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How do I?
...Can Vegetables
Selecting, Preparing and Canning VegetablesBeans or Peas - Shelled, Dried: All VarietiesQuantity: 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.
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009. How do I? Can · Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links |
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