Katra wrote:

> 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? :-)

I cooked the beans for 10 minutes at 15 pounds.

When I *canned* some beans last year, I processed at 10 pounds for
something like 75 minutes.

Bob