I Appreciate All that you've Shared. I also Appreciate that you have a small REGULAR Kitchen. Sometimes seeing these Magazine Ready BEAUTIFIL Kitchens can be Discouraging when for some of us it's not Reality nor will it ever be. Just trying to be honest and transparent. Thank You🙂
I don't have to wonder how these taste. I just ate 2 jars that were made following this recipe exactly. They taste fantastic. If you use home canned foods as storm supplies,etc. these will be a welcome addition.
We just canned 10 pint jars and 4 quarts and the turned out beautiful. We used approximately 3 lbs. of navy beans and pretty much tripled the ingredients. We did 1/3 cup beans in pints and double in the quarts same with 1/4 cup onions and hot dogs cut into 1 inch pieces 6 in pints 12 in quarts. Thanks again for recipe your the only one I could find on RU-vid.
i am so excited to try this! this is exactly what i was looking for! we absolutely LOVE bbq beans and smokies and wanted to learn how to can them myself. I found your channel today, and I LOVE YOUR RECIPES SO FAR AND IM SO EXCITED to try these! Thanks!
I made these for my husband last summer and he finally got around to trying them last week and he LOVED them. He agrees these taste like the national brand that everyone expects from beanie weenies! I'm going to have make a lot more now. Thank you so very much for this and so many other wonderful recipes ❤️
Nathan's hot dogs or Hebrew national hot dogs are my jam!! :). When I have very little money I will purchase bar S it's bar S jumbo franks they are certainly not my favorite. But they do make a good thick Bologna for fried Bologna sandwiches!
I have to come back and say that your beans and weenies are awesome. I am now having to can more. Ate them all! The only recipe the weiners still were firm and tasty! I did both half and pints. Half were better for grabbing and eating from the jar !🥰
Hi me again, I’m making these again right now. My grandkids love these. Just wanted to say hello and thank you. I hope you are doing okay. Have a great day, lisa
I have canned no soak before too.. I didn’t get sick.. I did reheat properly. 10 minutes at a boiling temp. Thank you so much for sharing this recipe. I found your video on google search! I can’t wait to try this later tonight! I will be watching this again!
Welcome! Thank you for subscribing!! I hope you enjoy these once you try them!! Hot dogs work, but I prefer the little smokies for that tiny added flavor.
Are there any issues with the density of the hotdog and home pressure canning. I did heat my sliced hot dogs to remove some fat for my beanie weenie. They sealed. New to home canning
I'm so glad you posted on canning raw beans. Amazing. Will be trying this one today as it's raining steady and don't feel like working in the rainy garden or hanging out with the goats:):) Very exciting to get meal options on my shelves!! Thank you m'lady:):)
Thank you so much! I actually keep dry beans "ready to can" (already picked through and checked for pebbles) so that if I am canning meats and do not have enough for a full load, I can add in jars of beans to fill the canner.
Hi, I made your recipe two years ago and since. The flavor is amazing my last batch I made I made in quart and I didn’t double the amount of sauce so on my jars I labeled them boring and when I reheated them I just squirted a little honey and mustard and added a bit of brown sugar and they were just fine. I’ve made them with regular hot dogs, jumbo and sausage links. All good! Plan on making more today and wanted to review your recipe. And make a comment. Thank you and have a great day. Lisa #moneypithomestead
I’ve canned just reg navy beans, raw-packed with chicken broth for the liquid. They turned out GREAT. THIS I’m gonna do for sure. Ty for doing this video & posting your recipe for the sauce.
Don't the beans need to soak over night first so they don't explode when cooking ?? I saw another video that someone said the beans needed to be, I'm new to all of this so I'm learning from everyone else.. Thanks
I do not soak my beans. There are a lot of us who do not. I simply use just under 1/2 cup per pint, just under 1 cup per quart of dried un-soaked beans with the rest of the spices and fill to 1 inch headspace, then process 75/90 minutes.
Thank you for this video! I love beanie weenie, but I think the flavor has changed some. They don't taste the same as they used to to me. Now I can make my own! 🙂
Just had this shared in a canning group Video and recipe. Both are awesome and of course I will be making this. Have wieners on hand and will buy some smokies for another batch. This will help decide which I like best. Great video and very well explained from start to finish. I subscribed!
Thank you so much!! I prefer the smokies myself, but I have a friend who prefers wieners, and another friend who prefers breakfast sausage links in hers.
@@FyreflyesFollies That's great to know as I have six family packs of breakfast sausages in freezer, love to get them out of there. Maybe I will do four of each first to see if we like sausage or weiner beans best. Looked so good.
Thanks for the recipe I'm so new to canning this is my second time and my children and husband likes pork and beans this is close to that I used the molasses because you said it would give a baked bean taste
Opened a jar last night and they were so good. Would like a bit sweeter though. More honey?? Shared my photo on my FB page and now have someone asking how I did it. Sent a link to your video.
Thanks so much. This is exactly what I needed. Our neighbor brought us over some ham ( he had extra) and I thought this would be perfect in pork and beans .
