Canning dry unsoaked beans

Canning dry unsoaked beans

Having home-canned beans on your pantry shelf is such a blessing when crunched for time. You don’t need to presoak beans when pressure canning, which is another time saver. Like pressure cooking, when canning you expose each jar of beans in water to a high heat (240–250°F) for a specified length of time which makes presoaking dried beans optional.

Print Pin Rate

Cook Time: 3 days 1 hour 20 minutes

Servings: 1 quart

Equipment

• Pressure Canner
• Ball® (32 oz) quart or (16 oz) pint glass preserving jars with lids and bands

Ingredients

• 1 cup Your favorite dried bean per quart, See recipe notes for amount

Instructions

• After picking your favorite dried bean, and redering to the amount dry beans to use per canning jar, follow these simple steps to have home-canned beans at the ready:
• Start by rinsing your dried beans in a colander in the sink. Using both hands, be sure to sort through the beans and Eemove any disfigured or shriveled beans and any rocks or debris that may have made their way into the bag. Next, fill a small stockpot halfway with cool water and submerge the beans. Remove and discard any that float to the top as they likely have imperfections. Stir the beans with both hands in a vigorous motion to remove dirt and debris. After a couple minutes, dump the beans back into a colander and rinse again, being sure to inspect for rocks.
• Place the required amount of clean, dried beans in jars according to the Basic Dried Bean and Legume Processing Chart in notes
• Cover the dried beans with hot water, leaving 1 inch of headspace. Gently tamp each jar on a cutting board to remove any trapped air pockets and add additional water if necessary to maintain the 1 inch of headspace.
• Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
• Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and heat to achieve 10 PSI. Process pint jars for 1 hour 15 minutes and quart jars for 1 hour 30 minutes.

Notes

Pressure canning a tested ratio of cleaned, dried beans with soft water in each jar simultaneously softens the exterior of the bean and cooks them for consumption.

Do note, however, this method is specific to just dried beans in water, not the other recipes. We have to presoak beans in various recipes because they are exposed to acidic ingredients which prevent beans from softening.

Use the handy chart below to determine how much of a particular bean you will need so you may yield your desired amount.

Because dried beans all process for the same time and PSI, you may place a variety of different types in the same canner at the same time.

For taller canners, you may doublestack your pints, so take advantage of the canner space by using a second flat rack.

DRIED INGREDIENT       PER PINT    PER QUART

Black Beans                            ¾ cup             1½ cups

Black Eyed Peas                       ½ cup           1 cup

Cannellini Beans                    ½ cup            1 cup

Garbanzo Beans(Chickpeas) ¾ cup           1½ cups

Great Northern Beans            ½ cup           1 cup

Kidney Beans                          ½ cup            1 cup

Lentils                                         ¼ cup           ½ cup

Lima Beans                                ½ cup           1 cup

Navy Beans                              ¾ cup            1½ cups

Pinto Beans                             ½ cup            1 cup

Red Beans                                ½ cup            1 cup

Split Peas                                    ⅓ cup            ⅔ cup

Preparing dry unsoaked Beans for pressure canning
After picking your favorite dried bean, follow these simple steps to have home-canned beans at the ready:

1. Start by rinsing your dried beans in a colander in the sink. Using both hands, be sure to sort through the beans and remove any disfigured or shriveled beans and any rocks or debris that may have made their way into the bag. Next, fill a small stockpot halfway with cool water and submerge the beans. Remove and discard any that float to the top as they likely have imperfections. Stir the beans with both hands in a vigorous motion to remove dirt and debris. After a couple minutes, dump the beans back into a colander and rinse again, being sure to inspect for rocks.
2. Place the required amount of clean, dried beans in jars according to the Basic Dried Bean and Legume Processing Chart in notes
3. Cover the dried beans with hot water, leaving 1 inch of headspace. Gently tamp each jar on a cutting board to remove any trapped air pockets and add additional water if necessary to maintain the 1 inch of headspace.
4. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
5. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and heat to achieve 10 PSI. Process pint jars for 1 hour 15 minutes and quart jars for 1 hour 30 minutes.

Having home-canned beans on your pantry shelf is such a blessing when crunched for time. You don’t need to presoak beans when pressure canning, which is another time saver. Like pressure cooking, when canning you expose each jar of beans in water to a high heat (240–250°F) for a specified length of time which makes presoaking dried beans optional. Pressure canning a tested ratio of cleaned, dried beans with soft water in each jar simultaneously softens the exterior of the bean and cooks them for consumption. Do note, however, this method is specific to just dried beans in water, not the other recipes. We have to presoak beans in various recipes because they are exposed to acidic ingredients which prevent beans from softening. Use the handy chart below to determine how much of a particular bean you will need so you may yield your desired amount. Because dried beans all process for the same time and PSI, you may place a variety of different types in the same canner at the same time. For taller canners, you may doublestack your pints, so take advantage of the canner space by using a second flat rack.