Author Topic: Canning Fresh Black beans  (Read 2375 times)

nelson96

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Canning Fresh Black beans
« on: November 19, 2012, 06:06:56 PM »
My friend Cedar (everyones friend) gave me a 50# box of fresh packed black beans (not dried) over the weekend and when I went to can them their was a bit of confusion as to what instructions I should use.  I've got two canning books, a Ball Blue Book Guide to Preserving- 100th Anniversary Edition and a Ball Blue Book Guide to Home Canning, Freezing & Dehydrating - Volume 1.  Both books were very clear as to how to can dried beans, but not so clear on fresh.  They both had instruction for Lima and Butter beans that were fresh but it was a little unclear if other fresh beans would fall under this as well (I was confused since it only listed the two).

Common sense told me that the Lima bean instruction would work, but I wanted to be sure.  So I called our Oregon State Food Preservation Hotline (800-354-7319).  I was told that the instructions I used (yes, I canned them before calling :o)were perfect.  So to help others have an easier time than I did to breath easy, here are the instructions I used. . . .

Wash and drain beans.  Pack beans loosely in to hot jars, leaving 1" headspace.  Do not press or shake down.  Add 1/2 tsp salt to each pint (I used a heaping tsp of the beef bouillon that Cedar gave me), 1 tsp to each quart, if desired.  Ladle boiling water over beans, leaving 1" headspace.  Remove air bubbles.  Adjust 2-piece caps.  Process pints 40 minutes, quarts 50 minutes, at 10 pounds pressure in a steam pressure canner.

I got 40 pints, and what was left (guessing about another 15-20 pints worth, I gave to my grandmother to can.  Yep Grandmother, she's 87 years old and thinks my poop don't stink cause I can and help her can.
« Last Edit: November 19, 2012, 06:18:30 PM by nelson96 »

Offline FromScratchWoman

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Re: Canning Fresh Black beans
« Reply #1 on: November 19, 2012, 06:10:12 PM »
Thanks for sharing! :)
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Offline Cedar

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Re: Canning Fresh Black beans
« Reply #2 on: November 19, 2012, 07:27:31 PM »
Shhhhhh.. I gave you organic vegetable boullion (with a tidge of jalepeno in it).

Cedar
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nelson96

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Re: Canning Fresh Black beans
« Reply #3 on: November 19, 2012, 07:37:28 PM »
Shhhhhh.. I gave you organic vegetable boullion (with a tidge of jalepeno in it).

Cedar

I said beef didn't I, oops.

Offline Cedar

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Re: Canning Fresh Black beans
« Reply #4 on: November 19, 2012, 07:48:45 PM »
And I am canning my lot tonight and tomorrow am. Mine are still a bit frozen in the middle. I am scrounging for jars.

Cedar
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"A person who works with his hands is a laborer, A person who works with his hands and his head is a craftsman, A person who works with his hands, his head and his heart is an artist."

Offline sdcharger

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Re: Canning Fresh Black beans
« Reply #5 on: November 20, 2012, 12:16:16 AM »
Where does one come across fresh black beans?

Offline Cedar

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Re: Canning Fresh Black beans
« Reply #6 on: November 20, 2012, 12:20:53 AM »
I belong to a food salvage organization. I brought home 150 pounds organic black beans. I get mass amounts of odd things like this occasionally and if I think someone might like them and I wont be using them all, I pass them around.

Cedar
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"A person who works with his hands is a laborer, A person who works with his hands and his head is a craftsman, A person who works with his hands, his head and his heart is an artist."

Offline sdcharger

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Re: Canning Fresh Black beans
« Reply #7 on: November 25, 2012, 09:52:33 AM »
Do they cook in the mason jar as you are canning them?  Of do you pre-cook?

Offline ID_Joker

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Re: Canning Fresh Black beans
« Reply #8 on: November 25, 2012, 10:11:52 AM »
Is there a recipe for 'organic vegetable boullion with a hint of jalapeno in it'?  :)

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Re: Canning Fresh Black beans
« Reply #9 on: November 25, 2012, 10:37:22 AM »
Is there a recipe for 'organic vegetable boullion with a hint of jalapeno in it'?  :)

It was salvage just like the beans. You could easily make your own at home, but maybe not to the tune of 200 pounds like I found.

