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The Great 2015 Challenge Your Fears Pressure-Can-Along

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  AtlantaMarie on 8/9/2015, 8:34 am

Camp - canning dried beans?

Why not just leave them dried & seal with a seal-a-meal?

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  yolos on 8/9/2015, 9:39 am

@AtlantaMarie wrote:Camp - canning dried beans?

Why not just leave them dried & seal with a seal-a-meal?

I am considering doing the same thing eventually.  My thought was to can them then it won't take as long to cook when we are ready to eat them ???????????????

What say you Camprn.  I would be interested in your answer.

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  camprn on 8/9/2015, 10:11 am

@yolos wrote:
@AtlantaMarie wrote:Camp - canning dried beans?

Why not just leave them dried & seal with a seal-a-meal?

I am considering doing the same thing eventually.  My thought was to can them then it won't take as long to cook when we are ready to eat them ???????????????

What say you Camprn.  I would be interested in your answer.
Canned, cooked beans are quick. I often don't have time to wait 2+ hours for supper or bean salad.

And I don't have a food saver, save-a-meal shrink wrap thingy.
And besides, dried beans, uncooked store quite well in bags or jars.

Success!


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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  CapeCoddess on 8/9/2015, 11:05 am

Beautiful, camp! It may be my imagination but I believe that the pressure canned beans are creamier than any others. 

 I love having the canned beans available in order to toss with salads  or to  throw into the blender with my favorite seasonings to make a quick hummus or salad dressing or pizza topping.  I even use the cannellini beans and chickpeas for snacking on.

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  camprn on 8/9/2015, 12:17 pm

@CapeCoddess wrote:Beautiful, camp! It may be my imagination but I believe that the pressure canned beans are creamier than any others. 

 I love having the canned beans available in order to toss with salads  or to  throw into the blender with my favorite seasonings to make a quick hummus or salad dressing or pizza topping.  I even use the cannellini beans and chickpeas for snacking on.

CC
next time I do the cannellinis I won't precook them as long. Maybe only 10 minutes instead of 30.

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There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

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Outlander is outstanding!


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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  CapeCoddess on 8/9/2015, 12:23 pm

I found less cooking time to be true with all the beans, camp. Matter of fact all I do now after washing them is heat them to boiling and then can them. But keep in mind that I'm pressure canning at 15 psi.

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  camprn on 8/9/2015, 1:13 pm

I did mine at 10 # pressure. The navy's held up like champs. As well as the red beans in the photo.

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There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

http://squarefoot.creatingforum.com/t1306-other-gardening-books

Outlander is outstanding!


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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  AtlantaMarie on 8/9/2015, 1:39 pm

They look great, Camp!

And in the past, I've cooked my dry beans, then dehydrate them for easier storage.  But they'll still take a 1/2 hour or so to rehydrate...

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  yolos on 8/9/2015, 5:51 pm

@AtlantaMarie wrote:They look great, Camp!

And in the past, I've cooked my dry beans, then dehydrate them for easier storage.  But they'll still take a 1/2 hour or so to rehydrate...

 A little more information is needed here.  Do you use a fruit leather type tray to dry them.  I assume you strain off any remaining liquid before dehydrating.  So after you rehydrate them, then do you just warm them up or do they need any more cooking time.

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  Kelejan on 8/9/2015, 11:54 pm

Today I picked some radishes and pickled them then canned.  Made six small jars.

This afternoon I started on 20 pounds of peaches; picked out ten ripe ones and produced 4 x 16oz jars. That leaves about 40 more peaches to process making a total of 20 jars. I will have to check each day that they do not get over-ripe.

I will check tomorrow morning that  all jars have sealed.

Then I will have a go a cooking a chicken or whatever I lay my hands on that  is in the freezer. Perhaps meatballs etc.

I had to laugh today when I was re-watching the infomercial on TV and I noticed that the chef who was demonstrating all the food being produced was handling the hot inner container of the canner with his bare hands.  He did not even wear an Ov-Glove. Very Happy

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  plantoid on 8/10/2015, 6:06 am

Would you put the recipe & method up in the recipes section please Kelejan?
I've never had pickled radishes .

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  AtlantaMarie on 8/10/2015, 7:01 am

@yolos wrote:
@AtlantaMarie wrote:They look great, Camp!

And in the past, I've cooked my dry beans, then dehydrate them for easier storage.  But they'll still take a 1/2 hour or so to rehydrate...

 A little more information is needed here.  Do you use a fruit leather type tray to dry them.  I assume you strain off any remaining liquid before dehydrating.  So after you rehydrate them, then do you just warm them up or do they need any more cooking time.


You could use a fruit-leather tray, but what I do is measure out 2 cups into a brownie pan lined w/ parchment paper after I drain as much as possible.  That way I'm not dripping all over the place.  I can fit 2 brownie pans on 1 tray.  I leave them whole.  If they'll be in storage for our "go-bags," or other prepping stuff, rehydrated, I'd have 1 cup of beans per person. 

I do the same w/ tomato sauce.  Then, once it's dry, I know how much water I need to rehydrate to bring the sauce back to the consistency I like.

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  Kelejan on 8/10/2015, 5:38 pm

@plantoid wrote:Would you put the recipe & method up in the recipes section please Kelejan?
I've never had pickled radishes .

Will do, plantoid. This is a boiling water canning method while I did it under pressure canning.  I have to wait for two weeks before I can taste it.  Shall I wait until then?

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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

Post  trolleydriver on 10/16/2015, 5:07 pm

Here is the final outcome from my canning experiment using the hot water bath method and the first time I have done any canning. The result was 4 jars of chutney with green tomatoes and apple, 4 jars of chutney with green tomatoes and sultanas, 4 jars of green tomato salsa and 3 jars of red tomato salsa.  That's it for canning for this year. I now have some ideas of what I need to grow next year that will contribute things for canning.



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Re: The Great 2015 Challenge Your Fears Pressure-Can-Along

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