Hello, friends! Welcome back I thought I'd keep the trend going with another favorite of mine: dry canning beans. Now, when I say "dry canning," I mean canning beans without pre-soaking them. This method is a time-saver and incredibly simple, so let's do it together!
Ingredients:
Dried beans of your choice (black beans, kidney beans, pinto beans, etc.)
Boiling water
Optional seasoning: minced onions, garlic powder, black pepper, chili powder, coriander, cumin, oregano, or your favorite blend.
Instructions:
Prepare the Jars:
Gather your dried beans. For pint jars, use ½ cup of dried beans per jar. No need to pre-soak the beans – just measure and add them directly to the jars.
Add Seasoning (Optional):
If you want to season your beans, now is the time to do it. I like to add a heaping tablespoon of my homemade Mexican seasoning blend to some of my jars. You can season your beans however you prefer – whether it’s a simple salt and pepper mix or something more specialized like taco seasoning.
Fill the Jars with Water:
Once your beans and seasonings are in the jars, fill each jar with boiling water, leaving about 1 inch of headspace at the top. This is important for proper sealing during the canning process.
Prepare the Pressure Canner:
Load your filled jars into the pressure canner. I’m using my All-American canner, which can hold up to 16 pints, so I’ve prepped that many jars. If you have an All-American canner and are new to using it, don't be nervous – it’s easier than you might think! Make sure to balance the lid by tightening opposite screws evenly.
Canning Time:
Bring the canner up to a boil and let it vent for 10 minutes before adding the pressure weight.
Once your pressure weight is in place, bring the canner up to 10 pounds of pressure and process the beans for 75 minutes. (Be sure to adjust pressure for your altitude if necessary.)
After the 75 minutes are up, turn off the heat and let the canner sit for an additional 5 minutes before removing the lid.
Finishing Up:
Carefully remove the jars from the canner and let them cool on a towel or rack. You’ll notice the beans have absorbed most of the water and are beautifully cooked and ready to use.
And that’s it – dry canned beans with minimal prep! These beans are perfect for stocking your pantry, and you’ll love having them ready to go whenever you need them, without the hassle of pre-soaking.
Tips:
This method works with all kinds of beans, so feel free to experiment with your favorites.
Seasoning the beans during the canning process allows you to customize them to your taste and have them ready for specific dishes like chili, soups, or tacos.
Thank you for joining me today! If you have your own favorite ways of canning beans, I’d love to hear about them in the comments below. We all learn from each other in this great community.
Until next time, happy canning!
Created by: That 1870's Homestead
Hello, friends! Welcome back I thought I'd keep the trend going with another favorite of mine: dry canning beans. Now, when I say "dry canning," I mean canning beans without pre-soaking them. This method is a time-saver and incredibly simple, so let's do it together!
Ingredients:
Dried beans of your choice (black beans, kidney beans, pinto beans, etc.)
Boiling water
Optional seasoning: minced onions, garlic powder, black pepper, chili powder, coriander, cumin, oregano, or your favorite blend.
Instructions:
Prepare the Jars:
Gather your dried beans. For pint jars, use ½ cup of dried beans per jar. No need to pre-soak the beans – just measure and add them directly to the jars.
Add Seasoning (Optional):
If you want to season your beans, now is the time to do it. I like to add a heaping tablespoon of my homemade Mexican seasoning blend to some of my jars. You can season your beans however you prefer – whether it’s a simple salt and pepper mix or something more specialized like taco seasoning.
Fill the Jars with Water:
Once your beans and seasonings are in the jars, fill each jar with boiling water, leaving about 1 inch of headspace at the top. This is important for proper sealing during the canning process.
Prepare the Pressure Canner:
Load your filled jars into the pressure canner. I’m using my All-American canner, which can hold up to 16 pints, so I’ve prepped that many jars. If you have an All-American canner and are new to using it, don't be nervous – it’s easier than you might think! Make sure to balance the lid by tightening opposite screws evenly.
Canning Time:
Bring the canner up to a boil and let it vent for 10 minutes before adding the pressure weight.
Once your pressure weight is in place, bring the canner up to 10 pounds of pressure and process the beans for 75 minutes. (Be sure to adjust pressure for your altitude if necessary.)
After the 75 minutes are up, turn off the heat and let the canner sit for an additional 5 minutes before removing the lid.
Finishing Up:
Carefully remove the jars from the canner and let them cool on a towel or rack. You’ll notice the beans have absorbed most of the water and are beautifully cooked and ready to use.
And that’s it – dry canned beans with minimal prep! These beans are perfect for stocking your pantry, and you’ll love having them ready to go whenever you need them, without the hassle of pre-soaking.
Tips:
This method works with all kinds of beans, so feel free to experiment with your favorites.
Seasoning the beans during the canning process allows you to customize them to your taste and have them ready for specific dishes like chili, soups, or tacos.
Thank you for joining me today! If you have your own favorite ways of canning beans, I’d love to hear about them in the comments below. We all learn from each other in this great community.
Until next time, happy canning!
Created by: That 1870's Homestead
