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Canning Dried Beans

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Rate this recipe 4.8/5 (6 Votes)
Canning Dried Beans 1 Picture

Ingredients

  • 5-6 lbs mature dry beans
  • Water

Details

Preparation

Step 1

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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