Is the processing time for pints 75 minutes? Yes for plain beans using the cooking water. Only the weight changes per altitude. If you are under 2000 feet it is 10 or 11 lbs. depending on the type of pressure canner you are using. But with vegetable stock you could be moving into the Soup category and that means the pH would be more low-acid and the 1/2 and 1/2 rule would apply - half liquids and half solids? Is it strained stock or does it contain vegetables? Dave

The F1 seed looks like the seed of mother plant, because seed coat is maternal material. Only the germ inside the seed coat contains the mixture of two varieties. The F2 seed will show a wide variation in seed coat colour and also in size. Exactly what you will get, will vary. Planting close together does not guarantee you will get any crosses at all. Unless you are planning to grow every last seed from this year's plants you will miss a possible cross anyway, because the F1 seed looks like the seed of the mother variety. You can make deliberate crosses, but it is not so easy with beans. It is easier with peas if you wish to experiment.

This recipe from my blog is one that I first saw somewhere here on That Home Site but it's on allrecipes.com also (I can't seem to get to allrecipes.com this morning.) I just made it last weekend for a cookout and it went over very well, it always does. It's my go-to baked bean recipe. I usually use the crockpot but I baked them this last time and they were even better. I just used precooked bacon chopped and mixed in with the beans. This time I used one can kidney beans, 1 can butter beans, 1 can pinto beans and 1 can navy beans but you can vary the beans anyway you like. This recipe is not very sweet. I don't think it's overly vinegary either.

The Bear Creek navy Bean soup is ok for a "once in awhile" soup. As posters above have noted, it is heavy on salt, but this can be diluted if you add stuff to the mix and the additions have little to no salt. It is improved with the addition of meat. Diced ham slices go well. Canned chicken breast is good also. Dice Spam works too, but this may not lower the salt load. I haven't checked the salt content of Spam. You can add no-fat milk, but be careful. Too much milk will increase the tnedancy to boil over during the cooking phase (about 10 minutes for altitudes under 2000 ft.) Adding liquids, milk, V8 tomato juice, or water, will thin the soup, but more about that later. At the end of the cooking phase, lower the flame to minimum and stir in potato flakes to thicken. Add spices to taste. The soup mix already contains spices and flavorings. Adding the wrong spices/flavorings can mess up the soup. Experiment to suit your taste. If you like strong spicy soups, add stuff like horseradish sauce, or your favorite pepper sauce. A little Louisana hot sauce adds a kick. If pepper sauce has not been added to soup pot, freshly ground black pepper added to taste in your bowl goes well. Low sodium soda crackers add a nice finish. Instead of regular crackers, try oyster crackers. These do wonders for a soup.