Valkyrie Posted September 4, 2016 Share Posted September 4, 2016 Does anyone do this with their produce? If so, any recommendations for equipment would be appreciated. After hunting down how to cook and store fresh bean seeds I stumbled across a few US sites (and they are champions on storing) once I'd found the terminology - shell beans or shellouts! It seemed an interesting way to preserve food and a good standby should the freezer fail for any reason. But then somewhere safe to store it so that the dear little mice wandering around the garage don't knock the jars off. And if you do canning - do you use Kilner or the Ball and Mason jars? Then which pressure cooker? Oooh this is soooo new to me!!! Mainly because I've never had such a bumper crop - just enough beans left on the plant to save for seeds. Quote Link to comment Share on other sites More sharing options...
Daphne Posted September 4, 2016 Share Posted September 4, 2016 I don't but a first question - is canning actually bottling? If it is, I know they do this a lot in France, but truth to tell I don't much like the results. Bit squishy for me. It's not something I have come across in Portugal, here people dry produce. However, I will be interested to hear any replies, I've probably got hold of the wrong end of the stick Quote Link to comment Share on other sites More sharing options...
Olly Posted September 4, 2016 Share Posted September 4, 2016 My mum used to do this, with Kilner jars - sorry I have never done it, and can't remember exactly what she did although I believe it involved a lot of boiling! I know I've read a few blogs from people who do this and I bet if you Google there will be YouTube tutorials. Lakeland sell Kilner jars, do they have any advice on their website? Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted September 4, 2016 Author Share Posted September 4, 2016 Thanks peeps. I know Lakeland do the canning pressure cooker and the jars. We already have a load of Kilner jars - filling up fast with all sorts already. I think with canning the cooking goes on after they are sealed. We have used our vacuum packer for taking the air out of home made pickled onions in Kilner jars - now that worked really well. Not really researched it much apart from finding what can be done with beans other than the freezer - sent me on a different track and I'd thought I'd ask on here just in case. I have found some recipes - apparently the French love to purchase the fresh flagiolets and other varieties. Youtube does have recipes but that is better now I know what I'm trying to look for! Will let you know how it goes. Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted September 7, 2016 Author Share Posted September 7, 2016 I may have made a very expensive error. I have bought a Hawkins Big Boy 22 litre pressure . . . cooker! Now I have read that it is possible to can but not long term. Or only high acidic produce. Botulism needs high temperatures of 240 to 250F with a pressure of 15lbs. Hah! This thing does 15lbs and 121C (248F or so). But now I'm worried. Meh meh meh and meh. On the brighter side I'll be able to cook dahls and all manner of curries and stews pdq . . . and freeze them. Now, how do I explain this to hubby? Quote Link to comment Share on other sites More sharing options...
Olly Posted September 7, 2016 Share Posted September 7, 2016 I love my pressure cooker and use it frequently, it's only a basic one but I'm sure you'll find it a good investment. Stock, soups, stews, bolognese, risottos and much more. As far as I recall, my mum used to stand the jars in boiling water in her jam-making pan, she didn't use a pressure cooker but I couldn't tell you what she used to bottle. Quote Link to comment Share on other sites More sharing options...
