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