Mar. 30, 2014 5:39 pm
Updated: Apr. 9, 2014 9:56 pm
I began canning my own "baked beans" some time ago, and got to wondering one afternoon if I could can my own
refrieds... I spent some time researching this thought, and ran into many warnings, that "most often" jars of refrieds explode in the pressure canner. After some diligent searching, I came up with the idea to cook the beans, leaving them intact,
and canning them in the cooking liquid. This way, the liquid can flow/bubble within the jars, and maintain a more even temperature (reducing the risk of 'sploding jars which I'm sure would scare me to death!)
As I'm preparing to do some more canning of beans before the temp soars into triple digits, I thought (well, Lela suggested in a round about sort of way,) that I share my method... so here goes!
Prep the beans per instructions on the bag. Add plenty of water to cover the beans, and soak 12-18 hours. Drain the beans, and toss into a cooking pot, cover with water, boil for at least 30 minutes. Drain again, reserving the cooking liquid.
Fill your sterilized jars (I use pint jars for this,) with the cooked (but unmashed) beans, leaving 1" headspace. Add cooking liquid, to 1" from the lip of the jar. Using a knife, or small spatula, give a stir to dislodge any air bubbles, and adjust the level
of the liquid, if needed.
Wipe the rims of the jars with a clean cloth or papertowel, put on the lids, and screw bands until finger tight (jars may be REALLY hot, so I keep a hot pad handy.
Place the jars into the pressure canner (water baths don't work for this food) and add water as directed by the pressure canner instructions.
The pressure canner usually needs to vent before you place the pressure regulator over the vent pipe, my recipe calls for 10 mins of constant steam venting, then place the regulator on and wait for the pressure to rise to 11 lbs. Once you're there, begin timing,
and process the jars for 65 mins. at 11 lbs.
All recipes I've read then tell you to remove the canner from heat, and allow the pressure to drop completely before you attempt to open the lid (or it will go KABOOM, I guess...) Remove the jars with tongs or jar lifter, place on a heat resistant surface
(I use a bath sheet folded many times to protect the counter top) and allow to cool completely.
Now, I've made two batches of these over time, and, "knock on wood" haven't had any issues with the product spoiling in the cupboard and making me or anyone else sick.
From here, when I open a jar, melt some lard (yes, I said LARD!) in a skillet, dump in the beans, cooking and mashing them as I go. This is also when I season the beans with whatever I feel like adding to them such as salt, cumin.... Anyway, Voila ~ home
canned refried beans!
So, there you have it friends, Crazycook's at it again! Oh, and that reminds me, I saw on tv at doc's office an interview with some dr guy about eating healthy, and he made a comment that has stuck with me. He simply said, "Eat real food." These refried
beans don't have any of the stuff the canned ones do, you know what I mean... those words you need a degree in chemistry just to pronounce! I also recently learned that dry pink beans are most commonly used to make chili... guess the kidney beans I've added
my entire cooking life has been a bit off... I must be just a bit crazy, after all!