- Dried beans (kidney, black beans, pinto, navy, etc)
- Water
- Quart or pint sized mason jars with lids/rings
- A pressure canner
- Remove any foreign objects from beans
- Place in large bowl and cover with water
- Optional: Add 2 Tablespoons whey, vinegar, or lemon juice to soaking water
- Soak overnight
- Drain and rinse beans
- Place in large pot
- Cover with 2 inches of fresh water
- Bring to a boil, stirring frequently and watching to prevent boiling over
- Ladle beans into hot jars (no need to sterilize as long as they're clean and hot), leaving 1" headspace
- Fill with cooking liquid, again, leaving 1" headspace
- Put lids and rings on jars
- Place jars in pressure canner and process at 10 pounds* pressure:
- Pints for 1 hour, 15 minutes
- Quarts for 1 hour, 30 minutes
- Remove from canner and let cool, checking all lids for proper seals before storing
Notes
(*You will need to adjust your pressure depending on your altitude. I have to process at 15 pounds pressure since we are at 6,500 feet. My pressure canning tutorial has more info.)
