Canning Question About Lentils And Beans

ve added spices basically they are ready to eat, just want to know if it will be safe to water seal to store.



Please don't forget to "Pin" this post, it helps get the word out about our site. Thank you!



The Hillbilly Housewife Recommends:

Homemade Mixes – Make It Yourself and Save

homemade-mixes-kindleMaking your own mix from scratch rather than buying it in the store not only saves you money but also saves you from all the additives and preservatives that are put in the foods we buy. The recipes include:

  • Apple Pie Spice Mix
  • Basic Muffin Mix
  • Brownie Mix
  • Caribbean Jerk Seasoning
  • Chocolate Chip Cookie Mix
  • Corn Bread Mix
  • Cream of Soup Mix
  • Fajita Seasoning
  • Fish Fry Coating Mix
  • Fruited Oatmeal Mix
  • Homemade Taco Seasoning Mix
  • Homemade Vanilla Chai Tea Mix
http://www.amazon.com/dp/B00JIVJH6U/

Comments

  1. No, you cannot water bath can beans, lentils, or any other low-acid food. You need to pressure can it or it is not safe. Consult a canning book for instructions.

  2. According to the USDA’s book Complete Guide to Home Canning (agricultural information bulletin #539), all types of beans should be pressure canned only. It is not considered safe to hot water bath beans as they do not contain enough acid to prevent bacterial growth on their own. Fruits and some pickled foods are the only things that should be canned in hot water bath.

    This book is available through most State Extension Offices or from the USDA.

  3. Mike in Madison says:

    Only if you want an incredibly high risk of botulism. Beans and lentils are a very low acid product and can not be safely canned except in a pressure canner. I recommend freezing pre-cooked legumes instead of water-bath canning.

    Alternately, pressure canning is an enjoyable and rewarding experience and a new canner can be obtained for under $100. If you intend to can legumes safely on a regular basis, I highly recommend the investment. I use mine to can chili, baked beans and navy bean and lentil soups on a regular basis and very much enjoy the convenience and quality of the resulting product.

    Mike Quieto
    UW-Extension trained Master Food Preserver and Food Safety Volunteer

    • Question to you Mike–I want to preserve my already cooked taco soup. It contains cooked hamburger,
      diced tomatoes from cans, pinto and black beans from cans, whole kernel corn from cans, as well as my home canned salsa, fresh cooked cilantro, and seasonings. Since all the ingredients are pre-cooked and I cook the soup through for an additional 30-40 minutes, I thought I might be able to process in pints by boiling bath method for about 25 minutes. I noted that you are a Master Food Preserver–what do you think? If it seems “a go” how long would you process quarts? Thanks!

      • Vicki L Schenk says:

        I’m not Mike but the answer is no. Anytime you have low acid foods, (meat, beans, etc) you must pressure can not BWB

  4. Claudette says:

    Absolutely no way can you can beans or peas with any process other than pressure canning. If they are previously cooked you will find them overcooked by the time your are done canning them. Not all recipes found on the internet or in books published before 1989 are safe. The National Center for Home Food Preservation is your ultimate resource and authority. http://uga.edu/nchfp/

  5. Mike in Madison
    I have been looking for a good cannable chili recipe. What recipe do you use? Also, I’ve heard that canning cooked ground beef changes the taste/texture of the meat. Have you found that to be true?
    Thanks in advance

    • We absolutely love canned ground beef. I use a recipe for canning seasoned ground beef and I can unseasoned lightly browned ground beef as well.

  6. NEVER can lentils or beans without using a pressure canner. I know that means you have to purchase a pressure canner, but you will have it literally for years. Please do not attempt to water bath low acid foods…..so very dangerous.

    Mike: I just use my own chili recipe and then pressure can it……anything with meat in it must be done for 90 minutes. It does somewhat change the texture and taste of the ground beef, yes.