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canning beans

Canning Beans

Gina
Canning beans fresh or dried is the basis for a nutritious, quick, and tasty meal that will lower your grocery budget. It's easy to Learn!
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Course Canning
Cuisine American
Servings 7 quarts
Calories 97 kcal

Ingredients
  

  • 5 pounds beans fresh or dried
  • 7 teaspoons salt
  • water

Instructions
 

Canning Dried Beans

  • Overnight method: Place dried beans in a large pot and cover with water. Soak for 12 to 18 hours in a cool place. Quick method: To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak for 1 hour and drain.
  • Drain water.
  • Cover beans soaked by either method with fresh water and boil for 30 minutes.
  • Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired.
  • Fill jars with beans and cooking water, leaving 1-inch headspace. Run your bubble popper through the jar to remove air bubbles and wipe the rims.
  • Place lids on jars and screw ring on finger tight.
  • Place the jars carefully into the pressure canner on the canning rack. Leave space in between the jars. Once the jars are all in the canner, adjust the water level per your pressure canner’s instructions. If adding water, use the hot water from the small pot you used to warm your lids.
  • Process pint jars of beans at 10 pounds of pressure 75 minutes at altitudes of less than 1,000 ft. Process quart jars of beans at 10 pounds of pressure 90 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude.
  • When the processing time is done, turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, and store in a cool dark, and dry pantry.

Canning Fresh Beans

  • Shell the beans and wash them thoroughly.
  • Cover beans in a large pot with water and heat to boiling.
  • Add 1/2 teaspoon of salt to pint jars or 1 teaspoon to quart jars.
  • Fill the jars loosely, leaving 1-inch headspace. Run your bubble popper through the jar to remove air bubbles and wipe the rims.
  • Place lids on jars and screw ring on finger tight.
  • Place the jars carefully into the pressure canner on the canning rack. Leave space in between the jars. Once the jars are all in the canner, adjust the water level per your pressure canner’s instructions. If adding water, use the hot water from the small pot you used to warm your lids.
  • Process pint jars of lima beans at 10 pounds of pressure 75 minutes at altitudes of less than 1,000 ft. Process quart jars of beans at 10 pounds of pressure 90 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude.
  • When the processing time is done, turn off heat; cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes. Remove jars from canner and place on a towel. Do not retighten bands if loose. Cool for 24 hours. Check seals. Remove rings, wipe jars, and store in a cool dark, and dry pantry.

Nutrition

Serving: 0.25quartCalories: 97kcalCarbohydrates: 19gProtein: 10gFat: 1gSaturated Fat: 1gSodium: 2345mgPotassium: 483mgFiber: 6gSugar: 13gVitamin A: 68IUVitamin C: 43mgCalcium: 44mgIron: 3mg
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