Post by Big Joe on Apr 10, 2020 13:40:33 GMT -5
OK here is what we can as far as dry beans go, there are more but these are the basic ones we eat a lot of. Up front if you have kids the maple beans will be a hit or at least here they are because of the added syrup.
This got long so be prepared.
Canned Dry Beans Canning-veggie
OK up front this is not a USDA recommended method so use at you own risk.
INGREDIENTS:
Dry Beans - 1/2cup per pint and 1 cup per quart (Not for black beans)
Canning Salt - 1/2 tsp per pint and 1 tsp per quart (optional)
Hot Water
INSTRUCTIONS:
First empty beans I a large bowl (on the table) and go thru them to get anything but good beans out. We pick out off colored beans and any halves too besides the occasional pebble.. Set aside
Prep jars as usual - since these are pressure canned only need washed and they are ready. Warm lids in a pan of hot water
Fill each jar with recommended amount of dry beans add the sale and hot water.
Wipe the rim with a damp towel and seal with a lid and ring, finger tip tight.
Process in a pressure canner at 11psi for 75 minutes for pints and 90 minutes for quarts.
Our Ranch Beans Canning-veggie
Ingredients:
PER PINT JAR
2/3 cup small red beans or 1/2 cup pinto beans
1 tsp dried onion
1 tsp chili powder 1/2 tsp cumin
1/4 tsp salt1/4 tsp pepper
1/4 tsp granulated garlic
1/4 tsp paprika (we use sweet smokey)
1/4 tsp tomato powder (Optional)
2 tbs of tomato juice (1 tbs tomato paste gives a deeper flavor) hot water
Instructions:
Add each ingredient as listed, only drawback is the tomato powder, it is not required just an option. Top off with the water to a 1in headspace, de-bubble and refill if needed.
Wipe the rims, seal with lids and rings snug down finger tight.
Process for your altitude for 75 minutes in a pressure canner.
Remove to draft free area and let set over night (at least 6 hrs) check for seal and wash, label and store the sealed jars. Any that don’t seal, either re-process with a new lid or place in fridge to eat.
Homemade Pork and Beans Canning-veggie
Ingredients:
Navy Beans
Canning Salt
Pork or Bacon (beanie weenies - use sliced hot dog weenies)
Water
Catsup
Sugar
Filling:
Put the following 4 items into each PINT jar:
½ cup dried beans (uncooked, unsoaked)
¼ tsp salt
about 1oz pork or bacon ( 1 weenie)
Sauce to fill to 1" headspace (will take about 1 ¼C)
Sauce: (mix up 1 ¼ cup of sauce for each pint of Pork & Beans you are going to make)
1 cup hot water
¼ cup catsup (for a baked bean flavor use 2Tbs catsup and 2Tbs of favorite BBQ sauce)
2 tsp sugar
Stir until catsup is completely dissolved. So for 4 pints, multiply the above list by four.
My canning funnel is perfect for the 1in headspace just fill to its lowest point.
After filling jars wipe rim with vinegar dampened paper towel and seal with lids and rings
Process pint jars for 75 minutes at 12#.
Remove check for seal and wipe, label and store sealed jars. Unsealed jars go in fridge for use.
Pinto Beans and Ham (Pork) Canning-veggies
12 cups Pinto beans, measure this after the beans have soaked overnight.
5 cups cubed Ham, Pork belly works great too.
3 cups chopped Onion.
Canning Salt
The 12 cups of beans will make about 11 pints so adjust accordingly. You can always just cook the left over beans and ham for supper.
1 cup of dried beans yields approximately 3 cups of soaked beans or 1/4 lb dried beans equal the 3 cups of soaked beans
Heat lids
Add required amount of water to your pressure canner and turn on high
Have a pot of boiling water ready too.
Pints = Fill hot sterilized jars with 1 cup of beans then ½ cup of ham and 1/8 cup of the onions finish filling with beans until you have 1 inch headspace packing lightly is ok. — if using cured ham use 1/4 tsp canning salt in each pint, if using fresh uncured pork use 1/2 tsp
Quarts = 2 cups of beans, 1 cup ham, 1/4 cup of onion and top off with extra beans to get the headspace. If you want extra pork, finish filling with the pork instead of the extra beans.
Salt on quarts is doubled for pints. We do not use any other spices at this time.
Pour boiling water into jars, de-bubble and add more water if needed.
