Beans and processing

Replies to This Discussion

Permalink Reply by Pat Johnson on July 23, 2011 at 8:08am

If you are talking about adding the bacon for flavoring like you would do in a crock pot the answer is definately yes. I use salt pork, smoked jowl, bacon or whatever I have when I can beans. Just throw it in the jar along with the beans when you can them and eliminate the step after you pen the jar. All I do is heat the beans up and eat em! Just make sure you process them for at least 75 minutes (pints) or 90 minutes (quarts) because of the meat.

Permalink Reply by Lynda Reynolds on July 23, 2011 at 11:02am

If you're talking about green beans you can add the bacon during the processing, but I don't recommend it...not the same as it is when you fry it up fresh first and then add the green beans.  When I process dry beans I almost always add some salt pork, bacon, smoked hock....

Permalink Reply by Pat Johnson on July 24, 2011 at 8:28am

Christene,

My bad.....I had dried beans in mind and didn't read the post well enough. As I said, meat flavoring in canned dried beans is fine. However, I agree with Lynda that the bacon wouldn't be the same in the green beans as it would in the skillet or pan. Besides, having to pressure can the beans more than twice as long due to the meat would likely make them too mushy for your liking.