Home Canned Dry Beans

1. 1

   Select Mature, dry seeds. Sort out and discard discolored seeds.

2. 2

   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.

3. 3

   Recommended process time for Beans or Peas in a dial-gauged pressure canner.

4. 4

   Pints: 75 Minutes at 10 lbs.

5. 5

   Quarts 90 Minutes at 10 lbs.

6. 6

   5 pounds of beans is needed per canner load of 7 quarts.

7. 7

   3 1/4 pounds of beans are needed for 9 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.