Canning Dry Beans The Easy Way (No Soak)
A Simple method of canning dry beans without soaking them first.
Print Recipe
Equipment
- 1 Pressure Canner
- 1 Metal Bowl To wash beans
- 1 Metal Funnel
- Pint Jars With new lids and bands
Ingredients
- Pinto/Northern Beans Dry
- Kosher Salt Non-iodized
Instructions
- Wash the jars, lids, and bands in hot soapy water. Rinse well and set aside.
- Place the beans in a large bowl and fill with water. Wash and sort them - removing any foreign material. Drain off the water.
- Add 1/2 cup of beans to each jar.
- Add 1/2 teaspoon of salt to each jar.
- Fill each jar with water leaving a 1 inch head space.
- Place a lid and a band (tightened to finger tight)n on each jar.
- Place pint jars into the pressure canner and cover with 4 cups of water. Process for 75 minutes with 10 pounds of weight. Please refer to your own pressure canner's instructions.
- Let the pressure release naturally and remove jars to rest on the counter. Wait until the jars are at room temperature and then remove the rings, label, and store in a dry/dark place.
Notes
This simple recipe can be followed for any amount of beans you want to can. Do as many as you like. I tend to do large batches at a time. My pressure canner holds 8-pint jars at a time.
Quart sized jars take 90 minutes in the canner. Consult the USDA guidelines for further information.
Cost: 13 cents a jar