Let me start off by saying that I have canned dry beans this way off and on for several years, and this is my preferred way of doing it, but it does differ from the Ball Blue Book! Please, use your own judgment!
To can dry beans, I wash my jars & check for any chips on the edges.
Place approximately 3/4 to 1 cup of dried beans in each quart jar. (If you’re canning larger beans, you may only need 3/4 cup per quart jar.) Remember, the beans will EXPAND while soaking, so do not put any more beans in the jar than what will be able to fit once they are done expanding. (If your jars are too full after soaking, you can always take some off and place in another jar.)
Fill jar with cool water & cover with a towel. Let soak for 12-18 hours.
Drain soaking water from each jar. If jars are more than 2/3 of the way full, you will need to remove some of the beans from the jar. Add them to another jar. You may end up with enough to have another jar to can, or save them to cook after you’re done canning.
Fill jar with boiling water. You may add salt, but it is not necessary, and I do not since it can make beans tough.
Dry the lip of each jar. Place seal & band on, according to manufacturer’s directions.
Can quarts of beans for 90 minutes at 10 pounds of pressure.
These are great to have on hand to help get a meal on the table quickly! Enjoy!
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