Home Canned Dry Beans

michEgan's Note:

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!

• Total Time: 19 hrs 30 mins
• Prep Time: 18 hrs
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 7 quarts

• 5 lbs dried beans or 5 lbs dried peas
• 1/2 teaspoon salt, per pint jars

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.

Reviews

[Gerty-Goose]

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.

[Mommaofmany]

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!