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.