Begin by sorting through the dried beans and removing any damaged beans, stones, or debris. Rinse them thoroughly under cold running water. Place the clean beans in a large bowl or pot and cover them with several inches of water. Let them soak for eight to twelve hours or overnight. This soaking process softens the beans, shortens cooking time, and helps improve digestion.
After soaking, drain and rinse the beans again. Transfer them to a large pot and add fresh water, enough to cover the beans by about two inches. Bring the pot to a boil, then reduce the heat and simmer for thirty minutes. The beans should be partially cooked but not fully tender.
### Step Two, Preparing the Jars
While the beans are simmering, wash your jars, lids, and rings in hot soapy water. Rinse well and keep the jars warm until ready to fill. This helps prevent cracking when hot food is added.
Add one teaspoon of canning salt to each quart jar if desired. This is for flavor only and does not affect safety. Fill each jar with hot beans, leaving about one inch of headspace at the top. Ladle hot cooking liquid over the beans, maintaining the same one inch headspace.
Use a bubble remover or a nonmetal utensil to release trapped air bubbles. Adjust the liquid level if needed. Wipe the jar rims clean, place the lids on top, and screw the rings on until fingertip tight.
### Step Three, Pressure Canning
Place the filled jars into your pressure canner following the manufacturer instructions. Add the required amount of water to the canner, secure the lid, and heat until steam vents steadily. Allow the steam to vent for ten minutes, then apply the weight or close the vent to build pressure.
Process pint jars for seventy five minutes and quart jars for ninety minutes at the correct pressure for your altitude. Once processing is complete, turn off the heat and allow the canner to cool naturally. Do not force cool the canner.
### Step Four, Cooling and Storage
When the canner has fully depressurized, carefully remove the jars and place them on a towel. Let them cool undisturbed for twelve to twenty four hours. Check the seals by pressing the center of each lid. A sealed lid will not flex.
Label the jars with the date and store them in a cool, dark place. Properly canned beans can last up to one year while maintaining excellent quality.
### Final Thoughts
Homemade canned beans offer unbeatable flavor, convenience, and peace of mind. Once you experience the satisfaction of opening your own jars for soups, salads, chilis, and side dishes, this method will quickly become a kitchen staple. With a small investment of time, you can enjoy nutritious, delicious beans all year long.
ADVERTISEMENT
