Just got a pressure canner and this is the 2nd time using it. Soaked the beans over night per directions from here https://nchfp.uga.edu/how/can_04/beans_peas_shelled.html#:~:text=To%20quickly%20hydrate%20beans%2C%20you,to%20the%20jar%2C%20if%20desired
The beans have almost no fluid left in the jars. 2 questions. 1. Still good to eat and 2. Where did I go wrong
by bookgeek117
4 Comments
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You soaked the beans, but did you boil them in fresh water for 30 minutes before canning? I think you may have misread the alternative hydration option to include the 30 min boil, but that is a separate step that applies to either hydration option.
Pasted from your link, but separated out to understand more easily:
Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water.
OR
To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
THEN
Cover beans soaked by either method with fresh water and boil 30 minutes. Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1-inch headspace.
Everybody loves some canned *BEANS*
I soak mine AND boil mine per instructions and they’re always very thick with little liquid. (I’ve done black beans, baked beans, pea soup, and chili)
I don’t actually like bean juice so I don’t mind, as long as it’s safe to eat.