Canning Black Beans

Canning black beans in a pressure canner is an easy, inexpensive, and healthy way to always have black beans on your shelf ready to use.

I prefer the no-soak method of canning beans, because it is easier and faster, plus you can judge how many jars you will need based on the amount of dry beans. A pound of beans is about one cup, which would be two pint jars of canned beans. Also I feel that soaking the beans allows them to get too soft and mushy after canning. When I use the no-soak method, I feel they turn out just right for the recipes that I use them in.

Rinse the Dry Beans

Rinse the Dry Beans

Rosehip BioRegenerate Oil

Streamline your routine with this multitasking oil that does it all: conditions & firms.

Add the Dry Beans to the Jar

Add the Dry Beans to the Jar

Add Boiling Water

Pressure Can the Black Beans

fOR MORE cANNING rECIPES GO TO  WWW.HAWKPOINTHOMESTEAD.COM