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The Great Challenge - Your Fears Pressure-Can-Along

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

Post  AtlantaMarie on Sun Aug 09, 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 Challenge - Your Fears Pressure-Can-Along

Post  yolos on Sun Aug 09, 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 Challenge - Your Fears Pressure-Can-Along

Post  camprn on Sun Aug 09, 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.

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

Post  CapeCoddess on Sun Aug 09, 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 Challenge - Your Fears Pressure-Can-Along

Post  camprn on Sun Aug 09, 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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Re: The Great Challenge - Your Fears Pressure-Can-Along

Post  CapeCoddess on Sun Aug 09, 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 Challenge - Your Fears Pressure-Can-Along

Post  camprn on Sun Aug 09, 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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Re: The Great Challenge - Your Fears Pressure-Can-Along

Post  AtlantaMarie on Sun Aug 09, 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 Challenge - Your Fears Pressure-Can-Along

Post  yolos on Sun Aug 09, 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 Challenge - Your Fears Pressure-Can-Along

Post  Kelejan on Sun Aug 09, 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 Challenge - Your Fears Pressure-Can-Along

Post  plantoid on Mon Aug 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 Challenge - Your Fears Pressure-Can-Along

Post  AtlantaMarie on Mon Aug 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 Challenge - Your Fears Pressure-Can-Along

Post  Kelejan on Mon Aug 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 Challenge - Your Fears Pressure-Can-Along

Post  trolleydriver on Fri Oct 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 Challenge - Your Fears Pressure-Can-Along

Post  sanderson on Tue Dec 20, 2016 2:42 pm

Bumping for winter canning. Very Happy Nope, I still haven't tried pressure canning. Embarassed

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

Post  AtlantaMarie on Tue Dec 20, 2016 3:17 pm

We're hoping to score some good prices on sweet potatoes so that we can can & dh some for this winter... And some turkey!

Sanderson - don't feel bad - it took me 3 years to get mine off the shelf & try it...
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Re: The Great Challenge - Your Fears Pressure-Can-Along

Post  Robbomb116 on Wed Dec 21, 2016 10:49 am

We put a pressure canner on our wedding registry in hopes that next year we'll have a big enough harvest to warrant canning some veggies.  Also, my mom used to can venison and it's the way my wife best likes to eat venison.  So after I got my deer this fall, I got to try my hand at pressure canning.  It is a process for sure, but man do you feel accomplished after it is all said and done.

All and all, I made 27 pints of canned venison this year.  And I also ventured to make some home made chicken broth using the stems from my sfg grown swiss chard as well as store bought carrots, onion and celery.  I then canned the broth as well, and it is so nice to have homemade chicken broth on hand!  Can't wait to say that all the veggies that went into it are homegrown, maybe next year!

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

Post  sanderson on Wed Dec 21, 2016 1:49 pm



I bet some folks were surprised when they saw a pressure canner on your list!

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

Post  AtlantaMarie on Wed Dec 21, 2016 2:14 pm

When we went to my mom's at Thanksgiving, I found out that her upright freezer died. Which meant that she has 3 days of food in the house instead of a week.... I was planning on doing some canning for her anyway. Ended up doing 97 single-serving jars in 3 days. (I processed them for the pint time.)
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Re: The Great Challenge - Your Fears Pressure-Can-Along

Post  sanderson on Wed Dec 21, 2016 2:43 pm

What a sweetie!

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