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?

On Sat 11 Oct 2008 10:40:34p, Marie Dodge told us...

> 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?

I've read 75 minutes for pints.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 1hrs 6mins
*******************************************
It's all the same.
*******************************************

On Sun, 12 Oct 2008 00:40:34 -0500, "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?

It may depend on the texture. If it is too thick it will take much
longer for the center to get up to temperature. The same reason you
do not can pureed pumpkin.

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?
Marie, looks to me the dish would be nothing but mush if you canned it
after cooking it for so long. Canning in a pressure canner in quarts
would take 90 minutes at 11 lbs pressure. As to safety, go here for
information:

http://www.uga.edu/nchfp/index.html

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

"Wayne Boatwright" > wrote in message
5.250...
> On Sat 11 Oct 2008 10:40:34p, Marie Dodge told us...
>
>> 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?
>
> I've read 75 minutes for pints.

That may not be enough because of the bits of pork.

>
>
>
> --
> Wayne Boatwright
> (correct the spelling of "geemail" to reply)
>
> *******************************************
> Date: Saturday, 10(X)/11(XI)/08(MMVIII)
> *******************************************
> Countdown till Veteran's Day
> 4wks 2dys 1hrs 6mins
> *******************************************
> It's all the same.
> *******************************************

"The Cook" > wrote in message
...
> On Sun, 12 Oct 2008 00:40:34 -0500, "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?
>
> It may depend on the texture. If it is too thick it will take much
> longer for the center to get up to temperature. The same reason you
> do not can pureed pumpkin.

I can make a thinner "mix" by adding more water or not cooking as long
before canning it.

"George Shirley" > wrote in message
. ..
> 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?
> Marie, looks to me the dish would be nothing but mush if you canned it
> after cooking it for so long. Canning in a pressure canner in quarts would
> take 90 minutes at 11 lbs pressure. As to safety, go here for information:
>
> http://www.uga.edu/nchfp/index.html

Thanks. I didn't find anything there about canning "beans and hocks." Maybe
I didn't use the search feature correctly. I can always can them before the
beans are cooked down and very soft. This way they wont be mush after
canning. I can also make sure there is "liquid" over the beans and meat. I
wish we had space for another freezer.

"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.

Without the meat it wouldn't be the same. We love the flavor the smoked pork
from the hocks give the dish. I think I'll give it a go at 90 mins, 11 lbs
and can it before it's "cooked down" so it doesn't turn to mush. I can make
it 3/4s beans and 1/4 liquid from the pot. It would be such a convenience
for me to can a batch of this recipe. We love it frozen but not only are we
out of freezer space, but it takes awhile to thaw in hot water before
eating. Not good when you're in a hurry.

>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller, Thelma and Louise
> On the Road Again - It is Finished

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.

Marie Dodge wrote:
> "George Shirley" > wrote in message
> . ..
>> 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?
>> Marie, looks to me the dish would be nothing but mush if you canned it
>> after cooking it for so long. Canning in a pressure canner in quarts
>> would take 90 minutes at 11 lbs pressure. As to safety, go here for
>> information:
>>
>> http://www.uga.edu/nchfp/index.html
>
> Thanks. I didn't find anything there about canning "beans and hocks."
> Maybe I didn't use the search feature correctly. I can always can them
> before the beans are cooked down and very soft. This way they wont be
> mush after canning. I can also make sure there is "liquid" over the
> beans and meat. I wish we had space for another freezer.
>
>
>
>
well, that's what I do with cooked beans and meat, put them in a
container or a vacuum bag and then freeze them. No concerns for things
that go bump in your stomach then.

"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? I've canned
those before using a recipe from the Ball Blue Book. The newest copy of
that I have is from 2003. It has salt pork in it as well as onions, tomato
juice and spices. You don't cook the mixture altogether before canning it,
though. The beans get soaked overnight and then covered with boiling water
and boiled for 3 minutes. Then you combine all of the other ingredients and
bring them to a boil separately. You drain the beans and put 1 cup beans in
each jar, put a piece of salt pork on top, then fill the jar with beans
until it's 3/4 full. Ladle the hot tomato sauce over the beans, leaving
one-inch headspace. Remove the air bubbles, put on the lids and rings and
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

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

"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.

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

here is a recipe i found on recipzaar for navy bean & bacon soup
recipe for pressure canning. Im going to try it this weekend.
http://www.recipezaar.com/109290
hope it helps ,

"Marilyn" > wrote in message
...
> "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? I've canned
> those before using a recipe from the Ball Blue Book. The newest copy of
> that I have is from 2003. It has salt pork in it as well as onions,
> tomato juice and spices. You don't cook the mixture altogether before
> canning it, though. The beans get soaked overnight and then covered with
> boiling water and boiled for 3 minutes. Then you combine all of the other
> ingredients and bring them to a boil separately. You drain the beans and
> put 1 cup beans in each jar, put a piece of salt pork on top, then fill
> the jar with beans until it's 3/4 full. Ladle the hot tomato sauce over
> the beans, leaving one-inch headspace. Remove the air bubbles, put on the
> lids and rings and 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
>

And the way I make them there is no tomato sauce, little onion (I sometimes
use dry onion chips or powder) and nice little chunks of meat from the hocks
for flavoring. The hock bones are discarded after simmering for several
hours. As much fat is skimmed off as possible. To can this recipe, I can
probably cut the meat from the bones and ad it to the jar. I'm sure by the
time it's canned the flavor will be all through the beans. I have to see
how many pints I have left. Quarts would be better for us though.

>

"Marilyn" > wrote in message
...
>>
> 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.
>
>


Cooking it for several hours and running it through a food mill would turn
it into a "paste." I can simmer it for 30 minutes or so before filling the
jars. I think that would help the center reach the high temp needed to kill
off the baddies.

"Lilacpa" > wrote in message
...
> here is a recipe i found on recipzaar for navy bean & bacon soup
> recipe for pressure canning. Im going to try it this weekend.
> http://www.recipezaar.com/109290
> hope it helps ,


That's an entirely different recipe. :-)

oh sorry

Lilacpa wrote:
> oh sorry
>
Don't be.

We don't know who's reading the group and perhaps someone found the
recipe useful.

B/

"Lilacpa" > wrote in message
...
> oh sorry
>

Don't be sorry. :-) surely someone else may want to try that recipe.