lessons learned on the journey toward independence
Recipe for Pressure Canning Beans
8 cups of dry beans comfortably fills 7 quart jars
- 8 cups of dry beans (whatever your choice)
- Rinse dry beans with water
- In a large pot cover with two to four inches of water depending on the size of your pot
- Bring it to boil for two minutes
- Let them soak for 1 hour
- Drain off water and rinse
- Cover with 2 more inches of water
- Boil for 30 minutes and stir frequently
- Get the 7 quart jars ready (washed and warm)
- Get lids ready (boil for just a minute to sterilize)
- Fill the jars with beans and leave two inches to the rim
- Then add the water that the beans cooked in till it is one inch from the rim
- Add 1 tsp of salt to each quart jar
- Place on lids and tighten them down just a little
- Be sure that you read the directions for your pressure canner!!!
- I needed at least 2 inches of water in the bottom of my canner
- Let the water heat up till the point of boiling (in the canner)
- Place the lid on and tighten down the wing nuts as tight as possible
- Don't put the pressure gauge on till after 7 minutes (because of my altitude I use the 15 lb gauge, but you need to check on your altitude and make the needed adjustments)
- Once the gauge starts to rattle, set the timer for 90 minutes (1 1/2 hours)
- Be sure that it only rattles every three to four times a minute
- Once the 90 minutes is over, then turn off and let it de-pressure
- Once the dial gauge says 0 then take off the gauge and let the rest of the steam out
- Sometimes the lid is difficult to get off, don't worry, just get someone to help you
- After you remove the lid, carefully remove the jars and place them on a towel to cool. You should hear the little 'pop' sound within the first 10-15 minutes.
One of the most helpful resources for canning is the Ball Blue Book Guide to Preserving. Get that for more detailed instructions on pressure canning!
For info on Water Bath canning click here.