Pressure canning dried beans is a frugal way to add to your food storage. Reduce the sodium and chemicals found in commercially canned beans by canning your own.
Sort through the dry beans and pick out damaged beans, sticks, and stones. Rinse the beans well and add them to a large pot. Fill the pot with enough water to cover about 2-inches over the beans. Cover the pot and soak the beans in a cool area for at least 12-hours or overnight.
After soaking, drain the beans and rinse well. Rinse out your large pot and add the beans back into the pot. Fill the pot with fresh water to cover about 2-inches above the soaked beans.
Bring the pot to a boil over high heat. Reduce the heat medium and simmer for 30 minutes. Stir beans occasionally to prevent sticking and add warm water if needed to keep the beans covered. Reduce the heat to low and keep the beans warm until you are ready to can.
While the beans are cooking, prepare your jars and lids by washing in warm, soapy water and rinsing well. Place the jar rack into the pressure canner, set the clean jars in the canner, add water to the jars and fill canner to around 3-inches. Cover and boil jars for 10 minutes to sterilize. Warm your lids in a small pot of water over low heat. Keep jars and lids warm until they are ready to use.
Spread a kitchen towel on the counter. Using your jar lifter, remove the warm jars from the canner, drain, and line up on the towel. If you are using canning salt, add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to the jar.
Using your canning funnel and ladle, fill the jars with beans. Add the bean cooking water, leaving 1-inch headspace at the top of the jars.
Run your bubble popper through the jar to remove air bubbles and wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Using your jar lifter, place the jars carefully into pressure canner on the canning rack. Leave space in between the jars. Once the jars are all in canner, adjust the water level per your pressure canner’s instructions. If adding water, use the hot water from the small pot you used to warm your lids.
Process pint jars of dried beans at 10 pounds of pressure 75 minutes at altitudes of less than 1,000 ft. Process quart jars of dried beans at 10 pounds of pressure 90 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude if necessary.
When processing time is complete, turn off the heat and allow pressure canner to cool down on its own (approximately 1 hour).
Remove the jars after the pressure canner has cooled. Spread a kitchen towel on the counter, unlock the cover of the canner, and remove it by tilting the lid away from you so that steam does not burn your face. Use a jar lifter to lift jars carefully from canner and place on the towel.
Let the jars cool for 12 to 24-hours. You should hear a “ping” as the jar lid seal.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days.
Once cool, remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields 9 pints or 7 quarts.