Homemade Canned Beans Recipe – Page 2

Soak the Beans: Start by rinsing the dried beans in cold water. Place them in a large bowl and cover with enough water to submerge them by at least 2 inches. Let them soak for 8 hours or overnight. This helps to soften the beans and reduces cooking time.For a quick soak method, bring the beans to a boil in water for 2 minutes, then remove from heat and let sit for 1 hour.
Drain and Rinse: After soaking, drain the beans and rinse them under cold water to remove any impurities.

Cook the Beans: Place the soaked and rinsed beans in a large pot and cover them with fresh water. Bring to a boil and then reduce to a simmer. Cook for about 30 minutes or until they are tender but not fully cooked, as they will continue to cook in the canning process.

Sterilize the Jars: While the beans are cooking, sterilize your canning jars and lids by placing them in a boiling water bath or running them through the dishwasher on a hot cycle.
Pack the Jars: Using a funnel (if you have one), pack the hot beans into the sterilized jars, leaving about 1 inch of headspace at the top. If desired, add seasonings like garlic, onion, or bay leaves for flavor.
Add Salt (Optional): If you wish to add salt, sprinkle 1 teaspoon into each quart jar (or 1/2 teaspoon for pint jars).
Fill with Liquid: Pour in boiling water, ensuring that the beans are covered, and maintain the 1-inch headspace.

Remove Air Bubbles: Use a non-metallic utensil to gently press down on the beans and release any trapped air bubbles. Wipe the rims of the jars with a clean cloth to ensure a proper seal.
Seal the Jars: Place the sterilized lids on the jars and screw on the rings until they are fingertip-tight.
Pressure Canning: Place the jars in your pressure canner according to the manufacturer’s instructions. Process the jars at 10 pounds of pressure for the following times:
- Pints: 75 minutes
- Quarts: 90 minutes
Cooling Down: Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally. Do not force the pressure to drop. Wait until the pressure gauge reads zero before opening the canner.
Check the Seals: After removing the jars, allow them to cool on a clean towel or cooling rack for 12-24 hours. Check that each jar has sealed properly by pressing down in the center of the lid; it should not pop back.

Avoid Overcooking: Ensure the beans are tender but not mushy before packing them into jars.
Experiment with Flavors: Try adding spices like cumin or chili powder for a kick or even a splash of vinegar for tanginess.
Safety First: Always use a pressure canner for low-acid foods like beans to prevent the risk of botulism.

Properly canned beans can be stored in a cool, dark place for up to 1-2 years. Always label your jars with the date they were canned.