Canning Canning dry beans

ginnie6

ginnie6

Veteran Member
I had a request for the process I use to can dry beans so here it is.
For pints use 1/2 cup plus 2 tbs beans, add water or broth and seasoning. Leave 3/4" headspace. Process for 75 minutes in pressure canner.
For quarts use 1 cup of beans, water or broth and seasoning to 3/4" headspace and process for 90 minutes.
Look and wash your beans first. I always measure out what I need then look and wash and pack into warm jars. Then into the canner with warm water and start it heating.
There's not a lot of liquid in these beans so if you want them with more liquid omit 2tbs per jar.
 
tiredude

tiredude

Veteran Member
ginnie6 said:
I had a request for the process I use to can dry beans so here it is.
For pints use 1/2 cup plus 2 tbs beans, add water or broth and seasoning. Leave 3/4" headspace. Process for 75 minutes in pressure canner.
For quarts use 1 cup of beans, water or broth and seasoning to 3/4" headspace and process for 90 minutes.
Look and wash your beans first. I always measure out what I need then look and wash and pack into warm jars. Then into the canner with warm water and start it heating.
There's not a lot of liquid in these beans so if you want them with more liquid omit 2tbs per jar.
Click to expand...
Thanks ginnie….. I’m gonna give this a shot
 
Fairwillows

Fairwillows

Where I am supposed to be.
ginnie6 said:
I had a request for the process I use to can dry beans so here it is.
For pints use 1/2 cup plus 2 tbs beans, add water or broth and seasoning. Leave 3/4" headspace. Process for 75 minutes in pressure canner.
For quarts use 1 cup of beans, water or broth and seasoning to 3/4" headspace and process for 90 minutes.
Look and wash your beans first. I always measure out what I need then look and wash and pack into warm jars. Then into the canner with warm water and start it heating.
There's not a lot of liquid in these beans so if you want them with more liquid omit 2tbs per jar.
Click to expand...
At 5 or 10 lb. pressure on gauge? And thank you for sharing.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Toosh said:
This makes a lot of sense when you think about not having excess water and/or fuel after an emergency for cooking dry beans. Now these are open-and-dump ready.
Click to expand...

In an emergency or SHTF event, our weakest point is our fresh potable water supply. That's one of the main reasons that I never stored a lot of dry beans. It takes water to cook them. Cooking them and canning them is my "go to" way now. Lots cheaper than buying them already canned at the grocery store and tastes better, too. Just dump, warm, and eat. It doesn't make much sense to buy and store a lot of dry beans if you don't have a dependable water source in a SHTF event.

Cary never liked dry beans of any kind, until I started canning them. Pintos and white limas are what I can. We don't really care for any of the others. I do have to take an extra step with mine. I have to soak and cook them a bit, first, before putting them in the jars. That's the instructions in my electric canner canning guide. 10# pressure for 75 mins for pints and 90 mins for quarts.
 
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ginnie6

ginnie6

Veteran Member
I don't add any salt to mine. I'm sodium sensitive. I add bay leaves some cumin, Italian seasoning, just depends on what I'm wanting and my mood lol.
 
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