Early Morning Canning with The Needy Homesteader

Good morning, everyone! Welcome back to The Needy Homesteader channel. It’s 7:00 a.m., and I’m up, drinking my coffee, ready to tackle the day. Last night was a late one for me; I did a ton of laundry because we're expecting a big snowstorm tomorrow. Today is all about preparation, and I’m starting with canning some beans.

First, I’m heading to the pantry to grab some beans. I haven't decided which variety yet, but I’m planning to run two canners today. Multitasking is a challenge for me due to a brain injury, so I’ll stick to using my two All-American 921 canners, which is all my brain can handle at the moment.

I'll also be starting a stock today, which I’ll film in a separate video. Typically, I cook my stock for about two days to achieve the perfect flavor, so if I start it today, I’ll be canning it by Wednesday morning.

Now, let's dive into the canning process. I prefer canning my beans in pint jars. Although I have plenty of quart jars, I’ll need to run down to the garage to grab a box of pints. Today, I’m working with fresh beans from my local mill, and I think I’ll start with pinto beans.

Incorporating beans into meals is a great way to save on meat costs, especially with prices rising. For instance, adding black beans to taco meat or chili stretches the meat further and gets my family used to eating beans. If you’re new to cooking with beans, it might take some time for your family to adjust, but it’s worth it in the long run.

Back to the pantry, I’ve chosen pinto beans to start with. I'll sort through them, wash them, and make sure there are no rocks or broken beans. Even though these beans are clean from the mill, I still prefer to inspect them closely.

As I prep, I’m listening to a sermon to start my day on a positive note. After sorting, I’ll wash the beans thoroughly and get them ready for canning. I always wash my canners before and after use to ensure everything is spotless. Cleanliness is crucial when preserving food for my family.

I'll be using boiling water for the canning process since my canners are already hot. If I were using room temperature water, it would take much longer to bring the canners up to temperature. My lids and rings are also clean and ready to go, ensuring a good seal on the jars.

With the beans sorted and washed, I'm ready to fill the jars. I measure out the beans, ensuring not to overfill them, to allow enough liquid for proper cooking. This step is crucial to maintain the correct headspace and prevent issues during the canning process.

Once the jars are filled and lids secured, it’s time to load the canners. I'll bring them up to temperature and let them vent for ten minutes before starting the processing time. This step ensures any air is expelled, allowing for proper pressure build-up.

The canning process adds warmth and humidity to the house, which is a bonus during the cold winter months. January is my favorite time of year to can because I can focus on preserving pantry staples, leaving summer free for fresh produce from the garden.

After the canning process, I inspect each jar to ensure the seals are intact and the headspace is correct. Clean jars and controlled canning temperatures are key to preventing siphoning and maintaining the quality of the preserved beans.

Canning is a skill that improves with practice, and over the years, I've honed my techniques to ensure successful results every time. It’s rewarding to see the pantry shelves stocked with homemade preserves, ready to nourish my family through the winter months.

happy canning