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| CANNING BEANS | |
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Soybeans Lima beans Garbanzo beans Kidney beans Pinto beans 3 1/2 c. beans Hot water to 1 inch from top 1 tsp. salt Wipe off rim of jar. Place sealing lid on, screw ring lid on. (Most lids with rim will work.) Place in pressure cooker which has 2 quarts of water in it. Cook on 10 to 15 pounds of pressure for 75 minutes. Let cool naturally in canner for at least 25 minutes, allowing pressure to reduce slowly. | |
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recipe reviews #30450
Taz (Washington) says:
You need to presoak the beans. Otherwise you will have problems!
#184513
Carlota Saavedra Chmielewski (Virginia) says:
If your pinto beans are dry, fill the jar only halfway and the rest up to 1-inch from rim with water or broth. The dried beans will double their size when they expand and soak up the liquid. Do not put dry beans up to 1-inch of the jar. If they are dry then up to halfway, with the rest water.
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