Pressure Canning Questions
I'm new to Pressure Canning and have some specific goals for my canner - and now, related questions.
1. Why do I need to cook chicken or meat before I can it - it seems that 75 minutes in the canner causes the liquid to boil; even after I remove it from the canner its still boiling. Surely its cooked by that time?
My Presto booklet talks about raw packing pork and adding no liquid - why can't I do that with other meats or poultry? Or can I?
2. Following along the same line - when I presoaked dried beans (using the quick method) it seemed as if already the beans were too soft for bean salad (for which I am putting up cans of mixed beans). Is there any safety reason I should cook them for 30 minutes (as my books says) or just let them cook in the jars? I imagine I should put less beans in the jars - saying leavig 3 inches of head room to allow for any expansion in the beans when they cook (although I think they are already fully plumped by the soaking, no?)
Any light anyone can share on these questions would be very much appreciated.