I’ve been trying to gradually transfer my pantry to more foods that are preservative free. One way I’ve discovered I can do that is to buy dried beans and can them myself. Dried beans are a great way to get your legumes and still save some money, but they are a bit inconvenient because they take so long to process. By canning them I can shorten the time to prepare meals by having them already canned in my pantry I love black beans, chic peas, and pinto beans and always have them in my pantry. I also use a lot of navy beans in my calico beans recipe. So I went to our local supermarket and bought up a bag of each of these beans. That night I put each bag of beans in its own bowl to soak.
I left them soak for about 12 hours. This step really is important because the beans take on a lot of water. The bean on the left is the soaked bean and the bean on the right is the dried bean.
After soaking for at least 12 hours, drain the beans and put them in a large pot (each type of bean in its own pot) and add fresh water. Heat pot to a boil for about 30 minutes. Add water as necessary. Now fill your quart canning jar with beans and the hot water you boiled them in, Be sure to leave 1″ head space for any expansion, add 1 tsp of canning salt to each quart jar. Now place the canning lid on top of jar and secure it in place with the ring. Process in pressure canner at 10 lbs of pressure for 90 minutes.
Not only are they healthier they’re pretty too!
I ended up with 6 pints of pinto beans, 3 pints of navy beans, 3 pints of black beans and 3 1/2 pints of chic peas.
Now that I know how to do this I hope to have some of these beans available in my garden next year.
Have you canned dried beans before? If not give it a try. It’s way easier than you think.