I have alot of dry kidney beans and would like to can some. Is there an easy fast way to do this? I am looking for something like put dry beans in the jar add water and pressure cook. Anyone done this, recipe? thanks

-- margie b (bromens5@navix.net), January 04, 2001

Answers

You should soak them overnight and boil them at least 30 minutes before you can them. If you have fresh beans right out of garden, you don't have to soak or boil, but to do the dry ones you have go the extra time. They're worth the effort in the convenience later.

-- Cindy (atilrthehony_1@yahoo.com), January 04, 2001.

There is an excellant recipe for canned kidney or pinto beans. I cant figure out how to get it on here except typing the whole thing and I dont have time. If you send me an email I'll forward it to you. I have it there. The recipe isnt mine. It comes from a book called Pearls of Country Wisdom by Deborah Tukua. Its full of good practical stuff to know and a lot of good recipes. Blessings Peggy

-- Peggy Carr (wclpc@cookeville.com), January 04, 2001.

Sorry, there's no shortcut way as you describe because you must fully rehydrate the beans before they are canned. A friend of mine had a problem with jars losing their seal and finally found an older extension home economist who sorted through the possibilities until they found the answer. My friend wasn't letting the beans cook enough before she put them in jars and processed them.

This is quoted from my Ball Blue Book but I have notes I will include at the end.

"Beans-Dried Kidney, etc.

Use kidney or any other variety of dried beans or dried peas. Cover beans or peas with cold water. Let stand 12-18 hrs in a cool place. Boil 30 minutes. Pack, hot, into hot jars, leaving 1 inch head space. Add 1/2 teaspoon salt to each pint OR 1 teaspoon salt to each quart. Cover with boiling water, leaving 1 inch head space. Adjust caps. Process pints 1 hr and 15 minutes, quarts 1 hour and 30 minutes at 10 lbs. pressure."

The notes I've written in the margins are these: 8-9 cups dried beans will fill about 7 quarts. Don't fill jars more than 3/4 full of beans but do fill with liquid to 1 inch head space.

Additional comments--do add the salt when you fill the jars. It isn't obvious when you use the beans but it does bring out the flavor better than adding it later. Do remember to boil the beans 15 minutes before eating. If they smell off, toss them where an animal can't get them.

I have also done a "quick soak" then canned the beans. Sort and wash your beans as usual. Put them in a pot with twice the amount of water and bring to a boil. Allow to boil 5 minutes. Cover and set aside for an hour. Check for tenderness and cook longer if needed. Proceed with the canning recipe. You can either use the cooking liquid to fill the jars or drain and use fresh hot water. I've heard that discarding the cooking water reduces flatulence but I've not seen a difference. (How'd you like the $5 word there, flatulence? Sorry, I'm in a wierd mood today)

-- marilyn (rainbow@ktis.net), January 04, 2001.

Here's the way I do it. Per quart add 1 1/4 dry beans (rinsed and sorted) and 1 tsp. salt. Then fill the jar with water leaving 1" headspace. Process in pressure canner at 15 lbs. for 1 1/2 hours. This works great and is so convenient for fixing a quick dinner. Nice when you come in late and/or tired from yard work etc... Enjoy and blessings,

-- Nancy in CA (sonflower35@icqmail.com), January 04, 2001.

Sorry, that should read 1 1/4 CUP dry beans. I've not had any problems with spoilage. I've done this for years with different beans. God bless,

-- Nancy in CA (sonflower35@icqmail.com), January 04, 2001.

I have been doing the same thing as Nancy for quite some time. Never soak them first and have never had any problems. I have canned all kinds of beans this way. I think the secret is the 1 1/2 hours of processing in the pressure cooker. Forgot where I got these instructions but I have never found it necessary to soak the beans first and I've never had any problems with the jars sealing. It is certainly a lot cheaper to buy organic beans and can them than to buy cans of organic beans. I bought a bunch of organic beans yesterday and am going to can them.

-- bwilliams (bjconthefarm@yahoo.com), January 05, 2001.

Nancy, would that work with soy beans???

-- diane (gardiacaprines@yahoo.com), January 05, 2001.

That's one I haven't tried, but I can't think of a reason why it wouldn't. Do one soy with a load of some other beans your doing and find out. Blessings, Nancy

-- Nancy in CA (sonflower35@icqmail.com), January 06, 2001.

Nancy is right about the dry beans. I can't imagine that big canning companies soak their beans first before cannine. Wash, yes. Soak, no way. I have been canning dry beans for years. The recipe comes out of a Kerr canning booklet and I think the Ball blue book too. Add your water and salt if needed and can those guys. Enjoy!

-- Gailann Schrader (gtschrader@aol.com), January 08, 2001.

I can dried beans all the time. Kidney beans are canning rigbt now. I cook them up ahead of time in large quantities,completely done and ready to eat,then put them in the clean hot jars, wipe the tops, and put the lids and rings on. Then I pressure them at 10 lbs. for 30 minutes. I do all kinds of beans the same way. It works great, and are ready to eat at a moments notice. Sharyn

-- Sharyn Russell (grussell@academicplanet.com), November 01, 2001.