Canning Dried Beans or Peas
Diane Hopson Smith
The recipe is from my Presto Pressure Canner Instruction manual. The only thing different, is I added 1/2 tsp of non-iodized salt to each jar.
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- dried beans or peas, pinto, navy, great northern, lima's, etc
- salt, non iodized
1Sort out and discard any discolored beans or peas.
2Rehydrate beans or peas by one of the following methods:
A) Place dry beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place; drain.
B) Cover beans with boiling water in a saucepan. Boil for 2 minutes and remove from heat; soak for 1 hour and then drain. (I boiled my water, and then added beans to boiling water)
NOTE: I used the "B" method.
3Cover beans or peas that were soaked by either method with fresh water and boil for 30 minutes.
NOTE: I drained the hot water and added fresh water.
4HOT PACK: Fill clean, hot Mason jars with hot beans or peas. Add 1/2 tsp salt to each jar. Add hot liquid from beans or peas to jar, leaving 1-inch headspace. Adjust jar lids.
5Process in pressure canner at 11 pounds of pressure - Pints for 75 minutes and Quarts for 90 minutes. NOTE: Processing above 2,000, the pounds of pressure and cooking time could vary. Check you pressure canner guide for guidelines.
7Once process is complete, remove canner from heat. Allow canner to cool down before attempting to open and remove jars. Gauge should be at zero and air vent should have dropped down.