Canned Dried Beans (Kidney, Pinto, Navy, Etc.)
- Reviews 3
Ready In: 2 hrs 30 mins
Yields: 1 quart
Ingredients
Directions
- Cover beans with cold water; let stand 12-18 hours in a cool place. Drain.
- Cover beans with cold water by 2 inches in a large saucepot. Bring to a boil; boil 30 minutes, stirring frequently.
- Pack hot beans into hot jars, leaving 1 inch of headspace.
- If desired, you can add diced onions or jalapeños to the jar. If adding jalapeños, wear rubber gloves while handling to avoid contact; do not touch eyes while handling.
- Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
- Ladle hot cooking liquid or boiling water over beans, leaving 1 inch headspace.
- Remove air bubbles and adjust two-piece caps. Process pints 75 minutes, quarts 90 minutes, at 10 pounds pressure (once the pressure-cooker gauge has gotten to ten pounds).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off