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Musician: Jason Shaw
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Canning Pinto Beans and Ham Hocks
Recipe: you will need a pressure canner a wide mouth funnel and 7 quart Ball canning jars with lids and rings and a jar lifter.
Pressure canner
Wide mouth funnel
7 Quart Ball canning jars with lids and rings
Jar lifter ( Can be bought at Walmart or on Amazon).
Pickling Salt
Vinegar
5 Pounds Pintos (makes 7 Quarts)
Ham Hocks
First of all you do not need to sanitize your seals and rings according to the Ball canning jar book that is no longer necessary with that out of the way, you will need to fill your pressure canner full of hot water a little more than a half way up if you are doing pint jars and 2/3 of the way if you are doing Court jars. add a tablespoon of vinegar to the water. turn on the heat to about medium medium high and let the water start getting hot.
Wash and rinse thoroughly all jars lids and rings, place jars into the heating water.
Your pinto beans may be soaked overnight then drained and rinsed. or you may do the quick boil method where you put the beans in the hot water cover them with hot water and bring them to a boil cover them with the lid and shut them off and let them sit for an hour or two.
In a stock pot add 5 lb of pinto beans. cover with water add your ham hocks stir and let them come to a boil on medium high heat and cook them on medium for about 30 minutes string occasionally.
cut ham hock meets off of the bone, discard bones.
You are now ready to put the beans in the jars add one teaspoon of pickling salt to each jar, then place your wide mouth funnel on top of each jar and fill to the first ring with beans and the bean liquid, do this with all jars. take a little vinegar soaked paper towel and wipe the rims of the jars then place the lids and the rings on top of each jar and seal the rings to finger tight.
Take your jar lifter and place each jar into the hot water in your pressure canner, once all jars are in your pressure canner take your pressure canner lid and lock it into place on top of the canner. turn up the heat and allow steam to build up, once you see steam coming out of the little stack place your weight on top of the stack. ( I am working with a gauge pressure canner).
Build pressure in your pressure canner up to 10 lb of pressure please check your altitude for your area as to how many pounds of pressure you need to have do not let the pressure go below 10 lb or above 10 lb by 5 lb either way.
Once 10 lb of pressure is showing on the gauge time you're canning at an hour and 30 minutes making sure that the pressure canner is holding a study 10 lb of pressure.
Once the hour and 30 minutes is over shut off the heat and let your pressure canner cool down back down to zero, you may then open the lid away from you on the pressure canner.
Remove each jar with your jar lifter and place on a towel to dry, leave set as jar lids will pop as they seal if you have one that does not seal you will need to use that product and HR within a few days please refrigerate that jar.
Leave jars set for 12 to 24 hours before putting your canned product where you normally store your can products.
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