I did not grow up in a house where fruit and vegetables were bottled each year. Mom didn’t learn to can until after I was 15 and we moved to Arizona. Our house had many fruit trees, including a few peach trees that produced prolifically each year. Never one to let anything go to waste, Mom enlisted the help of a neighbor and bottled up that fruit. A whole new world opened up for Mom, but I was too much a teenager to pay any attention to any details.
It wasn’t until my husband and I had bought our first house and settled into domesticity that I wanted to learn to bottle the bounty available to me in the Pacific Northwest. I had a sweet friend that invited me over to her house to help her can applesauce. Next I went over with cherries. Before long, I had bought myself not only a big boil bath canner, but also a pressure canner and TONS of jars. I planted a garden and a Ball Blue book. Learning to can fruit, vegetables and jam was the best move I ever made. At one point, my pantry shelves were filled with green beans, carrots, cherries, applesauce, tomatoes, dill pickle relish, pizza sauce and even cream of mushroom soup.
Since my move to FL last summer, I have not replenished my shelves. I left almost all of my mason jars with my mom in Arizona and have had to start over from scratch. I decided it was about time that I shared an incredibly economical way to can dry beans. There is no precooking involved; no slicing and dicing. Simply fill the jars with beans and salt, followed by boiling water and pressure them to seal. Once done, I can simply open a jar and have fully cooked beans ready for any recipe for a fraction of the cost of store bought canned beans. You can season them in any way you choose. For ease, this time I simply canned them plain.
- 7 cup dried beans
- 7 tsp salt
- boiling water
- Line up 7 clean 1 quart sized mason jars.
- Fill each jar with 1 cup of dried beans (any kind).
- Add 1 tsp salt to each jar.
- Fill the jars with boiling water, leaving 1 inch head space
- Attach brand new seals and rings.
- Place in pressure canner
- Close pressure canner and following instructions for your elevation, cook for 75 minutes.
- Remove canner from heat and let cool until the pressure indicator falls back into place
- Remove jars from pot and let cool on counter.