Melba's Jammin' wrote:
> In article >,
> "Marie Dodge" > wrote:
>
>> There's dish I make my husband would like canned if possible since room in
>> the freezer is getting scarce. It would also be a convenience food when
>> we're in a rush. It's a long simmered mixed bean (pinto, navy, great
>> northern etc) recipe with sliced onions, salt, pepper and bits of smoked
>> pork hock for flavoring. Fat is skimmed when finished and bones discarded.
>> Is this safe to can in pints or quarts? It's completely cooked down when
>> finished. A neighbor tells me yes and I'm sure I read online it isn't....
>> anyone?
>
> You would need to process for the time and psi required of the
> longest-required-time-and-psi component of the mixture ‹ probably the
> meat. If it's quite thick, I'd be more concerned than if each jar
> contained a fair amount of liquid to allow good heat penetration.
> Having said that, I am not a food scientist nor do I play one on Usenet.
>
> George cans beans; Bob does, too. Neither includes meat in their jar, I
> believe.
>
Nope, add the meat after preserving. One of my concerns with her recipe
is that if she cans it after a long simmer time the beans will turn to
mush by the time they have experienced either 75 minutes (pints) or 90
minutes (quarts) of pressure canning time. Then there's the concern for
getting the heat to middle of the jar with the meat in it plus the
beans. Most beans are pressure canned with water, not a sauce. Sauce
implies a thicker medium than water.