Canning Peas and Beans – Shelled, Dried

Canning Peas and Beans - Shelled, Dried

Prep Time: 0

Yield: 0

Canning Peas and Beans - Shelled, Dried

Ingredients

Instructions

  1. 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
    10 lb
    10
    15 lb
    15
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