Canning Dry Beans

 

 

 I am not prepared to reinvent the wheel...So with the proper acknowledgment and shout out to http://amatterofpreparedness.blogspot.com/2010/02/i-dont-have-time.html

 I will give credit where credit is due, along with my applause and thanks for this brilliant idea.

 

I usually only buy canned beans when I can pick them up for 50.cents or less. Then I will fill my shelves with them for future use.

I happen to LOVE to can and see my shelves overflowing with bottles of goodness.

Here is a simple way to keep your shelves full without a ton of work.

 

Much easier then soaking and cooking the dry beans forever. Dry beans are a perfect storage item, and canning them is a perfect go to for quick and easy meal preparation.

 

A Win, Win I'd say!

Enjoy these easy to follow steps then try it for yourself!

Wash and sort your beans.  Sometimes beans have rocks or small sticks in them.  I use my colander and do this step.

Clean and sterilize your jars and lids.

Set up your jars and place a funnel into the first jar.

 

For pints, put a 1/2 Cup of dry beans into the jar.  For quarts, use 1 Cup of dry beans.

 

For pints, put in 1/2 teaspoon of salt.  For quarts, use 1 teaspoon.

Fill up the jar with water.  Leave about 3/4 inch of headspace.  I just put water in until I reach the glass circle that stops the ring when it is screwed on.

 

Here, you see that I have 4 different types of beans.  That is one of the things that is so great about doing this.  I only can a few jars at a time....as I need them.  I have Black beans, Navy Beans, Pinto Beans, and Kidney Beans that I will be canning in this batch.

Wipe off the top of the jar with a clean cloth.

 

Place a sterilized lid on the jar.

Next, place the ring on the jar.

 

 

 

Place the jars into your Pressure Canner.  If you have hard water, make sure you put in a few Tablespoons of Vinegar into the water in your Canner.  If you don't, your jars will come out with a hard-water film on the outside of them.  The beans will be fine, your jars will look.....funny.

Here, you can see that I have 7 pints in my canner.  This is equivalent to 7 cans of beans.  Process them for 90 minutes at 15 lbs of pressure. 

 

After 90 minutes, allow the canner to cool naturally.  Do not rush the cooling process as beans have protein.  You should never rush a canner to cool quickly when canning proteins.  After the cooling process, remove the jars from the Canner. 

 

 

Here is a jar of Navy beans.  As you can see, most of them are plump, but some are not.  There is no reason to worry.  After a few days, they all will be plump.

 

Once again, THANK YOU http://amatterofpreparedness.blogspot.com