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Everything You Need To Know About Pressure Canning Beans
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- čas přidán 28. 11. 2022
- Pressure Canning Beans - NCFHFP: nchfp.uga.edu/...
Pressure canning beans save you time and money while providing you with delicious food for you and yours. The NCFHFP doesn't address how different beans react during the canning process. This little experiment shows you 6 types of beans and how they swell during the required soak and during the pressure canning process. I hope you find it helpful.
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I've canned beans and peas for a long time. I've found that 1/2 cup of DRY not soaked beans to a pint jar gives you the right amount of beans to liquid, 1 cup to a quart. Then you add seasoning and water to 1 inch head space and can for 75 min for pints, 90 minutes for quarts. I've found that soaking and pre cooking makes your beans mushy and some fall apart. I've done pintos, black, red, navy, black eye, purple hull, kidney, and lintels using this ratio with success. Never tried butter beans so I don't know how they swell up.
I agree except I will always soak the kidney beans due to the toxins
I do exactly this, and yes, so far this works very well, even with oddball items like garbanzo beans. I have not tried lima beans yet, though. Does anybody know WTH butter beans are?Are they limas or runners or what?!?
@@VagabondAnne Lima and Butter beans are the same, the larger ones fall a part even when not canned.
So by not soaking how are you removing the toxins in pinto and red beans ?
@@SugarBeeFarm I do the boil 2 minutes 1 hour soak. Then put in jars and can.
Leisa, you made a comment about "toxicity in red kidney beans". I am 70 yrs old and had never, ever heard this in my years of canning. I do remember me mum and Nana saying not to eat raw beans, your not a caveman. But I researched on this subject and Holy Crap. Still learning after all these years. Thank you for that comment, and subbies pay attention, ya'll might learn something. I did.
I’m 80 and still learn something new nearly every day. This video helped me a lot. I just started canning about 3 years ago and this is one of the best sites, probably in the top 5 for accuracy and well done videos.
@@bettye444 same here.
Idk why it was necessary to show the same step for all the beans but thank goodness for that speed up button.
Interesting experiment! Thanks for the Demonstration
One of the better teaching videos on canning that I have seen. Thank you for investing so much time into this video. It is going to be a "save in the Homestead" playlist file.
I love ALL beans. I generally use 1/2 cup dry for each pint.
I'm cuban; have 80 years old.
The black beans: we select the grains, rise 3 or 4 times until the water are clear. And went we put to soak the day before, that water don't trow away, because that has the black color.
I put for cook green pepper and
laurel leaf.
when are soft, make in a pan onion, oil, garlic, oregano, cumin, a pinch of pepper and put inside the beans. 15 min more at final put 1/2 tbs sugar, salt to taste, 1/2 vinager and olive oil. That's it.
OMG! am I ever glad I found you and your beans videos. And YES, absolutely YES, you must soak over night, and cook for 30 minutes. After I quit listening to other people, stuck to my Presto Canner book and YOU, I have wonderful canned beans, without a bunch of gassy foam, and did not turn to mush. I appreciate all your videos. Keep up the good work!!! ~ Jeanie, Caldwell, ID
You've got this ❤️
Leisa, I have learnt so much from you. I’m in my sixties and have cooked and preserved for decades just like my dear Mum taught me. Here in the UK pressure canning is beginning to blossom and I know there are many of us who watch and learn from you lovely folk across the pond. Thank you to you and your knowledgable subscribers. Keep up the good work. Ros x
I'm in the,UK, new to canning as of last April and Leisa is the one to watch for canningvin my opinion.
I found Leisa about 8 years ago and have been canning for about 6 years. Based in UK. Just wish our costs were not so high for the equipment ❤ Suttons Daze
This is why I cook mine first and can them already cooked. They don't expand much more, you can fill the jar more accurately, add just the right amount of "bean juice" from the cooking, and I know the heat will penetrate all the way through the beans. When I first started to can beans, I tried several methods, and cooking them first was definitely the best result.
@Katrina Krakow by having them fully cooked, doesn’t that make them mushy because of the added “cooking” time in the canner?
@@firehorsewoman414 Nope, they are good.
Hi, for how long do you pressure can them? Since they are already fully cooked it will take less time, correct?
