An Experiment with Blue Corn Pinole
Hunting Heirloom Beans

Direct Canning Dried Beans

This was a new one on me. Check out this video. 

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I was intrigued and I had to try it. One internet commenter asked why one would bother. Why not just make them in a pressure cooker? For me, some beans like baby limas or garbanzos, I just want a little bit. I don't need a whole pot. I also like the idea of beans in my larder, ready to go with just a little heating up. 

I bought a pressure canner (yes, I know I'm a little obsessive) and went to work. I differed from Aunt Duddie in that I added 2 cloves of garlic, a teaspoon of Oregano Indio and about a tablespoon of olive oil in each jar before filling them with boiling water. I did everything else as suggested and guess what? They came out great. 

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I can't wait to try this with different types of beans and see how they do. 
My concerns, and if you are a canner i'd love to hear what you think, are the olive oil and garlic. Will this remain shelf-stable even though I added oil? Does it make any difference.

I heard all the jars "ping" and I checked their seals this morning and the lids are on tight.

One other concern is I left some head space but some of the beans continued to suck up the liquid and the head space is more than recommended. Does this extra air matter?

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Now I'm fantasizing about soups and chili. What do you think?  

Comments

Southportgrocer

Our preservationist: "Concern: think confit; garlic in oil is an anaerobic environment. Canning garlic with oil in combination with possible improper canning can lead to botulism, particularly with the addition of protein in the beans." Headspace is also an issue as it will weaken your seal over time; equalling the other end of spoilage. Botulism will give you no indication of its existence. She suggests 'not' using olive oil and cooking & pickling your garlic prior to using. You may wish to refrigerate these or use as soon as possible. When canning proteins, meat or otherwise, make sure you are either following a specific canning recipe AND OR monitoring your ph. Sorry for the scare tactics, but botulism is serious.

Eatcolumbus.wordpress.com

Neither the garlic nor the oil should be problematic . The extra headspace isn't an issue either. If the tops sealed then you have a vaccum and will be fine.

Steven Sando

Thank you both. I love that within one minute I got two responses and the exact opposite info!
I will experiment w/o oil and see if that makes a difference. Without using oil, I'm sure the garlic won't be a problem. I want to see the difference in flavor.
One interesting thing to note was that one teaspoon of oregano indio was much stronger like this than it would be if I'd added dried to a stovetop version.
This is a lot of fun for me.

Amber Lee

This sounds awesome, but I was worried about it too. I asked my county extension office (the experts) and this was their reply:
Here's the response to your question:

We do have safe instructions for canning dried beans. They turn out great.

http://nchfp.uga.edu/how/can_04/beans_peas_shelled.html

There are even tested recipes for canning them in a tomato or molasses sauce

http://nchfp.uga.edu/how/can_04/beans_tomato_molasses.html

I am very concerned about the safety of the instructions you found for adding oil to the canned beans. It will change the heat transfer in the jars and could make them unsafe. Before using those instructions I would confirm that they had been carefully tested by a certified food testing lab or food processing specialist.

Hope that helps you too!

Diaryofatomato

Given the amount of onion and garlic, neither should be a problem adding them to canned beans. The only concern with adding oil is that it may interfere with the seal. Before placing the lids on, I usually wipe the rims of the jars with vinegar to make sure there isn't any oil residue.

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