PRESSURE CANNING DRIED BEANS

Pressure Canning Dried  Beans

 You start by rinsing and sorting your beans the way you would for any cooking.  Next add 1 slightly rounded 1/2 cup of beans to each pint jar.  Fill with warm (not hot) water and let them sit overnight.

In the morning simmer your lids, start your pressure canner heating and boil a few quarts of water.   Next, drain the soaking water from the beans.  You can rinse them more if you're worried about the cleanliness of your beans.  This is also the point where you can add any seasonings that you think might taste good.  These are pintos and I added 1/4 t granulated garlic and a few turns of black pepper.  Fill the jars with boiling water, wipe and cap.  Then pressure can at 11lbs pressure for 60 minutes.  If you want to do quarts, you would do 1 cup of beans and cook for 75 minutes.

Voila!  You have convenience food.  Since it's freezing out here, I tend to do this in the winter.  All of my beans are depleted, so next on the agenda are red kidney beans.  In my pantry I keep jars of red kidney, white, pinto, black and garbanzo (chick peas) beans.

To answer a few questions.

1.  I have used this same formula for many kinds of beans.  Garbanzos, black beans, kidney and pinto beans to name a few.

2.  Feel free to add meats and things if you wish.  This is a processing time that will safely process meat and just about anything else you wish to add.