Welcome to Diane's Blog - Canning and Cooking at Home
One of the easiest items to can (and cheapest) is beans. Why can them? Well, they taste better then any canned bean you buy from the store, and when simmered in my homemade ham stock - they taste even better. I am sharing my recipe that uses one dry bag of beans (in this recipe I used Hurst's 15 Bean Bean Soup Mix) You omit the ham flavoring packet from their bean bag and use you own ham stock. This makes exactly 5 pints so, if you want to double or triple this recipe - you can do so. I decided to test out the 15 Bean mix and follow the NCHFP Bean - Dry Guidelines in preparing and processing. The only change I made here was I am using my own homemade ham stock in place of water. My ham stock is clear, free of any particles or meats that would pose a possibly density issue. If you are using a broth or stock in place of water - make sure you strain your stock well for the clearest product to use. You can also season/spice up water to your liking and processes the beans that way (I have made Chili Beans in this manner) I like what I've done here because we can eat these as a side dish or I can add into a recipe and the ham flavor is not overpowering the beans. ~Enjoy! Diane
1 (20 oz.) Bag Hurst's 15 Bean Soup Mix (omit the flavor packet)
2 Quarts Fresh Water
2 Quarts Ham Stock
Rinse beans under cool running water, pick out any unwanted debris. Place the beans in a large pot and cover with 2 quarts of fresh, cold water, cover and let soak 12-18 hours. (I let mine soak overnight, and I change out the water one more time in the morning and let them finish soaking)
When soaking time is done, drain and rinse off the beans, clean out the pot and place the beans back in the clean pot along with 2 quarts of ham stock. Bring the mixture up to a boil. Reduce heat, cover and cook one hour at a high simmer. Prepare your Pressure Canner for Canning. Fill each pint jar with 1/2 teaspoon of sea salt (if preferred). Ladle beans to 1" head-space into each of the 5 jars, distributing equally, and top off with the hot ham stock to 1" head-space. De-bubble each jar and top off with stock to proper head-space, if needed.
Process Pints in Pressure Canner for 75 minutes, with psi according to your canner type and altitude.
Yield: 5 Pint Jars
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Processing Adapted from: NCHFP "So Easy to Preserve"
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Diane Baker: Owner & Creator of Canning and Cooking at Home