Pressure can beans

Asked April 14, 2014, 10:48 PM EDT

How do you pressure can soaked black beans?

Utah County Utah

1 Response

Once the beans have been hydrated, cover them with fresh water and boil 30 minutes. Add 1/2 tsp of salt per pint or 1 tsp per quart to the jar (optional). Fill hot jars with beans and cooking water leaving 1 in of headspace. Remove air bubbles and readjust for headspace. Wipe the rims of jars with a clean, damp paper towel and secure lids.

For altitudes of 4001-6,000 ft (which I believe would cover many of the towns in Utah County), process at 13 lbs. if you have a dial-gauge pressure canner and at 15 lbs. for a weighted-gage pressure canner. Please be sure to check your elevation before processing. Also if you haven't had your pressure canner lid checked recently contact your county Extension office and see if the Family and Consumer Science agent can help you out. (801.851.8460)

Below is a link to the USDA Complete Guide to Home Canning: Vegetable Chapter. Look under the Beans or peas--shelled, dried instructions on page 4-5.

http://nchfp.uga.edu/publications/usda/GUIDE%204%20Home%20Can.pdf