Bean Soup/Tomato Juice

[sss3]

Could bean soup be BWB canned if the liquid was tomato juice?

[horseyrider]

If you can find an approved recipe for that, I'd be really surprised. Beans are low acid and very dense. Seems like since tomato products need extra lemon juice to improve their acidity these days, there'd be no way it'd be safe without a lot of vinegar or citric acid. And then it wouldn't be a soup; it'd be a pickle.

I did recently see a nice recipe for canned three bean salad that had green beans, chickpeas, and kidneys. But it also had a lot of vinegar and sugar.

I really love tomatoes in my bean soup. The way I do it, I saute some bacon and chopped onion in the pan, throw in a jar or two of home canned navy beans, and then add a frozen tomato or two. But the beans are canned at 10# for 90 minutes. No shortcuts on that part.

Is the issue that you lack a pressure canner right now? It's about time for them to go on sale around here. You might check around at the hardware and farm supply stores.

[sss3]

Issue is, I can't get lid on PC.  I've wasted so much time doing this.  Will freeze bean soup.

[claytonpiano]

Beans should be pressure canned. I would be concerned about using BWB instead.

[sss3]

Thanks for info.  I won't take any chances.

[Callie]

If any ingredient in what you can needs too be pressure canned, then it all has to be pressure canned. Alas....