Home Canned Dry Beans

Total Time
19hrs 30mins
Prep 18 hrs
Cook 1 hr 30 mins

For ease on preparing wonderful soups. Here is a great recipe for canning dry Beans or peas. They make a wonderful and fast baked beans too! Bonus, it is easy and the flavor is excellent!

Directions

  1. Select Mature, dry seeds. Sort out and discard discolored seeds.
  2. Place Beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. Again cover beans with fresh water and boil 30 minutes. Add 1/2 teaspoon salt per pint jars or 1 teaspoon for quart jars if desired. Fill pint or quart jars with the soaked beans and cooking water, leaving a 1 inch head space. Adjust lids and process.
  3. Recommended process time for Beans or Peas in a dial-gauged pressure canner.
  4. Pints: 75 Minutes at 10 lbs.
  5. Quarts 90 Minutes at 10 lbs.
  6. 5 pounds of beans is needed per canner load of 7 quarts.
  7. 3 1/4 pounds of beans are needed for 9 pints.
Most Helpful

This is exactly the way I can pintos to make fast refried beans. I use 1 tsp of salt for each quart, then when I open it, I add a generous spoonful of bacon lard to the pan. The canned beans, juice and all, follow. I cook them on high, smashing the beans with a masher. Just a few minutes later, voila!, refried beans with no fuss!

Mommaofmany April 23, 2009

I would like to thank you for this oh so easy recipe. I was asked to can browns beans by my DH 82yo Gpa. They turned out Wonderful and I will be doing a assortment of dried beans and peas for my own family before winter hits. Needless to say I have told everyone within ear shot about the beans and how they turned out. Thank you again for helping me to make my DH Grandpa happy.

Gerty-Goose July 18, 2011