Canning Black Beans Recipes

CANNING BLACK BEANS

Steps:

• Pick through the beans and get rid of rocks and broken beans and beans with holes in them and rinse well under running water.
• Place rinsed beans in a large pot or gallon jar. Add1 tablespoon of baking soda.
• Add enough water to cover by 3 inches.
• Let soak for 10 to 12 hours.
• Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.
• Drain the beans and discard soaking water. Rinse under running water.
• Put the beans in a large pot, cover with water, and bring to a boil.
• Reduce heat to low, cover pot and simmer the beans for 30 minutes.
• Using your canning funnel, spoon the hot beans into hot jars, leaving 1 inch headspace. Do not pack them in tightly or shake them down. The beans will still expand a bit during processing.
• If you are adding salt, use ½ teaspoon in pints, ¾ teaspoon in 1 ½ pints and 1 teaspoon in quarts.
• Ladle the cooking liquid over beans leaving 1 inch headspace. Release the trapped air with a thin knife or bubble popper.
• Wipe the rim of the jar with a clean dry cloth or paper towel. Place lid. Screw rings on finger tight.
• Put proper amount of warm water in canner, adding a splash of white vinegar if you have hard water.
• Place jars in canner. Seal the canner lid and turn heat to high.
• Allow the canner to vent for the specified length of time for your canner.
• Now put the regulator on the air vent and bring it up to pressure. Once it has reached the required pressure, start your timer.
• Process pints at 10 pounds pressure for 75 minutes, process 1½ pints and quarts at 10 pounds pressure for 90 minutes.
• Don't forget to adjust the processing pressure for your altitude.
• When the processing time is up, turn off the heat and allow the pressure to return to zero.
• Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.
• Make sure the lid is facing away from you when you open the canner.
• After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
• After 12 hours, check the seals, wash and label the jars, and put them away.