How to Can Pinto Beans

Here's how I canned my dry pinto beans (this is a rather lengthy explanation for those who are not familiar with pressure canning):

Some things to note: I use a pressure canner (this is different than a pressure cooker). My instructions correspond with the guidelines in the owner's manual for my particular canner; these may vary depending on your pressure canner. You'll also need mason jars (pint or quart jars).

Time from start to finish: 3 hours

First, wash the mason jars and rings in the dishwasher.
Sort and wash the beans. Discard any rocks or undesirable beans.

Place 1/2 cup dried beans (1 cup if using quart jars) in clean jars. This does not seem like a lot of beans in the jar, but during the cooking process they plump up and nearly fill the jar!

Add 1 teaspoon dried onions (2 teaspoons if using quart jars), pinch of dried minced garlic, and 1/2 teaspoon (1 teaspoon Ham Soup Base) to jars.

Pour in boiling water, leaving 1" head space.

Stir gently and remove any air bubbles. Wipe rims of jars clean. Boiled lids for 10 minutes and place on jars. Screw on rings finger tight.

Now here's where the instructions get a little tricky; I will attempt to be thorough in my explanation. Place jars in pressure canner on trivet with 1" water (it is important that the pressure canner does not dry boil...this will ruin the canner). Use tray in between layers if processing 2 layers of jars.

Place lid on canner (use Vaseline on rim of lid every 3-4 uses and every use when canner is new). Tighten opposite wing nuts down together to keep lid level. Turn stove on high (most manufacturers advise NOT to use a pressure canner on a glass-top stove. You may use a propane camp stove outside instead). When you see steam coming out of the valve, time 10 minutes to “exhaust” air out of jars and canner. After 10 minutes of “exhausting”, place weight on valve (check manual, weight depends on your altitude) so the correct number is over the vent. The pressure will then begin to rise on the gauge. When the gauge shows the correct pressure, begin timing 60 minutes for pints or 75 minutes for quarts. Turn down heat, almost immediately, to keep the pressure stable. You will need to continue to turn it down throughout the cooking time. It is important to keep the gauge at the correct pressure. DO NOT LEAVE YOUR CANNER! When the time is up, the heat on your stove will be very low. Turn the heat completely off. Don’t move the canner or take the weight off. Wait for the pressure to go down to ZERO. DO NOT OPEN THE CANNER EARLY! When the pressure has returned to zero, remove the weight, take off the lid (lift the side furthest from you first), and carefully remove the jars; do not put them near cool drafts (the jars will be boiling inside). The jars will seal after several minutes (you will hear “plink”s when they seal). If a jar does not seal, put it in the fridge for use in the next few days.
When the jars have cooled, take off the rings, wipe down the jars, and date them.
Take a look at my finished beans!
Store the jars (without the rings on) in a cool, dry place.

I will keep these in my pantry to use as needed (in soups, burritos, etc) and in a supply I use as food storage. I try to keep a year's supply of food in my home in case of emergency.

Happy canning!