Best Canning Dried Beans Or Peas Recipes
HOME CANNED DRY BEANS
For ease on preparing wonderful soups. Here is a great recipe for canning dry Beans or peas. They make a wonderful and fast baked beans too! Bonus, it is easy and the flavor is excellent!
Provided by michEgan
Categories Beans
Time 19h30m
Yield 7 quarts
Number Of Ingredients 2
Steps:
- Select Mature, dry seeds. Sort out and discard discolored seeds.
- Place Beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. Again cover beans with fresh water and boil 30 minutes. Add 1/2 teaspoon salt per pint jars or 1 teaspoon for quart jars if desired. Fill pint or quart jars with the soaked beans and cooking water, leaving a 1 inch head space. Adjust lids and process.
- Recommended process time for Beans or Peas in a dial-gauged pressure canner.
- Pints: 75 Minutes at 10 lbs.
- Quarts 90 Minutes at 10 lbs.
- 5 pounds of beans is needed per canner load of 7 quarts.
- 3 1/4 pounds of beans are needed for 9 pints.
Nutrition Facts : Sodium 166.1
CANNING DRIED BEANS OR PEAS
We love dried beans and peas. And often I make dishes that calls for pinto's or white beans. The biggest problem for me is that when I need them, they are usually still dried and it's a several hour process to hydrate them. I decided to can my dried beans so in the future they would be ready when I need them. And, for just a...
Provided by Diane Atherton
Categories Vegetables
Number Of Ingredients 2
Steps:
- 1. Sort out and discard any discolored beans or peas.
- 2. Rehydrate beans or peas by one of the following methods: A) Place dry beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place; drain. OR B) Cover beans with boiling water in a saucepan. Boil for 2 minutes and remove from heat; soak for 1 hour and then drain. (I boiled my water, and then added beans to boiling water) NOTE: I used the "B" method.
- 3. Cover beans or peas that were soaked by either method with fresh water and boil for 30 minutes. NOTE: I drained the hot water and added fresh water.
- 4. HOT PACK: Fill clean, hot Mason jars with hot beans or peas. Add 1/2 tsp salt to each jar. Add hot liquid from beans or peas to jar, leaving 1-inch headspace. Adjust jar lids.
- 5. Process in pressure canner at 11 pounds of pressure - Pints for 75 minutes and Quarts for 90 minutes. NOTE: Processing above 2,000, the pounds of pressure and cooking time could vary. Check you pressure canner guide for guidelines.
- 6. NOTE: If while pressure canning, the pressure drops below the recommended pressure, you will need to the start the process over.
- 7. Once process is complete, remove canner from heat. Allow canner to cool down before attempting to open and remove jars. Gauge should be at zero and air vent should have dropped down.
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