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Preserving Beans or Peas - Dried Recipe

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This recipe for Preserving Beans or Peas - Dried, by , is from Jukes Family Recipes 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angela Walters

Category:
Category:

Ingredients:  
Ingredients:  
Kidney, Navy, Pinto, Etc.

2 pounds dried beans or peas per quart
Salt (optional)
Water

Directions:
Directions:
Put beans or peas in a large sauce pot; add water to cover by 2 inches. Bring beans or peas to a boil; boil 2 minutes. Remove from heat and let beans or peas soak 1 hour. Drain. Cover beans or peas with cold water by 2 inches in a large sauce pot. Bring to a boil; boil 30 minutes, stirring frequently. Pack hot beans or peas into hot jars, leaving 1-inch headspace. Add teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired. Ladle hot cooking liquid or boiling water over beans or peas, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a pressure canner.

Number Of Servings:
Number Of Servings:
varies
Personal Notes:
Personal Notes:
Courtesy of Ball Blue Book Guide to Preserving

This is such a great way to have your own cooked beans ready to use in a recipe. We make homemade refried beans, and spending one day to do up several quarts is a life saver the rest of the year.

 

 

 

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