Canning Dry Beans Without Soaking -

Pinto beans in a glass jar after they've been pressure canned.

Equipment

Pressure canner
Funnel
Debubbler
Magnetic lid wand
Ladle
Jars
Lids
Rings
Strainer

Ingredients

4 lbs. Dry beans
Salt
Water
Vinegar

Instructions

Choose Your Beans
Select high-quality, fresh dry beans from a trusted source. Measure out the amount of beans you need based on your jar size and add them into a strainer. For quarts you will need 1 cup of beans for every quart jar. For pints you will need 1/2 a cup of beans for every pint jar. Rinse them thoroughly in cold water and remove any debris or pebbles.
Prepare the Jars and lids.
Wash your jars, lids, and bands in hot soapy water, then rinse them well. Add your canning lids to a pot of water and let boil.
Boil water
In a large stock pot add hot water and bring it to a boil. Once it is boiling set it aside.
Prep canner
Add water to your pressure canner up to the bottom fill line or approximately 3 quarts of water. Turn the burner on low heat to begin heating the water.
Fill the Jars
Using a scoop, transfer the washed beans into your canning jars. For quarts add 1 cup of beans and for pints add 1/2 a cup of beans. Add salt (this is optional) 1 teaspoon for quarts and 1/2 a teaspoon for pints. Pour the boiling hot water over the dry beans. Leave 1 inch headspace.
Add lids and rings
Add vinegar to a rag or paper towel and wipe the ring of each jar to remove any oil, food, or debris. Using the magnetic lid wand place your clean unused lids onto each jar and add a ring. Don't over tighten the rings but ensure they are on finger tight.
Process
Add your jars into heated water in your canner. Place your lid on and ensure it is locked. Turn up the heat on your stove. Once you see a steady stream of steam coming from the vent start the timer for 10 minutes. Dry beans need to process at 10 pounds of pressure. Allow it to vent for 10 minutes and then place your weighted gauge on the canner. (If you're using a dial gauge canner add your pressure regulator.) Once the weighted gauge begins to rock start your timer for 90 minutes if you're processing quarts or 75 minutes for pints.
Remove jars
After the allotted processing time turn the burner off. Do not do anything to the canner. Allow the canner to cool naturally until the air vent has gone back down. Once the air vent goes back down remove the pressure regulator or weight whichever your canner has. Allow the canner to set for 10 minutes. After 10 minutes open your canner and using the jar lifter remove the jars from the canner.

Nutrition

Serving: 1Cup | Calories: 120kcal