Jam and Preserve Recipes
Your First Pressure Can - Beans
Yes you Can! This first workshop will make pressure canning seem really easy - and it is!
Ingredients
Dried Beans,
Any type can be used - see table
Any type can be used - see table
3 oz
90 g
Water
90 g
Rosie's Ingredient Calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.
Method
- Pressure Canning dried beans is one of the most useful things that you can make
Forget all that soaking and rinsing - click the table pictured to get the correct weight of each type of bean for the 500ml jar - double the amounts if using a 1000ml jar- Rinse the beans and drain.Put some water into a large bowl, put the beans in the water and any that float or are shrivelled, discard. Drain the beans again
- Put the right weight into your jar and cover with hot water leaving 2.5cms/1 inch of headspace
- Remove any air bubbles
- Ideally you should use soft water for the beans to become soft during processing
- If you live in a hardwater area use ratio of 4.5 litres/ 8 pints water, mix in 3 tablespoons salt and use to top up the beans or add 1 teaspoon salt to each jar
- Wipe the rims of the jars and the seals with vinegar, apply the seals and rings
- Stack the jars in your canner, lock the lid and bring to the boil. Vent for 10mins. Start timing once up to pressure
- All of the beans, whatever type, are processed at 10 PSI for 1 hour 15 minutes for 500ml jars, 1 hour 30 mins for 1000ml jars so it is easy to make a mixed load in one session
- Use to make recipes like cassoulet, chilli, extending traditional family recipes to feed hungry hoards or use a mix of beans drained and dressed with olive oil, vinegar and herbs on their own with salad leaves or topped with tuna for great healthy lunch in double quick time!
How long will it take to make?
Preparation time:
20 mins
Cooking time:
1 hour 15 mins
Total time:
3 hours
How much?
Suggestion - enough for seven jars
Look after it
Will store at ambient temperature for years
Useful links
The Preserving School canner which is manufactured to our specification including a 3 part weight, tool kit, recipe book, manual. Suitable for most heat sources
Rosie's Preserving School Workshops
Your First Pressure Can
