okay since outside temp can interfere? Does waiting for the giggle make the difference no matter what outside temp is? How long to wait after the 90 minutes to cool down before open the top of the pot? Too fast can break the glass jars right?
I think they recommend pickling salt or a salt with out iodine in it, as the iodine may affect the taste, if they are stored on a shelf for a long time. Other than that I think any type of salt will do, or even no salt, and then you just add salt to taste when you take them out of the jar and cook with them.
Makes sense, THANKS!@@kfl611
😢she has never answered a single question. Poor video because of that. We have legit questions
What kind of camp stove are you using?
I can since 1960 at that time I used a Presto pressure canner. The instructions in 1960 did not have let it vent 10 minutes although I do Let It vent 10 minutes now.
I use chicken stock in my beans. Makes them taste better!!
May I ask how long you let your beans soak before you put😊 them in the jars?
And your canner requires all of that water? Most only use 3 quarts. I would never add all of that water. What does your canner manuel say to add. But evidently yours works.
What a set up! 😮
Amassing, how long will they last?
Yes, Supper. Not Dinner. Saying supper feels more like home. Ya know, I told someone to "look" their beans once and they "looked" at me like I was off. LOL
I do mine way differently I Follow Homesteading
With the Zimmerman's. They are BETTER THAN
Any Baked Beans EVER!!!!
God Bless.
@@terriwilson4984 Thanks! I'm going to check out their channel right now
I call it Pickin Beans. Lookin sound good aswell.
Great Video !!
Thank you for sharing your video and recipe plus tutorial. I don't have a pressure canner right now but I do have a water bath canner. It's just me so I won't be canning large quantities of beans, etc
No water bath canning beans I'm sorry :(
Consider getting an electric pressure canner. The do four to five jars which is great for a single person
@@redbirdacreswiWrong!
@@katie7748 no it's not
@@lynhanna917 You only need 2 jars in the canner & you're fine for pressure canning. Don't do just one at a time.
You didn’t vent the canners 10 minutes after the steam comes out before putting on the rockers
Thank you for the video and show me how to do the canner as well.I have one like yours but I have been afraid to start using it
I agree all the books say you should vent for 10 minutes before you put the weight on but as you can see, she’s been doing this for years and nobody’s dead yet
This video says 1 yr ago. I hope you all are still okay. I really hope with other comments that you went back & read one instruction book for your canner -- or looked it up on-line -- about allowing the 10 minutes of venting BEFORE putting the jiggler/weight on the canner. If you have not, please check.
Thank you for your video.❤
Not every second is filmed.
😂😂😂
Great video!
QUESTION: If the bad beans will float to the top, Can you skip the 1st step of sorting and rinsing the beans. I understand the 1st step is a preventative measure. I was just wondering, Thanks
Not all bad beans will float and sometimes there are little rocks in the beans still best to sort them and rinse them to get the dirt off of them so your beans are not soaking in dirty water 🙂I soak my beans overnight with 1/4 cup cider vinegar in the water to help with the stomach issue beans can cause
what type of pressure canner for indoors on a stove
Carolyn, if you haven't been pressure canning long, consider buying a copy of the Ball Book of Canning. Sometimes at book stores or on Amazon. Good luck.
what size jars are you using and can you recommend a pressure canner
They look like regular mouth quart jars.
Canning is great for food storage, and for food prep for meals!
What size jar is she using? I want to use pint jars. How many beans?
Pint jars would be 5/8 cup per jar. Depending on what type of measuring cups you have, that would also be equal to 1/2 cup plus an 1/8 cup. 1/8 cups is also equal to 2 TBSP.
And process for 75 minutes
My first time canning pinto beans dry and they were mush on the bottom. Are they still good to eat?
I have had them do that too and if there is plenty of liquid on top you should be fine but contact your county extension office to be sure. If you did not pre soak them then she will likely tell you that is not a safe method. The only time I have had problems is when I pre soak them. They turn into mush. The important thing is to know your altitude and how long they have to process. Your altitude determines how many pounds of pressure you need.
I do all my beans dry. Did you use a rack when canning the beans? Mushy indicates possible over processed. They are still safe to eat.. At my elevation i need 11 pounds of pressure for 90 minutes but i like a more tender bean so i process mine for 95 minutes. I do tend to use the instant pot to do beans especially when i need alot of beans
Safe to eat! They are great as refried beans!!
Atlanta, Georgia is the highest elevation for a state capital east of the Mississippi. I lived there for 17 years. Now I live off the coast of Georgia at 9 feet above sea level
Thank you! But what size 🫙 did you use?
How many quarts of water is that measure in the #10 can, for ppl that don’t have one of those cans.I’m going can some pintos.
❤ thank you for your help
Can't you just soak them in water and the bad /broken ones float to the top?
What kind of salt? Iodine or kosher?
Iodine is table salt. Don’t use that. You can use kosher, canning, or Himalayan. ❤️
I like your video ver precise and clean, not too much talking
Thank u. But what's the brine mix?😊
Water and salt.
Why do you get rid of the one that's half there? I mean I know they aren't perfect but they should be still good
Broken beans may not soften, why feed your family split or broken beans. Easier to toss than break a tootk
How do you keep from ruining your canners on the out side? Don't they turn black?
Some people scrub that off. I despise scrubbing the outside of a pot
You did not talk to the people about venting time and I didn't see you vent wondering if that's a process that you skip for some reason anyways please advise
Well at least the grub worm was on top of the jar and you didn’t eat half of the jar of the beans before you found it. Lol yes always a good idea to pick over your beans and clean them first.
The grub worm is a good source of protein.
@@lxmzhg"You vill eat ze bugs." Sounds like you might want to eat my share...bon Appétit 🤮
Glad i saw this video before I canned my beans. Very through! Thank You.
Did you soak beans in hot oe cold water?
I live in the tropics, so i don't dare can as if I lived in a cooler place. I do vacuum seal my beans in mason jars. My only gripe is that I've stored so many by the time I rotate them, they take a long time to cook. Even in a pressure cooker. Any tips?
I live in Hawaii and I can. I store them in a dark closet and they last 2 yrs. Easy. You can can anywhere, you just won't get a really long shelf life so I only can what we can eat in a year
Thank you very much. I'll give it a hopeful try.
What brand of stove is that you canned on?
After you wash the beans shouldn't you put them in fresh water to sit for an hour? I'm thinking that if you don't, they're absorbing dirty water.