Home Canned Sausage and Beans Stew

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Created on May 16, 2011 using FlipShare.

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20 Responses to Home Canned Sausage and Beans Stew

  1. No, the jars didn’t explode. We soak, rinse, and then partially cook the
    beans before putting them in the jars for canning, so they don’t expand
    much more – they just soften a bit. The thing you do have to contend with
    is the beans create a foam while cooking, so a pinch of salt in the top of
    each jar helps to reduce the foam which can keep the jars from sealing.

    Holly Hageman
    January 2, 2014 at 4:24 pm
    Reply

  2. Did the jars explode under the pressure of the swelling beans?

    HEadBLock64
    January 2, 2014 at 5:19 pm
    Reply

  3. Volcano2014 , beans and meats are low acid foods and need to be pressure
    canned to kill harmful bacteria. When food sits on a shelf unrefrigerated
    or unfrozen, these can multiply and become deadly if ingested. Some people
    process high acid food like tomatoes in water bath canners, as high acid
    foods don’t need the high temperatures that low acid do. You should
    research your canning method by reading a Ball Blue Book on canning. Your
    health will thank you.

    Holly Hageman
    January 2, 2014 at 6:17 pm
    Reply

  4. For some folks, yes, I agree. I don’t touch soy myself because of the
    estrogenic properties; however, some disagree when it comes to women in
    menopause or others with low estrogen levels. Worth a research…

    Holly Hageman
    January 2, 2014 at 6:59 pm
    Reply

  5. I know that the pressure cooker looks intimidating, but there are a lot of
    safety features built in. Some have locks on them so you can’t remove the
    lid accidentally. Search for more videos using pressure canners as well as
    water bath method. Water bath canning for tomatoes is a good way to get
    started learning.

    momkatmax
    January 2, 2014 at 7:29 pm
    Reply

  6. Hmmm. I can’t remember how long we did cook, but we would have taken our
    timing instruction from the Ball Blue canning book according to the
    ingredient in our sausage and beans recipe that called for the longest
    amount of time. I’d suggest that you look up the meats and the beans time
    recommendations to start.

    Holly Hageman
    January 2, 2014 at 8:25 pm
    Reply

  7. soy is NOT good for you.

    awakenchange
    January 2, 2014 at 8:54 pm
    Reply

  8. they are not at all dangerous these days (unless your ignorant) You run a
    very real risk of making your family sick or even killing them by not
    pressure canning…good luck!

    29render
    January 2, 2014 at 9:09 pm
    Reply

  9. Isn’t it good?! You can’t find this on a grocery shelf. So worth the
    trouble to make!!!!

    Holly Hageman
    January 2, 2014 at 9:47 pm
    Reply

  10. I used Italian sausage for our meat variety canned jars. We also made a
    vegetarian alternative for our parents and used soy sausage in seperate
    jars.

    Holly Hageman
    January 2, 2014 at 10:45 pm
    Reply

  11. This looks delicious how many beans were mashed into the chicken broth> How
    long did you process this soup for?

    vida130
    January 2, 2014 at 10:46 pm
    Reply

  12. It really is delicious. The taste kind of reminds me of a Dinty Moore stew
    I used to eat occasionally as a child. This is one of those canned goods I
    use from my shelf sparingly because we enjoy it so much, we want it to
    last! The beans mashed into the broth can vary. You don’t want the broth to
    be too thick, but a consistency of a lightly creamed soup.

    Holly Hageman
    January 2, 2014 at 11:37 pm
    Reply

  13. left me with a lot of questions. so, did you screw the tops on real tight
    before you placed them into the pressure cooker. all i do is keep my jars
    and lids in the oven. when place my cooked veges into the jars and sit them
    on the counter the self seal and pop. i don’t place them into a pressure
    cooker, which looks scary.

    Misty Rhodes
    January 3, 2014 at 12:17 am
    Reply

  14. You MUST pressure cook your veggies. They have botulism spores that can
    breed in low acid environments. That can kill you…Ball canning books can
    explain it in detail. Happy canning!

    craigspofford
    January 3, 2014 at 12:43 am
    Reply

  15. How many minutes did you cook?

    29render
    January 3, 2014 at 1:27 am
    Reply

  16. Wish i could have seen the finished product ……. 🙁 nice video though

    TheDuckseason
    January 3, 2014 at 2:24 am
    Reply

  17. Pressure canning is necessary to kill botulism spores. Botulinium toxin is
    one of the most powerful known toxins: about one microgram i.e.
    (1/1,000,000) of a gram is lethal to humans. So when canning any low acid
    food, it is critical to pressure can.

    notinfoilplease
    January 3, 2014 at 3:08 am
    Reply

  18. 🙂 I’m sorry. But, the finished product in the jar doesn’t look as lovely
    as it does when it’s warmed up and on the table. I’ll keep your request in
    mind. If I can remember to take a pic next time we enjoy a jar!

    Holly Hageman
    January 3, 2014 at 3:53 am
    Reply

  19. good stuff!

    29render
    January 3, 2014 at 4:39 am
    Reply

  20. what type of sausage did you use?? both types? Thanks, Tim

    Tim Beverly
    January 3, 2014 at 5:13 am
    Reply

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