Ezekial 4:9 Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself…
Canning dry beans can seem like a real pain. The rinsing, sorting, soaking overnight, changing the water. 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 – what a pain! I do not have time to bother with all of that!
So here’s the super easy way to do it!
Fill your pressure canner up to the correct line with warm water and put it on the burner to start the heating process. In a seperate pot boil some water. I fill up my big spaghetti pot.
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 10 pounds of pressure (or my altitude, over 1000 feet, 15 pounds) for 75 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 90 minutes, more or less, ready and waiting for you to deploy them in all sorts of interesting manners.
The cost savings is phenominal! A can of beans is $1.00 or more. A can of home canned beans is under .50 cents!