Worth, are temperatures and pressures the same. If you have a certain pressure is the temperature always correlated to that pressure ? Jimbo

OK Worth, it's now time to can 7 quarts of pinto beans tomorrow. Soak your beans overnight, fill the jars 3/4 full with soaked beans, add some of your home made bacon or sausage to the jars, add some of your home made chili power, fill jars to 1 inch from the top with water or broth and can for 90 minutes. Makes a great, filling, cheap meal that takes about 10 minutes to heat up.

Don't forget cornbread. Lol.

[QUOTE=Jimbotomateo;621470]Worth, are temperatures and pressures the same. If you have a certain pressure is the temperature always correlated to that pressure ? Jimbo[/QUOTE]

This is sort complicated and yes and no.
Let me explain.
The lower the atmospheric pressure the lower the boiling point.
The lower the boiling point the faster steam will be made.
This is why it is so hard to boil and cook things at high altitude.
Now if you look at the canning gauge it will say 10 PSI, above that it will say 240 degrees F.
This is at sea level up to about 1000 feet.
Above 1000 feet they want you to pressure can food at 15 PSI.
This compensates for the lower boiling point thusly lower temperature.
What we are really looking for in canning is a temperature for a certain length of time NOT pressure.
Pressure is only used as a way if indicating temperature.
A far better method would be to have a gauge weight and a temperature probe inside the canner so you can see how hot it is inside.
I actually have a design here on the forum showing it.
Let me see if I can find it.

Here for your enjoyment while I am looking is an OSHA approved canner I came up with some time ago.:))
[url]http://tomatoville.com/showpost.php?p=499753&postcount=50[/url]

[IMG]http://www.tomatoville.com/attachment.php?attachmentid=52919&d=1441389361[/IMG]







[QUOTE=whistech;621472]OK Worth, it's now time to can 7 quarts of pinto beans tomorrow. Soak your beans overnight, fill the jars 3/4 full, add some of your home made bacon or sausage to the jars, add some of your home made chili power, fill jars to 1 inch from the top with water or broth and can for 90 minutes. Makes a great, filling, cheap meal that takes about 10 minutes to heat up.[/QUOTE]

You read my mind I have about 5 pounds of beans I am going to can.
I looked on line and they have videos of doing it with dry beans and water.
No place could I find this method to be approved.
Plus I like to soak and drain off the water I think no I know it gets rid of the poison that is in raw beans.
So I am going to follow the rules and do it the way they say to do it.

Worth

Five pounds of pinto and five pounds of mayocoba with another bean called cargaminto soaking and pre cooking.
Worth
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First batch of pinto beans ready to go for a swim.
I just use two handfuls of commercial chili powder a heaping tablespoon of black pepper salt and my fermented chili pequin suace.
Plus a bonus shot of the stew stuff I canned.
Worth
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[QUOTE=whistech;621472]OK Worth, it's now time to can 7 quarts of pinto beans tomorrow. Soak your beans overnight, fill the jars 3/4 full with soaked beans, add some of your home made bacon or sausage to the jars, add some of your home made chili power, fill jars to 1 inch from the top with water or broth and can for 90 minutes. Makes a great, filling, cheap meal that takes about 10 minutes to heat up.[/QUOTE]


Arlie what I have been doing of late is the quick method and it has been working great.
I bring the beans to a boil and then turn the water off and let sit for about 30 minutes or so.
Then I drain and rinse the beans and bring back to simmer and turn on low.
They are the the same consistency as beans that have soaked over night.
The only thing different is I am now putting them in the jars and canning for 90 minutes at 10 psi with the weight.
Hopefully they wont be mush.:(

If I dont do this I get indigestion big time.

Worth

While waiting for the pressure to go down I found this old video.
Somewhere around 1920 on canning.
I had to turn the music down.:lol:
Worth
[url]https://youtu.be/ftnvtj1ip9o[/url]

[QUOTE=Worth1;621517]Arlie what I have been doing of late is the quick method and it has been working great.
I bring the beans to a boil and then turn the water off and let sit for about 30 minutes or so.
Then I drain and rinse the beans and bring back to simmer and turn on low.
They are the the same consistency as beans that have soaked over night.
The only thing different is I am now putting them in the jars and canning for 90 minutes at 10 psi with the weight.
Hopefully they wont be mush.:(

If I dont do this I get indigestion big time.

Worth[/QUOTE]

My wife uses that method Worth. The old jars in the video were cool. Seeing that big tank thing when it was brand new was something! :lol:.

Here is the first batch of seven out of the canner and sealed.
The front row is old Mason jars the back are Kerr.
I think they came out nicely. :yes:
Worth
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You gon eat dat?:)):))
Man, what a find and close to home too.
Those beans look good and nice job bringing her back, you have my address so put me in your will Please. I want the old girl!!!;):))

JJ Worth, you're gonna live forever eating all those peppers..

I need to start bugging old family members for stuff like that, I'm sure I can find a few gems.

[QUOTE=Rajun Gardener;621553]You gon eat dat?:)):))
Man, what a find and close to home too.
Those beans look good and nice job bringing her back, you have my address so put me in your will Please. I want the old girl!!!;):))

JJ Worth, you're gonna live forever eating all those peppers..

I need to start bugging old family members for stuff like that, I'm sure I can find a few gems.[/QUOTE]

:lol:

Here are the rest of them cooling.
Now I am going to get under a fan with the AC on.:dizzy:

18 quarts today.
Worth
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Great job Worth, that will make some tasty meals in a hurry.

Worth, the canner w/o the gauge is probably a Mirro. We get questions about it a lot. The weight rocker on the top controls the pressure. As long as it is rocking correctly, the pressure is fine. I personally use weights on my Presto along with the gauge. The gauge is more to tell that the pressure has gone all the way down to zero after the heat has been turned off before opening the lid. I like the weights method.

I have a canner like the one in the pic of the video Worth posted, it's the newer type National Presto with a safety pressure lock in the handle. The weight constantly rocks and once pressure builds it has a pop up lock that prevents the lid from opening. It's basically dummy proof unless you point the pop off safety plug at your face.

[IMG]http://i1116.photobucket.com/albums/k570/robnms/Parts-of-a-Presto-Pressure-Cooker.jpg[/IMG]