Here is a couple recipes. Dehydrate and powder. I have not tried these two top ones out personally, but I would give them a go.

Recipe I
5 ounces / 150 g leeks, sliced and well-washed
7 ounces / 200g fennel bulb, chopped
7 ounces / 200g carrot, well scrubbed and chopped
3.5 ounces / 100 g celery
3.5 ounces / 100g celery root (celeriac), peeled and chopped
1 ounce / 30g sun-dried tomatoes
3.5 ounces / 100g shallots, peeled
3 medium garlic cloves
9 ounces / 250g fine grain sea salt
1.5 ounces / 40 g flat-leaf parsley, loosely chopped
2 ounces / 60g cilantro (coriander), loosely chopped

Recipe II
¾ c   nutritional yeast
1/3 c   sea salt
¼ c   dried mushrooms
¼ c   dried mixed vegetables
1 ½ tbsp   onion powder
1 tbsp   garlic powder
2 tsp   dried parsley
1 tsp   celery seed
1 tsp   dried dill
1 tsp   dried lemon zest
1 tsp   dried thyme
1 tsp   dried marjoram

Grind up in a blender. Store in a closed container in a cool, dry place. Use 1 teaspoon per one cup water to make 1 cup broth.

My vegetable powder I have used for years.
Anything which is the small odds and ends from the garden that I dehydrate up. Dry, blend and powder. It is never the same way twice.

Cedar

"Do not breathe simply to exist."

"Make now always the most precious time. Now will never come again." - Jean Luc Picard

"A person who works with his hands is a laborer, A person who works with his hands and his head is a craftsman, A person who works with his hands, his head and his heart is an artist."

Offline ID_Joker

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Re: Canning Fresh Black beans
« Reply #10 on: November 25, 2012, 10:45:05 AM »
Very cool!  Thanks!  I'll have to try it!

nelson96

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Re: Canning Fresh Black beans
« Reply #11 on: November 25, 2012, 10:48:44 AM »
Do they cook in the mason jar as you are canning them?  Of do you pre-cook?

Like other things that are pressure canned, yes.  You can eat them right out of the jar.

Offline d9inger

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Re: Canning Fresh Black beans
« Reply #12 on: August 24, 2013, 04:10:18 PM »
Thanks for the info, the Blue Book and Google don't know much about fresh black beans and canning.

Ever canned sprouted black beans?

Dave



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My friend Cedar (everyones friend) gave me a 50# box of fresh packed black beans (not dried) over the weekend and when I went to can them their was a bit of confusion as to what instructions I should use.  I've got two canning books, a Ball Blue Book Guide to Preserving- 100th Anniversary Edition and a Ball Blue Book Guide to Home Canning, Freezing & Dehydrating - Volume 1.  Both books were very clear as to how to can dried beans, but not so clear on fresh.  They both had instruction for Lima and Butter beans that were fresh but it was a little unclear if other fresh beans would fall under this as well (I was confused since it only listed the two).

Common sense told me that the Lima bean instruction would work, but I wanted to be sure.  So I called our Oregon State Food Preservation Hotline (800-354-7319).  I was told that the instructions I used (yes, I canned them before calling :o)were perfect.  So to help others have an easier time than I did to breath easy, here are the instructions I used. . . .

Wash and drain beans.  Pack beans loosely in to hot jars, leaving 1" headspace.  Do not press or shake down.  Add 1/2 tsp salt to each pint (I used a heaping tsp of the beef bouillon that Cedar gave me), 1 tsp to each quart, if desired.  Ladle boiling water over beans, leaving 1" headspace.  Remove air bubbles.  Adjust 2-piece caps.  Process pints 40 minutes, quarts 50 minutes, at 10 pounds pressure in a steam pressure canner.

I got 40 pints, and what was left (guessing about another 15-20 pints worth, I gave to my grandmother to can.  Yep Grandmother, she's 87 years old and thinks my poop don't stink cause I can and help her can.

nelson96

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Re: Canning Fresh Black beans
« Reply #13 on: August 24, 2013, 11:13:09 PM »
Ever canned sprouted black beans?

Nope, but canning fresh tuna as I'm typing this.