In article >,
zxcvbob > wrote:

> 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

How long did you let them cook? :-)
--
K.