Canning beans

[Deleted]

I’m thinking about canning a few pints of navy, kidney and black beans for quick meals and to have on hand in case of a power outage. Anyone do it? Is it worth it? How do they hold up under 75mins of pressure canning? I definitely don’t want mush.

Thank you for any input!

[BrewDaddy]

I'd be curious to hear what folks personal experience's are with canning beans too...

But in the mean time, according to 'the book' on the subject, it looks straightforward. Avoiding the mushies is probably a matter of fine tuning the process to your own preferences.

nchfp.uga.edu/how/can_04/beans_peas_shelled.html

brew

[woolybear]

I've canned them and they held up well. Did them in left over hog maw juice and canned for 90 minutes/quarts.
Hog maw juice is the liquid left from making and eating the hog maw. Hog maw is a pig stomach stuffed with veggies (carrots,celery, tomatoes,potatoes,onions,cabbage and loose sausage,salt,pepper) and then sewn shut (you also need to sew any holes shut before stuffing, leaving just the large main opening for stuffing, then sew that shut). Cook on low for a couple of hours or until you stick a knife in it and it feels done.

[Ozarks Tom]

We can chili beans quite often with no problem, never had any go mushy. Soak them overnight, rinse, then cook them for about 30 minutes, put in jar, cover with hot liquid, and pressure can for 90 minutes.

The only beans that can't be canned is refried. Too dense to heat properly all the way through. It's easy enough to make refried beans from regular pinto beans already canned.

[Deleted]

Thanks everyone! I’m going for it. Navy and black beans first up.

[BrewDaddy]

Would the black beans have to be cooked any longer or are they good to go like any other bean?

That link I provided earlier (as I recall) said treat them all the same. But I've seen black beans take quite a while to get soft enough for my preferences (for eating, not canning).

bd

[TxGal]

I don't cook the beans at all before canning. 😮

I simply soak them in the jars over night (1 cup per qt and 1/2 cup per pint). Pour off water and refill to 1" headspace, taking in account anything else you want to add (bacon, spices, tomato sauce, jalapenos, etc). PC 90/qt and 75/pts.

Black beans are my favorite and hold up the best. Some of the other kinds tend to split and get a bit mushy but not unpalatable and not enough to discourage me from keeping lots of variety jarred up.

[ceresone]

I put ham or bacon in the jar first, then the soaked beans. And made sure I timed for the meat.

[blackfeather]

I've hear of people putting 1/4 to 1/3 of the jar as beans, the rest water and canning them. They supposedly soak up the water as they cook. When I'm in a hurry and forgot to soak them over night I put dry beans in a pressure cooker and add 3 to 4 times the water, and in about 50 to 60 min they are done. So i suppose the same will work in jars.

[Deleted]

I canned up the beans. Followed the directions. They soaked up nearly all the water in the jars. I’m not heartbroken about that as I can always add water when reheating but was surprised after soaking and cooking.