For my FB friends that wanted to know how we canned pinto beans: Canned Dried Beans - 1983 Ball – Blue Book Use any variety of dried beans or dried peas. Cover with cold water, and let stand 12 to 18 hrs. - in a cool place. Boil 30 minutes (optional add a ham hock to this cooking process, but do not add the ham hock to the beans when canning). Pack, hot, into hot jars, leaving a 1-inch head space. Add additional boiling water to cover to leave a 1-inch head space. Add ½ teaspoon salt in pints or 1 teaspoon salt to pints. (I normally don’t add salt to canning and salt to taste before serving.) Adjust lids. Pressure Can Process pints – 1 hr. 15 minutes at 10 pounds pressure. Process quarts – 1 hr. 30 minutes at 10 pounds pressure. When reheating may need to add some seasoning and water.
Posted on: Fri, 19 Sep 2014 02:17:14 +0000
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