Canning Dried Beans

Canning dried beans is like canning convenience food for our family. Instead of reaching for that can of beans we reach for a jar instead. Dried beans are a welcome addition to taco soups, chili and refried beans. A slow winters day is the perfect time to put some in jars for just such occasions when they are needed. Many times I stock up on bagged dried beans when they are on sale and even grow my own for just this purpose.

 For those new to canning you can follow along with these instructions on page 66 of the Ball Blue Book under Dried Beans.

First make sure that your jars are washed and then put in a large pot/ dishpan of boiling water to sterilize.

Then take your dried beans and go through them to make sure there are no rocks or trash of any kind in them. Then wash several times to clean well. Place them in a large pot and fill water to at least 2 inches over beans, put on stove and bring to boil. Boil 2 minutes. Remove from heat and let them soak for 1 hour.

Drain

Add beans back to pot and again add water 2 inches over beans. Bring to boil and boil for 30 minutes.

Drain again.

Now put pressure cooker on stove and put 2 inches of water in bottom. Turn on medium heat and warm water. (no lid) Put another large pot of water on to boil also to pour over the beans as a packing liquid.
On a back burner put a small sauce pan of water on low and add your lids to warm. (do not boil)

Place beans in hot sterile jars adding 1/2 teaspoon canning salt to each pint jar.

 pour boiling water over beans to 1" from rim. 

remove air bubbles

Wipe rims off with coffee filter to remove any food or residue

place hot lids on hot jars

put on rings and tighten

Place hot jars in canner

Canner ready for lid to go on

Now put lid on pressure cooker turn heat to medium high and warm pot until a steady stream of smoke comes out of vent pipe on right side. Notice 0 pounds pressure and safety valve on front is in down position.

Now place pressure regulator on vent pipe. Notice front safety valve is now in up position and steam is building on gauge. Reading 2 pounds pressure.

Gauge is now reading 10 pounds pressure and beans need to be cooked at this pressure for 1 hour and 15 minutes. Watch very closely !! After your time has passed turn burner off and walk away. Allow pressure to go to 0 on the gauge.

Your lid will again look like this with your gauge at zero and the small pressure safety valve in front in the down position. Only then will you remove your small round pressure regulator. Unlock and remove lid. Carefully open away from face and allow steam to escape.

Remove jars from canner and place on folded towel to protect counter from hot jars. As jars cool the lids will sink in and make a pinging noise to signal that the jar is sealed. Allow to sit overnight and cool. Remove rings and wash with warm soapy water to clean. Dry thoroughly and label with contents and date it was canned.

Store in cool and dark place until ready to use

Blessings from The Holler

The Canned Quilter

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