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A Recipe for
Canning Dried Beans Or Peas (Shelled) All Va
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
This Recipe for Canning Dried Beans Or Peas (Shelled) All Va is one of thousands in the Recipes-to-go Bean Cookbook.
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
If you enjoy this Canning Dried Beans Or Peas (Shelled) All Va Recipe - you should enjoy the recipe collections you can find on the websites below:
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This is a recipe for Canning Dried Beans Or Peas (Shelled) All Va from the recipe cookbook of Recipes-to-go (Bean)
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
The way you cut your meat reflects the way you live. |
| Confucius |
Worries go down better with soup. |
| Jewish Proverb |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Quantity: An average of 5 pounds is needed per canner load of 7
quarts; an average of 3-1/4 pounds is needed per canner load of 9
pints--an average of 3/4 pounds per quart.
Quality: Select mature, dry seeds. Sort out and discard discolored
seeds.
Procedure: Place dried beans or peas in a large pot and cover with
water. Soak 12 to 18 hours in a cool place. Drain water. To quickly
hydrate beans, you may cover sorted and washed beans with boiling
water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour
and drain. Cover beans soaked by either method with fresh water and
boil 30 minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per
quart to the jar, if desired. Fill jars with beans or peas and
cooking water, leaving 1-inch headspace.
Adjust lids and process as recommended in Table 1 or Table 2
according to the method of canning used.
Table 1. Recommended process time for Beans or Peas in a dial-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Beans or Peas in a
weighted-gauge pressure canner.
Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Serves: 1
Canning Dried Beans Or Peas (Shelled) All Va Recipe brought to you by Recipes To-Go