Seal immediately and place jars in pressure canner.
Put lid on canner securely, wait until you see a steady stream coming out, vent for 8-10 minutes
Check your altitude for required amount of pressure put the required weight on the steam spout. (We use 15psi here, either giggler or gauge type pressure canners)
When the weight begins to jiggle or you get to pressure start your timer:
75 minutes for pint jars
90 minutes for quart jars
Canned Maple Beans Canning-veggie
4 quarts water
1 cup maple syrup or maple flavored syrup ( we use closer to 3 cups)
1/2 cup ketchup
1/4 cup BBQ sauce
1/3 cup apple cider vinegar
1 tsp prepared mustard
1 tsp canning salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Optional:
1 medium onion
1/2 lbs bacon
Mix all the above together and bring to a boil.
While that is going get your jars out (already cleaned and washed and checked for any damage)
Start getting your dried beans in jars, (again make sure to look through them) 1/2 cup of beans per pint jar and 1 cup per quart jar.
Fill your jars to 1 inch headspace and then de-bubble the jars, top up to 1 inch if needed. Then wipe the rims of your jars and then place your clean lid and ring on then put on finger tip tight. Keep going until the canner is full.
Then follow your canner instructions. These can for:
75 minutes at 10 lbs or 11 lbs for pint jars
90 minutes at 10 lbs or 11 lbs for quart jars
Note:
you may have leftover maple sauce, just can it like its beans with the beans.
Fiesta Ranch Beans Canning-veggie
Per Pint:
1/2 cup of Pinto Beans ( we pick through them but they are right from the bag.
1 tsp Dry Fiesta Ranch Dressing mix
Hot Water
2lb pkg beans and 2 pkg dressing will give you approx 11 pints.
Clean your jars and rings. Place lids in a pan or bowl of hot water while you prep the jars.
Add the beans and dressing mix to each jar. Add the hot water to 1in headspace.
De-bubble and add more water if needed.
Wipe the rims and seal with lids and rings finger tip tight.
Process for 75 minutes at 11psi* for pints, 90 minutes for quarts - this recipe can be doubled for quarts.
When finished let canner come down on its own and then open away from you. Set the jars in a draft free area on a towel or cooling rack over night to cool. Check for seals and wipe and label all sealed jars. Place unsealed jars in fridge and use within a week.
This got long so be prepared.
Canned Dry Beans Canning-veggie
OK up front this is not a USDA recommended method so use at you own risk.
INGREDIENTS:
Dry Beans - 1/2cup per pint and 1 cup per quart (Not for black beans)
Canning Salt - 1/2 tsp per pint and 1 tsp per quart (optional)
Hot Water
INSTRUCTIONS:
First empty beans I a large bowl (on the table) and go thru them to get anything but good beans out. We pick out off colored beans and any halves too besides the occasional pebble.. Set aside
Prep jars as usual - since these are pressure canned only need washed and they are ready. Warm lids in a pan of hot water
Fill each jar with recommended amount of dry beans add the sale and hot water.
Wipe the rim with a damp towel and seal with a lid and ring, finger tip tight.
Process in a pressure canner at 11psi for 75 minutes for pints and 90 minutes for quarts.
Our Ranch Beans Canning-veggie
Ingredients:
PER PINT JAR
2/3 cup small red beans or 1/2 cup pinto beans
1 tsp dried onion
1 tsp chili powder 1/2 tsp cumin
1/4 tsp salt1/4 tsp pepper
1/4 tsp granulated garlic
1/4 tsp paprika (we use sweet smokey)
1/4 tsp tomato powder (Optional)
2 tbs of tomato juice (1 tbs tomato paste gives a deeper flavor) hot water
Instructions:
Add each ingredient as listed, only drawback is the tomato powder, it is not required just an option. Top off with the water to a 1in headspace, de-bubble and refill if needed.
Wipe the rims, seal with lids and rings snug down finger tight.
Process for your altitude for 75 minutes in a pressure canner.
Remove to draft free area and let set over night (at least 6 hrs) check for seal and wash, label and store the sealed jars. Any that don’t seal, either re-process with a new lid or place in fridge to eat.
