Canning Pinto Beans using the No Soak Method ~ Rebel Canning ~ Your Questions Answered

how's it going you guys and I have to be honest when I say whoo I had to pray on this video before I turned on the camera and I'm gonna tell you why all right first off this is gonna be a video response I'm going to make a video response to my friend Paul over at Paul's rule of thumb I'm gonna leave you his link up above this is gonna be a video reply to him this is a video that is probably my one of my most requested videos I kid you not up above I will leave a link to canning dollar-store beans I did not expect that video to do as well as it did I think it's sitting at almost 300,000 views and I think the number one question that I got in that video was how do you can your beans how do you do the no soak method will you show us and the reason why I had to really sit and think and pray on this video is because it's not an approved method and I know many of you look I was new as a canner you guys have watched my journey if you've been following me over the last six years or so I went from knowing nothing to trying to learn how to be more self sustaining from learning how to cook from scratch and bake bread and can and last year garden dehydrates all the things so I don't like to put out information that is going to lead you astray or make you do something that's not tested and approved and even though I have shared this before in previous videos I'm a lot more mindful now that I kind of know what I'm doing and my voice is a little bit louder you know I have many more subscribers now and so I'm extremely humbled by that and it's a great responsibility and so I never want to lead anybody astray but I have to be honest with you when I say and sorry you're gonna hear my kids playing downstairs when I say to you that just because it's not a tested method doesn't mean that it's not safe okay with that said I'm gonna tell you all that can go out and get the complete guide to home canning book you will find how to can beans on page 4-5 the approved tested method and with that said I'm also gonna say don't follow me do your own research decide for yourself what did you understand the basics of canning before you try a rebel canning method there are a few things that I rebel can I want to say 90% of what I can is buy approved method there are a few things that I can that are not tested approved methods zucchini being one of them do I think it's safe to can zucchini absolutely I do it is my understanding that they tested zucchini they lost the paperwork on it and didn't have the funds to retest it so they just kept it out of the book I can celery I absolutely love home canned celery it's it's better to me than dehydrated I can and and and I can beans using the no soak method I do not like the results that I get from following the tested method I think soaking and cooking and soaking and cooking by the time you get it to the canner and you can it under pressure for an hour and a half by the time it comes out of the jar there's nothing left of it now if you're putting that in the chili if you're putting that in a minestrone soup you're gonna have mush I just don't like the results ah so I don't do it that way every canon queen and king that i know uses the no soak method whether they make videos on it or not everyone I know except maybe one person uses the no soak method I have been doing beans this way for since I've been canning which is since 2014 and I love the results so another question I get why do I can dry beans there is this misconception that in the dried state beans can last forever and that's not true anybody who's had an old bag of beans that they have soaked and cooked and cooked and cooked and cooked in the bean is still hard noses for a fact beans do have an expiration date even in their dried form can you store them dried absolutely I have been stored in a five-gallon bucket that's been sealed forever in a day but I also like to serve beans instantly I like to go in my pantry and grab a jar of beans pop the lid drain it throw it in a pot like I did last night and in and in 10 minutes I have ranch beans refried beans barbecue baked beans you know the list goes on and on I don't always want to sit there and have to soak my beans overnight I don't want to add more to my to my to-do list than I already have I have a long to-do list as it is I'm a very busy woman so anything that I can do to make my life a little easier I like to do and having beans on my shelf is one of my favorite things that I have on my shelf I use them almost every day in some different form capacity you name it healthy for you great protein without having to eat meat so many ways you can use this love it so that's why I can beans I like them instant and ready to go it's many of you buy beans in a can I don't like them in a can in a metal can I think they have a weird taste they have a metal taste to them they're expensive and the whole point of learning how to home can is so that I don't have to do that I can can my own and make fast food my way healthy easy without having to you know go out and buy it done for me or without having to go and run through McDonald's I like the ease of it and it's a game changer for