Canning dry beans can seem like a real pain. The rinsing, sorting, soaking overnight, changing the water rigmarole. There’s the “quick cook” method – boil for 2 minutes, soak in the hot boil water for 1 hour, drain, fresh water, bring back to a boil – pfft, what a pain!
So here’s the super easy way to do it!
Put your pint jars into your pressure canner with hot tap water to the appropriate fill line. Start heating the water with the jars in it. Put your electric kettle on to boil. If you don’t have an electric kettle – why not?!? – boil the water in a pan instead.
Rinse and sort the beans. Put 1/2 to 2/3 cup of rinsed sorted beans in each pint jar, producing an approximate yield of 4 to 5 pint jars from each pound weight of dry beans. Pour in boiling water to 1/2 inch of the top (just about where the screw threads start).
Cap your jars and process at the appropriate pressure for your altitude for 90 minutes. Follow the usual steps for pressure reduction and cooling as specified in your pressure canner user manual.
There you go! Between four and 10 pint jars of pressure canned/cooked beans in about 100 minutes, more or less, ready and waiting for you to deploy them in all sorts of interesting manners.
The beans I canned this way were chickpeas(garbanzo) and pinto beans… you’ll see why later this week.