Pressure Canned Black Beans
Filling your shelves with canned and preserved produce you grew is special. These pressure canned black beans is a great place to start!
Equipment
Ingredients
- 2 pounds dried black beans rinsed and sorted
- 2 ½ teaspoon salt optional
Instructions
- Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
- If you have not done so, rinse and sort the black beans. Place the beans in a large saucepan and cover with 2-3 inches of water. Bring to a boil and allow to boil for 2 minutes. Remove from heat and rest for 30 minutes.
- Drain off the soaking water and re-cover the beans with an additional 2-3 inches of water. Bring the water and beans to a boil and reduce to a simmer. Simmer for 30 minutes. Remove from heat
- Fill jars with prepared beans, leaving 1 inch of head space. Add 1/2 teaspoon of salt to each jar if preferred.
- Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
- Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
- Process pint jars for 75 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.
Notes
Detailed Directions
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
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