~Home Canned Pork & Beans With Tattler Lids With Linda;s Pantry~

[@cheffamy]

Because of your videos, at the ripe beautiful age of 50 I am canning. Always made jam but never pressure canned until Covid.. I started volunteering with our local food bank and my freezers got too full. With Hurricanes season on us I am proud to say I have canned beef, chicken tomatoes, potatoes and looking and learning more. Thank you Linda.

[@chevypreps6417]

They look delicious. I tighten my harvest guard lids less than finger tight, then when I pull them out I tighten them slightly more. If you ever get a jar where the ring is too hard to loosen. Put the jar under some running water and they should loosen.

[@cmsingerbill]

Just got a garden after many years got the canning bug as well Thank you so much for making your videos!!!

[@trijizvy]

Welcome Wiliam, i offering you my channel on YTbe-"Darja Hlouskova"-if you will be to want. Very love music and nature, love trees! With friendship!

[@merrilynhurd3692]

looks better than store bought.

[@poodledaddles1091]

thanks

[@MichellesCraftsandMore]

I am wanting to make some of these this summer. I bought a bunch of the tattler lids and can't wait to try them out.

[@AuntDuddie]

Easy to follow directions and they look very pretty in the jars!

[@meanders100]

Great timing, I am going to can navy beans tomorrow for the first time. I have a ham stock going right now. I will use it, some tomato juice and spices as the sauce. So more like a thick ham and bean soup. Instead of salt pork I will be using andouille sausage. Hope everything works out well. I have done water bath canning but not pressure canning before. wish me luck.

[@MaryWoodard1952]

Love those labels too thanks Linda

[@horsemomof5]

They look Delicious!! Look way better than store bought!! Thank you so much I can't wait to try them!!!

[@wingwalker2458]

I'm not sold on those tattler lids yet. I know they say that they are BPA free, but they are still made of plastic. Those beans look great and can't wait for my canning projects this summer.

[@lynhanna917]

Recanned the fails from yesterday and I had 100% success - was very careful with head space, heated bands and lids and did not over or under tighten. This definitely is a learning curve BUT it does mean paying full attention to what you are doing. If I had been smarter I should have tried canning water first. I wish I had watched your videos on canning with tattler lids before doing it the first time.

[@rhondainnc7255]

I always use vinegar to wipe the rim when I use my Tattler Lids...... I find it helps them seal better no matter what I'm canning. Going to give this recipe a try. Thanks!!!

[@Imme_begin]

I bought a Vidalia chopper after watching Linda's videos and LOVE IT! I highly recommend it.

[@bluesman33]

I like the chopper for hash and other potato uses I like having the size consistent. Better controlled cooking

[@bluesman33]

Did a batch and even with ur advice came up short on sauce. I tended to put a few too many beans in each jar. No serious overflows but the beans are a little dry. I would advise leaving plenty of sauce at the top of each jar. I think when i do this again I will measure the beans more accurately, just to control the process a little better. ( My eyeball is not reliable)

[@jakejacobs4569]

Great video I'm trying this Sunday my first use of my 921 American canner thank you

[@droberts1099]

Linda, what kind of beans did you use to can these pork and beans?

[@droberts1099]

Linda's Pantry Thank you Linda. Going to try them this week. I tried a couple of other recipes for pork and beans but they weren't too whoopy. I love your chile bean recipe.

[@nikki7369]

Someone said Navy beans in the comments

[@jesselee67]

u are so great,I love bean of any kind, thank again

[@jewelsbirds]

Great job on the video! I don't buy beans of any kind from the grocery store anymore.. They just keep putting less and less in the cans. You can't even make a complete recipe with what they give you. Plus we like our like baked beans and it's so handy to have them ready to eat in a few minutes. Your video was very informative take that as a compliment as I have been canning since I was 10 and you didn't miss any needed information on the video. I like how you also break up the canning process so you have everything ready to go first thing of the day. We usually don't have that option when we bring in peas corn etc from the field and when the peas have to be shelled and corn has to be shucked and cut off before the process begins. It makes a day long. Then we run canners to well into the night before we quit and usually still will some left for the next day. Thanks again Bud

[@gaynellhilton3004]

I tried this recipe today and I must say they are awesome and I will be making more. One happy follower...Thanks!

[@terrid3989]

Thank you, these look fabulous!

[@bittyboo52]

just bought my first Tattler Lids! We do a lot of green beans for my brothers and also our children and their families, in a different state. We will keep the tattler beans, etc for our selves. Think it will be a cost saving measure for us.

[@lynhanna917]

Used my tattler lids for the first time and had 5 fails out of 21 jars and I believe it is all operator error. I did not heat my lids long enough, I don't think I left enough head space in some of the jars and I believe two of the jars had band issues which is a Ball manufacturing issue not the lid issue. When I screwed on the failed bands I found that if I turned the bands tight they popped off - it is a learning curve that's for sure. Thank you for your video, I will follow your advice and hopefully have better success next time.

