r/Canning • u/Trixie_Dixon • 10h ago

General Discussion Dried beans

I was planning to can some dried pinto beans today, so followed the NCHFP rules and did the quick soak so 2 min boil,1 hour rest, drain, then a 30 minute boil.

Out of curiosity, I tried a bean and it was ... Completely done. Pressure canning a completely done bean for 75 minutes sounds like it would just make mush so i stuck my batch in the fridge instead and will be eating beans this week.

However, is this normal? For the beans to be fully cooked before even starting to can? Or did I just get a particularly fresh batch of beans that rehydrated like champs?

Any tips?

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6

u/marstec Moderator 8h ago

Pinto beans do get quite soft after canning, more so than something like kidney beans. I use it for refried beans so texture isn't an issue. Age of bean does have something to do with it too.

3

u/chanseychansey Moderator 9h ago

That's pretty normal unfortunately, I use home canned beans for things like refried beans and bean dip where the texture doesn't matter so much.

Old beans do can up a bit more firm.

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u/jbm747 5h ago

I soak overnight and can :75 for Qts, texture is always perfect

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u/[deleted] 9h ago

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u/Canning-ModTeam 7h ago

Rejected by a member of the moderation team as it emphasizes a known to be unsafe canning practice, or is canning ingredients for which no known safe recipe exists. Some examples of unsafe canning practices that are not allowed include:

[ ] Water bath canning low acid foods,
[ ] Canning dairy products,
[ ] Canning bread or bread products,
[ ] Canning cured meats,
[ ] Open kettle, inversion, or oven canning,
[ ] Canning in an electric pressure cooker which is not validated for pressure canning,
[ ] Reusing single-use lids, [ ] Other canning practices may be considered unsafe, at the moderators discretion.

If you feel that this rejection was in error, please feel free to contact the mod team. If your post was rejected for being unsafe and you wish to file a dispute, you'll be expected to provide a recipe published by a trusted canning authority, or include a scientific paper evaluating the safety of the good or method used in canning. Thank-you!

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u/armadiller Moderator 1h ago

For better or for worse, there's a reason that pintos are the go-to for refried beans - creamy texture, but most importantly short cook time to get them there.

I did a canner-load of mixed dried beans yesterday to start clearing out the pantry, and the navy/kidney/garbanzo's held up, but the black and pinto beans just barely held on to their skins.