I just went thru about 10 different sites about canning refried beans... All of them boil the beans in a seasoned water and add them to the jars with the seasoned water. DO NO MASH !!! They get to thick and get to many air bubbles which will harbor bacteria. Mash before using. Just like Jenny said....
I can my beans dry to make chili beans, then just mash them after they are canned.
For chili beans, I just put 2/3 cups of rinsed dried beans (small red or pinto) in the jar with the seasonings I want to use... garlic, cumin, chili powder, maybe a dried pepper, a bit of salt, some oregano, perhaps a teaspoon of dried tomato powder (I do it different every time), then fill the jar with water to leave 1 inch of head space. I pressure can beans for 75 minutes on 10 pounds of pressure after a 10 minute vent.
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Does anyone know if you can can homemade refried beans? If so how do you do it? I love refried beans and its one of the few proteins that I can get my son to eat but I don't always have time to make a fresh batch.
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