I JUST found this blog & can honestly say I am already IN LOVE with annejisca.com this is the first of a FEW recipes I am gonna make TODAY!!! My kids LOVE their beans & rice & it is always SUCH a hassle to start the prep the night before just so we can have beans the next night and OF COURSE without fail they ALWAYS want more the next day!!! I of course can NOT stand canned beans from the store if for nothing more than THEIR PRICE TAG and of course the added junk... SO from here on out this SAHM will be making canned beans from scratch and this way I won't have to prep from the night before every time the lil bugs want beans & rice!!!!
Here is a guest post by my friend, Samantha R! I want to start doing this soon, as it’s a great way to have quick beans for a recipe, salads, etc. I like to soak/cook my own beans, but I don’t often think of it ahead of time. Canning from dry like this is a great idea! Thanks for sharing it, Samantha.
Canning Dry Beans:
Ingredients for each quart jar you make:
1 1/4 cups dry beans to each quart jar (pintos, red and black work best)
1 tsp salt
Things you will need:
1-qt. canning jars
Canning lids and rings
Clean/rinse your beans. Pick out any beans that are odd looking or discolored or just plain don’t look good. Add 1 tsp of salt per quart to the canning jars, if desired. Fill the jars with beans and water, leaving 1 inch of head space. Center the lids on the jars so that the seals are in contact with the rims. Screw on the lids to fingertip-tightness, being careful not to over-tighten.
Place 2 to 3 inches of hot water in the pressure canner. Using a jar lifter, place the filled, closed jars on the rack. Securely fasten the pressure canner lid while leaving the vents and petcocks open.
Place the pressure canner on the largest burner and heat on the highest setting until steam flows freely from the vents. Continue to allow the steam to flow for 5 minutes, then place the weight on the vent port or close the petcock.
Set the timer for 90 minutes when the recommended pressure (15lbs) has been reached. Turn off the heat after the timer goes off, and remove the canner from the heat source.
Allow the canner to depressurize. Open the petcock or remove the weight when the pressure is at zero. Allow the canner to sit and cool for 10 minutes before unfastening and removing the lid. Be careful as you remove the lid, and divert any steam away from yourself.
Remove the jars from the canner with a jar lifter. Do not tilt the jars when moving them. Set them on a dry towel to cool. Allow the jars to cool for 12 to 24 hours before testing the seals.
Some people don’t recommend canning dry because they are worried about too much expansion and thus the pressure popping the lids off later on. However, if you are careful to not put more than 1.25 cups, all should be well. I don’t even soak mine the night before, and I’ve never have had an issue.
Samantha R is into photography, and takes beautiful photographs! Feel free to check out her sites, to view her pictures as well as the options to purchase some of them: