Pressure Canning PINTO BEANS (No-Soak Method) | NESCO SMART ELECTRIC PRESSURE CANNER |  

Why do you think there is such a big difference in price between Presto and Carey ? I couldn't see any difference.

I'm not sure. I actually prefer the Presto, but the Carey/Nesco works just fine.

Thanks for the great idea. I’ll put a band under it.

I'm going to unbox mine today. It's been in the garage for months.

Hope you enjoy it!

Yep

I love my electric pressure canners!

I also water can some jellies and other things with high enough pH per their recipe

I am not an expert, but I'd imagine you can use any dry beans. I've used the pint and a half jars in mine, just be sure to use the time for quarts.

Room temperature.

I waited for it too cool down a bit. I can't remember exactly how long.

I've never waited to do a 2nd batch, but I'm not that speedy so setting up my 2nd batch probably is at least a 10 minute wait, and with distractions, 30 is more likely. I don't recall ever reading or seeing that it's necessary to wait between batches.

1 cup

I'm not an expert, but I don't think they are approved for home canning.

They are not approved for canning. You need a pressure canner with a weighted gauge to do pressure canning.

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Yes, and pressure can for 90 minutes.

@@LeighsHome05 thank you for the reply 😊💐

I do beans all the time, and have found that going by weight works best, across all types of beans, including black beans, kidneys, pintos, cannellis, chickpeas, mayacobas, and the rest. For a quart jar, I use 270 to 290 grams of beans. Just use my little kitchen scale, put the empty quart jar on it, press "Tare" to zero the weight, and add beans until it's above 280g but below 290g. Then I fill the jar to nearly the brim with water, maybe 1/4" room. The beans suck in the water and you wind up with about an inch of headroom in the jar. And, as Leigh says, 90 minutes on high pressure. I love the Nesco canner because it does 4 wide mouth quart jars in a batch, just right for me. A quart jar of canned beans is roughly equivalent to 2 cans of "tin can" beans, for use in recipes. I usually add 1/2 tsp of sea salt and a heaping 1/2 tsp of garlic powder. At first I was having jars randomly break while cooking, but then I figured out I was tightening the lids too tight, and the pressure couldn't escape during cooking, and the jar burst with so much pressure built up. Happy bean-canning!

I've never done it, but I googled it. It seems you can as long as you follow a canning-safe recipe.

@@LeighsHome05 thank you Leigh. I will look for a recipe. I have a great recipe but I need to figure out if it is okay for canning.

Not with meat.

Table salt has additives that can make the food in the jars cloudy. I am not an expert. You might want to do some research on your own. 😀