Having canned beans in the pantry is the essence of
convenience foods - beans go in so many dishes and are so
useful - and they are good for you as well.
Additionally, pressure cooking/canning beans reduces the
lectins in them, so if you are concerned with lectins,
canned is the way to go.
1) Pour the beans out in a tray and carefully sort through
the beans looking for bad beans or rocks.
Most beans in today's world are pretty clean, but once
in a while I still find a rock, so don't skip this step -
it's cheaper than a dentist appointment.
|| The joy of canning 'raw pack' beans is that you can
process a mixed batch. In the picture at left and
from left to right: black, lady creamer, pinto,
adzuki and field peas.
2) Measure 1/2 cup beans per pint and 1 cup beans per quart
and put the dry - unwashed - beans in the jars.
Note: larger beans (lima, cannelini and even some
pintos)swell up more, so use 1/3 cup per pint and 3/4 cup
3) Fill each jar with tap water and using your hand as a
strainer, shake and drain the jar. Repeat.
Fill each jar with very hot tap water to bottom of neck.
Let soak overnight.
| 4) In the morning you will see foam on the tops of the
Think bean gas :-)
4) Put a large (enough water to fill the jars) pot of water
on to boil. Put a second small pot of water on to
boil. When the small pot boils, turn off fire, add
seals, cover and set aside.
5) Wash the beans - Again, using your hand as a strainer,
shake and drain the jars. Fill jar with tap water -
shake and drain again. Repeat at least 3 times or
until there is no more foam.
A few more thoughts about canning dried beans ---
They can be messy - sometimes all that expansion pulls up
the starch goo of the beans and it gets on the rims and it
doesn't seal - it's not you and it's not the seals - it's
the nature of the beans. The first few times you
pressure can beans, you will probably have a few jars fail
to seal, but I rarely have more than a couple.
Any jars that don't seal we either eat soon or I dehydrate.
Also - after storage for a while, you may notice some
discoloration on the top layer of the beans in the
jars. This is fine - and is in no way a detriment - it
is from the beans being in the 'space' - the open area -
instead of down in the liquid. No problem - just stir
- - - - - - - - - - - - -
If you are new to canning - or just want to see how I do it
- check out my Personal
|Note: Sometimes you may feel there are too many
beans in a jar - it's ok to take a few out - better too
few than too many as overfilling will result in seal
failure. If this is your first batch, relax and just
give it a shot - after a few batches, you'll be a pro!
6) Fill jars with boiling water (very hot is ok) shorting
each jar just a tiny bit - stay below the bottom of the neck
- beans need a little bit more room. The jar of black
beans at the left is filled correctly.
7) Add 1/2 tsp salt to pints or 1 tsp salt to quarts.
Note: Less salt is ok - I use 1/4tsp for pints.
Wipe rims very well - I use vinegar on a papertowel even
though there is no grease involved, I still use vinegar.
8) Add seals (lids) and rings - only screwing the rings on
9) Place in Pressure-Canner and process according to
(You know - the usual - vent for 10 minutes - add the weight
and bring up to pressure)
Process at 10# in a weighted gauge canner and 11# in a dial
gauge canner (at sea level).
*** IMPORTANT ***
Make Sure to Adjust for Your Altitude
Pints: 75 minutes
Quarts: 90 minutes