The next excerpt is from Angi Schneider’s new e-book Strain Canning for Novices and Past (Web page Road Publishing, October 2021) and is reprinted with permission from the writer.
To Soak or Not to Soak?
There are two principal belongings you want to learn about canning legumes. The primary is that they’re solely protected to can in a stress canner (not a water bathtub canner) since they’re low-acid meals. And second, dry beans and peas want to be rehydrated by soaking in water earlier than they’re packed into jars. Lentils don’t want to be presoaked. Peanuts will want to be soaked, however the course of is slightly completely different.
I do know you could find recipes on the Web that don’t embrace soaking the beans or peas, however they’re not authorized strategies. Once you don’t presoak the dried beans and peas, you run the danger of them absorbing all of the water and turning into an enormous clump of beans. There’s no means to inform if the warmth penetrates the middle of the clump to make them shelf steady. The beans and peas may also swell a lot that they break the jar. There’s nothing extra miserable than opening up the canner and discovering damaged jars.
There are two methods to soak beans: the in a single day technique and the quick-soak technique. For each strategies, you want to wash the beans or peas and take away any small pebbles that is perhaps combined in with them.
For the in a single day technique: Put the cleaned beans in a big bowl or stockpot and add 10 cups (2.4 L) of water per 1 pound (454 g) of beans or peas. Cowl the bowl or pot and put it within the fridge for at the very least 8 hours and up to 24 hours.
For the quick-soak technique: Put the cleaned beans in a big stockpot and add 10 cups (2.4 L) of water per one pound (454 g) of beans or peas. Convey the water to a boil over medium-high warmth. Boil for two minutes then take away from the warmth. Let the beans soak for 1 hour.
I want to use the in a single day technique for soaking legumes as I feel there may be much less difficulty with the legumes splitting and the skins coming off. I additionally suppose it’s extra hands-off than the quick-soak technique; nonetheless, if I’ve forgotten to soak the legumes the night time earlier than, I’ll fortunately use the quick-soak technique in order that I can get the canning finished that I’d deliberate for that day.
Each every so often, somebody will ask me about canning sprouted legumes, ones which were soaked lengthy sufficient that they begin to germinate. The official reply is that there are not any authorized pointers or processing instances for canning sprouted legumes. For my part, the additional diet that’s gained by soaking legumes can be destroyed by the excessive warmth of the stress canner. Additionally, the enzymes that trigger digestibility points are water soluble, which implies they’ll leach out throughout they soak and that water will probably be discarded.
For those who’re additional delicate to the digestive results of legumes, use the in a single day soak technique and alter the water a number of instances.
How to Can Legumes
As soon as the beans have been cleaned and soaked, they’re prepared for canning. To maintain issues easy, I’m going to simply use beans as the instance, however know that peas and lentils are canned the very same means. The directions under are an summary on canning legumes.
On common, 1 pound (454 g) of dried beans provides you with about 7 cups (1.2 kg) of cooked beans. It is a very tough estimate and the precise quantity will rely upon the dimensions and form of the bean. You’ll want three or 4 1-pint (500-ml) jars or two 1-quart (1-L) jars to stress can a pound of dried beans. This could allow you to estimate what number of jars you want to put together.
Pour off the water that the beans had been soaking in and provides the beans a fast rinse with recent water. Drain once more. Put the beans into a big stockpot and cove with recent water. Warmth the beans over medium-high warmth and gently boil for half-hour. The beans is not going to be absolutely cooked by the point they’re finished boiling; they’ll end cooking within the jars whereas being processed.
Whereas the beans are boiling, put together the stress canner, jars and lids. Wash the within of the stress canner and the rack with sizzling, soapy water. Place the rack within the stress canner and fill it with just a few inches (8 cm) of water, in accordance to the producer’s directions. Place the canner on the stovetop and warmth the water over medium warmth.
Wash the lids in sizzling, soapy water and put aside. Verify the directions on the field of lids; some producers (Bernardin®) suggest that the lids be positioned in boiled water to preserve them sizzling and a few producers suggest that the lids merely be washed (Ball®).
When the beans are completed boiling, it’s time to take away the recent jars from the canner and pour out any water that’s within the jars. Don’t dry the jars; the water remnants will evaporate shortly.
Flip the warmth off from below the beans and ladle them into the jars, leaving a beneficiant 1 inch (2.5 cm) of headspace. Don’t discard the water the beans cooked in, as that may turn out to be the broth to fill the jars with. I like to use a slotted spoon and evenly distribute all of the beans between the jars earlier than including the broth; this manner I don’t find yourself with a jar with little or no beans ultimately.
