Pressure Canning Pinto Beans Recipes

PRESSURE CANNING PINTO BEANS

Steps:

• 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!

PRESSURE COOKED PINTO BEANS

Steps:

• Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.
• Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.