Confused about canning dried beans

Tracy93(6)August 13, 2012

According to Ball BB it calls for 2 1/4 pounds of beans (Kidney beans in this case) per quart. That sounds like an awful lot of beans to jam into a quart jar considering the beans are not fully re-hydrated, just soaked then boiled for 1 hour.

How do you who have experience prepare dried beans?

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Tracy93(6)

I have another question: In my store bought Kidney beans I see calcium chloride as an ingredient. I know it can be used when making pickles to keep them firm, can it be used in beans to keep them from becoming mushy? I like firm beans for chili and soups since we usually have 2 or three meals out of a pot.

What measurement would I use per quart?

    Bookmark   August 13, 2012 at 7:19PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

I think we have agreed in the past that is a typo that didn't get caught in the last revision.

As of 2009 revision NCHFP says "Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3 1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart."

Personally for kidney beans I think that is a low total as it will be more like 5 lbs of kidneys will yield more like 9 quarts when packed properly.

Check this discussion from a couple of days ago on proper jar filling.

Dave

Here is a link that might be useful: Canning dried beans

    Bookmark   August 13, 2012 at 7:27PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

I use 1/4 to 1/2 teaspoon per quart depending on the type and size of bean but you can use however much you want up to the standard label dose of 1 tsp. per quart. It is a to your preference sort of thing.

Kidney beans are large and firm anyway so 1/4 tsp. should be enough. Pintos need a bit more IMO.

CaCl can be used in anything.

    Bookmark   August 13, 2012 at 7:33PM
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Tracy93(6)

Thank you for answering. Being new to canning, I wasn't aware it was a typo. I appreciate you clarifying the amounts. I will read the discussion about packing the jars.

Digdirt - Thank you for the information on the calcium chloride. I'll pick some up before the bean canning begins.

    Bookmark   August 13, 2012 at 8:46PM
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