Learn how to can your dry beans using the no soak method!
Measure out ½ cup of beans for every pint jar.
Rinse beans. Remove and discard any rocks, pebbles, or foreign objects.
Prepare your clean canning jars. You do not need to sterilize these jars as you are pressure canning.
Put ½ teaspoon of canning salt into each jar.
Measure out ½ cup of your rinsed beans and place in each jar. We used pint jars.
Fill jars with hot water and leave a 1 inch headspace.
Wipe each jar rim with vinegar.
Apply lid and ring to each jar.
Process pint jars for 1 hour and 15 minutes. Process quart jars for 1 hour and 30 minutes.
After canner has depressurized and completely cooled. Remove jars from canner.
Wash, label and prepare jars for pantry storage.
You will need to adjust your pressure depending on your altitude. We have to process at 11 pounds since we are under 2,000 ft in elevation.