Canning Pintos – super easy and a huge time saver! It’s nice to have them cooked and on hand. There’s no waiting for a crockpot to cook all night or waiting to cook them for dinner. Simply open a jar, heat and enjoy.
Recipe per quart:
- 1 Cup of Dry Beans – these are Mixed Beans and Pintos
- 1 tsp of Canning/Pickling Salt
- 1 Piece of Ham (this pack makes 14 quarts)
Remember – 7 jars will fit in the canner. Layer in the dry sterile jars – 1 cup of beans, 1 piece of ham and 1 tsp of canning salt. If you put the ham on the bottom, it leave a residue on the jar that will make them harder to clean.
Fill each jar with warm water. Wipe rims with a sterile cloth, place the boiled lids and seal. Pressure can Pints – 1 hour, 15 minutes, Quarts – 1 hour, 30 minutes.
This is what they look like as soon as they come out of the canner. The longer they sit, the more they thicken. I have found that if you have time to soak your beans over night that they do fill the jars more than if you can them dry.