You’ll be able to add ½ teaspoon of non-iodized salt per 1-pint (500-ml) jar and 1 teaspoon of non-iodized salt per 1-quart (1-L) jar and any dried herbs at this level, if desired.
When the beans are distributed, ladle the bean broth into every jar, leaving 1 inch (2.5 cm) of headspace. Utilizing a bubble remover device take away the air bubbles from the jars. Recheck the headspace, including extra broth if mandatory. For those who run out of broth, prime the jars off with boiling water.
Wipe the edges with a clear, damp fabric and add the lids and bands. Tighten the bands to finger-tight, such as you would a mayonnaise jar. Place the jars within the ready stress canner and lock the lid in place. Course of the jars at 10 psi (69 kPa) for 75 minutes for 1-pint (500-ml) jars and 90 minutes for 1-quart(1-L) jars, adjusting for altitude if mandatory.
Ensure to let the canner vent for 10 minutes and absolutely come up to the proper stress earlier than you begin timing.
When the beans are completed processing, flip off the warmth and permit the canner to naturally depressurize. This can take 30 to 60 minutes. Refer to the directions that got here along with your canner.
As soon as the stress canner has depressurized, lay a clear kitchen towel on the counter to set the jars on. Take away the load from the vent opening or open the petcock and let the canner sit for 10 minutes earlier than opening the lid. This retains the liquid within the jars from surging and the lids from being compromised.
Once you take away the canner lid, open it away out of your face to keep away from the blast of steam. Let the jars sit within the canner for one more 5 minutes earlier than eradicating them.
Utilizing a jar lifter, take away the jars from the canner and place them on the ready towel to cool. Depart at the very least 1 inch (2.5 cm) of area between the jars. Allow them to cool for 12 to 24 hours after which test the seals. If all the things has sealed, the jars are prepared to be saved away. Use home-canned legumes inside one yr. If any jars failed to seal, put them within the fridge to use inside per week.
Butter Beans and Ham
Within the South, mature white lima beans are sometimes known as “butter beans.” Creamy butter beans and ham are a traditional Southern consolation meals. And if you need creamy butter beans, you might have to prepare dinner them lengthy and sluggish and stir them usually…or you possibly can simply stress can them. These will be served as a facet dish or as the primary dish by serving them with a pan of corn bread.
Yields 14 (1-Pint [500-ml]) or 7 (1-Quart [1-L]) Jars
2 lbs (907 g) dried mature lima beans (aka butter beans), presoaked*
8 cups (1.9 L) water
1 lb (454 g) diced ham
2 cups (320 g) chopped onions**
7 bay leaves
*The beans want to be soaked utilizing the in a single day or quick-soak technique earlier than starting this recipe.
**You’ll want roughly 3/4pound (340 g) unprepared onions.
Put together the stress canner, jars and lids. You’ll want 14 (1-pint[500-ml]) or 7 (1-quart [1-L]) jars. Fill the canner with just a few inches(8 cm) of water, in accordance to the producer’s directions, and put the canner on the range over low warmth with the jars inside to keep sizzling.It is a hot-pack recipe, so the water wants to be about 180°F (82°C).
Drain the water from the soaking beans and put the beans into the stockpot with 8 cups (1.9 L) of recent water. Convey to a boil over excessive warmth, then scale back the warmth to a delicate boil. Boil for half-hour.
The beans is not going to be absolutely cooked by the point they’re finished boiling; they’ll end cooking within the jars whereas being processed.
Take away the beans from the warmth, and utilizing a slotted spoon, put them into the ready jars. Divide the ham and onions between the jars. Add1/2bay leaf to every 1-pint (500-ml) jar and 1 bay leaf to each1-quart (1-L) jar.
Fill every jar with the water used for cooking the beans, leaving 1 inch(2.5 cm) of headspace. Take away the bubbles with a bubble removing device and recheck the headspace. If you find yourself wanting broth, prime the jars off with boiling water. Wipe the edges with a clear, damp fabric. Put the lids and bands on the jars and cargo them into the stress canner.
Course of the jars, in accordance to the producer’s directions, at 10 psi(69 kPa) for 75 minutes for 1-pint (500-ml) jars and 90 minutes for1-quart (1-L) jars, adjusting for altitude if mandatory.
After processing, enable the canner to depressurize naturally, then take away the jars and allow them to cool on the counter for at the very least 12 hours. Verify the seals and retailer the jars for up to 1 yr.
For serving, empty a jar of Butter Beans and Ham right into a medium inventory pot and warmth over medium warmth for 10 minutes, or till the liquid is effervescent and the beans are heated totally, stirring steadily.Take away the bay leaf earlier than serving. Serve with a facet of corn bread or biscuits.