Canning Pinto Beans
Ingredients
- Dried pinto beans (10-12 oz per quart to can)
- Salt (1 teaspoon per quart to can)
- Water
Equipment needed:
- Pressure canner
- Canning jars (pint or quart)
- Canning lids
- Canning funnel
Instructions
- Place dried beans in a large bowl or pot, and cover with water
- Let soak overnight or for up to 24 hours at room tempurature
- Drain beans, and rinse well, using hands to “massage” beans and really work to get release the extra starches on the surface of the beans. This helps to degass them
- Ladle beans into canning jars, leaving about one and a half inches of headspace
- Spoon salt into each jar – one half teaspoon for pints, or one whole teaspoon for quarts
- Fill jars with water to within an inch of the rim
- Screw down bands and lids
- Place jars in prepared canner (see instructions for your individual canner)
- Fix the lid on canner and heat over medium-to-high heat until steam begins to escape from the open valve
- When steam is escaping steadily, set timer for ten minutes
- When timer goes off, close valve, and bring canner to 10 pounds of pressure
- Process quarts for 90 minutes, or pints for 75 minutes
- Remove from heat and let cool until pressure returns to zero
- At this point, you can remove jars carefully, avoiding drafts or sudden temperature changes that can cause extremely hot jars to break. If removing hot jars, be sure to also cover them with a towel once they’re out of the canner to further protect them until they cool
- After 24 hours, remove bands and clean jars well before storing in a cool place out of direct light. You may screw the bands back on after jars are cleaned if desired.
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