nativeMama Posted April 21, 2006 Share Posted April 21, 2006 I was planning on canning up some great northern beans and the scraps of ham that I cooked off our ham bone from this weekend. However this morning I can't find my BALL book. (I'm hopeing that a certain 2 year old hasn't taken it for a coloring book!) I have soaked the beans, should I cook them first, then can? Or is it ok to pack the jars without cooking them first? I know that I have to process it like meat for 90 minutes at 10lbs. Link to comment
Guest Guest Posted April 21, 2006 Share Posted April 21, 2006 My 2003 Ball book says to soak, drain, then cover by 2 inches in a large pan. Bring to a boil; boil 30 minutes, stirring frequently. Pack hot into hot jars, leaving *1 inch* headspace (I'm sure it's because they'll swell). Add 1/2 tsp salt to pints, 1 tsp to qts, if desired. Ladle hot cooking liquid or boiling water over beans (again with the 1" headspace). Remove air bubbles; process as you already said, pints - 1 hr 15 min, qts 1 hr 30 min at 10 lb pressure. Link to comment
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