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12:11 pm
October 17, 2008
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Add a few more beans! It soaks up the liquid if left to sit for a few months! My last jar had NO liquid, it was more like a casserole dumped into a bowl. But when I first canned them, it was a soup.
12:16 pm
December 28, 2008
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Not sure why yours would have soaked up the liquid and mine did not! Did figure out last night that it looks like I used about half pintos and half black beans. Maybe the black beans just didn't soak up enough of the liquid!
Hmm, that doesn't even make sense, but it's the only difference I can see! Unless your water is more easily absorbed… 
12:53 pm
December 14, 2010
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It has taken me years to develope a chili recipe that we are pleased with and it requires large pot cooking to mix and blend the flavors. I can't figure how I would divide it and get the same pack in each jar before it was cooked.
1:10 pm
October 17, 2008
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Pete said:
Not sure why yours would have soaked up the liquid and mine did not! Did figure out last night that it looks like I used about half pintos and half black beans. Maybe the black beans just didn't soak up enough of the liquid!
Hmm, that doesn't even make sense, but it's the only difference I can see! Unless your water is more easily absorbed…
Ahhhh…it may be the beans! I used pinto and white (probably northern). And probably more northern than pinto as that was what i using most at the time :) It's what I made my baked beans with also and now those are THICK!
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