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Dried Beans

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 per quart.

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 jars. 
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 it in.

 - - - - - - - - - - - - -

If you are new to canning - or just want to see how I do it - check out my Personal Canning Routine
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 finger-tight.

9) Place in Pressure-Canner and process according to manufacturer instructions:
(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
(Altitude Adjustment Chart)
Pints:  75 minutes
Quarts:  90 minutes



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