Great video, thanks. I'm curious though, every recipe i have ever used for canning soups, chili, etc. calls for leaving the weight off of the pressure canner and allowing it to release a full stream of steam for at least 10 minutes, then place the weight on, bring up to proper pressure (in the elevation where i live it's 11 pounds) and then start the 90 minute timer...is yours done differently because the beans are not cooked prior to canning? or did i just misunderstand your instructions?
I know in the video you say to leave a 1 inch head space but it looks like you left a 2 inch space above the beans and then filled with water to 1 inch - am I understanding that there should be 2 inches above the beans and then the water makes the 1 inch headspace?
so I canned 7 quarts of Pinto beans this morning (soaked overnight, lemon juiced, rinsed) pressured cooked for 90 minutes with the 10 minute pre warmup time etc. Just opened a jar that had a great seal (needed to top up a pot I was cooking for lunch. My question - do you think with all this done the beans are botulism free? I am new to canning, love it but still a bit freaked at times if I am doing it all correctly.
@TheBgcheez If you followed all the safety procedures canning is pretty safe. Just don't eat any cans that have bulged out or smell "off". Besides it takes time for botulism spores to grow and produce the toxin. In the amount of time your talking about your definitely safe.
@TheBgcheez If you processed them for the right about of time at 10#s of pressure the internal temp is 240 degrees for 90 minutes. That kills the botulism spores or bacteria
@TheBgcheez Make sure you are running a non metal spatula around to release any little air pockets. You will lose juice that way also. When the air pushes out.. it pushes liquid with it.
@tomcat624u did you add salt? that would prevent it from softening. Adding baking soda can help. Boiling a minute and then soaking can help. Personally with old beans I pressure can them, but you know that from my video...
when your pinto beans are almost done cooking say the last 15 minutes. If you really want to see a methane release put a 1/2 teaspoon of baking soda in your pot and stand back. i didn't believe it till i seen it. food for thought
Execlent point on why to pressure cook the beans for storage. I have read that the presssure canning products are much safter then the older ones. I have always been affraid I would blow myself up if I tried canning.
@MrTruShine I don't see why not, I don't because the fat in the bacon reduces shelf life, but one of the reasons I do it myself is so I can do it how I want it.... Have fun with it, just remember the basics and stay safe.
@MrTruShine Honestly, if you want bacon in your beans for flavor I would add it at the time of reheating them. You can do this by under cooking some bacon slices, cutting them and putting them in the freezer. I do add Garlic, and Onions to mine for flavor.
Canning best practices: add your 1 1/2" to 2" of water to the canner before you add the jars, soak your lids in warm (not boiling) water to soften the lid seals... and you need to "vent the air" from the canner for 7-10 minutes (when steam is coming out the vent) prior to putting the weight on and bringing it up to pressure. Thanks for the info about the "methane problem." Best Ron White voice... "I did not know that." :)
@RangerRickFrost On some canners it;s not necessay to vent. I don't know why that is. I have a presto 23 quart and it says to not vent, just put the weight on from the beginning. Not trying to be a smart a**, just sharing what I know.
Nice video, but I use my canner to cook those pintos from dry in about 45 min.
johnrk556 3 days ago
If you can save the soak water, it is good to put in the garden. Veggies don't get gas.lol
iamdoroda 2 weeks ago
subbed ya, great videos! looking forward to more!
ourrepurposedlives 1 month ago
Great video, thanks. I'm curious though, every recipe i have ever used for canning soups, chili, etc. calls for leaving the weight off of the pressure canner and allowing it to release a full stream of steam for at least 10 minutes, then place the weight on, bring up to proper pressure (in the elevation where i live it's 11 pounds) and then start the 90 minute timer...is yours done differently because the beans are not cooked prior to canning? or did i just misunderstand your instructions?
ConcernedMushroom 2 months ago
@ConcernedMushroom I wasn't clear in my instructions, you are right about the weight.
