Pressure canning

The husband has fallen in love with home canned beans – pinto, black, red, white – whichever is in a jar that he can pop off the lid and pour over potatoes or rice or ????.  Variety is good.   I had never canned these beans before, just always cooked them when I wanted to use them.   This  year after reading several accounts of others canning them, I tried some.   So now that he can bake a potato and pour beans of some type over it, I think I can run away.    All kidding aside,  I spent most of today in the kitchen instead of the garden weeding.     I cooked and canned 40 pints of red beans and  black beans.  Tomorrow, perhaps garbanzos and pintos, though apparently it would be welcome if there were jars of split pea soup and lentil soup.    Hmmmmmmm.    Maybe this isn’t such a bad idea – more sewing time this winter, right?

Their are still 10 pints in the canner.

P1020165 canned beans P1020166 canned beansThe kettle in the background has beans soaking in it overnight so I’ll be ready to go early

2 Responses

  1. It has never occurred to me to can these types of beans! We use a lot of beans and I buy them in cans as I dislike having to remember to soak, etc., to use dry ones, but if I did a batch all at once that would work! Wow, light bulb moment! I can green beans as that is the only way we will eat them. Thanks!

    • sharon says:

      I am thrilled something I put on the blog has been a help to you. We don’t particularly like the store canned beans as often I’d like them to be a bit more cooked (softer). So this has been just perfect. I wish I had grown more green beans as I love them canned, but only had 4 pints other than what we ate immediately. When I get a break here, I’m going to do lentil, split pea, and potato soups. If there’s nothing easy at home, it’s too easy to be tempted to eat out and I prefer to eat non-GMO and organic foods. I don’t know where you live, but we purchase the organic beans from Azure Standard in Oregon by the 25 pound bags.