Dwayne wrote:
> Bob, I have just canned about 3 cookers full of pinto beans, and just about
> have it down to an art.
>
> First I soak the dried beans for 24 to 36 hours. Where I have had problems
> is in not allowing enough head space. Even though they soak that long, they
> will still expand and not let the jars seal.
>
> Finally I learned that if I fill the jar to within 2 inches of the top with
> beans and then add water to within 1/2 to1 inch from the top, they will come
> out OK. Otherwise the top 1 to 2 inches of beans are not covered in juice.
>
> If I do it that way, the beans expand and still have enough juice. It makes
> them a lot better eating also. I have also canned them with ham, ham hocks,
> pork, onions, and garlic. So far they have all tasted OK (except for one
> quart that I forgot to add the teaspoon of salt).
>
> Everyone likes mine better because I can control the amount of salt that
> goes in it. Some that I have bought were really salty.
>
> Dwayne
>

Thanks. I wasn't canning them this time, just cooking a mess o' beans.
(They turned out pretty good.)

I had the same problem when I canned beans. So I figured next time I
would parboil the soaked beans before I filled the jars.

Best regards,
Bob