me in cooking at night cooking from scratch takes time so anytime I can cut some time off of my um you know to-do list I do so I think those were the big questions that I had about canning beans just know that I'm sharing this because so many of you asked for it I want you to do your own research don't ever follow me don't ever follow any youtuber don't follow any bloggers don't blindly follow anybody always do your own research make up your own mind what's best for you what's best for your family know the basics of canning and just know that I share this with a very humble heart and and I don't want to lead anybody astray but I also want to share with you how I do it this is a top question that I get and I want to share it with you so with all that said I'm going to stop talking I'm gonna get out my Kanner's get out my canning jars and I'm gonna show you how I can pin tell beans using the no soap method before I do that I'll take you into my pantry which is something I don't share anymore but I will show you where I keep all of my beans and how much I have on hand okay so I store my dried beans in five gallon buckets I have several of them and so what I do is I bring out beans as I use them and and as I empty the five-gallon buckets with the beans because I keep Pinto and black in one and then my red beans and my white beans in another bucket as I start working and making room in the five gallon bucket when I'm out at the story just buy another bag so this bag is opened this is my next bag to do this is my next bag to can this one is my open bag I'm going to go ahead and start canning these and then the next time I'm out at the store I'll pick up two more bags and refill my bucket so I always have some on hand to do as you can see this is where I store my pinto beans I just I just actually used two quarts of them last night for dinner but I go through quite a few of them black beans is next on my list I need to can some of those up but these are all my beans there's chichi beans that I use for not only hummus but I also like them in my salad there's my northern beans I have BBQ maple beans actually I have a couple different kinds of barbecue beans one's a maple one's a barbecue and so this is where I keep them and as you see they go all the way back I do have some pipes back there but they go all the way back and I just keep them rotated so as I can fresh the fresh go in the back and then the older ones come up to the front and I just keep pulling from them so this is where I keep them along with all of my other home canned goods here so so I just keep them in a great one additional thing I want to make mention before we get started oligo as sector ides i think that's how you pronounce it phytic acid these are also questions that I get about the beans being gassy or upsetting your gut when you eat them because I'm not soaking them if you have gastrointestinal issues you don't follow the recommended tested method I have never had a problem and I have a very sensitive stomach doesn't mean that you won't have a problem but I ever had a problem with beans canned in the no soap method I think by the time you press your can them for an hour and a half and then when you take them out to use them you're draining them you're cooking them again I have not had an issue no one in my family has an issue other friends canning friends of mine who also do the no soap method have never had issues with this so you know like I said do your own thing do what's best for you and your family do your own research this is just how I do it and yeah so I wanted to make mention of that before we get good wait see there's one of my bloopers before we get started all right so let me spin you around and show you what I got going okay first and foremost you always want to pick through your beans I do mine in my sink so a lot of mine go down the Train but I collected the few that I could but this is what I pick out anything broken anything wrinkly any skins any rocks that you find anything of that nature you want to pick out you want the most pristine product that you can get on your pantry shelf that way it stays shelf stable for a long time it's pretty in the jars it's just it's it's inviting to eat right so then after you get everything picked off picks out you want to go ahead and wash your beans really well rinse them really really well with nice cool clean water you want to make sure that they're really clean now I buy pre-washed beans but that doesn't say that I don't want to make sure that they're also washed really really well so go through wash them really well get them prepped another thing you want to watch really well are your lids whew please don't take them out of the box and use them wash them in hot soapy water you don't know where they've been you know cardboard products in factories who knows what's in them give them a wash and nice hot soapy water then get them soaking in hot water all that does is that just softens the seal a little bit and I find that you get better results with your lids sealing then not soaking them that's my experience even with pressure cleaning that's my experience so that's what I do I've also learned how to cam from the old schoolers the original Canon Queens