Pressure Canning Dry Pinto Beans
Pressure canning dry pinto beans saves you money and you can customize the seasonings.
I use an Electric Pressure Canner a modern twist on traditional canning methods. It makes canning easier and less intimidating. If your new to canning I recommend a electric pressure canner over a traditional pressure canner. The electric canner can also be used for water bath canning. I can 7 wide mouth pint jars of pinto beans at a time in my electric canner.
Use to make homemade refried beans!
Pressure Canning Pinto Beans
Easy no soak canned dry pinto beans.
Equipment
- Pressure canner
- funnel
- Debubbler
- Pint Jars
- Lids
- Rings
- Strainer
Ingredients
- 1/2 cup Dry beans per jar
- 3/4 tsp Salt per jar
- 1 tsp Garlic Powder per jar
- 1/2 tsp cumin per jar
- Hot water Boiled
Instructions
- Measure out beans and add them into a strainer. 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.
- In a large stock pot add hot water and bring it to a boil. Once it is boiling set it aside.
- Prepare your jars, lids, and bands.
- Add water to your pressure canner up to the bottom fill line. Turn the burner on low heat to begin heating the water.
- Scoop 1/2 cup of washed beans to your jars. Add 3/4 teaspoon of salt to each jar. Add 1 teaspoon of garlic powder to each jar. Add 1/2 teaspoon of cumin to each jar.
- Pour the boiling hot water over the dry beans. Leave 1 inch headspace.
- Wipe the rim of each jar. Place your clean lids onto each jar and add a ring. Don't over tighten the rings but ensure they are on finger tight.
- 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. Once the weighted gauge begins to rock start your timer for 75 minutes for pints.
- 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.
- Place jars on the counter undisturbed for 24 hours. After 24 hours remove rings and check the seal. Any unsealed jars go into the refrigerator to be used first.
- Store sealed jars without rings to make sure the jars stay sealed. Don't use a canned food on the shelf if you can take the lid off easily by hand.
Notes
Soak the beans (optional): While not necessary, soaking the beans overnight can help the beans become easier to digest for those with stomach problems. If you choose to soak them, cover the beans with water in a large bowl and let them soak for 8-12 hours before the rinse and strain step.Ā
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