Pressure Canned Beans

OLYMPUS DIGITAL CAMERAI fear a pressure canner. It could be residual from my mother who warned me never to touch it as it could blow up. I’m a grown up now. Maybe I should try these beans.

  • Garbanzo bean pints + 1/2 teaspoon canning salt + water
  • Garbanzo bean quarts + 1 teaspoon salt + water
  • Pinto bean pints + 1/2 teaspoon canning salt + 1/2 teaspoon dehydrated onion + 1/4 teaspoon garlic pepper blend + water
  • Black (turtle) bean pints + 1/2 teaspoon salt + 1/2 teaspoon chipotle season (make your own with this recipe)
  • Pinto bean pints + 1/2 teaspoon dehydrated onion + leftover seasoned broth from cooking a pork roast

Just rinse dry beans or peas of any kind except lentils, then put 1/2 cup of them in each hot sterilized pint jar. Add 1/2 teaspoon canning salt (optional) to each jar and other seasonings if desired (see below), pour in boiling water or broth, leaving a full 1 inch of head space.  Give them a quick stir to release any air bubbles.

Adjust the two-piece lids and caps and process in a pressure canner at 10 pounds for 75 minutes for pints.  Let the pressure release on its own, then remove from the canner.  The beans will still be bubbling away and as often as not will seal before or right as they come out of the canner.

If you prefer to use quart jars, double all the ingredients, but still leave 1 inch of headspace (I left 1-1/2 inches and it was a little too much) and process them for 90 minutes at 10 pounds of pressure.  Be sure to check with your local extension office or the Ball Blue Book for adjustments in pressure if you live at high altitude.

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