and so I do as I've been taught and it's worked for me and so even if guidelines change I'm still going to continue on with what works for me we also have our rings ready to go those have already been cleaned washed and and ready my jars clean washed ready to go have a funnel have my lid lifter here my jar lifter here I have some vinegar just straight vinegar here along with some napkins my two kiner's that I'm using the all-american 921 and the all-american 915 these are my two Kanner's this is a fantastic canning set up if you want to do a lot of canning for the past almost six years I've only been using one canner but I'm telling you the second canner has been a game-changer for me I have loved being able to do double batches so that's what I'm gonna run today is a double caning session here and get twice as much on my shelf so the goal is 14 jars of pinto beans no soak method here we go let's get our jars fit before we start filling our jars I'm just gonna explain to you why I can the way that I do okay so I it's typically 1 cup of dried beans per quart 1/2 cup per pint I'm doing all courts today I do slightly under one cup and this is why if you see the thick bean this is a half a cup of beans I don't like them thick like this now there are some Kanner's that love them this thick and this is not my favorite I like my beans to be loosened liquid I like them like this this is slightly under one cup and so this is the this is the end result that I'm looking for in my jars so we are gonna be doing just slightly under one cup to can and but you do what you like best to do how you like it so I like it a little liquidy so I'm gonna do just a little under one cup and then we're gonna go ahead and get that right into our jar now however you want to do this it's up to you I like to do one jar at a time so there's one jar there we're gonna fill it to one inch headspace we are then going to Dee bubble and at this time we're gonna see any kind of bad beans come up to the top of the jar and if they float they're bad beans now some people can bad beans that's up to you I don't like to can bad food okay so I don't can anything broken I don't can show us I don't can't can rocks I don't can anything that can change the density which you know broken beans they're just gonna mash up and mush up skins gross rocks of course nobody wants to break their tooth floating beans bad beans I get them out of my jar I can for my family and I want them to have the best and safest product that I can give to them okay so this is how I do it now I'm gonna make sure that it's still at 1 inch headspace which it is then I'm gonna go ahead and clean off the rim [Music] grab a lid grab a ring finger tip tight I am using cool water because I have a cool canner I have room temperature jars so room temperature room temperature room temperature if I had hot jars I would want hot product with a hot canner so that's the way you're gonna do it I don't add salt to mine there's no need to add extra salt I will do that when I go ahead and open these up and put them in a recipe I don't add any kind of flavoring x' because I don't know how I'm gonna use these beans I want them to be available to me in any recipe I want to put them in so no salt no flavoring nothing of the sort just beans great protein great source of fiber very healthy for your colon and your bowels fantastic to have on your shelf to feed your family with we incorporate beans several times a week in all of our dinner meals if it's not in the meal it's a s served as a side dish we love them here so in the canner that one goes and we're gonna go ahead and work on our second jar here again just under a cup just under a cup so I'll just show you so it's not a heaping cup and I just I get it to a level cup and then I just with my thumb just kind of take some out and that time that's how I do okay I will leave links to all of my canning supplies down below for those of you who are gonna ask me about my funnel and my pokey Joe and my kettle and my canners I will leave all of that down below for you okay so here we go we're gonna go ahead and stir that deep bubbly then I'm gonna wait and the bad beans will float to the top get rid of that all right vinegar clean the room hot clean lid ring fingertip tight and the camera rest of this I'm gonna probably high-speed it so this video isn't an hour-long painting video for you guys but I will set it to some music and I will film it because I know many of you just enjoy watching the process of cannae so I don't want to rob any of you I hope this video is helpful to you guys all right so let's rock and roll [Music] [Applause] [Music] [Music] [Music] [Applause] [Music] [Applause] [Music] seven in here and seven in here All American you fill up your canner two to three inches of water because this is going to go for the longest amount of processing which is an hour and a half I go ahead and err on the safe side and add three inches of water and that is before you add your jars so of course when you're adding volume product to your canner that water line is naturally gonna rise so you're gonna see it a little bit more alright here but trust me it'll work fine it'll do great and usually at the end of the hour and a half