How To Pressure Can Dried Beans
You wont believe how simple this is...and how you havent been doing it for years already!
Equipment
- Pressure Canner
Ingredients
- Dry beans of choice see notes for measurement chart
- Hot Tap Water
Instructions
- Get your jars ready- however many your pressure canner fits, quarts or pints, make sure they're clean, they dont need to be sterilized like for water bathing. Get rings accordingly, that are undented and not rusty. Get lids, although you dont need to presoak them, woohoo! Check your jars for cracks or chips, especially on the rim.
- Put unsoaked, dry beans, in each jar, amount according to chart below.
- Get your canner ready according to manual.
- Fill jars with hot tap water to the fill line. As long as your tap water is safe to drink, youre good to go. Otherwise, heat up water on the stove until its just starting to steam, and fill the jars to the fill line.
- Wipe the rim clean with a clean wet cloth. Add lid and ring, put in the canner.
- Set up and bring to pressure, according to your manual. When it gets to pressure (this will vary according to your altitude. Broken record here, but check your manual!), adjust heat to keep it there, set timer for 1 hr and 15 minutes for pints or 1 hr and 30 minutes for quarts.
- Keep an eye on it, stay within earshot. Most canners sound different when they are getting too high of pressure. Slide is partly off the heat or turn heat down to lower it.
- When timer is up, take canner off the heat, and let it cool, until youre able to take the lid off, according to what your manual says.
- Take the lid off using oven mitts, and open it away from you, its hot!
- Using jar tongs/lifters, take the jars out, put them on a tea towel somewhere they can stay undisturbed for 24 hrs. If a lid is very loose, i will gently tighten it a bit.
- After 24 hrs, take off the rings, gently check lids to make sure theyre well sealed, give em a wipe if needed, label and put away!
- You just canned beans for pennies!
- To use- use as you would a can of beans from the store.
Video
Notes
The following use ½ c dried, unsoaked beans per pint and 1 cup dried, unsoaked beans per quart;
Kidney beans, cannellini beans, pinto beans, red beans, great northern beans, black eyed peas and lima beans.
The following use ¾ c per pint and 1 ½ cup per quart;
Black Beans, Navy Beans, Garbanzo beans (Chick Peas)
Lentils ¼ cup per pint, ½ cup per quart
Splits peas ⅓ cup per pint, ⅔ cup per quart
Source- The Complete Guide To Pressure Canning by Diane Devereaux
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