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Direct Canning Dried Beans

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In the kitchen Vegetarian>Vegan

This was a new one on me. Check out this video.

I was intrigued and I had to try it. One internet commenter asked why one would bother. Why not just make them in a pressure cooker? For me, some beans like baby limas or garbanzos, I just want a little bit. I don't need a whole pot. I also like the idea of beans in my larder, ready to go with just a little heating up.

I bought a pressure canner (yes, I know I'm a little obsessive) and went to work. I differed from Aunt Duddie in that I added 2 cloves of garlic, a teaspoon of Oregano Indio and about a tablespoon of olive oil in each jar before filling them with boiling water. I did everything else as suggested and guess what? They came out great.

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I can't wait to try this with different types of beans and see how they do.
My concerns, and if you are a canner i'd love to hear what you think, are the olive oil and garlic. Will this remain shelf-stable even though I added oil? Does it make any difference.

I heard all the jars "ping" and I checked their seals this morning and the lids are on tight.

One other concern is I left some head space but some of the beans continued to suck up the liquid and the head space is more than recommended. Does this extra air matter?

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Now I'm fantasizing about soups and chili. What do you think?



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