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Post by horseyrider on Jul 4, 2015 0:48:49 GMT
I've been enjoying cans of mixed beans lately, mostly thrown in to salads. Have any of you folks canned a mixture before? Do you have your best luck with beans of similar size? Or doesn't it make a difference?
They'd be nice to throw in to soups, too.
Do any of you can your beans as mixtures of several different types? |
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Post by barefootfarmer on Jul 4, 2015 3:02:39 GMT
I'm following this with interest. I've only canned single type beans, but have thought about doing a mix. I would think it wouldn't really matter, isn't the pressure canning time for beans dependent on the size of jar?
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Post by paquebot on Jul 4, 2015 3:08:32 GMT
For snap beans, we mix whatever happens to be ready at the time. May be green, yellow, purple, or striped. Doesn't matter with those as they cook the same. However, be careful if you are canning mixed dry beans. Many have different cooking times and you could end up with a combination of real soft ones and some hard as rocks.
Martin
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Post by Ozarks Tom on Jul 4, 2015 15:41:59 GMT
We can 16 Bean Soup, with quarts at 75 minutes. Never had a problem with hard beans.
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Post by wally on Jul 4, 2015 17:13:43 GMT
my blue book shows 75 minutes for pints and 90 minutes for quarts, at 10lb . It reads as "Kidney,Navy,Pinto Etc." so I take it as any dry bean. Also the same for dried peas.
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Post by Ozarks Tom on Jul 4, 2015 19:05:51 GMT
my blue book shows 75 minutes for pints and 90 minutes for quarts, at 10lb . It reads as "Kidney,Navy,Pinto Etc." so I take it as any dry bean. Also the same for dried peas. You're absolutely right, see what happens when we try to work from memory? Especially a 69 year old memory. |
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Post by horseyrider on Jul 4, 2015 20:17:05 GMT
I was reading the same as you, Wally. So I decided to take the plunge. I'll let you know the results when I'm done. Thanks for the feedback!  |
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