Canning Dried Beans

Photo by Linda A.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5-6

    lbs mature dry beans

  • Water

Directions

Sort out and discard discolored beans and any rocks. An average of 5 pounds is needed per canner load of 7 quarts; an average of 3 1/4 pounds is needed per canner load of 9 pints - an average of 3/4 pounds per quart. Place dry beans in a large pot and cover with water. Soak 12 - 18 hours in the fridge. (Or any place cool) Rinse soaked beans, recover with fresh water, bring to just the point of a boil then simmer for 30 minutes. (Boiling may cause the beans to split.) When you're ready to can, fill the clean, hot jars with beans and cooking water leaving 1-inch head space. Add 1/2 tsp salt per pint and 1 tsp salt per quart. Wipe rims and secure lids. Place in preheated pressure canner. Process at 11 pounds of pressure. Pints: 75 minutes Quarts: 90 minutes

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