Canning pinto beans sounds intimidating, but it is one of the easiest things I have canned. I wash and sort some beans (honestly I don't measure how many beans I put in each jar). (Prepare your jars and canning materials first by sterilizing them) I fill up each jar a little less then 1/2 way with dry beans. I then fill them with water just below the lid rings. For a pint, I will add 1/2 tsp salt, for quarts I will add 1 tsp salt. Pressure cook at 10lbs for 70 (pints) or 90 (quarts) minutes. Take it out and let it cool. I love to use my canned beans as my refried beans by just putting it in my blender and adding a little bit of water until it is to the consistency I want.
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