Canning Pinto Beans
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Additional Time
12 hrs
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Total Time
13 hrs 45 mins
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Servings
9 pints
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Calories
525 kcal
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Course
Condiments
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Cuisine
American
Canning Pinto Beans
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Canning Pinto Beans from dried beans could really not be easier. You can soak the beans or cook the beans from dry in your pressure cooker.
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Ingredients
- 3 lbs dried pinto beans
- ½ teaspoon salt per jar
Instructions
- Rinse and sort beans well. Small rocks and foreign debris from the fields are common finds in a bag of beans.
- Cover beans in a large pot with cool water. Soak beans 8 hours to overnight.
- Drain beans.
- Add fresh water, to cover beans. Add salt.
- Bring to boil. Reduce heat and simmer for 30 minutes. Beans should be very plump.
- Add salt to jars. Fill warm jars with beans. Add cooking liquid to cover, leaving 1″ head space.
- Remove any air bubbles with non metallic tool. I use a chopstick.
- Wipe rims clean with damp towel. Apply lids. Affix bands. Tighten fingertip tight.
- Prepare pressure canner according to manufacturer’s recommendations and heat water. Load jars into canner.
- Place lid on canner securely according to manufacturer’s recommendations. Process jars allotted amount time at allotted pressure for your altitude. See graph below.
- Once your processing time has passed, remove pot from heat. Allow it to cool naturally and release pressure.
- After pressure has released, open canner carefully. Remove jars and place them on a kitchen towel on the counter for 24 hours.
- Check seals. Press down in the center of the lid. If it flexes that jar did not seal and must be refrigerated or reprocessed with a new lid, if desired. Use up any refrigerated beans within 3 days.
- For quart jars, see notes.
Equipments used:
Notes
- For quart jars, use 5 pounds of dried beans to make 7 quarts of canned beans. Process for the allotted times below.
- It is believed that soaking the beans will remove some of the indigestible starches that cause gas.
- Process pints 75 minutes at 11 pounds of pressure for dial gauge canning pot. Adjust time for altitude.
- Process quarts 90 minutes at 11 pounds of pressure for dial gauge canning pot. Adjust time for altitude.
- For weighted gauge, process pints 75 minutes, adjusting for altitude. Process quarts 90 minutes at 15 pounds, adjusting time for altitude.
Nutrition Information
Show Details
Serving
1pint
Calories
525kcal
(26%)
Carbohydrates
95g
(32%)
Protein
32g
(64%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
147mg
(6%)
Potassium
2106mg
(60%)
Fiber
23g
(92%)
Sugar
3g
(6%)
Vitamin C
10mg
(11%)
Calcium
171mg
(17%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 9pints
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1pint | |
| Calories | 525kcal | 26% |
| Carbohydrates | 95g | 32% |
| Protein | 32g | 64% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 147mg | 6% |
| Potassium | 2106mg | 45% |
| Fiber | 23g | 92% |
| Sugar | 3g | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 171mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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