Canning Dry Beans

(Pinto, great white northern, black, red, etc)

1. Sort and wash beans.
2. Add 2/3 cup dry un-soaked beans to pints and 1 1/3 cups to quarts.
3. Add 1/2 teaspoon salt to pints and 1 teaspoon to quarts.
4. Add boiling water leaving 1” headspace.
5. Use butter knife or metal spatula to remove air pockets.
6. Wipe rim of jars, add lids and rings.
7. Process pints for 75 min and quarts for 90 minutes. Use 10# for altitude below 1000ft and 15# for altitude above 1000ft. [Gilbert = 1400ft, Huntington Beach = 33ft] (read chicken/beef canning for more detailed instructions on the process).