[@CowboyGirl007]

yummy. will try but a little more bron sugar. I like them a little sweet. thanks good vid. I'm still afraid of tattler lids. 😣

[@bluesman33]

I have use and will continue to replace my metal as I use the jars of food. Here's my take. I've never had a no-seal. I bet the //government agency in charge really put these people through the hoops. ( conspiracy theory: the Ball lobbyist's finally had to give up so they got approved.)

[@Imme_begin]

+Joe Johnston Thanks for sharing your experience. I've been thinking about trying them.

[@sallyb9738]

New instructions on the tatler lids. You now do it the same way at the normal ones.

[@Imme_begin]

Can you share your experience with them? I've never used them.

[@eckankar7756]

I'm going to make these. great video, very professional. what a great idea to have pints of pork and beans handy to heat up quickly for a fast meal. would the left overs freeze well? I've never frozen beans before, do you know?

[@gsdalpha1358]

Love your videos! A quick question, please, about tattler lids? I've been canning food for almost 40 years and recently bought tattler lids. Right now, I've got a 40% failure-to-seal rate, and it's frustrating! I crank lids down and then back off an inch or two. First try was too loose, and liquid boiled out. 2nd batch much better but still having that failure rate. Do I need to heat the gaskets in hot water? I did wash them and rinse but didn't "pre-heat" like you do with metal lids. I've watched several vids using tattler lids, but yours are the most informative on EVERYTHING! Thank you!

[@KittyMama61]

GSD, let me tell you what happened to me. I've been canning for 40 years, with no accidents ever. I sent for a sample of these lids, and when I got them, I canned some split pea soup. After letting the pressure go down, I let the jars sit in the canner for an extra ten minutes before attempting to remove them. I picked up one of the jars with my tongs, and set it on the towel. The lid and band blew off the jar, and most of the contents boiled out on me. Needless to say, I ended up in the ER, and sustained severe burns as a result. I still have the scars.

[@gsdalpha1358]

Karen Crow If not for KZbin, I would've had a horrifying experience like yours. Please accept my sincerest empathy, Karen: I've suffered very limited 2nd degree burns, and no one can imagine the pain nor the lengthy healing process. I've been very careful (too careful) to not "crank down" the lids, to the point that the first batch was too loose. I also inspect lids to make sure none are "domed", indicting pressure... and lay a towel over them (and use an oven mitt) to tighten them after pressure canning. Again, I am so sorry for your experience and pain. Thank you so much for your concern.

[@terryteague164]

i did this a coupla weeks ago only i thought a half clove of garlic added to each jar would be good. they are the most awful thing i have ever done lol! think i will stick to the recipe next time.

[@lcdc59]

Linda, you are the best!! Excellant tutorial!

[@lexi7773]

Tatters need to be tightened then back off tiny bit. Also folks don't tip your jars. Food can get underneath the rim if it was backed off like the instruction says.

[@ZivaForFreedom]

Looks delish Linda, thx for sharing!

[@TheChrisPineWorkshop]

Love this! I never thought of making pork and beans! Excellent idea!

[@timothyjones9430]

Hey Linda.. had a problem with my new tattler lids. Someone from SuttonDaze on facebook recommended this video and problem solved... I didnt know to re-tighten out of the canner.. Thank you.

[@sunnysmilesstudio4115]

What spices did you use please?

[@songlyon7795]

Thanks for the tattler info. I just invested 65$ on 3 dozen small mouth and 3 dozen wide mouth sets. (9/15/2021) I am sick and tired of this so “called shortage” of lids. Truthfully I do not like the idea of plastic on my organic food but wtf is a person supposed to do.

[@diannevans407]

Thanks for sharing, this has encouraged me to do this when our tomatoes are ready! Come on summertime!!!

[@coreycaldwellmatthew]

Looks so good. I'm going to try this out! I love all your videos.

[@moocowdad]

terrific, is there anything you cannot do? :)

[@MaryWoodard1952]

Linda where did you get those too pots at ?? I want those too

[@charleymarcus4325]

How well do you like the tattler lids? I have seen mixed reviews so don't know weather to buy or not

[@dorenenagy564]

What happens if you use regular table salt in canning?

