So, a month or two ago, I bought a small electric pressure canner (a Carey or Chard). It was on sale and I can't pressure can on my stovetop (it's flat-top and temperature doesn't stay constant, plus I already cracked it so can't stress it more). I bought it for a few reasons, including that I can can many leftovers. Make a big pot of red beans and rice? Eat a bit and can the rest. Meatloaf. That sort of thing. It's pretty great.
But also, because I want to can beans. Because I prefer glass to metal, and the quality of the beans that I can buy, and no salt. I want to control my food, and it's considerably less expensive than buying canned.
I cooked some white beans and canned them, and they turned to mush. Black beans were somewhat better.
But then I discovered: I can can uncooked beans! I just rinse and sort them, then put about 1/2 cup in a pint jar and fill up with water (leaving appropriate headspace), and can for 75 minutes pints, 90 quarts. (I do pints. Though maybe if I were really into making hummus I'd do garbanzos in quarts.)
So, for the garbanzos that my friend sent me when I'd requested soybeans - they are right now in the canner.
I'm thrilled! My top three beans are garbanzos, black beans, and white beans. I'll keep a stash on hand for easy tossing into food.
I use Tattler lids which are a bit more fussy than the "regular" Ball or Kerr lids, but they are reusable many times. In the event a lid doesn't seal, I put the jar into the fridge to use up quickly, or the freezer for longer storage. I rotate through canned goods pretty quickly, but I just didn't have the freezer space to keep storing broth and beans and so many other things like that. So, I'm stoked!
But also, because I want to can beans. Because I prefer glass to metal, and the quality of the beans that I can buy, and no salt. I want to control my food, and it's considerably less expensive than buying canned.
I cooked some white beans and canned them, and they turned to mush. Black beans were somewhat better.
But then I discovered: I can can uncooked beans! I just rinse and sort them, then put about 1/2 cup in a pint jar and fill up with water (leaving appropriate headspace), and can for 75 minutes pints, 90 quarts. (I do pints. Though maybe if I were really into making hummus I'd do garbanzos in quarts.)
So, for the garbanzos that my friend sent me when I'd requested soybeans - they are right now in the canner.
I'm thrilled! My top three beans are garbanzos, black beans, and white beans. I'll keep a stash on hand for easy tossing into food.
I use Tattler lids which are a bit more fussy than the "regular" Ball or Kerr lids, but they are reusable many times. In the event a lid doesn't seal, I put the jar into the fridge to use up quickly, or the freezer for longer storage. I rotate through canned goods pretty quickly, but I just didn't have the freezer space to keep storing broth and beans and so many other things like that. So, I'm stoked!
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