Beans or Peas — Shelled, Dried, All Varieties — NCHFP
Tested NCHFP pressure-canning directions for mature dried shelled beans or peas.
Ingredients
Beans or peas
- 5 lb dried shelled beans or peas average for 7 quarts; 3 1/4 lb for 9 pints
- 1 tsp salt optional per quart; 1/2 tsp per pint
- water for soaking, boiling, and packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Sort and wash dry beans or peas. Soak 12–18 hours and drain, or quick-soak by boiling 2 minutes, soaking off heat 1 hour, and draining.
- Cover soaked beans with fresh water and boil 30 minutes.
- Fill jars with hot beans or peas and cooking water, leaving 1-inch headspace; add optional salt.
- Pressure process pints 75 minutes or quarts 90 minutes.
- Dial gauge: 11/12/13/14 psi by altitude; weighted gauge: 10 psi through 1,000 ft and 15 psi above.
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Recipe Notes
Dried beans and peas are low acid and require pressure canning. Follow the tested hydration procedure.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/