Wednesday, November 16, 2011

Canning Beans

Canning dried beans is easy to do.  Even though beans are cheap to buy in a can they taste so much better when you can them yourself.  Plus you can control the ingredients like salt and seasonings.  I buy bags of dried beans.  Today I canned White Northern Beans.  I use these in white chili, soups, and make them into baked beans. 

To start out you take your beans and cover with several inches of water in a large pot.  Bring to a boil.  Take off the heat and cover.  Let sit for an hour.  Drain off the liquid and then fill the pot back up with water covering the beans with several inches of water.  Bring back to a boil.  Remove from the heat.  Using a slotted spoon scoop out beans and fill clean sterilized canning jars 3/4 full with beans.  Then use the hot liquid to fill the jar up leaving 1 inch head space.  Clean the rims with a clean wash cloth.  Adjust lids and process in a pressure canner at 11 lbs pressure for a dial gauge and 10 lbs pressure for a weighted gauge.  Process for 90 minutes for quarts and 75 minutes for pints. 



1 comment:

labbie1 said...

That is a great idea! I always use dried beans in recipes due to my husband's sodium and fat requirements. I never thought of canning them! Thanks!