In article >,
"Marilyn" > wrote:

> "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.

Me, too. :-)

> 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.

Mmmmm, Cream of Bean Soup. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished