Dottie Kinn wrote:I've canned both dried beans and dried peas.
Here's my method: SOAK BEANS OVERNIGHT in filtered or well water!! Rinse with clean cold water (these steps help reduce gas). Fill canning jars half full or slightly less of soaked beans then fill with boiling water leaving 1" headspace. Process 40 minutes for a quart or 30 minutes for a pint.
General notes about pressure canning, I NEVER add salt--it doesn't matter what the recipe says--for your health's sake, skip it. Use herbs instead for flavor. If you want more salt flavor, add it to the food on the plate you're about to eat.
Scott Perkins wrote:My recommendation is that you immediately get a smallish spiral bound notebook and log every thing you do regarding ingredients used and precise amounts and cooking times/cooling method etc. You will definitely find that different beans require different cooking times along with different grains etc.
Scott Perkins wrote:Again BROWN RICE is the best to cook because it takes the longest.
Scott Perkins wrote:Cracked corn ( as in animal feed) works pretty good... Cornmeal is too fine and results in polenta or grits which may be what you want.
Scott Perkins wrote:Lastly as you are finding that pressure cooking/canning neuters the spices... I would have you consider adding the spices to flavor after cooking. That is not that hard to sprinkle black pepper, salt, garlic or onion powder etc just prior to eating.
Scott Perkins wrote:Lastly... dont forget MEAT. Raw Ham or pork or BACON or chicken breast chunks added to your dry beans and grains impart great flavor and variety to your dish.
Scott Perkins wrote:The 2nd "last" thing as you are seeing is that you are finishing up with a LOT of air in the jars after processing.... This is due to the beans and grains soaking up the water. Fill the jars to absolutely overflowing with water and you will still have an inch of air or more after processing in the jar.
Scott Perkins wrote:I have let others taste my handiwork and I have a good buddy who swears my beans were the best ever and that particular batch was flavored with pickle juice poured out of a dill pickle jar.
That added a little garlic taste but mostly it was the vinegar I think that gave the beans a great taste.
Dan Boone wrote:Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old.