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I have used this method for bean soup (using stock for the water) and for canning pinto beans. It works great! The beans continue to soak up the liquid the longer it sits on the shelf.
Difficulty: Easy
Servings: varies
Cook Time: PC 75 min (pints) 90 min (quarts)Ingredients
Dried beans — rule of thumb is 3/4# per quart.
Directions
Soak Beans
Overnight method — cover sorted, rinsed beans with water and let soak overnight or for 12-18 hours; drain.
Quick method — cover sorted, rinsed beans with water, bring to boil. Boil for 2 minutes, remove from heat and let sit for 1 hour; drain.
Cover the drained beans with fresh water and cook for 30 minutes.
Fill jars with bean/water mixture, leaving 1″ headspace.
Adjust lids and process in a pressure canner for 75 minutes (pints) – 90 minutes (quarts) at 10# pressure adjusting for your altitude.
Categories: Beans, Grains & Rice, Canning, PC Veggies, Preserving, Pressure Canning
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9:03
am
Thanks for this, I’m going to try it! I’ve been vacuum packing beans to keep them.
2:33
pm
I often use this method for a variety of beans. It is so much more economical than buying canned beans. The other benefit is you can put them up in jars the size you need for a recipe. Sometimes the recipe only calls for a pint or even a half pint.
4:59
pm
Is it 3/4 of a pound of dried beans per quart or 3/4 of the cooked bean. I’m not understanding something but I’m not quite sure what. It seems like 3/4 of a pound would swell more and push the top right off the jar.
And what would the measurement be for pints. That’s what I think I would use mostly.