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Connie @ is doing a link-up today. Head on over there and check out her demonstration and the other links!

Disclaimer: This method of canning beans is not conventional. Normally you would soak the beans and parboil them for 30 minutes first. However, I found this link had an easier way to do them, so I tried it. It worked. So I thought to myself, if I can can salsa in a waterbath canner with onion and garlic and other seasonings, why can’t I can beans in a pressure cooker with the seasonings in them already? If you want to follow my method, be sure you are familiar with canning. I am not giving every single step clearly in this demonstration, and if you are not familiar with pressure canning, you could make a fatal mistake. And please understand that this is not a recommended method; try it at your own risk.

I start out by putting 1 to 1 1/4 cup of beans in each jar. I used only 1 cup for the black and pinto beans, but 1 1/4 cup for the black-eyed peas. One cup is never quite enough for a meal of those:

Top them off with water and let them sit overnight. Actually, these sat almost 24 hours, because the black beans take longer to swell up. The next morning:

Preparations included 4 quarts of water (which proved about a cup short), 1 can of tomato sauce for the pinto beans (I put about 8 oz. with each batch, because my husband doesn’t like them without tomato), 3 quarts of water in the pressure canner, and water to soften the rubber on the lids:

While the water was heating, I rinsed the beans, pouring off the soak water and filling them 3 times with hot water (to heat them). I left the last rinse in the jars until I was ready to add the seasonings, and added hot water around them to keep them warm:

Here is what I put in: cumin, chili powder, onion, and garlic in all 3 kinds. The Braggs went in the pinto beans and black-eyed peas:

Dumped out the water, started adding the seasonings:

Believe it or not, a little Manzanilla olive water is my secret to delicious pinto beans!

After adding the rest of the seasonings, I put in boiling hot water:

Lids and rings:

Oops! Someone likes cameras!

In the pot, making sure they don’t touch each other or the sides:

I put the lid on and let it vent for 10 minutes, then put the weight on and brought it up to 11 lb pressure. Okay, so I missed 11 lb and it got to 13, but it came down after that. Never went below 11 lb for the duration–90 minutes:

Then I took them out and let them cool. Don’t they look lovely?

I’m not worried, because they will probably all be eaten before the month is out. Now I need to can some lentils… if I can find the time!

11 Responses

  1. Great tutorial! I love the look of all the jars sitting on my counter when I can.

  2. Olive water, that’s interesting. What a great tutorial. I haven’t canned anything since I was a kid :(

  3. #3

    I always wondered how to can beans…..thank you for the great information:)

  4. #4

    It’s not hard, but I would suggest that the first time you do it, you follow the steps in a canning guide. The risk of botulism is very real. My mom remembers hearing about a couple who both got it from eating home canned food; they were in the hospital when my dad was there for something else. So you want to make sure you don’t miss any steps. I have canned beans several times, and this method of canning the beans without parboiling saves time (not to mention clean-up), but I didn’t list every single itsy bitsy step you should take into account, so make sure you try them the “proper” way at least once. Other than that, they’re really no harder than canning anything else, and it sure is nice to have a bunch of beans on hand!

  5. #5

    Thanks for letting me know you switched blogs, I really like this blog. I have always wanted to know about canning as well.

  6. #6

    Lisa I am so glad you shared how to do this! I have canned beans many times over my lifetime, but never quite like this! This will make it sooo much easier and quicker without all the hubbub… Thank you!

  7. #7

    May I ask what the Braggs Vinegar was for?? and How much did you use in each jar???

  8. #8

    It isn’t vinegar; it’s Aminos, and basically it replaces some of the salt and enhances flavor. I don’t always use it.

  9. #9

    As for how much, I really couldn’t say. Probably a generous squirt. You don’t want it too strong on the Aminos flavor–really, it’s just to enhance flavor, like salt does.

  1. […] Canning Seasoned Beans This is the technique I use every time I decide I need to can some beans. I really love having beans ready to eat in a pinch that don’t come from a tin can. They also have a really nice flavor this way. And it’s really not that much work, considering you get about 14 cans’ worth! […]

  2. #11
    Seeds have arrived! | LinderCroft (via Pingback)

    […] After I fix the goat door, I think I will set some beans on to soak for canning. I usually keep some in the pantry, but I have run out. I also try to keep fresh cooked up, but it is nice to have some to fall back on when I have neglected to cook some more before I run out. … I am going to use this method: Canning Seasoned Beans […]

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