On Thu, 14 Sep 2017 20:55:31 -0400, jmcquown >
wrote:

>On 9/14/2017 2:57 PM, notbob wrote:
>> On 2017-09-14, U.S Janet B > wrote:
>>
>>> those posters say that using a pressure cooker alters either the taste
>>> or texture of the beans.
>>
>> I've been thinking about it. I like canned beans, yet I usta work in
>> a cannery, so I know what it means. It means beans are "pressure
>> cooked" in a can. Now, does that mean canned beans were originally
>> "dried" beans or "fresh" beans? I think we've discussed this, before.
>>
>I'm pretty sure they're fresh beans when they're pressure canned.
>Quickly. You're the one who worked there, couldn't you tell by observation?
>
>> All I know, is, I originally bought my pressure cooker primarily to
>> cook dried beans. The fact I ended up at 8K ft elev, is strickly
>> coincidental. The first time I tried my new p/c, I pressure cooked dried pinto
>> beans for the recommended length of time. The texture was "gummy",
>> IMO. Since I've never experienced this "gummie-ness" in canned beans, I
>> suspect the beans I've eaten from a can were fresh beans before they
>> were canned.
>>
>> Since I love beans and will continue to eat them, I'll either cook 'em
>> fer 6 hrs OR I'll try to find some fresh beans to pressure cook.
>>
>> nb
>>
>Again, I ask: Did you soak the dried beans? Just because you use a
>pressure cooker with liquid doesn't mean you'll get tender beans. Dried
>beans need to be soaked! Soaked beans shouldn't take nearly that long
>in a pressure cooker. Heck, soaked dried beans (navy or otherwise)
>don't take that long in my crock pot/slow cooker or on the stovetop.
>And yes, the age of that bag of beans does have something to do with it.
>
>Jill

Canned beans are fully cooked in huge vats prior to canning. Then
they are heated minimally in the canning process same as one does with
home canning, for a proper seal and for sanitary purposes.
Pressure processing beans is not a good idea, the temperature is much
too high, resulting in beans with mushy interiors and outer skins like
toenail clippings. Dried beans should be quickly brought to the boil
and then immediately reduce the heat for a long slow simmer.... same
as Boston Baked are done in an oven.
There are pitifully few foods I boil; pasta is about all. Most
everything else I bring to just under a boil and then turn down the
flame for a loooong sloooow simmer, even rice. Meats should never be
boiled, not cooked eggs either or the proteins sieze and it
toughens... tube steak is far better simmered, never boiled. Even
fried eggs turn out much better cooked on minimal heat... the best
method for frying eggs is with a double boiler, especially in large
quantity... a double boiler makes the best scrambled.