@@Krissia05 It's the same amount of time. The National Center for Home Frood reservation says 75 minutes for pints and 90 for quarts.
Thank you for posting this video as it is a complicated topic. I wanted to tell you that because of you I have started sprouting. I love it. Watching them grow is fun to do and they are so flavorful and vitamin packed.
Thank you for doing this video. This is indeed helpful. I do wish however, that canners would take a minute to discuss the differences between common beans (phaseolus vulgaris), cowpeas (Vilna unguiculata), lima beans (phaseolus lunatus), "butter beans" whatever those are, and runner beans, specifically by variety. I suspect that real "butter beans" are either large lima beans or runner beans (phaseolus coccineus). Runner beans have a different starchy texture from lima beans of any size, cowpeas (black-eye peas, lady peas, field peas, and many more) are a different species and don't require much soaking. I am ignoring lentils, chickpeas, and dried peas here, but those are worth thinking about too. NCHFP doesn't differentiate much, but they should.
I keep 100 pints of a variety of beans canned on hand, and so far my method has been to can 1/2 cup of dry beans of any kind with unsalted water with 1 inch headspace for 75 minutes per pint. I have not tried canning lima beans or runner beans yet, but I would like to.
Love canning beans I don't soak, or pre-cooked, them. I like a firmer bean when done processing so I use 1/2 cup dry bean in pints and 1 cup in quarts and filled with water and processed the same way you did and they are much firmer beans. I have done black-eye peas, pinto, great northern, lima, black and red beans cannellini, kidney beans, and even mixed beans. I love all your videos and agree on how to can and follow the National preservation except for the beans just don't like mushy beans.
Me 2 I prefer washed cleaned dry beans too can up otherwise mushy except for a cold salad; cause by time I re heat w anything even as a plain. I’ve never got gas and my jars are great w 1/2 dry filled w plain water & salt sometimes a washed few carrot slices / and hunk of sweet onion; the way Amish mennonites have done in our area or
Excellent explanation of why you shouldn't can using unsoaked beans, and I love that you ran the test, thank you!
Mayacoba are my favorite bean, and Christmas Limas are my second favorite.
Leisa- I just came here to say thank you so much for what you do! I’m a fairly new canner and I followed a dry canning recipe and then found out that wasn’t safe. Then did another recipe and filled to 1 inch headspace with beans and now have lumps of beans. Thank you for the reassurance that they’ll be fine to use. And now I know for next time!
Loved the video. Don't know if someone already said this but I was reading my ball canning book and it has Lima and butter beans with separate instructions and no presoaking. Maybe try that next time you can them.
Awesome video! Thanks for doing all the hard work for all of us to benefit from. Much appreciated Leisa. Pinto is my favorite dried bean.
Super information! I did my first batch of canned beans during last year's 'Canuary' and couldn't believe how much better they are. I will use this experiment on my home grown Jacob's cattle beans. As usual, you rock Leisa!
This video is exactly what I needed! I canned 6 gas of pinto beans, soaked,precooked 30mins. Then filled jars to can, followed all proper steps, when finished, 1/2 my juice was gone! I was so upset! But now I see, I filled jars to full and they sucked up most of juice with only slight leakage.. Your video eased my mind..
I love when older video's pop up on my feed. Thank you for doing all that. I plan to can pinto's and you answered my questions. You are appreciated
What a great experiment. Thank you for taking your time to do this for us. Great video
Thank you for doing this experiment. I know it took a ton of time, but such great information. ❤
I read, heard or saw somewhere that the NCFFP was created during the 2nd WW to ensure people stored their food safely while manufactured food was sent overseas. Makes sense to me. Some things may have changed but the principal would stoll hold true. I have the NCFFP link thanks to you. I have also bought books for canning based on NCFHFP. I also watch your shows and links. I feel safe and capable. Thank you. Sarnia ,Ontario.
This was great! I have beans I need to can for convenience. I haven’t not done so because all the poor or missing information. I always soak beans to make them more digestible.
Great video, and you’ve saved me so much time with testing. Time for me to do my black beans and pinto beans for the first time. Wish me luck. 😂😂
Can I just say, you are my go to canning goddess. Your reiteration of “safe canning practices” is something we always need to hear over and over and over again.
