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20 Responses to Home Canned Sausage and Beans Stew
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.
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.
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…
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.
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.
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!
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.
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.
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!
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.
🙂 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!
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
Did the jars explode under the pressure of the swelling beans?
HEadBLock64
January 2, 2014 at 5:19 pm
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
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
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
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
soy is NOT good for you.
awakenchange
January 2, 2014 at 8:54 pm
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
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
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
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
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
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
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
How many minutes did you cook?
29render
January 3, 2014 at 1:27 am
Wish i could have seen the finished product ……. 🙁 nice video though
TheDuckseason
January 3, 2014 at 2:24 am
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
🙂 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
good stuff!
29render
January 3, 2014 at 4:39 am
what type of sausage did you use?? both types? Thanks, Tim
Tim Beverly
January 3, 2014 at 5:13 am