Canning dried beans or peas (shelled)~ all va
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Canning dried beans or peas (shelled)~ all va
  Canning    Beans    Peas    Vegetables  
Last updated 6/12/2012 12:42:51 AM. Recipe ID 1893. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Canning dried beans or peas (shelled)~ all va
 Categories: Vegetables, Legumes
      Yield: 1 Text
 
 
  Quantity: An average of 5 pounds is needed per canner load of 7
  quarts; an average of 3-1/4 pounds is needed per canner load of 9
  pints--an average of 3/4 pounds per quart.
  
  Quality: Select mature, dry seeds. Sort out and discard discolored
  seeds.
  
  Procedure: Place dried beans or peas in a large pot and cover with
  water. Soak 12 to 18 hours in a cool place. Drain water. To quickly
  hydrate beans, you may cover sorted and washed beans with boiling
  water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour
  and drain. Cover beans soaked by either method with fresh water and
  boil 30 minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per
  quart to the jar, if desired. Fill jars with beans or peas and
  cooking water, leaving 1-inch headspace.
  
  Adjust lids and process as recommended in Table 1 or Table 2
  according to the method of canning used.
  
  Table 1. Recommended process time for Beans or Peas in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 75
  minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
  Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Beans or Peas in a
  weighted-gauge pressure canner.
  
  Style of pack: Hot.   Jar Size: Pints, Quarts. Process Time: 75
  minutes for Pints, 90 minutes for Quarts. Canner pressure (PSI) at
  Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 1893 (Apr 03, 2005)

[an error occurred while processing this directive]