Pressure Canning Beans
Why pressure can beans when you can store them dry? Well, actually, I store my beans dry. But for the sake of convenience I like to pressure can a batch or two up and have them on the shelf. Then at a moments notice I can have a meal with beans ready to go. And if you've ever had pressure canned beans you'll know the other reason why I pressure can mine. They are the most mouth-watering, tender beans you've ever tasted. Serious.
So how do you pressure can beans? Here's what I do almost every week.
Recipe for Pressure Canned 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
Now to Pressure Can Them...
Be sure that you read the directions for your Pressure Canner!!!
- I needed at least 2 inches of water in my Canner (My favorite is the All American Canner - affiliate link)
- 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 (affiliate link). It's known as the Bible for home canning. Really, it's a must have!
Also, you might want to look at Preserving the Harvest, which is a visual guide on how to can (and preserve food using the other popular methods).