Canning Dried Beans Or Peas (Shelled)~ All Va Recipe

Ingredients

1 no ingredients


Directions

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


Servings: 1 text

 

 

Canning Dried Beans Or Peas (Shelled)~ All Va Recipe brought to you by Recipe Ideas


Categories: Bean; Canning; Vegetable


The History of Recipes

It is possible to trace the history of written recipes far back into ancient history, in fact as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, these, old cook books were just basic hieroglyphic instructions for food preparation.

Closer to modern times, we have two books published in the 1300s - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that we all know today, but rather descriptions of the types of food on the menus of the rich and wealthy people of that period.

By the arrival of the 1900s, cooking publications are starting to become popular as a result of increased literacy, more spare time and having more money to spend.

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