This is by far the easiest way to can beans ever!
Mr. Happy and I have decided to stop buying things in cans from the store as much as possible because of BPA in many can linings, just one more step in our natural health journey.
This past winter I learned to pressure can and honestly, I’ve gone a bit crazy with it. Crazy good!
Unfortunately I have a flat top stove that will not allow me to use a conventional stove top canner. And if I’m being real here, I have no inclination to stand over a hot steamy stove for 2 hours at a time watching gauges and adjusting heat to keep the gauges in line. UGH! Screw that.
I’m a set it and forget it kinda gal.
So, after some serious research, I went with an electric pressure canner and I am so glad I did!
If you are an experienced canner this is the part where you tune me out because the USDA says that electric pressure canners are not safe.
So this is the part where I inform you that the USDA admits that they have NEVER done ANY testing whatsoever on electric pressure canners so they can’t make any real claims as to their safety one way or another, so they take the easy way out and just say no.
Let’s just agree to disagree and do what’s right for us. We can still be friends ❤️
Whew! Now that we have that all cleared up, let’s continue…
I purchased a Carey-Chard Electric Pressure Canner, which has been 3rd party tested to be sure the pressure is accurate and holds, plus it has 2 weighted pressure regulators. I have every confidence in my Carey canner.
My pantry is filling up with healthy and delicious home canned foods and we couldn’t be happier!
We use a lot of beans. Chili beans, black beans, pinto beans, navy beans and black-eyed peas. So, I had to come up with a simple way to keep our shelves stocked with beans.
I use the no cook method of canning whenever possible because I’m lazy that way. Beans work great this way!
Here’s how I do it.
It’s so simple. Just dump your beans in a colander, pick through them and remove any bad beans or rocks you may find. I noticed that over the past years beans are cleaner and of better quality. I only have to pick out a couple of bad ones here and there and rarely find rocks anymore.
Then run them under water to rinse well.
Once you have your jars ready add 1/2 level cup of beans and 1/2 tsp salt for a pint and 1 level cup of beans and 1 tsp salt for a quart. Depending on what kind of beans, I sometimes replace the salt with an equal amount of pork bouillon for flavor. Don’t add salt if using bouillon. This is the kind I use.
Sometimes I might add 1/4-1/2 tsp of dried onion flakes as well. Just depends on what I’m going for.
Then fill with cold water, leaving about 1 inch headroom. Use the tool that comes with your canning kit or a plastic knife or wooden skewer to make sure there are no air bubbles, wipe the rim and add the lids.
Pressure can beans as you would meat. 75 minutes for a pint and 90 minutes for a quart.
That’s it! It takes all of 10 minutes from start to turning on the canner. Easy peasy!
Ham and Beans
(just add ham chunks and follow the same instructions)
Note: If you use more than a level 1/2 cup or 1 cup of beans you will probably end up with some on top that are not in juice or looking so yummy. Wait 24 hours and give them a good shake, wait a bit and do it again a time or two. They will mix in and absorb some juice and be just fine.
Enjoy your pressure canned beans!