processing time I usually end up with about an inch of water left sometimes a smidgen less but usually an inch I just err on the side of caution and go three inch mark of course if you have a different canner your instructions are going to be completely different than mine I'm using again all American Kanner's 921 9:15 and so I'm gonna go ahead and get these hel lids on and lock down and turn these babies on and get to process all right guys there we have it lids are closed and locked down I now have them on the flame so what we're going to do now is we're going to go ahead and start bringing these Kanner's up to pressure slowly they will start venting when that happens I'll bring you back I'll show you what that looks like steady stream we're venting we're gonna set the timer to ten minutes and we'll be back been venting for 10 minutes so I'm gonna go ahead and put on the way here we go pressure and now we just sit and wait it'll be a few minutes probably five six minutes before they come up to at least 10 pounds 240 degrees they said Mikey nerds like to sit around 11 pounds so we'll wait for the pressure to rise now in our painting session now it's giggling so now I'm going to turn my scanners down for their sweet spot and I walk one two three jiggles per minute nothing more than that nothing less I want my pressure to stay at 240 degrees or slightly above and now I'm going to set my timer for an hour and a half and I'll see you guys back here guys so it's all done you took the weights off now I'm gonna crack open my canners yeah like a peek see inside crack this one now sometimes when it's super cold and it's kind of cold so we'll see how this goes sometimes what I do is I'll just crack open the lids and we let these jars come down off that heat just a little bit so and just crack it just a little bit and then I'll listen for the jars and see how they do sometimes you can hear them but they seem pretty quiet okay I'm going to go ahead and do the same to this one see how it goes and then I'll pull these out nice and slow so let me beautiful turn on slide over here hopefully that will help it's starting to get dark here in Michigan perfect beautiful jars great canning session alright let's crack open a second canner get these jars out I'll show you my water canner empty here [Applause] that's some white a little bit of white I got hard water I put some vinegar in the jars but obviously not enough but that's okay that'll wash off oh wait bright off like so so when I go to wash my jars up I always wash them in hot soapy water with vinegar and you will get crystal clear and beautiful and so alright no there you go fourteen beautiful quartz pinto beans put back on my shelf headspace looks beautiful those beans will eventually settle when they cool down absolutely beautiful then inside my canner you can see how low the water mark is I see got my pokey Joe here and we started at the black line so we've got a little over an inch of water in that one and in this one a little less oh I'm fogging you up you see yeah about the same little less about an inch of water left in there there might be a slight coloring but I've got orange lighting under my cabinets or under my microwave so it's always hard to tell but let's turn on the big kitchen light and helps to turn on white there we go it's a better look at the water and it looks pretty clear pretty clear so yeah very very happy with this caning session and yeah nice and smooth warmed up the house got lots of moisture in the air and that's it guys I hope you enjoyed this my rebel caning session that I wasn't too sure I was gonna film and post for you guys but you know this is the way I can uh and um like I said do your own research don't follow me do the approved method if you feel safer and more comfortable doing that this is how I do it it's one of the only few things that I rebel can it's definitely one that I have done my research on and feel comfortable doing so you've got to make your own decision for your family so with that I'm gonna wrap this up and yeah if you have any questions leave them down below I will try my very best to answer them for you also check down in the comments section because a lot of times you might have the same question as somebody else so it might be a question I've already answered and so you know double check sometimes you can find you know my comment section is full of fantastic people with good information so everybody always lends a hand down there and they help each other out and so many times the answer to your question is already there all right guys how be seeing you soon for another caning video all right bye guys

Channel: The Kneady Homesteader

Views: 153,491

Keywords: kneady homesteader, canning beans, no soak method, pinto beans, the kneady homesteader, pressure canning, rebel canning, how to can beans, how to pressure can, canning, all american pressure canner, all american 921, all american 915, beans, how to, home canned beans, canned beans, canning jars, food in jars, pantry, canner, homesteading, self-sustainability, homemade, frugal, cooking, mason jars, canning dried beans, stay at home mom, kneady

Id: FCFqJZQTuM8

Length: 33min 49sec (2029 seconds)

Published: Thu Feb 27 2020