Homemade Pork and Beans Canning-veggie
Ingredients:
Navy Beans
Canning Salt
Pork or Bacon (beanie weenies - use sliced hot dog weenies)
Water
Catsup
Sugar
Filling:
Put the following 4 items into each PINT jar:
½ cup dried beans (uncooked, unsoaked)
¼ tsp salt
about 1oz pork or bacon ( 1 weenie)
Sauce to fill to 1" headspace (will take about 1 ¼C)
Sauce: (mix up 1 ¼ cup of sauce for each pint of Pork & Beans you are going to make)
1 cup hot water
¼ cup catsup (for a baked bean flavor use 2Tbs catsup and 2Tbs of favorite BBQ sauce)
2 tsp sugar
Stir until catsup is completely dissolved. So for 4 pints, multiply the above list by four.
My canning funnel is perfect for the 1in headspace just fill to its lowest point.
After filling jars wipe rim with vinegar dampened paper towel and seal with lids and rings
Process pint jars for 75 minutes at 12#.
Remove check for seal and wipe, label and store sealed jars. Unsealed jars go in fridge for use.
Pinto Beans and Ham (Pork) Canning-veggies
12 cups Pinto beans, measure this after the beans have soaked overnight.
5 cups cubed Ham, Pork belly works great too.
3 cups chopped Onion.
Canning Salt
The 12 cups of beans will make about 11 pints so adjust accordingly. You can always just cook the left over beans and ham for supper.
1 cup of dried beans yields approximately 3 cups of soaked beans or 1/4 lb dried beans equal the 3 cups of soaked beans
Heat lids
Add required amount of water to your pressure canner and turn on high
Have a pot of boiling water ready too.
Pints = Fill hot sterilized jars with 1 cup of beans then ½ cup of ham and 1/8 cup of the onions finish filling with beans until you have 1 inch headspace packing lightly is ok. — if using cured ham use 1/4 tsp canning salt in each pint, if using fresh uncured pork use 1/2 tsp
Quarts = 2 cups of beans, 1 cup ham, 1/4 cup of onion and top off with extra beans to get the headspace. If you want extra pork, finish filling with the pork instead of the extra beans.
Salt on quarts is doubled for pints. We do not use any other spices at this time.
Pour boiling water into jars, de-bubble and add more water if needed.
Seal immediately and place jars in pressure canner.
Put lid on canner securely, wait until you see a steady stream coming out, vent for 8-10 minutes
Check your altitude for required amount of pressure put the required weight on the steam spout. (We use 15psi here, either giggler or gauge type pressure canners)
When the weight begins to jiggle or you get to pressure start your timer:
75 minutes for pint jars
90 minutes for quart jars
Canned Maple Beans Canning-veggie
4 quarts water
1 cup maple syrup or maple flavored syrup ( we use closer to 3 cups)
1/2 cup ketchup
1/4 cup BBQ sauce
1/3 cup apple cider vinegar
1 tsp prepared mustard
1 tsp canning salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Optional:
1 medium onion
1/2 lbs bacon
Mix all the above together and bring to a boil.
While that is going get your jars out (already cleaned and washed and checked for any damage)
Start getting your dried beans in jars, (again make sure to look through them) 1/2 cup of beans per pint jar and 1 cup per quart jar.
Fill your jars to 1 inch headspace and then de-bubble the jars, top up to 1 inch if needed. Then wipe the rims of your jars and then place your clean lid and ring on then put on finger tip tight. Keep going until the canner is full.
Then follow your canner instructions. These can for:
75 minutes at 10 lbs or 11 lbs for pint jars
90 minutes at 10 lbs or 11 lbs for quart jars
Note:
you may have leftover maple sauce, just can it like its beans with the beans.
Fiesta Ranch Beans Canning-veggie
Per Pint:
1/2 cup of Pinto Beans ( we pick through them but they are right from the bag.
1 tsp Dry Fiesta Ranch Dressing mix
Hot Water
2lb pkg beans and 2 pkg dressing will give you approx 11 pints.
Clean your jars and rings. Place lids in a pan or bowl of hot water while you prep the jars.
Add the beans and dressing mix to each jar. Add the hot water to 1in headspace.
De-bubble and add more water if needed.
Wipe the rims and seal with lids and rings finger tip tight.
Process for 75 minutes at 11psi* for pints, 90 minutes for quarts - this recipe can be doubled for quarts.
When finished let canner come down on its own and then open away from you. Set the jars in a draft free area on a towel or cooling rack over night to cool. Check for seals and wipe and label all sealed jars. Place unsealed jars in fridge and use within a week.