"Melba's Jammin'" > wrote in message
...
> In article >,
> "Marilyn" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > 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.
>> >
>> > --
>> > -Barb, Mother Superior, HOSSSPoJ
>> > http://web.mac.com/barbschaller, Thelma and Louise
>> > On the Road Again - It is Finished
>>
>> Hmm. Isn't this similar to making pork and beans, though?
>
> Good point.
>
>> I've canned
>> those before using a recipe from the Ball Blue Book. The newest copy of
> (snipped)
>> process at 10 psi, 65minutes for pints and 75 minutes for quarts. I
>> guess
>> the issue really is how much liquid is in the jar with the beans.
>>
>> -Marilyn
>
> Pretty much what I was thinking, too, although if it has meat in it, it
> still must be processed for the time one would process a jar of meat.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller, Thelma and Louise
> On the Road Again - It is Finished
But the pork and beans does contain salt pork, which falls under meat, so
I'm assuming the processing time is correct. I just noticed there's a
recipe in the BBB for making bean soup that uses a ham hock or salt pork.
The processing time for that is 75 minutes for pints and 90 minutes for
quarts. Oddly enough, it calls for cooking the beans for 2-3 hours after
soaking them, with the meat, onions and hot pepper, then removing the meat
to cut up into small pieces. Run the beans (with the onion and pepper)
through a food mill, then add the meat again to the soup and fill the jars.