Canning beans is really very simple and the end result is far superior to what you can purchase from the store. To can dried beans first soak the beans overnight, I usually do about 10 pounds of beans at one time, but you can do whatever amount you want. Usually 1 pound of dried beans makes 4 pints of beans. So determine how many pints or quarts you want and soak the corresponding number of pounds of beans. I use a 22 quart stock kettle to soak my beans, but a dishpan would work too. Once the beans have soaked overnight cook them for 1/2 hour. If you don't have a large kettle and used the dishpan for soaking, then you will have to cook the beans in your pot in batches.
While the beans are cooking, sterilize your jars. You can steam sterilize the jars in the pressure canner, boil them, or put them in the oven at 250 degrees for 15 minutes. The flat part of the two part canning lid also needs to be boiled and then kept hot until used.
Fill the hot, sterilized jars with the beans, settling the beans as much as possible, then add 1/2 tsp. of sea salt to each pint jar or 1 level tsp. to a quart sized jar. Ladle cooking liquid into the jars. There should be about one inch of head room from the liquid and beans to the top of the jar.
With a clean damp cloth, wipe the rim of the jars thoroughly. then put the flat part of the lid on the jar and screw the band on until snug but not tight.
With the jar tongs arrange jars in the canner so that they are evenly spaced and not touching each other. Some canners have enough room for two layers of pint jars, other canners are only tall enough for one layer of jars.
That is all that there is to it! With just a few hours of intermittent attention, you can have a shelf full of tasty ready to eat beans, waiting for you to use in your kitchen creations! As always I would love to hear from you, so please feel free to leave me a comment!
This post is linked to:
Clever Chick Blog Hop 129