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Pressure Canning Dried Pinto Beans Recipe

Pressure Canning Dried Pinto Beans Recipe

Dani García
Pinto beans are a wholesome and adaptable item to keep on hand for side dishes or main dishes as well. Discover Canning Pinto Beans Recipe now
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Prep Time 12 hours
Cook Time 30 minutes
Pressure Canning Time 1 hour 15 minutes
Total Time 13 hours 45 minutes

Equipment

  • Pressure canner with a pressure regulator or working dial gauge.
  • Extra canning rack for double stacking jars if needed
  • 14-16 pint or 7 quart mason jars (wide mouth is recommended)
  • Lids and rings that fit the jars
  • Canning Tools like jar lifters and bubble removers
  • Large stock pot for par cooking the beans

Ingredients
  

  • 5 pounds Pinto beans (dried)
  • Water

Instructions
 

Beans Cooking

  • Soak the beans for at least 12 hours to soften them and aid in water absorption.
  • Strain out the soaking water to remove starches and improve bean quality.
  • Boil the soaked beans in a large pot for 30 minutes to ensure proper size for canning.

Pressure Canning

  • Apply a thin coat of oil to the rim of the pressure canner lid for a good seal.
  • Place the bottom trivet in the canner and add 2-3 inches of water.
  • Prepare canning jars and lids.
  • Cover the beans with boiling cooking water, ensuring enough liquid to fill each jar adequately.
  • Follow the manufacturer's instructions to seal the lid and steam out the vent pipe for 10 minutes.
  • Process pints for 75 minutes and quarts for 90 minutes.
  • Allow the pressure canner to cool to room temperature before opening.
  • Remove the canning rings, as they are no longer necessary once jars are properly vacuum-sealed.
  • Store the jars in a cool, dark place (e.g., pantry) for up to a year.

Notes

  • For the greatest results, use dry pinto beans that are new and of good quality. Before utilizing the beans, look for any indications of damage or bugs.
  • Before cooking, thoroughly rinse the dried pinto beans in cold water. This aids in cleaning up any dirt or debris.
  • The dried pinto beans should soak for at least eight hours or overnight. This process shortens the cooking time while softening the beans.
  • Before cooking, drain and rinse the soaked beans. The soaking water should be discarded since it may include carbohydrates and anti-nutrients.
  • The soaked pinto beans should be cooked until completely soft. They may be prepared in a pressure cooker, a slow cooker, or on the stovetop.
  • Cooking dry beans in a pressure cooker requires according to the manufacturer's recommendations. Normally, you would boil the beans for 20 to 25 minutes under high pressure.
  • When cooking the beans, avoid flavoring them with salt or other ingredients. This is because salt can impair the safety of canned beans and interfere with the canning process