Friday, February 22, 2013
Friday, February 15, 2013
|(This is really MY very own Granny Smith!)|
A. The "canning experts" recommend soaking and partially cooking dry beans before canning. Some folks can them dry... for quarts use a cup of beans, for pints, used a half cup of beans... fill the jars with boiling water... add salt, other seasonings and veggies or meats, put hot, sterilized lids on and pressure can at 10 lbs. pressure for 75 minutes for pints, 90 minutes for quarts. (the lbs. pressure and times are the same as for canning soaked and pre-cooked beans) ~CG
Friday, February 8, 2013
A. If your canner gauge goes a bit over the recommended pressure, it won't hurt anything. If it drops below the recommended pressure, yes indeed, you must start over with your time... bummer, huh? Once you know your canner AND your stove and their interaction, it'll get much easier to regulate the pressure.