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Post by sss3 on Nov 6, 2019 4:14:28 GMT
When you can soaked beans, do they turn to mush when done?
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Post by farmchix on Nov 6, 2019 9:17:57 GMT
I'm not feather, but mine don't.
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Post by wally on Nov 6, 2019 10:45:45 GMT
We don't soak, just add beans, cover with boiling water, then straight to the canner
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Post by feather on Nov 6, 2019 12:59:21 GMT
sss3, there are different methods which do well. Start with soaking beans over night, drain, add water then boil for 30 minutes. Then can. Or Start with bringing beans to a boil, let sit for one hour, drain, add water then boil for 30 minutes. Then can. Or like Wally does, just put the beans in the jars and fill with water, then can. None of the above methods has the beans completely cooked, until they are canned. So if you were just making beans, not canning, you'd need to cook them further until they are done. There are 5 beans, garbanzo, white northern, red kidney, black beans, pinto beans, that I use. There are more beans in the world than the ones I use. They all turn out good, not mush. If I have one bean I have trouble with it is the white northern bean, those seem to give me about 25% of them that break their skins, no matter which method I use. So I usually use those for sauces. I can still rinse the white beans and 75% of them are whole. Are you thinking of pressure canning some, or are you thinking of just making beans from dry? Cooked beans can be frozen too if you make a big batch.
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Post by farmchix on Nov 6, 2019 13:51:15 GMT
We don't soak, just add beans, cover with boiling water, then straight to the canner I missed that on the original post. I do not soak, either.
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Post by dustawaits on Nov 6, 2019 17:57:05 GMT
I pour boiling water over mine in the jar. I canned my northern sin quarts...I like them so much better. Minced , celery and carrots make it bean soup. The carrots give the beans a delicate orange look.
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Post by feather on Nov 7, 2019 2:20:44 GMT
I pour boiling water over mine in the jar. I canned my northern sin quarts...I like them so much better. Minced , celery and carrots make it bean soup. The carrots give the beans a delicate orange look. That sounds like such a good soup to have around. Mild and vegetable-y. Something I'd like to have warmed up if I am not up to the weather.
I was conversing with an old time canner person, and she told me something I knew but hadn't realized. That most of my canning bean failures were in quarts and not pints. On average I lose more quarts to failure than pints. I still can both, especially because we use so much canned beans here. I have no idea why more quarts fail than pints.
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