Jay, I think this will help you! We always blanched bush beans 2 mins, so I should they they would be considered "Small". http://ohioline.osu.edu/hyg-fact/5000/5333.html GGG

Let me see if I can come up with a better analogy - know the song Rock a Bye Baby? Sing it along with the weight movement as you would a lullaby. The directions I was referring to was the How to use a pressure canner instructions (linked below) as the timing instructions between zero and removing the weight and then more time before removing the lid (steps 8 and 9) will eliminate most siphoning. But reducing heat even 1/2 step at a time can also contribute. Less than a 1/4 step at a time works best for me on my coil stove. But the goal is to learn to get to the point where you don't have to make any heat adjustments after the weight is put on. Once you can ID that number on your stove dial then right before putting on the weight lower the dial to that number and leave it. Dave Edited to add: forget to mention to avoid over packing the jars with beans too. They will soak up some of the water in the jar and can give the appearance of siphoning. So if it is a chronic problem then the odds are you are overpacking the jars a bit. Here is a link that might be useful: NCHFP - Using Pressure Canner steps This post was edited by digdirt on Thu, Jun 12, 14 at 13:14

Can I ask why, what you want it to accomplish? I'm having difficulty seeing it as any thing good but since I've never done it I might be missing something. :) The oil coating is going to significantly retard the drying process. Perhaps to the point of preventing complete dehydration - oils retard heat penetration and oils can also go rancid when exposed to heat - and that delay could allow time for bacterial growth to develop. So yes, I would thing that freezing would be needed if for no other reason than they won't fully dehydrate. Dave

Pumpkin Walnut Waffles * 2 cups Self-Rising Flour * 2 teaspoons pumpkin pie spice * 3 large eggs, separated * 1 3/4 cups milk * 1/2 cup vegetable Oil * 1/2 cup canned pumpkin, (do not use pumpkin pie mix) * 1/2 cup chopped walnuts, plus additional for garnish, if desired Syrup PREPARATION DIRECTIONS: HEAT waffle iron. COMBINE flour and pumpkin pie spice in large bowl. BEAT egg yolks in small bowl until thick and lemon-colored. Stir in milk, oil and pumpkin. Add to flour mixture, stirring just until combined. BEAT egg whites until stiff; fold into batter. (Do not overmix; it is best to leave a bit of egg white not blended.) Fold in nuts. BAKE in waffle iron according to manufacturers instructions. SERVE with syrup and additional chopped walnuts, if desired.