![]() ![]() See the link above for full instructions and the processing times and temperatures (pressures) for pints vs quarts, and for various altitudes.ĭo not put dry beans directly into the jarĪccording to inquiries I get, and what I read elsewhere on the Internet, it is popular practice to put dry beans in the jars, cover them with water and put them into the pressure canner that way. As with all jars packed this way, water should cover the food pieces for expected heat distribution during processing and best quality in storage of the canned beans. The jars with cooked beans (and salt if added) then get filled with the hot cooking water, leaving 1-inch headspace. (But of course being careful not to burn yourself, as with all canning steps.) Optional salt can be added to the beans in the jars if desired (½ teaspoon of salt per pint or 1 teaspoon per quart jar). The USDA canning process recommendation is for a hot pack prepared this way only: hot beans boiled 30 minutes then filled quickly into jars while still hot. The procedure then calls for covering drained beans hydrated by either method with fresh water and boil 30 minutes. That cooking water is also not used in canning the beans. Boil them 2 minutes, remove them from the heat, soak them 1 hour and then drain. The other option is, to more quickly hydrate the beans (2) cover the sorted and washed beans with boiling water in a saucepan. Then drain off the soaking water and do not use it in canning the beans. Soak the beans 12 to 18 hours in a cool place. ![]() The options are to (1) place sorted (for stones or other contaminants) dried beans or peas in a large pot and cover with water. The USDA recommended process in the Complete Guide to Home Canning for home canning dried beans require a hydration step prior to filling jars: Recommended procedure for home canning of dry beans If this is your first time canning, then also read Principles of Home Canning from the USDA Complete Guide to Home Canning. If you are new to pressure canning or could use a refresher of the basic how-to, then please read Using Pressure Canners before beginning. ![]() But pressure canning isn’t a magic bullet if you don’t know the safe way to prepare food and carry out the right process for each food type and style. As a low-acid food, all beans require the use of a pressure canner for preservation by home canning, unless they are sufficiently pickled (acidified) to bring them out of the low-acid food category. ![]()
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