Pressure Canning Beans:
Canning beans is fairly easy, and beans can be great additions to hearty winter meals. Add kidney or pinto beans to chilis and stews or just a side to big holiday or family meals.
2 1/4 lbs. dried
beans (Kidney, Navy, Pinto, etc.)
In a large pot, combine your beans and enough water to cover them by 2 inches. Bring them to a boil and boil for 2 minutes. Remove beans from heat and let soak for 1 hour. After soaking drain your beans. In the large pot, combine your beans with enough water to cover them by 2 inches this time bring them to a boil and boil them for 30 mintues, stirring often. Pack the hot beans into hot jars being sure to leave a 1-inch headspace. If desired add 1/2 tsp. of salt to each pint jar and 1 tsp. salt to each quart jar. Ladle hot cooking liqud or boiling water over your beans, again being sure to leave a 1-inch headspace. Remove the air bubbles with a bubble freer or non-metal spatula. Adjust the two-piece canning lids. In a pressure canner you will pricess pints for 1 hour and 15 minutes and quarts for 1 hour and 30 minutes at 10 pounds of pressure.
If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.