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 quite possible to prove the history of transcribed cooking instructions back into antiquity, in truth as far back as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these early records were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe found, according to historians is a series of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. During the time of the Roman Empire a roman called Apicius assembled a collection of scripts describing recipes prepared by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius also informs us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few you will know like basil, fennel and parsley. As our culinary historical trip moves on a few more years we have some recipe books which date from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that we all know today, but rather recipes for the types of meals on the tables of the nobility of the time. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including parsley and basil. These new foods and tastes caused an explosion in cookery books, most of which are now in private libraries. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to offer the most exotic meals, and as a consequence, the best cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking books are in great demand, mostly due to more people being able to read, people having more leisure time and having more disposable income. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Canning Dried Beans Or Peas (Shelled)~ All Va recipe.