TNGun 2 months ago
If you save your lids you can use them to store dehydrated food and vacuum seal them.
lizardlady3 2 months ago
I know in the video you say to leave a 1 inch head space but it looks like you left a 2 inch space above the beans and then filled with water to 1 inch - am I understanding that there should be 2 inches above the beans and then the water makes the 1 inch headspace?
gingergargoyle 2 months ago
Do you have problems with your pot not sitting level on your burner?
itsjustdeb579 2 months ago
so I canned 7 quarts of Pinto beans this morning (soaked overnight, lemon juiced, rinsed) pressured cooked for 90 minutes with the 10 minute pre warmup time etc. Just opened a jar that had a great seal (needed to top up a pot I was cooking for lunch. My question - do you think with all this done the beans are botulism free? I am new to canning, love it but still a bit freaked at times if I am doing it all correctly.
TheBgcheez 4 months ago
@TheBgcheez If you followed all the safety procedures canning is pretty safe. Just don't eat any cans that have bulged out or smell "off". Besides it takes time for botulism spores to grow and produce the toxin. In the amount of time your talking about your definitely safe.
TNGun 4 months ago
@TheBgcheez If you processed them for the right about of time at 10#s of pressure the internal temp is 240 degrees for 90 minutes. That kills the botulism spores or bacteria
itsjustdeb579 2 months ago
@itsjustdeb579 - Thank you!! I think next time I'll do a better job at measuring the beans in the jar so there will be some more liquid left.
TheBgcheez 2 months ago
@TheBgcheez Make sure you are running a non metal spatula around to release any little air pockets. You will lose juice that way also. When the air pushes out.. it pushes liquid with it.
itsjustdeb579 2 months ago
I HAVE SOAKED PINTO BEANS INT HE FRIG FOR ABOU T4 DAYS , AND THEY WERE STILL HARD!!!!!! HOW CAN I PERSERVE SOFT PINTO BEANS?
tomcat624u 4 months ago
@tomcat624u did you add salt? that would prevent it from softening. Adding baking soda can help. Boiling a minute and then soaking can help. Personally with old beans I pressure can them, but you know that from my video...
TNGun 4 months ago
@tomcat624u They are still gonna be firm until you cook them or can them. Soaking just rehydrates them.
itsjustdeb579 2 months ago
You are suppose to put in your two to three inches of water in the canner BEFORE you add the jars.
arwenmark 6 months ago
when your pinto beans are almost done cooking say the last 15 minutes. If you really want to see a methane release put a 1/2 teaspoon of baking soda in your pot and stand back. i didn't believe it till i seen it. food for thought
contreeman 7 months ago
Execlent point on why to pressure cook the beans for storage. I have read that the presssure canning products are much safter then the older ones. I have always been affraid I would blow myself up if I tried canning.
Allen2045 9 months ago
could you put dehydrated onions and some bacon in the can for more flavor before cooking them?
MrTruShine 11 months ago
@MrTruShine I don't see why not, I don't because the fat in the bacon reduces shelf life, but one of the reasons I do it myself is so I can do it how I want it.... Have fun with it, just remember the basics and stay safe.
TNGun 11 months ago
@MrTruShine Honestly, if you want bacon in your beans for flavor I would add it at the time of reheating them. You can do this by under cooking some bacon slices, cutting them and putting them in the freezer. I do add Garlic, and Onions to mine for flavor.
amr0214 5 months ago
I did not see you boil the beans for 30 mins. but it said in your recipe (in your website) that boil 30 mins. after soaking for 12 hrs.
Does it mean that you don't have to boil it if you soak it?
Thanks! I'm trying to learn how to can beans and garbanzo
schocalog 11 months ago
Trying beans today for the first time--wish me luck!
Also they do make a reusable canning lid--I got some for Christmas and this is my chance to use them.
michiganmadmax 1 year ago
where have you been hiding? I thought I knew all the preppers, I subbed you
gettinready101 1 year ago
Canning best practices: add your 1 1/2" to 2" of water to the canner before you add the jars, soak your lids in warm (not boiling) water to soften the lid seals... and you need to "vent the air" from the canner for 7-10 minutes (when steam is coming out the vent) prior to putting the weight on and bringing it up to pressure. Thanks for the info about the "methane problem." Best Ron White voice... "I did not know that." :)
RangerRickFrost 1 year ago
@RangerRickFrost On some canners it;s not necessay to vent. I don't know why that is. I have a presto 23 quart and it says to not vent, just put the weight on from the beginning. Not trying to be a smart a**, just sharing what I know.
gettinready101 1 year ago