Pressure Canning Pinto Beans

Pressure canning pinto beans for home storage. We do this because it makes soft beans that only have to be reheated and come in single meal sizes instead of a big pot. It's cheaper than buying canned beans from the store, and I like doing it.

For more details please visit the blog post for canning beans at:
http://www.tngun.com/?p=577

Category:

Howto & Style

Tags:

• canning beans
• pressure canning beans
• pinto beans
• bean recipe
• tngun

[ConcernedMushroom]

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?

[TNGun]

@ConcernedMushroom I wasn't clear in my instructions, you are right about the weight.

[TheBgcheez]

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.

[TNGun]

@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.

[tomcat624u]

I HAVE SOAKED PINTO BEANS INT HE FRIG FOR ABOU T4 DAYS , AND THEY WERE STILL HARD!!!!!! HOW CAN I PERSERVE SOFT PINTO BEANS?

[TNGun]

@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...

[iamdoroda]

If you can save the soak water, it is good to put in the garden. Veggies don't get gas.lol

[ourrepurposedlives]

subbed ya, great videos! looking forward to more!

[lizardlady3]

If you save your lids you can use them to store dehydrated food and vacuum seal them.

[gingergargoyle]

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?

[itsjustdeb579]

@tomcat624u They are still gonna be firm until you cook them or can them. Soaking just rehydrates them.

[itsjustdeb579]

@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.

[TheBgcheez]

@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.

[itsjustdeb579]

@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