Pressure canning Pinto Beans
The basic recipe comes from the Ball Canning book since I have seen so many variations and want this batch to come out perfect.
- 5 lbs dried beans will yield 7 quarts of beans
- 3 1/4 lbs dried beans will yield 9 pints of beans
You can soak the beans overnight or put dried beans in a large saucepan. Add water to cover beans by 2 inches. Bring beans to a boil, boil 2 minutes.
Remove from heat and let stand covered for 1 hour. Drain. Cover beans with fresh cold water by two inches in a large dutch oven.
(Because the beans have plumped up you may need a bigger pan.) Bring beans to a low boil for 30 minutes, stirring frequently. (Hard boil tends to split beans.)
Pack beans using a slotted spoon into the hot pint jars filling about 3/4 of the way. Add 1/2 teaspoon kosher salt to each jar (optional).
Ladle hot cooking liquid over beans removing air bubbles and add enough to fill to 1 inch headspace. Clean rims, add lids and rings.
Process pints in pressure canner at 10lbs of pressure for a weighted gauge canner and 11lbs for a dial gauge for 75 minutes, quarts for 90 minutes.
For more instructions and a checklist on the processing in a pressure canning click here!