I thought I’d prefer no-soak, cold-pack beans; but tried short-soak, hot-pack first.
- Four pints red beans
- Four pints garbanzo beans
Yup, at 65 minutes processing time, the garbanzo beans were fine, but the red beans looked pretty mushy. Meh, I’ll use those for refried beans and soup.
The second batch used up the rest of the beans and chicken I had on hand, cold packed. Always nice to cycle through the pantry in preparation for the next big stock.
- Four pints chicken (3 seasoned with cumin and garlic powder, 1 left plain)
- Two pints small great northern beans
- One pint black beans
- One pint kidney beans
As a second experiment, I prepared the pint of unseasoned chicken using a frozen breast plus a little water. The remainder of the chicken was defrosted, chopped, and seasoned before packing in the pint jars. Despite most directives to not add water when canning chicken, I added a quarter cup to all four pints.
I do slightly alter the processing for chicken–the 10 minutes of venting, 65 minutes of processing, and instead of going to 70, I turn off the burners and leave the pot unattended for hours, with the lid still on. In my experience, the longer the jars take to cool to room temperature, the better the success rate for a good seal.
The picture below shows the liquid in the jars still furiously boiling. I’d just removed them from the pressure canner, three hours after turning off the flames. The one on the left, is the pint packed with frozen chicken. When it cools, I will be making baked beans with it and one of the pints of kidney beans from the first batch. The one on the right is a pint packed with the defrosted chicken. Perfection!
Note: I went ahead and made a bbq bean dish with the stray pint of chicken and a jar of the first batch of kidney beans–wet sauteed 1/4 of an onion and two cloves of chopped garlic, added the jars of kidney beans and chicken, added cumin and powdered garlic to taste, cooked down a bit, then added bbq sauce to taste–cooking down to the desired consistency. The result was sufficient for two full bowls, and was surprisingly tasty. Even more surprising, the kidney beans I’d said looked overcooked turned out to be astonishingly tender and perfect. I take it back. Not overcooked, not mushy. Anyways, the whole dish took five minutes and a skillet. Nathan high-fived me afterwards, so I think it was all right ;-).