Thank you, and have a wonder-filled day.
- Lyle
Thanks so much Leisa! I'm in my 60's, live in the UK and have just started canning. It's not as common here, so I've learnt a LOT from my sisters across The Pond and appreciate every bit of advice and experience that you all have to offer about safe food preservation. Thank you ♥
You are so welcome!
The King is/are Beans And the Queen of Canning! Super Duo versatility~!~
Great experiment, Leisa. I'm really surprised that the cannellini beans did so well for you because for me they go to mush. After canning them once I will now just cook them in my Instant Pot so that they retain some firmness. But the bean we eat the most is pinto for refries. I love to give them a really long soak so that they come out as soft as possible. It makes whipping up a batch of refried beans so quick and easy. I'm surprised you didn't try kidney beans...they are fun to can because of how much they grow plus it is so nice to have them on hand for soups and chili.
Lima beans with ham is my favorite bean.
Such a great video, Leisa! I have one lonely pint of black beans (which are my favorite) left. I have 25 lbs of them being delivered later today, so that is the next thing on my canning list. Shortly following that will be garbanzo beans, so your timing on this is very helpful. I’ve never presoaked my beans before, but definitely will be doing so after this. Thanks so much for doing this video!
what a wonderful teaching on beans. It is much appreciated and I thank you for taking the time to be so precise. Blessings.
I love black beans and red beans...I tend to use both for my chilis and ham/bean soups.
Wow, great video. I know this one took a lot of time. Thank you for doing this science experiment so we don’t have to. I learned a lot. 🌻
Glad you enjoyed it!
Nice presentation Leisa:) I'm still going to do the rebel way, though. I've never had a problem and they seem to come out less mushy when using them in recipes. Beans, beans....LOVE them🥰
THANK YOU Leisa... I've struggled with getting a good amount of beans in my jars, but like you said not too much or you lose all your liquid . I watched Linda's pantry use 2/3 cup cooked beans, I can't remember if she was doing quarts or pints though . I feel like beans are the Hardest thing to can and get a consistent amount of product. Thank You once again ❤️☺️🙏 Kendra
Limas are better canned fresh out of the pod during lima bean season. Thanks for doing this vid, I’m no longer nervous about canning dried beans 😘
You've got this!
This is brilliant !! I have never cooked dry beans. I bought a whole lot of them and was too intimidated to cook them ! Now, I have an idea of what occurs. Thank you sooo much. (Black beans are my favorites too) !
This is an excellent experiment in applying the scientific method to compare the properties of various bean varieties for home canning. In past decades government agencies provided this important research to guide home canners in safe food preservation methods. Currently, university extension programs and experienced influencers, such as yourself, are providing home canners with updated information.
Thank you so much for this! I am doing black beans next week, this was so helpful!
I started my pressure canning journey with you 3 years when I did ugly chicken. Today I'm doing pinto beans for the first and I would have overfilled my jars, for sure. Thanks for all the time you put into this one; it was very informative.
I made notes based on your 1/3 cup of dry beans. I either put 1/2 c or a scant 2/3 c of dry beans. This way I can first, measure the dry beans, do the soaking, and then just split the beans between the jars. Thank you Leisa. This was very helpful.
Hold it a minute.....Ok, just had to like and comment before starting the video, as your canning tutorials are some of my favorite! Now I can watch the video!!! LOL!!!
I appreciate that!
This is fantastic! I wish I had seen this a couple months back, but it’s good to know now. I usually soak overnight and then throw them in the jars with ham or pork and onions. Quarter cup soaked for a pint size jars. I’ve learned my lesson! I love that you did the variety of beans. Look at those butter beans! Beans are all new to me, so thank you! Favorite being his black bean, hands down! Also like the chickpea
Black beans are my favorite. They hold their texture the best and I like their flavor
I like pintos and great northern for canning. Black beans are good too. Limas are soak and cook for a meal, preferably BBQ with bacon and onions.
Off topic but last night's conversation awesome. Awareness is key!!
