So you take your beans, then you fry them once and then you refry them again before canning them, right? LOL. Nope, you are dead wrong! It’s actually not that complicated, but I will explain the canning refried beans recipe in a little while. By the way have you already tried the canning ham recipe, the canning chicken recipe and the canning garbanzo beans recipe?
Honestly speaking, I am not really a fan of pressure canning recipes but every now and again there’s no other option. Alright so normally when we speak of refried beans, they are mashed. However, in that state it would be almost impossible to can them safely. Therefore, this method allows us to can the beans and vegetables without mashing them. That is only done, when you want to use them for your tacos, quesadillas, enchiladas or even nachos.
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Here’s What You’ll Need:
- soaked pinto beans
- water
- garlic
- onion
- chili powder
- salt
- paprika
- cumin
- pressure canner
- large stock pot
- quart canning jars with rings and lids
- canning utensils
- ladle
- kitchen towels
- strainer
The whole process begins the night before by soaking your beans overnight in the large pot. The next day you can then set up your canning station before making the ‘sauce’. The beans are strained over sink before filling the jars a 3/4 of the way. Garlic and onions are added to the jars to fill them to bottom of the necks. The seasoned water is then ladled into the jars.
The rims are wiped down with a towel before screwing on the lids and rings. Use the jar lifter to load the jars one by one into the canner. Refer to your user manual for processing time required at your altitude. After they are processed allow to cool for another 10 minutes before lifting the jars out. I leave mine out on the kitchen counter overnight to seal before storing them away in my pantry.
You can follow step by step instructions on the Live Healthy At Home blog, here…
You can watch the video below on Canning Homemade Refried Beans…
You can watch the video below on How to Cook Canned Refried Beans…
