Well this Pinto Beans post turned into three others. I wanted to give the beans a try. So in my usual over the edge way I went to the local organic store and got pounds and pounds of various beans. Look go Big or go Home~
I started with pinto and red beans I made a Mock Bush's recipe from a few links I found on line. The one thing I and every one else in America loves is the Bush Beans and I think I came pretty close to duplication themHere is the "Secret" recipe
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| Soaking beans |
Take your dried beans and soak them over night while you gather the other ingredients. Put your beans in a bowl large enough to give the beans about three inches of room they expand. You will add more water and they will keep growing. But once they stop just make sure they have water covering them until you are ready to can.Mock “Bush” Baked Beans
Makes 7 quarts
4 pounds of dried beans ( I used red and pinto)
One finely chopped onion
3 pieces of crisp cooked bacon chopped
Liquid for Beans
4 cups of liquid from beans cooking
( Keep reserve liquid from beans as extra if needed )
¼ cup dark molasses
½ cup brown sugar
¼ cup apple cider vinegar
¼ cup maple syrup
1 teaspoon garlic powder
1 cup tomato sauce or ketchup
1 teaspoon kosher salt
1 teaspoon ground fresh pepper
1 tablespoon dry mustard
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| Secret Sauce tee hee |
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| Simmering beans |
Take 8 cups of your soaking beans and put them into a large stock pot and simmer until you get a foam on top. I skim the foam like jam also take out any floating beans or shells. Also look for icky ones and remove them. Once the beans have been simmered turn off the heat and set them aside.
Prepare your liquid you may end up with extra but you should not come up short. Combine all your liquid ingredients and bring them up to a soft boil. Taste it after about 10 minutes of simmering to make sure you have the taste you like. You can add more of any ingredient but keep in mind you cannot take ingredients out once added.
You want just keep the liquid the beans have cooked in so you have enough to fill the jars.
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| Chop your cooked bacon |
Have your chopped onion and bacon in a small bowl ready to add to the jars. I add these to the top of the jars once I have added the beans prior to the liquid. Do not worry it is raw onion and cooked bacon the onion will cook in the pressure canner.
Fill you clean warm jars with less than 3/4 of the beans because you will top each jar off with a bit of onion and bacon. Make sure the ingredients fill the jar to 3/4 full you will need the extra room during the pressure cooking process. The beans grow and use up room andthicken the sauce. If you fill more than it will not seal. Fill the jars with the liquid leaving a little more then one inch from the rim with the liquid. Wipe the rim of the jar with a clean cloth. Now put your two piece top and screw band on and place carefully into you pressure canner. Seal and go!
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| Do not crowd your jars |
Bring the Pressure canner to a steady steam flow for 10 minutes it clears the air out of the canner. Once 10 minutes has passed pop on the pressure cap and pressure for 65 minutes at 11 to 13 pounds of pressure. Once the time has passed let your canner cool until the presume is down to ZERO and the steam cap has fallen. Turn and take your top off tipped away from you and let the jars sit in the cooker for about 15 minutes then remove and place on a heat safe counter and let them cool for 24 hours. Once cooled room let the twist part of the top wipe clean and store in a cool place for up to 9 months. .
NEVER LEAVE YOUR PRESSURE CANNER UNATTENDED WHEN CANNINGDisclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.
FAQs
Instructions
- Prepare your pressure canner to the specified instructions.
- Clean and cut the beans into bite-size pieces. ...
- Pour boiling water over the prepared beans retaining that ½-inch of headspace. ...
- Place on prepared lids and rings. ...
- Pressure for 25 minutes at 10 pounds pressure, adjusting for altitude.
Let pressure rise to 11 pounds in a dial gauge canner or process the beans at 10 pounds in a weighted- gauge pressure canner.
What is the best method for canning green beans? ›
Directions
- Raw pack or hot pack in jars with 1 teaspoon of canning salt to each quart if desired. To raw pack: Fill jars tightly with raw beans. Cover beans with hot cooking liquid, leaving 1-inch headspace. ...
- Secure lids and process in a pressure canner (25 minutes for quarts) following the recommended pressures below.
Some experts say use the blanching water, others say use fresh water. Hot pack is an extra step, but it is preferred by most experienced canners for a higher-quality end product. “The hot-water blanch is recommended. If not blanched, beans must be packed deliberately tight.”
What happens if you don t soak beans before pressure cooking? ›
If you're the impatient, bean-hungry type, you can cook your beans from dry without any soaking at all. Here's the thing: Beans that have not been soaked ahead of time will always take longer to cook, but they will, indeed, cook.
Why did my green beans turn brown after canning? ›
Expert Response. Your green beans look ok. The brown you see is the faint red pigments (anthocyanins) that are present in small amounts in some varieties of green bean. When canned these pigments tend to have a brownish look to them.
Do you add vinegar when canning green beans? ›
ingredients
- 16 cups green beans or 16 cups wax beans, cut in 1 inch lengths.
- 32 cups water.
- 3⁄4 cup pickling salt.
- 1⁄2 cup white vinegar.
Process quarts for 25 minutes at 10 pounds pressure. **Shouldyou wish to use pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.
Do you add lemon juice when canning green beans? ›
Green beans are earlier like many vegetables and many of you are busy pressure canning them. Green beans, corn, meat, and all other foods classified as low acid must be pressure canned. There is no way that you can add an acid like lemon juice or vinegar to the green or yellow beans for canning.
Do you cook green beans before pressure canning? ›
Choose freshly picked green beans, rinse clean, snap to bite-size pieces, place in jars and cover with boiling water, then pressure can for just 20 minutes! Easy peasy and no need to pre-cook or blanch your green beans.
As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.
Is it better to freeze or can fresh green beans? ›
While fresh green beans will only last about a week in your refrigerator, they'll keep for up to one year in the freezer. Label and date the container so that you know when to use them.
Can I soak green beans overnight before canning? ›
After they are picked I wash them, stem the ends and cut them into small bite size pieces. I usually do this the night before I can, put them in a big bowl of water, and place them in the fridge overnight until I'm ready to can in the morning.
What happens if you don t blanch green beans before freezing? ›
Blanching green beans before freezing helps them to retain that beautiful green color and crisp texture when you go to enjoy them. Skipping this step might result in your beans having a mushy texture once defrosted.
How long does it take to pressure cook beans in a pressure cooker? ›
Add 8 cups of water, 1 teaspoon of salt, onion, garlic, bay leaf and oil to the pot. Cook the beans: Secure the pressure cooker's lid and set the pressure to high for 5 to 15 minutes, depending on the beans you are using.
How long does it take to cook raw beans in a pressure cooker? ›
Place seasoning and beans in pressure cooker. Cover with about 1 1/2 inches of hot water over the level of the beans. Be sure to not fill the cooker over half way. Cook for 22 to 30 minutes, depending on the variety.
Can you overcook beans in a pressure cooker? ›
Some beans will be overcooked and completely decimated, while others are still gritty or firm in the center. Soaking the beans not only helps them to cook more evenly, but it also helps make them more digestible.
Do you have to soak beans before pressure canning? ›
Soak beans in plenty of filtered water for 24-48 hours. Drain beans. Loosely pack into jars and fill remainder of jar with water (broth would also work), leaving head space. Process in pressure canner according to directions below.
