Canning Beans

Discussion in 'Canning' started by jon foster, Feb 1, 2010.

  1. jon foster

    jon foster Smoke Blower

    Anyone here do any bean canning? We were given a couple of bushels of fresh beans this week. They will go bad if we don't do something with them so I think we will can them.

    I'm not big on using pressure cookers and haven't used one since I was a kid (my dad loved his pressure cooker). So, we are picking up a pressure cooker tomorrow to preserve this small bounty.

    Anyone have any pointers for me?

  2. walle

    walle Smoking Fanatic OTBS Member

    Yes, we can Pinto Beans, and green beans. Process is very different for both. Pinto Beans = 1 cup dry beans with salt/seasoning per quart jar.

    Green Beans - pack jar with beans, 1 tsp canning salt, fill with water. These can be canned using a hot water bath.

    I'm even reluctant to say how long given the differences in some things given different altitudes.

    If you're picking up a canner - you really need to buy a good canning book - that'll take all the guess work out of it for you.
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    I canned about 40 quarts this year. Clean them very well in water. I cut my beans about 2-3" long and add put the beans in a large pot and add enough water to go about 4 inches above the them. Added a small amount of salt to give the water a very very slight salty taste. I bring this to a boil and hold there for 5 minutes. Once done, I use a tongs and pack the beans tightly into clean mason jars about 1 inch from the top. When all the jars are filled, I use the liquid from the pot and add that to the mason jars filling to1/2" from the top. I then use the plastic handle of my spatchula and push it down into the beans a few times to release any trapped air. Wipe the rim of the mason jar, take the lid that should be in a small pot of boiling water and set it on top. Take one band and screw it on snug, not too tight. Follow the time and psi for pressure canning beans and your done[​IMG]

    I think most recipes don't go the route I do, usually just cut fresh then boiling water poured in and proceed with normal pressure canning. I was told about this from a friend. Have done it both ways and this is by far my favorite.

    If your new to canning, or think you may do it again in the future, I suggest you look at your states extension agency as they usually have several good recipes and procedures for canning. Also, here is a link if you care to check it out, some good info.
  4. jon foster

    jon foster Smoke Blower

    Thanks guys.

    Meat Hunter, We've been canning for years with hot water baths but I've never tried pressure canning. I have a couple of Ball Blue books here someplace and will read up before we do it. I don't want to waste the beans by using the wrong method... It also sounds like your method is very similar to how we can most other things. I know altitude plays a role when pressure cooking so I'll make sure we are good there too. We are at about 940' above sea level here.

    Thanks again for the replies guys.

  5. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    If you don't have a copy already, and are going to do more canning in the future or even if you don't have a garden but want to save money by going to a farmers market and buy bulk, get either of these books. "Putting Food By" and "The Big Book Of Preserving The Harvest"

    Low acid food include ALL VEGETABLES except tomatoes, meats,
    poultry and seafood. Most mixtures of low acid foods and acid foods also are low in acid unless their recipes include lemon juice, citric acid or vinegar to make them more acid. Clostridium botulinum, the bacteria that causes botulism, cannot grow in acid foods but can grow in low-acid ones. These organisms have spores that are very hard to destroy at boiling water temperatures.The higher the canner temperature, the more easily they are
    destroyed. Therefore, the canner temperature recommended for processing low-acid foods is 240°F to 250°F, the temperature in a pressure canner at 10 to 15 pounds pressure. At these temperatures, the time needed to destroy bacteria in low-acid food ranges from 20 to 100 minutes. The exact time depends on the kind of food being canned, the way it is packed and the size of the jars.
  6. jon foster

    jon foster Smoke Blower

    I'll look up both of those books.


  7. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I have never canned pinto's before. could I get you to elaborate on them. I live in bean country. We get them straight from the plant outside of town for about 22 cents a pound or so....Fresh pintos are WAY better then the stail ones you get in the store for sure.

Share This Page