Pressure canning dry beans is one of the easiest things you can pressure-can. I like to have ready-to-use beans on hand to add to a soup, for quickly making some refried beans and more. I am not into the canned ones. Even the organic/gmo-free versions can have additives.
The photos show pressure canning quarts. I include the measurement for canning pints. The “recipe” is per jar so you can make whatever you need to fill your canner. You can get a batch or three ready, like I did. The procedure is started the NIGHT BEFORE. Do note that.
This seems to be a lot of work, more than it actually is. It reads like it too. It really is very easy. Doing each jar separately for the soaking and rinsing will seem to be silly. I found I get a better fill per jar than soaking them all together and to get the soaked beans evenly into each jar. I have tried all the ways suggested, and this was the fastest and worked the best. Your mileage may vary.
For 1 pint jars, per jar, rinse 1/2 cup of beans and put into the cleaned jar. Fill to about the shoulders of the jar with clean, cold water. Repeat for how many jars you wish to can the next day.
For 1 quart jars, per jar, rinse 1 cup of beans and put into the cleaned jar using your jar funnel. Fill to the about shoulders of the jar with clean, cold water. Repeat for how many jars you wish to can the next day.
You could measure out the amount of beans per jar, rinse it all and then fill each jar, but I found this easier in the long run.
The Next Day:
Empty 1 jar of beans into the strainer, rinse the beans and rinse out the jar well. Return the beans to the jar using your jar funnel and set aside. Only do the amount that will fill the canner. The rest of the jars can wait if you are making more than one batch.
Fill a stock pot or the appropriate size of pot with the amount of water that would fill the jars you will be processing for that batch. I found I end up with a jar-worth of water leftover. It is better to have a little too much than not enough boiling water to fill the jars. Get your pressure canner ready and start the lids to start simmering. Once the water for the beans gets warm, add 1 ladle of water, about 1/4 of a cup, to each of the jarred beans and set in the canner as it warms to heat the jars.
Once the canner is ready and the water for the beans is boiling, remove 1 jar from the canner with tongs. Fill the jar with boiling water to within 1″ of the top of the jar. Get the bubbles out and adjust the water as needed. Clean the top with a paper towel dampened with vinegar, add the lid and put the ring on finger-tight. Place the jar of beans back into into the canner and repeat until all are done.
DO NOT ADD SALT!!!
Salt seems to cause the beans to not cook properly. You can season when you use them.
Once done and all the jars are in the canner, ready to go, process as directed by your canner’s manufacturer’s instructions and using the correct pressure for your elevation.
Process pints for 65 minutes (1 hour and 5 minutes).
Process quarts for 75 minutes (1 hour and 15 minutes).
Once the canner has lost its pressure and it is ready to unload, proceed as normal. If you are doing more beans, proceed in the same way. While the canner is cooling, I start rinsing the next batch of jars and beans and get the pot of water ready to go.
I used all of my regular quart jars I had empty- 21 quarts. 2 of the “new and improved” lids failed. I placed those in the refrigerator once cooled completely. I will post 2 ways to use those beans when that happens you all may enjoy.
Hugs and loves!