[@TheRogZone]

Regular table salt contains an anti-caking additive which causes the liquid in the jars to become cloudy. Regular salt will not affect the content’s taste or compromise the integrity of the canning process and can be used if that’s all you’ve got! Salt (or sugar) is not essential for canning, it is used for flavoring and may be omitted. Many people are on low-to-no sodium diets. Heat and acid such as: vinegar, lemon juice, etc. ARE required for water bath canning. Pressure canning is “heat-only” canning way above the boiling point of water which is 212° at sea level. At 10 lbs. of pressure the temperature reaches 240° (90 mins for quart jar) and that is absolutely necessary to kill the botulism spore! At 239° the spore survives. This has been scientifically proved. Always used approved time and pressure. I use “Mrs. Wages Pickling and Canning” salt (3 lbs., green package), which is pure salt without any additives. I also use this salt when making a small batch for my nasal rinse salt mixture (1 tablespoon salt and 1 teaspoon baking soda). Hope all this helps 😋

[@eugenevachon2702]

Hi Linda can you reseal the jar that din't seal Canned Pork & Beans With Tattler Lids on Apr 6, 2014 Eugene !!!

[@judithwise4997]

If you can can pork and beans, can you can ham and bean soup? The kind that has navy beans. Not green bean soup. I was told not to because it gets too thick and could cause problems.

[@anniekochera]

Dear Mrs. Linda, Thank you for the video. Excellently done. I was wondering if the sealing rings of the tattler lid kits are reusable as well, like the lids are, or are the sealing rings a one time use only. Thank you. Blessings to you

[@1954evelyn]

I'm not Linda but yes the sealing rings are also reusable.

[@fredabellefleur5418]

Love to watch you canned and love your jars.Never saw them in new-brunswick,Canada

[@sandrareis4297]

Dumb question: What kind of beans do you use? After reading about some of the issues with the "tattler lids" I think I'll stick to the safer lid process. What is the reason for wanting to use the Tattler lid, other than they can be reused?

[@LacquerandlaceVintageatheart]

Good works :)

[@mrswhitelily2000]

very good!!! thank you for sharing recipes :)

[@gailbaker3001]

Linda, I don't care for Pork and Beans store bought, as a matter of fact I haven't ate any in years,but these look really good .As soon as I get a pressure canner I am going to try them.Thanks.

[@MaryWoodard1952]

What kind of jars you useing

[@WillowsGarden]

Yum, can go for a cookout now, lol, thanks Linda!

[@rosaespinal7698]

Where can I buy the tattler lids? I went on Amazon and couldn't find them but I did find some look alike which stated in the description box that those where not for canning, so can you please tell me where I can get a hold of some of the ones that you use in canning? Thanks a whole bunch!

[@AussieAngeS]

Awesome Linda and it looks so good. I must try that combinations of cooking pork and beans xo

[@AussieAngeS]

Linda's Pantry I think it would be great Linda.

[@TheBamamom2]

I love these Linda. Definitely going to do this while I am waiting for the garden to start producing. Thanks

[@FemmiGirlz]

I am new to canning, why shouldn't iodized salt be used?

[@jeanne1278]

I don't really know but until we find out just don't use any salt other than Sea Salt or Canning Salt (found where they shelf the Ball Canning stuff). Good luck. Canning can be so much fun, really.

[@MaryWoodard1952]

What kind of jars are those Linda??

[@beckyskinner5145]

Where did you get those jars? I love them.

[@rickshaw3894]

I just read online that Tattler lids have formaldehyde in them ..... now what are we to do?!?!?!?

[@jeaninesatel8927]

A can of beans where I live is $1.98.

[@AngiesPantry58]

Looks great are you using Northern beans?

[@nikki7369]

Someone said Navy beans in the comments

[@HealthyPrepper]

Great video!

[@silvercreekqrc3613]

Could you use Great Northern Beans in this recipe? From what I could find not a lot of difference but just asking maybe some could give me some advise. Great video as always Linda.

[@virg1964]

very well done, cant wait to try it!

[@ItsGluetimeyall]

So do you prefer the taller lids now? Just wondering. Thank you

[@ataylorai1]

Love the tattler lids. Great demo and thank you for sharing.

[@tomwallace3219]

Hi Linda, Have you ever done butter beans at all, I haven't seen any recipes. I love your videos, lots of great help for the beginner!

[@Debtfreeby43]

Hey Linda, is there a canned bean recipe which is equivalent to bush's baked beans? My kids love them! I need a recipe when I first start and can tweak from there. I think the bush's baked beans are sweeter, but they still have salt pork in them.

[@1954evelyn]

Raiquee, I have tried this recipe and I think it is better than Bush baked beans :) www.sbcanning.com/2012/02/renees-bbq-beans-looking-for-bushs.html

[@sandrareis4297]

I also like to add "Pure Maple syrup", when I open the cans for those wanting more sweetness as an example.

[@isa30001]

Why do you say to not use iodide salt?

[@gallowayprepper]

Do u need the sugar? Im into cutting sugar from our lives.

[@TessCooks4u]

Good video. Well done.

[@annl5227]

Love your videos! Have one question: where do you get your quilted-look pint jars?

[@michswags]

+Ann L ...I think you can order them online from Target....

[@annl5227]

+Michele Shine Thank you!

