Yup. I always throw in a few jars of beans to finish filling the canner whenever I can meat. I'm doing a batch of chicken breasts right now with pintos to fill it.
Hi,thank you for the comparison of the soaked vs non soaked beans. You were using the ‘FRESH’ beans instructions instead of ‘DRIED’ bean instructions if you only canned for 40 minutes instead of 75 minutes you need to reprocess for safety.
You should review your dry bean canning process. 40 minutes canning time is incorrect. It should be 75 minutes for pints. If you re-processed the batch or you misspoke, you should tell your viewers. Otherwise, newbies who are not as knowledgeable may follow your incorrect process.
Like you I would have the rubber safety valve face out and towards me. I changed this and now have it face away from me . I saw a video where the canner told the story about when the rubber safety valve failed and narrowly missed her face. Since I've always placed the rubber safety valve to the back. Until that point I'd never thought about it.
I'm interested in the soaked method. Do you have any tips for a 1st timer ,and is it okay to add a touch of oil bc I generally put equal salt & sugar + a little olive oil in my soaked beans when I cook them on the stove top? Thanks 👍 😊
Thanks for watching. When canning beans I would suggest to keep them plain. When you warm them up to eat, that's when you can add what ever you want, that's what I do.
@@cindystacy5123 thanks for the comment, yes cleaning the rims are especially important when filling the jars with food such as pork, chicken, broths that are greasy. I filled the jars with water, so therefore there was nothing that would prevent the lids from sealing
How about adding onions and maybe a carrot to the soaked beans to give you a little more volume in the jar and those things are always good with beans. A lot of comments about the time so I won't mention it. I Like the comparison but 75 minutes is a must. I usually cheat and add some lean ham for flavor. Very small pieces.
Thanks for filming this. I've only done the non-soaked method, but wondered if what the texture of soaked would be. Looks like they are roughly the same.
How are you canning on a glass top stove,l have a canner like yours,and a glassstop stove,l was told not to can on it. So my canner has been sitting in the box for 2 years,lm afraid l couldnt keep the pressure steady,without it dropping below the 10. Lb of pressure,,how do you manage that,as my eye is always cutting off and on. L
Hi there! I've been canning on a glasstop stove for about 5 years now. I don't have any problems with my pressure going down at all. Yes the eye cuts on and off, but that's what helps regulate the heat. So if I start on HI, by the time I'm at pressure I turn the stove down to about 3 and keep a watchful eye on the pressure. So get your canner out and get some canning done!😀
My brother has been canning on a glass top for lots of years. I told him it's not safe but he said it's the only stove he has and he's not stopping😂 so far so good.
Canning dry beans without soaking or a quick soak, is not an approved method. Your kitchen your way, however, for the new people who are unaware of what’s safe, they should be aware that dry beans MUST be soaked and follow the approved recipe.
Hello, new here. Ok, at 6:46 time stamp you're saying the gauge will go to 11, does it stay there? What if it keeps going further? I've literally had my canner for over 4 years and still haven't used it. You make me feel more comfortable trying. I appreciate the help. Thank you❤
becrafty12: I just used my pressure canner for the first time last week to can raw chicken, Canner had been sitting in it's box for two years, Purchased chicken. Preped it and canner. Then sat looking at the canner for a half hour thinking do I really want to try canning, Freezing so much easier. However, after watching several channels on ytube demonstrating canning procedure, got up the courage and went for it. So glad I did. Never looking back, Nor will you. It is so satisfying. Plus , so many wonderful mentors out there in ytube land.
@@christinedebuhr6477 so HAPPY to hear that you’ve joined our crazy prepping world!! I love canned chicken, makes dinner prep a breeze and let me tell you how DELICIOUS a chicken sandwich tastes!! Don’t be afraid to explore more things to can. We’ve got tomatillo sauce, tomatoes in several different ways, green beans, chicken stock, pork stock, pulled pork, pumpkin, butternut squash, and more that we have canned and grown here.
Only 40 minutes in the pressure canner? I thought it was supposed to be 75 minutes for pints. Also, pre-soaking beans overnight gives the bean a more mushy texture whereas the non-soaking bean is more firm, giving the 'almost there' texture. However, if you soak the beans for only 4 or 5 hours and then pressure can, they give the perfect texture.
I just finished up (9/18/24) 52 pints of pinto beans, that I grew. I did not pre soak, I just cleaned them up and 75 minutes later, they were the most amazing beans! Even better when mashed up like refried beans. Thanks for watching
There's no difference of texture between the two methods. If you have time, soak the night before, if not same day canning is possible. I learned from Charles Hancock @ Old Alabama Gardner on soak or no soak . Wish he was still with us. RIP 💕
Have you noticed a difference between the 2 once the jar is opened for serving? I moved from a low altitude 30 years ago to a high altitude and no matter how long I cook them or pressure cook them, unsoaked beans don't get done in the middle.
Hard and crunchy after cooking means either they’re not cooked enough or they’re old. Canned beans just purchased usually turn out perfect! Please subscribe if you haven’t already
@@brendaplunkett8659 Not soaked long enough, add a tsp. baking soda to soak water. I've been canning dried beans that I had in the beginning of my preps and they're fine.
@dancinginabundance I did do that and they remained crunchy and hardish with 6 hours of cooking with baking soda. It be fair my beans were 3 years old at least.
Why can dry beans? With modern-day cooking methods, beans and other dried seeds will cook quickly. I keep my beans in a dry container and when I cook beans I clean, rinse and put them in a pot of water to cook, I use a crock pot 6 hrs, open boil pot 3 to 4 hours or my favorite pressure cook 45 minutes. I don't use my intantpot because the heat up time, cook time, and vent time is longer than pressure cooker on the stove. Even for a prepper it a waste of time, space and safety of the food to can pinto beans. If you have to resort to wood stove or campfire cooking then yes you soak your beans first.
Difference of opinion-meal prep time is much shorter if you cook meat and veg in a frying pan and then just dump already cooked beans from your canning jar into mix for chili/soup/stew. A can of pinto beans already cooked at grocery store is $1.50-$2.00. A jar done at home is 23¢ per jar. Time cost for canning is divided across all jars in the run. My experience has been that I can jars when I have time and use my pantry as a “time storage” buffer. I do not always have time in afternoon to start a 1-3 hour process to cook beans from dry for one meal. End up resorting to other ingredients for the meal. However, I want beans in my menus because they are one of the healthiest foods out there.
Thank you for sharing We’re retired and work full time on our homestead. After being outside caring for chickens and an acre of food we grow to sell at the farmers market I’m tired at the end of the day. It’s easy to grab a jar of beans, chicken stock (which I can) and pork or chicken that’s canned up and make a quick taco/ burrito or enchilada meal. Besides the convenience I save a lot of money too as mentioned above. If we have to leave town or decide to take a couple days off, Kody and grandma have food so they can throw together a meal.
What an excellent job of explaining! I watched to see the difference between soaked vs not soaked; and I wonder if the beans will continue to swell sitting on the shelf. Thanks!!
@sleepyglenhomestead , miss mam , you're starving me here , I've already stuffed myself to the gills with my supper tonight and can't wait for tomorrow and it's going to be bean thirty with some cornbread, onions,cucumbers, tomatoes, and some sidemeat . I wish i had a time machine 😂. Thanks for the video 👍🙏.
