Dottie Kinn

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since Mar 16, 2013
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Recent posts by Dottie Kinn

Hi Scott,

Thanks for the info about the soaking. I've read forever, it seems, that beans should always be soaked to remove the undigestable and toxic elements in the skin. Can't remember their names at this point. Will pressure cooking them w/out soaking eliminate these??? I'm for trying it but don't really want to poison us.
3 years ago
Thekla,

We're at 2500 feet and my pressure cooker seems to like 12 pounds pressure.

As a side note, I've discovered the joy of raw canning meat!! YIKES is it EASY!! We're a household of 2 so I use half-pint jars. I cut the raw meat (tenderloin from a local processing house ). Sometimes I just cut a round slab that perfectly fits the jar, sometimes chunks and press out the air pockets. Don't make it too tight, though. I cracked several jars doing that. Leave the 1" at top. NO WATER, SALT, OR OTHER LIQUID. Process 12 pounds for 70 minutes. 95 minutes for quarts. The meat makes it's own juice. We've been doing this 2 years and no problems. The meat is absolutely delicious, moist, and tender.
3 years ago
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.

Beans come out great!!

First time doing this, I put in too many peas and not enough water and got a nice mess. Mush of peas. The jury is still out about canning peas--how does one keep them from turning to mush??

I use a 7 bean mix of everything organic that I can find. Things like lentils or split peas don't go in this mix because they're way too small and cooking time is too different.

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.


3 years ago