|White Bean soup|
For the first batch, I made a white bean soup with, of course, sliced banana peppers, onions, carrots and celery. Once it was cooked up, I canned it in quart jars. The jar on the right has been shaken to mix up the soup. On the left is how it came out of the canner.
|Dried White Beans|
Since my canner is very small and only holds 3 jars, I had to do them in two batches. All in all, I got 5 quarts from a 2-pound bag of white beans. Aren't they pretty! You can see quite a bit of difference between the cooked soup and the dried beans. The cooked beans have a thick soup. The dried beans have a watery soup and have held their shape.
|Dried pinto beans|
For my own information, following are the steps for canning dried beans adapted from the Ball Blue Book.
- Sort, stone and rinse dried beans.
- Cover well with cold water and let stand 12-18 hours in a cool place.
- Drain, put in pot, cover well with water, bring to boil and boil 30 minutes.
- Pack hot beans in hot jars, leaving 1-inch head space.
- Add 1/2 tsp salt to each pint or 1 tsp salt to each quart.
- Cover with boiling water, leaving 1-inch head space. Remove air, add additional water if needed.
- Top with lids and rings.
- Process pints for 75 minutes ad 10 pounds pressure below 1000 ft above sea level.
- Process quarts for 90 minutes at 10 pounds pressure below 1000 ft above sea level.