Selecting, Preparing and Canning Vegetables
Beans or Peas - Shelled, Dried: All Varieties
Quantity: An average of 5 pounds is needed per
canner load of 7 quarts; an average of 3¼ pounds is
needed per canner load of 9 pints--an average of ¾
pounds per quart.
Quality: Select mature, dry seeds. Sort out and
discard discolored seeds.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: 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 ½ 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.
Adjust lids and process as recommended in Table
1 or Table 2 according to the method of canning used.
|Table 1. Recommended
process time for Beans or Peas in a dial-gauge
||Canner Pressure (PSI) at Altitudes of|
|Style of Pack
||0 - 2,000 ft
||2,001 - 4,000 ft
||4,001 - 6,000 ft
||6,001 - 8,000 ft|
|Table 2. Recommended
process time for Beans or Peas in a weighted-gauge
||Canner pressure (PSI) |
at Altitudes of
|Style of pack
||0 - 1,000 ft
||Above 1,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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