Canned Dried Beans (Kidney, Pinto, Navy, Etc.)

1. 1

   Cover beans with cold water; let stand 12-18 hours in a cool place.

2. 2

   Drain.

3. 3

   Cover beans with cold water by 2 inches in a large saucepot.

4. 4

   Bring to a boil; boil 30 minutes, stirring frequently.

5. 5

   Pack hot beans into hot jars, leaving 1 inch of headspace.

6. 6

   If desired, you can add diced onions or jalapenos to the jar.

7. 7

   If adding jalapenos, wear rubber gloves while handling to avoid contact; do not touch eyes while handling.

8. 8

   Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.

9. 9

   Ladle hot cooking liquid or boiling water over beans, leaving 1 inch headspace.

10. 10

    Remove air bubbles and adjust two-piece caps.

11. 11

    Process pints 75 minutes, quarts 90 minutes, at 10 pounds pressure (once the pressure-cooker gauge has gotten to ten pounds).

* Per serving · 4 servings · Values may vary.

No additional tips available.