Pressure Canning Dried Pinto Beans | No Soak Method | Rebel Canning l Inspired by Kneady Homestead
#CanningDriedBeans #PressureCanning #HomeCanning #StockingMyPantry #FoodStorage #inspiredbykneady
#TheKneadyHomesteader #PrayForHeather #RebelCanning
This is not a sponsored video but links in this description box contain affiliate links. I will only share links to things that I use daily and love daily!
This video is about canning dried pinto beans with Heather's, from the Kneady Homestead, method.
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Pork and Beans Recipe - Easily Turn Canned Beans into AMAZING
Pork and Beans Recipe. Ever wondered what to do to make those canned baked beans taste amazing? Level up your bean game. This is a VERY simple way to cook them using just a few ingredients, and they turn out tasting like they are slow cooked, home-made baked beans!
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Canning Uncured Sausages, Uncured Kielbasa, and Costco Hot Dogs
Canning Uncured Sausages, Uncured Polska Kielbasa and Costco Kosher Hot Dogs
I know, I know, the Canning Police might find some points of contention in this recipe but what I did was prick a thousand holes into each sausage then slide them tightly into each jar, and here’s the debatable moment....I poured hot water into each quart, bringing the level up to about 2 to 3 inches from the bottom.
I did the above because I have seen people can sausages or meats or whatever and the upper half of the jar is without liquid, and believe me, black meat is not appetizing.
Then of course I debubbled each jar, etc, etc, and processed the quarts for 90 minutes for my elevation.
Find your exact elevation/altitude (on my channel):
Adjusting for elevation when Pressure canning:
Elevation Weighted gauge Dial gauge
0-1,000 ft 10 psi 11 psi
1,001-2,000 ft 15 psi 11 psi
2,001-4,000 ft 15 psi 12 psi
4,001-6,000 ft 15 psi 13 psi
6,001-8,000 ft 15 psi 14 psi
8,001-10,000 ft 15 psi 15 psi
As with all canning, once jars are removed from the canner allow jars to rest undisturbed for 12-24 hours. Remove rings/bands, check seals, wash and label jars then store in a cool dark dry place.
This tutorial is for informational purposes only. It’s your responsibility to follow approved instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines, and for Pete’s sake use only canning recipes approved by the USDA. You can download the USDA Complete Guide to Home Canning, 2015 revision at Purdue University’s website for free:
Do not buy the guide at Amazon or any other site online except for the Purdue site. Most are reprinted in China, and there are nefarious changes in those books. If you would rather buy it than print it from Purdue’s site it will cost $19 plus shipping. Get it here:
To learn more than you ever thought possible visit the National Center for Home Food Preservation at: and spend time there, and have your printer at the ready.
I do not get any kind of commission or kickback for suggesting anyone or anything. I just enjoy making these videos and sharing things we like with others. We also do not accept money for any reason, from anyone.
Thanks for watching and feel free to Like, Comment, Subscribe & Share. And if you would like a video on something else, please say so in the comments. I will try to oblige.
Be healthy, safe, and many blessings!!!
Pressure Canning Sausage Links, Beans & Sterilized Water ~ Preparedness
Pressure Canning Sausage Links, Beans & Sterilized Water ~ Fill your Prepper Pantry
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*PLEASE NOTE ~ Not all of my canning methods are USDA approved, this is how I can for my family, please do your research and do what makes you feel safe.
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**Disclaimer**
Anything that I do, show or discuss on this channel is my opinion, or what I do for my family. You should always do your research to decide what is right/safe for you. I have been homesteading, preserving & prepping for years, but I am not a professional in any of these fields. This channel is to help give you ideas and spark your inspirational journey in a self sufficient lifestyle.
Canning Beans & Franks (aka Beanie Weenies)...no soak method
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning and (mostly) southern cooking, I hope you will subscribe!
In Today’s video, I will show you how I can Copycat Beanie Weenies for shelf-stable storage.
Not everything I do is USDA/FDA approved. Canning dry beans using the “no-soak” method is NOT FDA/USDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
Today’s Recipe:
(makes 8 Pints)
~sauce~
16 ounces tomato sauce
3 cups water
1/4 cup brown sugar
1 tsp yellow mustard
2 Tbsp honey (or molasses or cane syrup)
1 tsp liquid smoke
1 1/2 tsp salt
2# navy beans
2 medium diced onions
1 package hot dogs (sliced)
Mix together sauce ingredients and bring to a low boil for 5 minutes.
In jars, layer beans, onion, and hot dogs. Add 1 cup sauce. De-bubble and top with boiling water to 1 inch headspace. Processs 75 minutes for pints, 90 minutes for quarts.
You can find the NCHFP/USDA guidelines here
Ball website, getting started
Find your elevation here, type in your physical address.
Home Canned Pork and Beans
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning and (mostly) southern cooking, I hope you will subscribe!
In Today’s video, I will show you how I can Pork and Beans for shelf-stable storage.
Not everything I do is USDA/FDA approved. Canning dry beans using the “no-soak” method is NOT FDA/USDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
Today’s Recipe:
(makes 8 HALF-Pints)
~sauce~
16 ounces tomato sauce
3 cups water
1/4 cup brown sugar
1 tsp yellow mustard
2 Tbsp honey (or molasses or cane syrup)
1 tsp liquid smoke
1 1/2 tsp salt
2# navy beans
2 medium diced onions
1 package salt pork or bacon
Mix together sauce ingredients and bring to a low boil for 5 minutes.
In jars, layer beans, onion, and hot dogs. Add 1 cup sauce. De-bubble and top with boiling water to 1 inch headspace. Process 75 minutes for pints or half-pints, 90 minutes for quarts.
You can find the NCHFP/USDA guidelines here
Ball website, getting started
Find your elevation here, type in your physical address.