Beans Beans!

Pressure Can your own beans!

Canning Beans

This recipe can be used for any kind of dried beans…pinto, black, white northern, garbanzo, etc….

Wash and clean beans in a strainer or sort on the counter first, make sure all rocks and dirt are separated and removed.  Wash and sterilize all jars before in dishwasher. 

For pint size jars:
2/3 c. beans (just under 2/3rds cup, not quite)
½ tsp salt
Hot water to the top of jar leaving about half an inch of head space.

For quart size jars:
1 1/3 c. beans
1 tsp salt

Hot water to the top of jar leaving about half an inch of head space.

Wipe the top of jar with a paper towel to make sure there is no dirt of cuts in the jar.  Put warm lid on the jar (lids should be warmed on the stove in hot water ahead of time).  Seal with ring.

Place in pressure canner, making sure not to have the jars touching.
You should be able to get 7-8 pint size jars in the canner and 5-6 quart size in the canner. Canner should only have 3 quarts water in it, plus 1 tbsp. distilled vinegar added.

Seal pressure canner lid and bring to a full boil.  You will see steam rising through the pressure valve at full throttle.  Let it boil on full steam for 10 minutes.  After ten minutes, put black valve seal over the valve to build up steam.  As soon as the gauge reads about “11”, you will want to keep that pressure there for 75 minutes constant for pint size and 90 minutes for quart size.  Never leave the pressure canner unattended,  and make sure it stays at that constant pressure of at least 11. Adjust heat accordingly.

After the time is finished, DON’T remove the lid until the pressure is down and it has COOLED.  When removing, make sure each jar is sealed.