The way the world‘s going just like you said many times you have to depend on yourself to make sure you have food put away so when you need it, you have it and today is the first time I seen you do this test on the beans and yes, the lima beans were terriblelooking thank you for doing the test
I just saw a video that showed dry canning. She measured dry out of the bag! She didn't even rinse or sort... aaah!
Thanks for the work. We end up throwing out about the top 1/2 in. of beans that have dried due to too many beans/water.
My favorites are black eye peas and mayocobas!!!! But basically love all beans!!!!!
Thanks for taking the time to teach this. Thanks so much
Thanks for watching ❤️
My family prefer pinto. Not a fan of black beans or great northern. I haven’t tried canning cannellini beans, but they are a good one my family likes in soups and chili.
Thanks for all the hard work.
What a great discussion about beans we’ve all struggled with them and the national center for food preservation guidelines so that was great love it I would love to see navy beans and some other reasons but that’s OK
My favorite kind of bean is a tie between great northern beans and navy beans because I use both when I make bean soup.
This video helped me to adjust the primary amount of liquid in my CHILI, before canning. Definitely something to consider if you’re striving for an open-n-eat product. I use black and pinto beans for, more or less, uniformity in swelling. The flavor of the seasonings will, I think, permeate the beans regardless of the variety…
Thanks for the demo. I have had the loss of liquid and a packed jar with too many beans. I've got some to experiment with in the pantry. Favorite bean is the pinto but I like them all except those huge butter beans.
You’re a very good teacher Ms. Leisa. Going to try can up some pinto beans for Mexican dinners 🌮 and also breakfast with chorizo, eggs, beans, hash browns and of course flour tortillas.
"sad, sad, day right there!" Love your commentary..
Thank you so much for taking the time to show us this. I've been afraid to try canning beans. This is really helpful. My favorite is the Great Northern Bean.
This is a good video. I am going to do the vinegar soak over night from fermented homestead for my gut health. I hope they do not get mushy. Thank you Lisa.
Very helpful. Thank you…as I’m canning split pea and ham soup, navy beans, and potato/ham soup today. I love ALL beans EXCEPT red kidney (light or dark) beans. Texture thing. I love having canned beans on my shelf. At least you could use those mushy beans to thicken soups😉.
I noticed you used the liquid you cooked them in as the liquid you added to the jar for processing. I’ve learned that to eliminate a lot of what causes gas/gastrointestinal issues when consuming beans is pre-soaking. I’ve not canned beans before but am wondering if putting fresh water in the jar for processing would even further help eliminate whatever causes gas.
What a great video. Thank you for taking the time to test all of these beans!
I am just seeing this Leisa. I am glad you did this with a variety of beans. I was telling my son on Christmas that beans are first on the agenda for my canning list for the new year
What a great video. I just canned pintos yesterday and may have filled them too much but they have all sealed. I will see once I use them. Next I will be doing red beans. A new favorite bean is a Cranberry Bean I found at my local Amish store and they are amazing.
I canned some kidney beans and Lima beans last night and they were a bust for this very reason lol. I need to try again. This video is awesome. I should have found it and watched it before yesterday lol. Thx for posting!
Thank you for this demonstration. I needed to see this. My favorite are the pinto beans
Canning grouse stew today. I've yet to do beans but have done pea soup.
Thank you so much for this video. I am a visual person and this makes me much more comfortable. Being a single person this was perfect!. Thank you for all you do.
I am so so happy you did this video. I canned a bunch of beans about 2 weeks ago and there definitely was too much liquid in the jars. Now I know!!
Thank you so much! I hadn't tried beans yet as I am not a huge fan of beans, but I can see the need to have them in my long term pantry. Any recipe I have followed of yours has been a huge sucess. I used my ugly chicken in our Buffalo Chicken dip for Thanksgiving and it was GREAT! My favs are Canellini.