[@FemmiGirlz]

This process sounds very intimidating. I think I need to take a class. lol

[@thehammeringchisel382]

Did you make a video on dry canning these ?

[@jpmoore9019]

the sauce is tomatoe juice or tomatoe sauce?

[@1943sumrallgirl]

What were the spices?

[@MaryWoodard1952]

What kind of beans

[@countrygirl3940]

Linda when do you put the pork in? Is it in with your sauce? And how much pork do you use? Thank you for your time!! :)

[@bizziebee6088]

Linda, Did you know that the Tattler lids have been redesigned? The new lids are called "E-Z Seal". Here is a link to a video made by the inventor and owner of Tattler Lids: kzbin.info/www/bejne/hWimgWhqnpl5mMk

[@thetruthwomantowoman]

Linda, how long did you actually cook the beans on the stove after the overnight soak?

[@bihbgm5858]

Hi Linda, Thank you again for a great informative video. Im glad you used the tattler lids. I have only seen one failure on another video of Bexar prepper"s .I used the lids last year and some of the products I canned smelled and tasted so bad like the rubber ring that I threw them out. Have you had any trouble like that before?

[@Theworldisatlarge]

I love what you do. I wish I as right there with you. You are truly an amazing woman

[@Harley13411]

Linda is it juice or sauce? Thanks so much.

[@nikki7369]

She said 2 quarts of tomatoe juice. But not sure what kind of beans?

[@Loader138]

If I may, I'd like to interject some of my experience. I've made this recipe. Personally, I use a modified quick soak method (boil, let them cool for 30 min and rinse). The beans are fuller when you can them, and end up with a firmness between your two examples. As for Taddler lids, I'm not a huge fan. I tried very, very, very hard to like them. But the failure rate is to high for my standard. Us canners know...this is a lot of work! One failure is understandable, but 2 or 3, defeats the purpose. Single use lids are far more reliable and very inexpensive. I live in an area with a stellar recycling program, used lids don't really go to waste.

[@jeanne1278]

Quick question: Do you begin timing the boil from the moment you have full rolling boil or as soon as the water Begins it's boil? Prob makes a big diff. thx

[@jpmoore9019]

ok im lost, is the sauce from tomatoe sauce or juice like you would drink?

[@l2iowacowgirl893]

I loved the chili beans that you did with out cooking the beans. Would you recommend doing the same with this recipe 1/2 cup dry beans per jar? I love your videos

[@8632tony]

What kind of beans are those? They don't look like pinto beans, or if they are they're really small.

[@sincsys]

+8632tony I would guess Navy beans

[@evangelineminton]

8632tony yes navy beans

[@rebeccahardin1459]

linda love your videos, I have used a pressure cooker all my life to cook meats soups beans ect..but I have never canned and I want to learn, I bought me a presto canner and I want to can chicken sausage and hamburger but I'm afraid of botulism, will the pressure cooker kill it?

[@arlynelauro8903]

Love your videos! Have you ever tried to can bean just soaked overnight? Just wondering. If that would work. Thanks!

[@1tigerblood]

Tasty make hungry of to eat

[@greenbeans1718]

can I can pork and beans that I have precookd in the oven if so how long do I proses them.

[@dianejennings6044]

Love your jars.. What brand are they and where can I get some :) I see now that they are Ball.. I've just never found them with the design on pint jars.

[@jackeekp]

Facebook page says it can't be found

[@pdxdsm]

What kind of jars are those, and where can I get some?? They are so cute!!! Thank you so much for all your great video's, you inspired me to start canning!!! I just finished an weekend of canning blueberries and cherries!!!

[@dellasmom]

just one quick question....how much beans and sauce did you have left over that you put in the crock pot, or did I misunderstand and it was just left over sauce. either way, how much approx. was left?? and did you REALLY start off with dry hard beans???? AMAZING!!!!!!!!!!!!!!!!!! (I guess that qualifies as 2 questions...)

[@eckankar7756]

she keeps smacking her lips between sentences. what's up with that?

[@pennyskitchen2564]

I'd love to see you can beanie weenies, using this pork and beans recipe.

[@purplemutantas]

"They look just like what you get in the store" LIES! Your home canned beans look better than pork and beans from the store :) I think I will have to try some flavored canned beans. So far I have only canned pintos with just water. This sort of thing would be a good use for some of the chili peppers from the garden. Beans + tomato sauce + garlic + chili pepper + salt + brown sugar + pepper + garam masala; I bet would be really tasty.

[@jpmoore9019]

could you add hot dogs for jars of beanie wienies?

[@AbagailNormale]

Shouldn't your date have been 4/14 instead of 3/14?

[@davidkoziol]

I would love to watch your videos all the way through, but it just gets irritating when your recordings overlap and it sounds like you are talking over yourself. Sorry, but thanks for the recording until that point.