Canning and Freezing

[ronsan]

Wow! That is a LOT of time spent over the stove and in the garden to can that much! My hat is sure off to you!

And I was thunderstruck when you mentioned buying dried beans, soaking and canning them for convenience later on. I never thought of doing that! What a great idea!!!!

I do have a few question on this, however, if you wouldn't mind answering them:
1. What's the finished consistency like?
2. What types of beans do you can?
3. Do you add any flavoring to them (i.e. bacon fat, ham bits, onions, etc.) or are you working with just the beans, adding flavoring later?
4. What size jar are you using?
5. Any particular hints or heads-up cautions to be watching for?
6. Do most canning books have a recipe for canning dried beans which have been soaked?

Additionally, someone mentioned in this thread that they were new to canning and didn't know where to start first, but were seeking info. I have found over the years that a great place to start is with the county extension office. They have a wealth of information on this and other subjects, and most of them will also test your canner pressure guage for free or a nominal cost. Just be sure to call now to find out when they will be testing and approximately how long it will take (sometimes they are so backed up it takes weeks) and what they want brought in (do they want the entire unit, just the lid w/gauge or just the gauge).

Sandie

[cardinalclimber]

Sandie,
I will try to answer your questions. The consistency is like fresh cooked dried beans with the juice being thick and the taste is alot better than canned beans from a grocery store. I prefer pinto beans but others will work just as well. I add my flavorings after canning when cooking the beans because any additions will add to the canning time required. I use quart size jars. The only hints I can think of is to soak quite a lot so that you can get a full canner full ( I usually had two canners going). The Ball Blue Book canning guide has a recipe for canning dried beans. Let me know if you would like the recipe. Happy Canning!! Sherry

[Jackied]

Speaking of the Ball Blue Book, where can I find one? I know there are several different reprints from several years. Do you happen to know what is the latest one?

Thanks

Jackied

[ronsan]

Sherry ~ Thanks so much for answering all those questions I had. And yes, when you have the time, I would really like to have the recipe for canning dried beans. This is something I really, really want to try ~ especially since I want to try my hand at growing my own dried pinto beans. I remember that my mother in law grew them several times ~ can't remember now why she didn't do so every year. Might have been that she was a busy farm wife (husband was in construction and she did most of the farm work such as milking and feeding the livestock and taking care of four kids and keeping a huge garden and canning, etc.)

Anyway, whenever you have a chance, I sure would appreciate that recipe and any hints or suggestions from your experience, too. Many, many thanks!

Sandie (from southern Missouri)

[jeanne]

Hi, jeanne from Chicago, back again. You asked about where we obtain produce to can. I grow my own tomatoes, cukes, pickles and hot peppers. I also grow quite a few culinary herbs which I used in canning.

The rest of my produce I buy at Farmer's Markets and two produce markets at two great independent supermarkets near where I live. The one across the street has great stuff and for example, when cherries are in season, I call their produce manager and negotiate a discounted price for a full case rather than buy them by the pound. The other store is a Mexican grocery which has a huge produce department. I can find a lot of tropical fruits there and they do sell them by the case at a discounted price, too.

I also have been lucky to have friends who give me a lot of produce. One friend's neighbor has two pear trees and as he is up in age, he cannot use all of his crop. I can go over there and help myself. This same friend has a brother who has lots of land and I have gotten free elderberries just for the picking. We drove over there and helped him harvest hot peppers and I got almost a bushel to can.

Love and hugs,

[cardinalclimber]

Hello Sandie! Here is the recipe for canning dried beans from the Ball Blue Book Guide to Home Canning (which I purchase at Wal-Mart. Each year Ball has an updated version). I hope to can more of these beans myself this year.

Use any variety of dried beans or dried peas. Cover beans or peas with cold water. Let stand 12 to 18 hours in a cool place. Drain. Cover beans or peas with cold water by 2 inches. Boil 30 minutes. Pack hot beans or peas into hot jars, leaving 1 inch head space. Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired. Ladle hot cooking liquid or boiling water over beans or peas, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.

I am getting 'canning fever' now!!!! Can't wait until spring/summer gets here!

I especially like this recipe because I always can these beans during the winter when there is nothing to take care of out in the garden. That way my summer time is spent with the seasonal produce. Sherry

[ronsan]

Thank you so much for the bean recipe ... and also for letting me know the Ball book for canning is updated every year. I didn't know this. Sandie

[iamloved22]

I too will be canning for the first time this year, with the results from my very first garden!

Question though, I have a lot of family & friends (even co-workers) asking for extra veggies & berries that we don't eat but I think we should can & freeze any extra's that we have for our use instead of giving away. Any comments on what I should do? I don't want to be mean by not sharing but I also don't want to give away what we will end up buying later because I didn't save it!

[TarainNC]

I have a small garden and my mom has a little larger one. I usually freeze beans, squash, herbs, etc. I don't grow large quantities at once, so we use most of it as we go.I have a new (given to me) freezer now and want to freeze some more than I usually do.
We go to a upick farm for blueberries and blackberries and can jams and jellies. We also make lots of hot pepper jelly. It makes great christmas gifts and holiday appetizers.
This year I want to try to can some of the salsa we make with our garden veggies.
It's been so dry here, though, that even with regular watering, my garden is suffering . I hope we get some rain soon!

[SuzyQ]

As for those who ask for your extras...figure out how much you want to freeze or can. When they ask, tell them you'll share AFTER you have your X# frozen/canned. This way you will accomplish your goal, and can share once it is done! Or if they want to freeze or can, ask them to do it on halves with you!

Don't feel guilty...it is your work that got the produce! But enjoy the sharing when it is plentiful!