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Wed, Aug 28, 13 at 20:50
| I want to verify the time for canning dried beans. My plan is to soak the beans overnight, drain, and bring to a boil using my vegetable stock. What is the proper processing time in the pressure canner? I am not sure my Ball Blue Book is clear and the NCHFP isn't much clearer. Is the processing time for pints 75 minutes? Thanks everyone for your advise. |
Follow-Up Postings:
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| Is the processing time for pints 75 minutes? Yes for plain beans using the cooking water. Only the weight changes per altitude. If you are under 2000 feet it is 10 or 11 lbs. depending on the type of pressure canner you are using. But with vegetable stock you could be moving into the Soup category and that means the pH would be more low-acid and the 1/2 and 1/2 rule would apply - half liquids and half solids? Is it strained stock or does it contain vegetables? Dave |
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- Posted by readinglady z8 OR (My Page) on Wed, Aug 28, 13 at 22:15
| If you have good vegetable stock I would can that plain and go ahead and do the beans in water. Even with pre-soaking and cooking you'll end up with a lot of starch in the bean liquid and I don't think you'd gain that much flavor-wise from canning with the stock. Carol |
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| Dave and Carol, thanks for the follow up. The stock is some I canned earlier in the year and is just a mix of vegs from the frig and garden. Some carrots, celery, green peppers, onions, and maybe something else I had around that is strained and no actual veg pieces. Appreciate you all! |
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