Are you like me? Do you have dried beans in the pantry that you keep forgetting to use because it is so much easier to open a can of beans for a quick meal? The solution: can your dried beans using a pressure canner. Once they are canned they are ready to use for any meal, just like a can of beans!
The first step is to cover the beans with cold water and let them soak for 12-18 hours in a cool place. There will be some expansion so make sure your pot is large enough! After the 12-18 hours drain the beans and place in a large pot and cover with at least two inches of water. Bring to a boil and boil for 30 minutes. Stir as needed. While the beans are boiling have your jars heating in a water bath. After the 30 minutes pack the hot beans into your hot jars, leaving one inch of head space. Add ½ tsp salt to pint jars and 1 tsp salt to quart jars, if desired. Ladle boiling cooking liquid over the beans. Remove any air bubbles. Wipe the rim of the jar clean and place hot, previously simmered lids on each jar. Tighten each lid.
Following the directions on your pressure canner process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure in a steam pressure canner.
This is a wonderful way to stock your pantry with beans that are ready for any quick meal. We will enjoy our black beans in my Black Bean Cassoulet recipe, the perfect recipe for a cold winter night. I will be sharing this recipe later this winter.
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Nancy on the Home Front 