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.
Reblogged this on Preserving the Good Life and commented:
Anytime you have a day to spend at home – Pintos are a quick and easy to do! It took me literally 30 mins to get 21 quarts in canners and the rest was simply checking in on them…..
What is the headspace please? Quarts….
Also, I can easily add onions, correct?
If you presoak your beans, do you add the same amount of beans to dry jar?
Usually I freeze my beans, but this would save loads of freezer space for me.
I use wide mouth jars and always try to leave at least 1 inch headspace because some beans tend to expand more than others. I’ve never done this with presoaked beans.