Monday, January 26, 2015

Q & A: Canning Pinto Beans

I recently received the following request from a reader …

Request:  I wish you would share your recipe for canning beans.

Answer:  Here’s what I do:

1.        Wash beans and drain.

2.      Add washed beans to a big pot and put 3 times as much water as you have beans.  For 7 quarts of beans I use between 6 – 7 cups of dried beans.

3.      Bring pot of water and beans to a boil and let boil for 3 minutes.

4.      Turn heat off, put a lid on the pot and let sit overnight.

5.      Wash and sterilize jars and get lids and rings ready for use.

6.      Fill each jar ¾ full of beans.

7.      Add 1 teaspoon salt to each quart (1/2 teaspoon salt for pints).  Here’s where I add any optional things like cayenne pepper and/or seasoning meat.

8.     Fill each jar to within 1 inch of top of jar with liquid from pot … finish with water if not enough liquid from pot.  (I always have to add additional water.)

9.      Remove air bubbles, clean rim of jars, add lid and ring.

10.  Place in pressure canner and process at 10 lbs of pressure for 90 minutes.  (For pints process at 10 lbs pressure for 75 minutes.)  (Consult a reputable canning book for pressure poundage for canning in your altitude as it may be different than mine.)

11.   Remove from canner and let sit for 24 hours.

12.  Remove ring, wash outside of jar, label and sit on pantry shelf.

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  1. Thanks for sharing. I pushed the BUY button and bought the pressure canner that has been on my wish list for a year. For those of you wanting to buy one, if you go to Amazon through Patsi's blog she gets a bit of money; that's what I did. I get it Friday and am excited.
    The only thing I would do differently with this recipe is I always drain off the soaking water and cook in fresh as I think it makes the beans less gassy.

    1. Thank you Gloria! That's a good tip about pouring off the soaking water ... I'll try that the next time I can some more beans. I'll be sure to make a note on each jar so I won't forget which ones I did this way. Thanks again Gloria!

  2. Thank you so much for posting this. I am doing this soon. We love pinto beans and it's great to have some on hand for supper, chili, soups, etc. Thanks for sharing. I am so excited about "This is Why" series. So glad you are blogging again. Cindy from Bama

    1. Hi Cindy! I haven't heard from you in a while ... thank you for commenting ... and for the encouragement!

  3. I LOVE home canned pinto beans!! I do it a bit different than you do. I sort & wash them. 1/2 c. beans per pint or 1 c. beans per quart. Put them in hot jars, top off with boiling water- to 1" head space. I add 1/4 t. salt per pint, 1/2 t. per quart. Get the air bubbles out, wipe the rim of the jar, lid & ring on and in the pressure canner. 11# pressure for 75 minutes for pints, and 90 mins for quarts. I don't soak them, I don't cook them. Don't need to, the pressure canner does that. You should save yourself some electricity and give it a try.

    1. Now that you mention it, I think I have canned some pinto beans this way and I don't remember there being a difference in the taste. Hmmm, wonder why I changed?????

  4. Patsy, I also have dried red kidney beans, lentils and peas. Are they canned the same way as pinto beans and for the same amount of time?
    Thanks, Cindy from Bama


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