If you are canning dried beans you MUST process in a pressure canner.
Go here to learn more about pressure canners.
Click here for general pressure canning step by step instruction.
Beans are so easy to store in their dried state that it is easy to just leave them there and use dry.
But how many times have you wished you had thought to soak your beans ahead of time so you could make chili. I've done it often! Canning dried beans yourself is so easy it makes no sense to purchase canned beans from the store. The cost savings is huge!
Gather your canning supplies
The first thing you will need to do is soak your beans.
Check your beans for any small bits of rock, dirt or bad beans. Place dried beans or peas in a large pot and cover with water.
Soak 12 to 18 hours in a cool place. I usually do this overnight. Drain water.Next prepare your jars, and start preheating water in your canner.
|Rinse soaked beans, recover with fresh water and|
|boil another 30 minutes.|
|Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart jar, if desired.|
|Fill jars with beans or peas and cooking water, leaving 1-inch headspace. In this picture you see the level of the beans. I still have not gone back and filled with the liquid.|
When your jars are filled to 1 inch of the top, clean off the the rims of your jar with a damp dishrag or paper towel.
Place the canning lids on your jars and place in your preheated pressure canner.
This day I'm doing pints. I have double stacked 15 pints in my All American Canner.
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.