Canning Dry Beans or Peas
Recipe Submitted by: Regina Sayers of Ivanhoe, Va
| Ingredients
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| About 5 pounds of beans makes 7 quart jars; or 3-1/4 pounds is needed per canner load of 9 pints – an average of 3/4 of a pound per quart. A bushel, which produces anywhere from 13 to 20 quarts, weighs 30 pounds. |
Canning Dry Beans or Peas |
Dried Beans or Peas |
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Salt |
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water |
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Prepare
- Sort beans and wash. (be sure to remove small gravels that maybe present from the time beans were harvested)
Make
- Let beans soak for 12- 18 hours, or you can cover with water bring to a boil, let boil for 2 minutes. Turn off heat and let them stand for 1 hour.
Preserve
- Prepare the jars and pressure canner. Wash the jars and lids.
- Get the pressure canner heating up, add three quarts of water.
- Fill jars 3/4 full of beans then cover with saved liquid leaving 1" head space. Remove air bubbles. Add : 1 tsp. salt to each quart, and 1/2 salt to each pint.
- Wipe rim of jar clean. Put the lids on each jar and seal them by putting a ring on a little snug but not forced tight. Put the jars in the canner and the lid on the canner. Let the canner vent steam for 10 minutes.
- Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner. Put the weight on and let the pressure build. Once the gauge hits 11 pounds (or 10 pounds in a weighted gauge type), start your timer going - for 75 minutes for pint jars and quarts for 90 minutes. Adjust the heat, as needed, to maintain pressure.
