Hello, Friends!
On this cold January day, I am canning some Pinto Beans to use later in Burritos, Taco dips and other delicious meals.
This tutorial is not just for Pinto beans, but it can be used for all sorts of beans.
Some people are scared of pressure canning, but if you have a modern canner and you follow the basic instructions, there is no danger. Pressure canners now have safety valves that release pressure before it gets too high.
I'm using pint jars because there are only two of us in my household.
First, clean up your jars, lids, and rings well and keep them near by. I don't sterilize them and I guess that makes me a bit of a rebel canner. The pressure canner gets the temperature of everything in it up to 240 degrees Fahrenheit, and it is enough to preserve all kinds of foods for years and years.
For 7 pint jars, you will need 3 1/2 cups of dry beans - 1/2 cup per jar.
Clean and sort your beans and place 1/2 cup of beans in each jar.
Add 1/2 teaspoon of canning salt to each jar.
Water to shoulder height
Fill the jars with good clean water to the shoulder of the jar, about an inch of headspace.
Wipe the rims of the jars. Place the lids on the jars and screw on the rings. Tighten them firmly. Finger tight. You don't need any tools to make them any tighter because it is a real pain if the rings don't come off!!
Place the jars in the canner. Add water.
When I can anything with a hot pack method, I will use hot water. These beans are cold, the water in them is cold, they are placed in the canner cold, so the water I add to the canner will be cold. I don't have to worry about thermal expansion of the jars.
Fasten the lid of the canner according to your canner's directions. Turn on the flame and start the process!!
When the water is boiling in the canner, the steam will flow out of the vent on the top of the canner and the cover lock will go up. Set your timer for 10 minutes and let the steam vent out for that whole 10 minutes.
The Weight
Then, after 10 minutes, put the weight on the vent. At my elevation, I use a 10 pound weight. If you are at a higher elevation, you will need a heavier weight - a 15 pound weight, to get to the correct temperature in the canner.
It will be still for a few minutes but then it will start rocking. When the weight is rocking steadily, start your time for 90 minutes. Yes, it is a little noisy. You can turn down the heat for a little bit as long as the weight keeps rocking. That is how you know it is at the correct pressure. Do NOT touch or remove the weight or you will hurt yourself, destroy your jars and the precious food you are preparing.
After 90 minutes, turn off the burner and leave it alone. The weight will stop rocking, but the canner is still under pressure. Do not touch it until the cover lock goes down. You can let it sit for a few more minutes.
Cover Lock
The jars will be hot when you take them out. Put them on a towel, cover them with another towel, and let them cool. You will hear the satisfying sound of the lids pinging/snapping, which shows that the seal is successful!
YUM!
These beans will be tender and tasty when you decide to eat them. And, best of all, they will keep for years!
Good luck with your canning adventures, and Have Fun Prepping!!!
Ruth
PS: IF you want to can your beans in quart jars as you have been blessed with a large family, or maybe you just love beans, use one cup of dry beans per jar and 1 teaspoon of salt per jar. The processing time is the same.
PPS: If you want to soak your beans first, measure out the amount of dry beans you will use, wash, sort, and soak those happy beans, and then divide your beans evenly between your jars. The processing time is the same.
PPPS: A pressure canner would make a wonderful Valentines gift for your Prepping Beloved. Click here to see some good choices. My canner is a little older so it looks a little different, but there is still the weight and cover lock on it. I have a Presto Pressure Canner.
I am an Amazon Affiliate, but do not feel obligated to purchase anything mentioned here.
PPPPS: Many thanks to Beth Engel, Admin of Canning and Dehydrating Recipes and How To's for allowing me to post in her group! Her group is so helpful for learning canning and food preservation techniques. You may want to visit her Kitchen Nuggets site as well.
Comments