Dried Beans and Legumes
Upcoming SlideShare
Loading in...5
×
 

Dried Beans and Legumes

on

  • 713 views

Instructions for pressure canning or freezing ahead dried beans for convenient use

Instructions for pressure canning or freezing ahead dried beans for convenient use

Statistics

Views

Total Views
713
Views on SlideShare
713
Embed Views
0

Actions

Likes
0
Downloads
2
Comments
0

0 Embeds 0

No embeds

Accessibility

Upload Details

Uploaded via as Microsoft Word

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Dried Beans and Legumes Dried Beans and Legumes Document Transcript

  • Ready to Eat – Food Storage Beans Canning Dried bean can be pressure cooked before hand for convenience in food preparation. I have seen dried beans placed in a jar with water and pressure cooked immediately. However, this method is not recommended because the beans will still cause gas problems. It is better to soak the beans for 12-18 hours before processing. Discard the original soak water and replace with new water before processing. This will cut down the amount of gas problems caused from the beans. Night before processing: Have clean pint jars and lids ready to go Wash and sort the beans Place ½ - 2/3 cup beans in each pint jar Fill jars with water and cover them with a towel overnight If you use 115 F water, the sprouting process will be initiated and gas problems will be reduced even further. Place jars on dehydrator tray or heating pad to keep 115 degrees during the soak process In the morning, empty the water from the jars and refill with hot water to leave one inch head space. You may need to adjust some beans Add ½ tsp salt to each jar Wipe rims of jar and place a lid on each jar according to the manufactures instructions Place the jars in the canner and process at 13 lbs pressure for 75 Minutes (Pressure given is for Utah, lower elevations can be processed at 11-12 lbs pressure) After jars are cool, wipe down, label and put them on your shelf Freezing It is also possible to freeze beans after cooking for convenient preparation. Some people have complained that this method yields mushy beans. Others have enjoyed using this method. You can experiment and decide what you like best. Wash and sort beans. Place 1 cup beans in quart jar. Cover with water Soak for 12-18 hours. Drain and rinse Sprout beans for 3 days if desired (This will increase enzymes and nutritional value or use soak method above at 115 F) Cook beans on low in crock-pot for 4-6 hours until tender Ladle into 3- or 4- cup freezer containers
  • Store in freezer. Use within 6 months