Canning Black Beans

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Are you ready for yet another canning adventure? If my mind serves me right the last time we canned was when we were canning pickled serrano peppers and before that was when we canned peach pie filling. Today, I decided to tackle something that most people prefer to store dried instead of canning black beans.

They say it is better to store them dried, as it helps you save some space. Well for us space is not an issue, so I am going to go ahead and just do it because I can. Black beans are also commonly known as turtle beans, and most people enjoy their delicious nutty taste.

Canning Black Beans

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Here’s What You’ll Need:

  • dried black beans
  • canning jars with lids
  • canning utensils
  • ladle
  • spatula
  • jar lifter
  • pressure canner
  • large sauce pan
  • kitchen towel
  • water
  • marker

Although you can get away with just a quick 1 hour soak, preceded by a 2 minute. I personally prefer to let my beans soak overnight. Get rid of the soaking water and replace with fresh water. Boil for another 30 minutes, then use a ladle to fill your jars with the beans, leaving an inch of head space.

Each jar is then topped up with the water you just boiled them in. Use a spatula or spoon to remove any bubbles before wiping the rims and screwing on the lids. Process at 10 lbs of pressure for 75 minutes for pint jars or 90 minutes for quarts. Always follow the instructions provided with your pressure canner, taking into account your altitude.

You can follow step by step instructions on the Healthy Canning blog, here…

Canning Black Beans

You can watch the video below on canning black beans…




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