LOL... that is love, girl. I love them too! I grew up eating them with my daddy... we would grab a couple of cans of beanie weenies, a sleeve of crackers, and head to the river to fish.
This is my favorite version. I have tried adjusting and substituting, but I keep coming back to this one. I hope you like the results as much as I do!!
I have never used a pressure canner. I don't have one and just follow by grandmother and great grandmother way of canning. You just have to allow your jars stay a little longer. We have can meats and all types of vegetables this way. 6 generations have lived this way. And by blessing of the Creator and being clean and careful knowone has become ill. I enjoy canning some beans for quick warmup and serve on really busy days. If i find hot dogs and sausage on sale, i buy up several packs and can those also. Thank you for your wonderful recipe. We use water bath canning system. Im not telling anyone do do it this way. But it has just been our way. If I have any empty empty space I put a jar of filter water in the space. Most people don't know you receive a jar of sterli water for use in cleaning cuts and wounds, so just just set your jar of sterile water bad for use in the future specially for homemade pedelite for dehydration from flu and wound care.
I wanted to follow up with you and let you know I made this recipe. I enjoyed it a great deal thank you so much for sharing. I did use little Smokies in this recipe and I believe next time I make it I will try and use a good quality beef Frank instead.
I made your beanie weenie. I took it your 2 meant 2 lbs. of navy beans. I ended up with 26 - 1/2 pint jars. They turned out really good! I got a 1 to 2 year supply now. LOL I added more brown & white sugars. I put in smoked paprika and Memphis BBQ seasoning (yum). Thanks for the recipe. I was trying to buy them, but they kept getting bumped off my list as prices go up.
you did 1/4 cup of beans to 1/2-pint jars i want to do pint jars so do i use 1/2 cup of beans to a pint? just found your page and really enjoying your videos. thanks
Yes I did. 1/4 cup for half pint, 1/2 cup for a pint, and cup for a quart. I like to go just a smidge (3 or 4 beans per 1/4 cup) under to allow a little extra swell space.
I am new to canning. Thank you for the recipe and showing how to do it. I have a very small Carey canner that will do 5 pint size or 4 quart size jars at a time, would love to move up to your size canner but I am chicken. My elevation is only ten feet above sea level. Looking forward to checking out more of your canning videos.
You are so welcome! Starting small is starting, and that is a step in the right direction. Once you are comfortable then you can get the bigger canner. They all work on the same principal.
WOW! I have a carey Too! I love it sooo much. Ive had it about 4 months. Ive done hamburger, chicken, turkey, red and white potatoes and beans. I Love canning! I love the water bath feature too. And sure you will love it Too!!
per quart jar just under 1 cup dried beans several pieces of hot dogs or smokies (10-12 pcs) 3-4 tbsp onions 2 cups sauce hot water to 1 inch headspace
Hello, Question? your recipe says pint jars but they look like 1/2 pints. Gonna make this today and want to be sure that the correct amount goes in the jars :)
Great instructional video. Hi and going to give your recipe a spin this week. What brand do these taste like? I see you are adding a little less than a half a cup of beans to each 1/2 pint in your video. What are the amount of beans do you add to each pint jar (as in your written recipe)?
@@lindapeppers488 I rechecked and she did disclose it wasn't approved. But I am glad there are approved member's on Yt of the canning police to keep other people in line and go to their channels just to make a negative comment! You deserve a true sheriff sticker!
@@lindapeppers488 I understand your concerns. As I state in almost every video and leave in the caption of EVERY canning video, I am a "Rebel Canner" and just because I do something this way does not mean you should. Everyone should do the research and do what is right for them. I, along with thousands of others, have been doing it this way for decades without any issues.
Are your little smokies uncured? People are saying not to can cured meat. is this true? I came back to get the recipe. this is to good not to make lol. I will take my chance with the little smokies I can get. Thank you and please keep making videos. I'm learning so much from you.
they are just the regular lil smokies (I think they were hilshire farms). I can them alone as well, to just have them on the shelf. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-96S3aIsJk7o.html
I did something similar, except I made it more like a baked bean recipe. I added green peppers and onions Along with some ketchup Brown sugar and vinegar. My problem is when I open one of the jars after 6 months some of the francs had started to turn black at the edge. Do you have any idea of what went wrong?
I did this recioe today... was so excited... unfortunately I think I messed up... a large amt of my liquid boiled out... I believe I under tightened the rings... so worried I would over tighten that I did it too soft... I will repeat the process again tomorrow... on a side note...they all sealed.. Think they are still ok to put on the shelf for a few months??
If they sealed they are good to go. the beans in the top may be a bit dry when you open them. I have had siphoning that left a bean or two sticking out.
just under 1/2 cup of beans, 1 1/2 to 2 Tbsp onion, and pieces of smokies or hot dogs, 1 cup sauce, then top with water. Still 1 inch headspace and same processing times for pints or half-pints.
My daughter can't have onion either so i replace Fennel bulb in all my recipes that call for onion and it is a great substitute just chop it as you would an onion.
