Canning Dried Peas or Beans

(from anacaeca’s recipe box)

Select mature, dry seeds. Sort out and discard discolored seeds.

Source: Culinary Cafe

Categories: Beans, Canning

Ingredients

  • 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.

Directions

  1. 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.

  2. Adjust lids and process as recommended in Table 1 or Table 2 according to the method of canning used. (Tables at http://www.culinarycafe.com/Canning/Canning_Peas_Beans.html)

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