Title: Canning Dried Beans or Peas (Shelled), All Varieties
Categories: Vegetables, Legumes
Yield: 1 text
Quantity: An average of 5 pounds is needed per canner load of 7 quarts;
an average of 3-1/4 pounds is needed per canner load of 9 pints--an
average of 3/4 pounds per quart.
Quality: Select mature, dry seeds. Sort out and discard discolored
seeds.
Procedure: Place dried beans or peas in a large pot and cover with
water. Soak 12 to 18 hours in a cool place. Drain water. To quickly
hydrate beans, you may cover sorted and washed beans with boiling water
in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
Cover beans soaked by either method with fresh water and boil 30
minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to
the jar, if desired. Fill jars with beans or peas and cooking water,
leaving 1-inch headspace.
Adjust lids and process as recommended in Table 1 or Table 2 according
to the method of canning used.
Table 1. Recommended process time for Beans or Peas in a dial-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Beans or Peas in a weighted-gauge
pressure canner.
Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
