![]() ![]() Don’t worry that the beans are pale and hard, and that the mixture appears to be “pale hard crunchy bean soup” going into the canner.This sounds more complicated than it is: basically figure out a way to get drained beans by themselves in a large bowl with no water. To drain the beans in a way that will preserve the second batch of water that was used to par-boil them: either fish them out in scoops using a slotted spoon, or using a small strainer as a scoop (a spider is ideal), or, put a very large strainer or colander over a large bowl and pour the beans and water in, so that the water will get trapped in the bowl while your beans get drained.We’re not sure why they decided to recommend the “quick soak” method in hot water as opposed to an overnight soak. For home canning purposes, there could be a second reason, that of leeching off and getting rid of some bacteria that might be on the beans, so you will definitely want to discard the initial soaking water as they suggest. One reason that bean soaking water is discarded is that many people believe flatulence-causing sugars leech into the soaking water, so that by getting rid of it, you are making the beans “less musical.” For what it’s worth, the efficacy of this is actually disputed and the science is still out on this.Processing guidelines below are for weighted-gauge pressure canner. Processing time: ¼ litre (1/2 US pint) OR ½ litre (1 US pint): 65 minutes.Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet). ![]() Of the remaining jar space below that, ¾ of that space will be plain beans, then ¼ plain sauce.
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