Has anyone had pressure canned beans that aren't really done? I suppose that's not a tragedy because they'd just need some more time on the stove once opened, but I'd rather avoid that.

On the flip side, are beans sometime complete mush after being pressure canned? Do people avoid adding, e.g., lentils to their veg soup for fear of disintegration?

General tips on pressure canning beans successfully?

Of course. Most aren't ready to eat after canning so you can't avoid that and you wouldn't want to anyway. Don't confuse canning with cooking - 2 different processes.

So you aren't cooking them. The cooking to desired texture is done after the canned jars are opened.

Dave

Some beans are really soft after pressure canning, some more firm. Just goes with the territory.

If you need beans for supper tonight it isn't possible if all you have are dried beans as there isn't enough time. It is possible if they were canned.

By canning some and storing some dry you have the best of both worlds.

Dave

Plus by canning them you can all sorts of flavorings to them and have it already incorporated into the beans. Can't do that with dried beans without cooking them for hours and hours.

Dave