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  Recipe Home » Vegetables » Canning Dried Beans Or Peas (Shelled)~ All Va
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  Canning Dried Beans Or Peas (Shelled)~ All Va
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 264
Ingredients:
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Instructions:
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 pounds 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 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 1/2 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
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Beans or Peas in a
weighted-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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