CANNING BEANS

 

 

                                      SUBMITTED BY ANJELA MORAN

 

Type:  Pinto, Navy, Black Beans. 

·        Any type except Lima Beans-they turn out too mushy.

Needed items:

·        1 cup beans per quart jar

·        1 tsp. of salt per quart jar

·        1 tsp. taco seasoning and/or 1 tsp. of dried onion

 (This is optional- for a quick taco soup)

·        Clean canning jars (my pressure cooker holds 7 at a time)

·        Hot lids and rings for each.

·        A large pressure cooker.

Instructions:

1.     Add 2 quarts of water to bottom of pressure cooker

2.     Wash beans in a colander, removing any rocks and dirt

3.     Add 1 cup of washed beans to each clean jar

4.     Add 1 tsp of salt and other desired seasoning to each jar

5.     Fill each jar with room temperature water up to the neck of the jar

6.     Add hot lids and screw bands (finger tight)

7.     Place jars in pressure cooker and secure lid

8.     Process in pressure cooker @10 lbs.  of pressure for 90 minutes

9.     Turn off burner after allotted time

10.                        Do not disturb canner until no longer hot (I let mine sit over night)

11.                         Before shelving make sure each lid has sealed by pushing gently on top

(If the lid pops up and down store it in fridge and eat it within the week).

Note:   My mom has used some old dry beans that have been sitting in a pantry for 30 years.    They turned out soft and nice-very usable.  Shelf life is not certain.  I have had some still good in jars after 7 years!     Any questions- Feel free to contact me. 

Submitted by; Anjela Moran -Carbon Canyon Ward (714)-985-0064