Good recipe! It is not 2 1/4 dried beans per quart though. The beans expand in soaking and cooking and make sure you leave enough head space. I use a large pressure cooker to quick start the cooking for 15 minutes. Let the pressure go down before releasing lid. Then I load my jars with onions and 1 bay leaf,salt. Then load in my commercial pressure cooker and cook the required time. Exellent instructions regarding the prep of loading the jars and cooking time. I use for all types of beans. With pintos I add a dab of lard to each jar with salt and sometimes peppers. With Great Northern or Navy beans I always add a bay leaf. This is a good recipe to add scalded, skinned tomatoes from the garden. Cut them before adding, Cuts down on the boiling water and adds flavor. Remember to add more head space if you add tomatoes.
I'm preparing to make my second batch of pintos. I will NEVER buy store canned beans again! Everyone that has sampled my first batch fell in love...hence batch #2 underway. :) I took "Montana Heart Song's" advice and added a little lard to each jar. (I think it helped to make the beans creamier when I turned them into refried beans.) I haven't experimented with other bean varieties yet, but will be soon. Thanks "UnknownChef86" for sharing this awesome recipe!
I'm with you on forgetting to cook my beans from dried in time for dinner. And while frozen beans are nice, too, I don't always have room in the freezer. Thanks for sharing the recipe, and thanks MT Heartsong for the lard tip - I'll be sure to try it. Thanks for a handy recipe to add to the canning file!