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How do you can dried beans?

According to the National Center for Home Food Preservation, to can dried beans an average of 5 pounds is needed per canner load of 7 quarts. Select dry, mature seeds and sort out any discolored seeds.

Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil 30 minutes. Add teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1-inch headspace.

Adjust lids and process as recommended. Refer to to find processing times based on different methods of canning.


Source: National Center for Home Food Preservation



Answered by Jessica Kovarik, RD, LD, Extension Associate, College of Human Environmental Sciences, University of Missouri Extension








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Last update: Friday, February 06, 2009


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