Recipe: canning dried beans

This is for any dried bean. If you add ham, then process tge same time since they both take the same processing time. Be sure to add enough liquid, though. I would put in half the jar as solids, then add the other half with your cooking liquid or it will be too thick and dry.

BEANS OR PEAS--SHELLED, DRIED

All varieties

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 pound 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 the
refrigerator. Drain well. To quickly hydrate beans, 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 l/2 teaspoon of salt per pint or 1
teaspoon per quart to the jar, if desired. Fill hot jars
with beans or peas and cooking water, leaving 1-inch
headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR BEANS OR PEAS IN A
DIAL-GAUGE PRESSURE CANNER use 11 lb. pressure, weighted gauge, use 10 lb. pressure.
Pints, packed hot 75 min, quarts 90 min.