Pressure Canning Brown and Black Rice 

Ever since I tried canning brown rice I fell in love with your method. Omgoodness I sent this video to friends and family. I feel bad I haven't commented before now. Me and brown rice have a bad and sad history. I've cooked it on the stove but it was never completed done. Finally I baked it and it was completely cooked. That took 3 weeks to get the timing to 1 hour. Flash forward to your video. It's 75° no AC and I figured I would give this a try. I didn't want to turn on my stove. I gave your method a try and boy I couldn't wait to taste it. It was fluffy and completely cooked. Thank you so much for sharing your knowledge and skills. I now buy brown and black rice. This was a game changer in my life. Until next time.

I knew this could be done with brown and black rice! Thank you! What a time saver.

I just got through canning brown rice after watching your video. It turned out beautiful! The only thing I did different, was to use a 1/2 cup of rice instead of 2/3 cup. It comes out of the jar easier because it's not so packed in.

I watched video by Homestead Heart and she uses parboiled rice and says it doesn't turn to mush like the others. I glad you did this one because I love brown rice over white. Thanks

I am so thrilled to have found this video, we tried it tonight and it turned out BETTER THAN EVER!!!! Thankyou so much for this awesomeness

Tysm! I canned the Black rice for a camping trip to go with a pressure canned veg stew. Perfect. This was a great video too.

If you use ½ cup it won't come out too tight. Good video!

I live in California. I made it and comes out perfect 👌 so thank you 🙏 so much. Ps I fallows exactly your instructions.

I'm going to try this right now! So happy I found your channel.

i,,m from down under (australia) only 2of us ,& when i cook rice i always cook too much, so this would be so much better for me, just to open a jar. thanks for the video, not too many people cann in australia, i get funny looks when i show friends what i,ve canned, lol

I made a very large amount of brown rice as a single ingredient for the home made dog food, I make. And then when we got to the last jar, I realized I never wrote down the exact measurements I used for the recipe that eas a success after failures with using recipes/instructions from other YT'ers. So Im back on YT starting over. And I really think I did do 2/3rds cups like she shows in the video.

Awesome!!! Thank u4 sharing!!!

It looked like you only put 1/3 cup of black rice into the pint jars. Did I miss the other 1/3 cup? Since that is what you showed I figured that the black rice must expand more than the brown rice.

Cool beans! Think gonna try some seasoning in mine.

THANK YOU FOR THIS VIDEO!

Thank you to the moon!!!!!!

In my area of MS I use a 10 lb of pressure. If you lived at a higher elevation like Denver, CO they would use 15 lbs. of pressure. I hope that helped. Thank you for watching our channel. Please subscribe if you haven't already. Be a part of our community family!

Can you do quarts and how long do you pressure for quarts if it’s possible? Thank you

Thanks for video! Did you add 1/3 cup for black rice but 2/3 cup for brown? I only noticed one scoop for the black rice?

How long will canned brown rice last on the shelf? Thank you for your great video’s.

New subscriber, I've canned white rice and it comes out solid so I'm going to try with less rice in the jar, and maybe as it's cooling I'll try shaking it up to keep it loose. I'm also going to buy some brown rice and try it as you have. Thanks for your help.

Have you tried wild rice??..thankyou for the video

I’m gonna try this looks awesome . I bought lots of brown rice. Then found out it doesn’t store well.

good job..I would like to know if I can canned it for a long time..

You are using PARBOILED brown rice, correct?

Thank you!!

How does it taste? Once canned is there a special way of cooking it? Is it better than the store bought cooked rice?

Are you doing this under 1,000 ft elevation? Where did you get your estimate for 15 minutes for pints for brown and black rice. Brown rice is usually cooked in a pressure cooker at that elevation for 22 minutes. Also at that elevation Black rice is 8 minutes and forbidden black rice 15 minutes according to the Queen of Pressure Cooking. Also, purple Jasmine is 3-4 minutes.

Do you wash and dry the rice first? Can you use spring water?

I have a couple questions that weren't really answered in your video with regards to canning these 2 types of rice 1st I would like to ask what is the measuring amount of black rice that you put into the pint jar? I saw you put 2/3 cup of the Brown rice but he did not say the amount of black race Next I would like to know did you fill up the black rice with water up to the 1st Line? It looks like you did but you did not mention it Also for both kinds of rice you said that you cooked it for 15 minutes did you bring it to 240 pounds of pressure and then cook for 15 minutes? Or did you just put it in there with warm water and actually cook it for 15 minutes? I'm new to canning and I was wondering if rice could be canned cooked and I'm glad to have found your video so thank you I just need to make sure to be correct on this because I can't afford to lose any food because I'm on a very tight budget with 3 men that eat a lot! Also do you use only pints because of your family size? Is it possible to double the amounts and cook them in court size jars? Would I have to add extra time in order to do this? So yes I would like the measurements for each rice and how much water as well as the information on whether you bring it up to pressure and then cook it 15 minutes? How shelf stable is it and have you ever had problems with it not being done at 75 minutes which I understand most courts have to be cook that to be safe from disease and mold I'm building up my pantry because I live in California where food prices are going up but we also have the risk of earthquakes and I need to make sure that I can get food enough for my family that we actually eat and rice is one of those things we actually eat Oh and if you know can this be done with barley? That's something that usually takes a while to cook and I would like to be able to Open a can or jar of pre cooked barley for soups verses getting all that starchiness inside the suit Thank you for your help my email is

Can you add butter and pepper?

What about quart size time and measurements? Bigger family 😅

I realize you said you don't add the water until it's ready to go into the canner, but do you rinse it first and than fill the jars?

We eat rice daily. All the people who can rice (forbidden by the USDA) use parboiled. We eat only organic. Organic parboiled rice is high price. I'd love to simply use not parboiled rices for my pressure canning. Is this possible?

Delightful ty so much💕

How long is the shelf life of the brown rice

Why no oil in the rice to keep it from being too sticky like pasta??

How many pounds of pressure do you cook rice at ?

I'm guessing Wild Rice will take longer?

Could I add oil to this? I think my routine rice prep adds 1-2 Tbsp of an oil.

Double amounts for quarts and time?

Can I water bath and how long?

My peeps only like white rice. Will that work?

So when you want to go use this rice do you do like the one-to-one ratio

So is the water hot too since you warmed the jars? Also how about the water in the canner, is that hot too? Thank you 😊

How much brown rice for quarts? And how much processing time?

What pressure?

How much black rice and salt per pint did you put in?

how long can you keep the canned rice for?

What pressure do you can these at?

Can this be done with white rice?

Was that 2/3 of black rice too?

Hello just saw your video, have you canned white rice this way and how much would you use 2/3 cup as well?