Canning Peas and Beans - Shelled, Dried
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. |
|
Canner Pressure (PSI) at Altitudes of |
| Style of Pack |
Jar Size |
Process Time |
0 - 2,000 ft |
2,001 - 4,000 ft |
| 4,001 - 6,000 ft |
6,001 - 8,000 ft |
| Hot |
Pints Quarts |
75 min
90 |
11 lb
11 |
12 lb
12 |
13 lb
13 |
14 lb
14 |
| Table 2. Recommended process time for Beans or Peas in a weighted-gauge pressure canner. |
|
Canner pressure (PSI)
at Altitudes of |
| Style of pack |
Jar Size |
Process Time |
0 - 1,000 ft |
Above 1,000 ft |
| Hot |
Pints
Quarts |
75 min
90 |
|
|
|