Pressure Canning Beans: Scratch Made, Big Batch Pantry Staples
Having presoaked, home cooking beans is easy when you make a huge batch and can a whole years supply.
Equipment
- Pressure canner
- Jar lifter
- Canning funnel
- Ladle
- Slotted spoon
- Pint size canning jars
- Large stock pot
- measuring spoons
Ingredients
- 1/4 - 1/2 teaspoon salt per pint jar
- 1/4 teaspoon cumin powder per pint jar
- 1/4 teaspoon garlic powder per pint jar
- 1/4 teaspoon onion powder per pint jar
- 1/4 teaspoon chili powder per pint jar
- 1/4 teaspoon oregano per pint jar
- 1/8 teaspoon black pepper per pint jar
- 3/4 cup dry beans per pint jar
- Water for soaking
- Water for simmering and filling jars
Instructions
- Soak beans overnight in at least double the volume of water.
- Rinse and sort beans.
- Strain and add to a large stock pot.
- Cover with twice the volume of water, bring to a boil.
- Lower to a simmer, simmer uncovered for 30 minutes.
- While beans are simmering fill pint jars with desired salt and spices.
- After 30 minutes, use a slotted spoon to fill pint jars with hot beans leaving 1 inch of headspace.
- Ladle hot cooking liquid onto beans.
- Debubble and adjust headspace if needed.
- Wipe rims and add lids and bands.
- Place in pressure cooker and pressure cook 1 hour and 15 minutes per your canners manufacturers instructions.
Notes
Switch up the spices and use whatever you want!
Try different beans and/or spices in each jar and make a variety in one canner load.
If you want plain beans leave out the spices but be sure to add the salt to each jar.
Try different beans and/or spices in each jar and make a variety in one canner load.
If you want plain beans leave out the spices but be sure to add the salt to each jar.