|We did not use this old stove|
My mom took full advantage of my presence and started canning beans. Canning dry beans takes a pressure canner. Pressure canners are just scary enough to stop us both from doing much with them when we're alone. Together, we have just enough courage to do it. For Christmas, I bought two new pressure gauges for her two twin canners. (She has several, I don't know where they all come from) This was the maiden voyage for those gauges. *Get your gauges checked every year to be safe. We took ours (hers) to the county extension office and they took them to a neighboring county since their tester thinger was broken.*
It was a funny turn of events for me to be standing on the balcony calling for the neighboring house to send mom home. How many times had she stood there and called for me when I was a girl...?
Why can dry beans, you ask? They store perfectly and almost forever in their dry state. Seems like a bit of work just to get beans in a jar. But, for a person like me that only remembers that I was supposed to soak beans about five minutes before I need them for the meal, beans in a jar are a valuable commodity. The funny thing about this process is... you have to soak the beans. I'm a dork, I know, but it makes sense to my silly brain. Better to soak a bunch of beans and get them all cooked at once so I don't have to remember in the future.
Here's the process we went through, just in case you want to know...
-Soak the beans. I know a lady that says you don't really need to do this step. You can measure out the dry beans and soak them right in the jars if you want.
-Put beans into the jars. Dry bean measurements are: pints 1/2 cup beans quarts 3/4 cup beans. I know that doesn't make sense. Two pints to a quart, but 1 cup of beans in a quart jar is just too much. I know, I tried. We soaked all the beans together and then divided them into the jars. The jars will be just over half way full with soaked beans. I've heard that people cook the beans first, but I don't. They cook a bunch in the canner.
-Top off jars with water, leaving 1 inch head space, then wipe the rim of the jar.
-Put lids on. I've read to warm the lids in a pot of almost boiling water, but I forgot.
-Our canner said to put two quarts of hot water into the canner... follow the directions with your canner as far as venting, etc. We vented for 10 minutes and then put the doo-jobby on. My mom calls it a stop-cock. I prefer doo-jobby.
-For our elevation, we brought the pressure to 14. To find the correct pressure, look in a canning book or in the instructions that came with your canner. I would go with the canning book if it's up to date.
-Let cook for 75 minutes for pints, or 90 minutes for quarts.
Happy pressure canning!
I'm linking up with Homestead Revival's preparedness challenge!