Canning Black Beans

I love black beans any way you fix them.  They’re loaded with health benefits, such as; high in fiber, high in protein and they help protect against cancer.

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Check out Dr. Josh Axe’s other helpful tips and information at: http://draxe.com.

Since we’re all about knowing what we eat, I thought we’d try canning some and I’m so glad we did!  They turned out delicious!!!

Turn the oven on 200° to get your jars hot. Start a pot of boiling water to add to jars and a pot of water to boil lids.

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Measure a half cup of dry beans per pint jar.

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Add one half teaspoon canning salt per jar.

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Fill with boiling water, leaving one inch head space.  Wipe the rims with a sterile cloth, place hot lids and tighten down rings.

Place in pressure canner, put the lid on and wait for it to steam.  Once it begins steaming, let it steam for 10 minutes before putting the weight on it.  Then once the weight begins to jiggle, start the timer for 50 minutes.

We use 10 lbs of pressure based on our elevation.  Your elevation will determine to weight of pressure that you use. Please refer to Ball guidelines for reference.

Pressure can for 50 minutes on 10 lbs of pressure.

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These are great as a side dish with a little bit of minced garlic, added to a sweet potato with a little bit of salsa or used to make burgers.  There’s so many uses for these beans!

2 thoughts on “Canning Black Beans

  1. Kara January 13, 2017 at 3:33 pm Reply

    can I do these in 1/2 pint jars??? just do 1/4 cup of beans????

    Like

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