Canning Peas and Beans – Shelled, Dried
Canning Peas and Beans - Shelled, Dried
Canning Peas and Beans - Shelled, Dried
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. 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
9011 lb
1112 lb
1213 lb
1314 lb
14
Table 2. Recommended process time for Beans or Peas in a weighted-gauge pressure canner. Canner pressure (PSI)
at Altitudes ofStyle of pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft Hot Pints
Quarts75 min
9010 lb
1015 lb
15