I have been following a page on FaceBook about canning foods and a thread has begun about preparing dried kidney beans. Several folks have posted a couple of links warning that red kidney beans have a toxin in them that can only be eliminated by 12 hours of soaking and then boiling for an hour. This sounds like heresy to me, but when I protest, the ladies with too much time protest its unsafe if I don't follow that direction.
Also they say there is no way to pressure can any foods that contain dairy products or noodles???