Pressure Canned Pinto Beans — FarmPal

Ingredients

• •4 lbs dried pinto beans
• •Water for soaking and canning
• •14 teaspoons canning salt (1 tsp per quart, optional)

Instructions

1. 1Sort beans, discarding broken or discolored ones
2. 2Rinse and soak overnight in cold water (beans expand 2-3× use plenty of water)
3. 3Drain soaking water, place beans in large pot with fresh water
4. 4Bring to boil, simmer 30 minutes beans should be partially cooked, not mushy
5. 5Pack hot beans into hot quart jars, filling 3/4 full (beans expand more during processing)
6. 6Add 1 tsp salt per quart if desired
7. 7Cover with hot cooking liquid leaving 1 inch headspace
8. 8Remove air bubbles, wipe rims, apply lids
9. 9Process in pressure canner: pints 75 min, quarts 90 min at 10 PSI
10. 10Adjust for altitude as needed
11. 11Home-canned beans have superior texture to commercial no additives or BPA lining concerns