A few months ago made a batch of seasoned pinto beans and canned them. The last serving, dehydrated. Did not vacuum seal it, oven can it, or refrigerate it. Just left it in a jar on the counter until this morning.
Miscalculated how much water was needed to rehydrate it all, but since it was breakfast, just dumped it all in a skillet and let it cook down.
Came out just fine, as good as the pressure canned. Truthfully, the fact that I had to cook them down probably helped that, as those in the jars did get that extra cooking time.
Now I know, I can do this!