Recipe: Canning Dried Beans And Peas

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, unless you have to adjust for higher altitude.
Process pints 75 min. quarts 90 min.