You many wonder why someone would bother to can dry beans.
After all, they are already in a perfect storage condition, right? Well, not always. Dried beans still need water and time to cook, and if you are in a situation where they are at a premium, then dried beans are not easy to use. Having to spend time soaking, then draining and cooking beans also can take up to 6 hours. Opening a can of already cooked beans and heating is so much simpler, really.
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Canned beans can be used in a variety of different ways.
You can just heat and eat, make brownies, burgers, hummus, or other dishes with them. It only takes a few minutes to heat, add some seasonings and you are set with a great protein source. Canned beans travel well, and you can easily take them camping, or even a couple in a bug out bag. Canning your own also gives you the option of reducing BPA in the lining of the commercially canned beans as well. It’s easy to do, and once you get the hang of it, you may just find that you are canning all sorts of beans, as this method will work for all kinds of dried beans.
First, I start by rinsing and sorting the dried beans.
They sometimes have little pebbles in them, or broken beans you don’t want. Then, place in a large stock pot and cover with water and soak overnight. Or, you can do the “quick soak” method of bringing that water to a full rolling boil for 3 minutes, then turning off the heat and covering for an hour. Rinse and add new cooking water to cover by at least 4 inches. Bring to a boil and allow to boil for 30 minutes.
Clean and sanitize pint jars.
You could also use quart jars, but for ease 1 pint=1 can. Carefully fill the pint jars with the cooked beans and cover with the cooking water. You can add salt if you wish, but I have never done that myself. I prefer to season the beans while cooking. If you choose to add salt, add 1/2 teaspoon per pint before adding the cooking water. Fill the jars to 1/2″ headspace.
Wipe the lids with a damp towel.
Add the lid and band and screw finger tight. You will need to process these in a pressure canner, not a water bath canner, as you need the heat and higher temps to ward off bacteria. Process for 45 minutes for pints, 55 minutes for quarts at 10 PSI, beginning timing once the rocker begins to move, or the gauge reads 10 PSI. Allow the canner to cool on it’s own, and remove the jars and cool in a non drafty area for 24 hours. Wipe clean, remove the bands and store for up to a year. Any jars that haven’t been sealed at this time should be placed in the fridge and consumed within a week.