- Prep Time: 1 hrs
- Total Time: 2 hrs 30 mins
- Yield: 1 quart
About This Recipe
“While it’s not difficult to use dried beans from their natural state, I find that I don’t tend to remember that I need to soak/pre-cook the beans until it’s too late to use them for dinner. The convenience of being able to reach in the pantry and open up a jar of beans that I’ve home-canned (without added preservatives) is worth the extra time and work. If desired, you can also make these beans salt-free; you can also add onions or jalapenos to the jar if desired, amounts will vary according to taste. Yield is only for one jar; your actual yield will depend on how many jars you can. Time is approximate and does not include soaking time for beans. This recipe comes from the Ball Blue Book.”
- 2 1/4 lbs dried beans
- salt (optional)
- onions (optional) or jalapenos, to taste (optional)
- Cover beans with cold water; let stand 12-18 hours in a cool place. Drain.
- Cover beans with cold water by 2 inches in a large saucepot. Bring to a boil; boil 30 minutes, stirring frequently.
- Pack hot beans into hot jars, leaving 1 inch of headspace.
- If desired, you can add diced onions or jalapeños to the jar. If adding jalapeños, wear rubber gloves while handling to avoid contact; do not touch eyes while handling.
- Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
- Ladle hot cooking liquid or boiling water over beans, leaving 1 inch headspace.
- Remove air bubbles and adjust two-piece caps. Process pints 75 minutes, quarts 90 minutes, at 10 pounds pressure (once the pressure-cooker gauge has gotten to ten pounds).