Beans - Dried, Shelled

All varieties

Select mature, dry seeds. Sort out and discard discolored seeds.

Procedure: Place dried beans in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil 30 minutes.

Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill hot jars with beans and cooking water, leaving 1-inch headspace. Remove air bubbles, adjust lids and process.

Style of Pack	Jar Size	Process Time	Canner Pressure at "0" ft
Style of Pack	Jar Size	Process Time	dial-gauge	weighted-gauge
Hot	Pints	75 min	11 lb	10 lb
Hot	Quarts	90 min	11 lb	10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

Home Production of Quality Meats and Sausages

German Sausages Authentic Recipes And Instructions

Home Production of Vodkas, Infusions, and Liqueurs

Home Canning of Meat, Poultry, Fish and Vegetables

Sauerkraut, Kimchi, Pickles, and Relishes

The Amazing Mullet: How To Catch, Smoke And Cook The Fish

Meats and Sausages

Beans - Dried, Shelled

Available from Amazon