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!
- 5 lbs dried beans or 5 lbs dried peas
- 1⁄2 teaspoon salt, per pint jars
- Select Mature, dry seeds. Sort out and discard discolored seeds.
- 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.
- Recommended process time for Beans or Peas in a dial-gauged pressure canner.
- Pints: 75 Minutes at 10 lbs.
- Quarts 90 Minutes at 10 lbs.
- 5 pounds of beans is needed per canner load of 7 quarts.
- 3 1/4 pounds of beans are needed for 9 pints.
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!
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.
Just open my first jar of the beans to make bean soup. They were wonderful. For the soup, we sauteed some onions, added some ham chuncks to the onions, a little water and poured in the canned beans. Quick and easy for a weekday meal.
I canned the beans two different ways. Some jars exactly like the recipe and others with a broth. The jar I used was with the broth.
Using the broth. My son had roasted a whole hog in his roaster for a customer. I took the skins and bones and simmered them making a broth. I then degreased it by refrigerating over night. Scooped of the fat and reheated. Returned it the refrigerator overnight. Degreased the next day and pressure canned it. Wasn't satisfied with the canned broth. Another 1 1/2" of fat on top. I opened the 2 1/2 quarts of broth I had canned, spooned off the fat and used the broth in this this recipe. I laddled out the beans using the side of the pan to drain some of the bean water off. I then heated up the pork broth to a boil and added it to my beans. I proceeded with the recipe as directed. The end result was great.
My beans from this recipe were perfectly cooked. I used Great Northen beans.
I did can some beans exactly as the recipe directed. I am sure I will be just as satisfied with them when I use them.