OK, so I made a 4 gallon batch of ham and bean soup today with the plans to
can the leftovers. Usually I get the beans about 1/2 to 3/4 of the way done
and then process in the canner. This time work got in the way and I wound up
slow simmering them longer than planned and they are completely done. Nice
composition and mouth feel now, but I'm worried that they will turn to mush
by the time they are finished processing in the canner.


Whatcha think, do I just need to spread the wealth and find homes for
several batches to be eaten soon or is it worth a shot in the canner?

KW