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| 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? |
Follow-Up Postings:
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| 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? |
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| 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
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| 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. |
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| 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. |
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