My favorite beans are Anazasi beans. I loved this video and always wondered how much beans expand and how to can them. Thank you for a great video and teaching me! 😀💕🌸🍀👍👍👍👏🏼👏🏼👏🏼
We use a lot of pinto beans for cowboy beans and I want to make my own refried beans. Also love navy, great northern or cannellini beans. Would be nice to have the pintos done for when hubby comes home from work and asks if I can make cowboy beans for the next day potluck lunch. His coworkers always ask for them. Great video! TFS 👍👍
Oohh are you willing to share your recipe for cowboy beans? No idea what it is, but it sounds yummy! Thanks 😃
@@jenniferbrown483 I don't really have a recipe per se just beans, onions ,chilis, ham hocks and seasonings. Kent Rollins just did a video on "Cowboy Beans" . He is a traditional cowboy chuck wagon cook here on CZcams. 👍
@@cindynielson4231 Thank you so much 😀
I love your video, fantastic idea doing a side by side comparison and seeing the results.
This was fantastic! Thanks for your insights to this process. Be well.
I have watched this so many times....I am hoping this weekend I actually activate and get it done.
I do store some dry beans but soaking, cooking, then canning beans is a lot of work. I think I'll stick to buying them in cans since still not very expensive. I think my time is better spent canning meats and other veggies.
Again thank you Leisa you answered my questions.
You are so welcome!
Thank you for all the details on these beans. I haven't canned beans yet and now I cannot wait! Answered many more questions that I had, LOL
I canned black beans. First time.. Went by recipe I found. They said to fill beans to 1/2 in headspace then fill with water. I did all that. My beans look okay but no liquid. I did soak beans over night.. So are they still good. So, use fewer beans. I take it. I did 36 pints.. ugh
Thank you so much for this fantastic video. You are an amazing teacher.
Glad it was helpful!
love this reference video, I watch and review before I do beans
Absolutely awesome video, Thank you, Thank you. I was so afraid to do beans, because I knew they would swell. Now I have a guide to follow. Going to can my Kidney and Pinto together. That's part of my preps for Chili. You are appreciated and amazing.
Thank you so much! I just got done removing all the frozen chicken and frozen Pork loins from 2021. Canning white beans now because both canners are clean up and running so why not.
Thank you so much for this information. I am new to canning beans and definitely going to use these tips.
I just do one cup for each quart of dry beans...come out great. We lone pinto, navy and butter beans. Can for 90 mins and all is well. Yes I always add salt .
Love butter beans!
Perfect timing! We are canning beans this weekend! Thank you for the info!!
Glad it was helpful
Thank you.
My favorite beans are yellow eyes....so good
Thank you so much. You helped me with all my questions about beans. Thanks for supporting safe canning.
My favorite bean is Navy beans and black beans a close second. I'm going to be growing 3 different ones (ocra, Jacob's cattle and Tiger's eye) - will see how they do.
I did garbanzo beans today. Mine didn’t expand quite as much as yours, but I m happy with them
Thank you for doing this video. I have always been afraid to can dry beans. My favorite being is the black bean as well
Thanks Leisa, going to be doing navy, black and pintos tomorrow, this is very helpful
This is beyond helpful! Thanks for sacrificing your Butterbean so we can learn!!!!
I love black beans but my second is either northern or pinto. I am canning pinto today for refried beans.
Very helpful. I want to make pinto bean soup using taco sauce mix and crushed tomatoes. After watching this, I will soak my beans, then cook them probably 10-15 min and put I C in qt jars. Then I will use the water to mix the soup and pour over. Since I will be using the crushed tomatoes it will be easy to get equal amounts of liquid in the jars. I just dreamed this up but think it will work.
Navy Beans are my favorite.
Thank you so much! This is my next canning project, and I was trying to find out the amount of dry beans per jar. Great video!
My favorite bean for (what Appalachians call) soup beans is a tie between navy beans and the dried lima beans/butter beans. I think they have the best flavor when eaten alone with just onion and salt. For beans that are part of a recipe, definitely kidney beans; I use them in chili (along with black bean) but adore them in an Indian dish called Rajma, basically a kidney bean curry, but not a curry that tastes like curry powder. It does use cumin and garam masala (which is part of commercial curry powder but has a really different taste), but it tastes nothing like something cooked with commercial curry powder.
Fantastic video! This really helps to measure the beans to can.
Helpful. Followed and filled govt instructions…only boiled my soaked pintos for 15 minutes. They allowed forboiling beans a lesser time for less mushy beans. They look fine but sucked up internal liquid more than I wanted. Lower bean filling would have been better. This will be better for making g more beans.