In a quart Jar put
1 1/3 cups dry pinto beans
¼ tsp. onion salt
1 ½ tsp salt
½ tsp. garlic salt
½ tsp Chili powder ( optional) we like the flavor that it gives to the beans
Fill Jars with boiling water to 1 inch of top
Boil your rings and lids if using older lids boil for a little longer to help soften up the rubber.
Put the lids and rings on your jars .
Pressure for 75 min at 15 pounds of pressure. ( this is for altitudes above 6000 to 8000 feet) you can go here to check what pressure you need for your altitude
For pints use ¾ cup beans and process for 50 minutes
For pints use ¾ cup beans and process for 50 minutes
To make refried beans pour a jar into your pan warm up then with a mixer just mix them until the consistency of refried beans.
So nice to have on hand.
I have yet to try these, but really wanting to now. They look so beautiful in those jars. And I bet they taste yummy too! Thanks for sharing this. Have a great week.
ReplyDeleteBlessings,
Amy
Thanks for this. I have been trying to make time for canning beans, but the last few weeks have been crazy and painful for my pregnancy. Having beans ready in the pantry makes meals so much easier.
ReplyDeleteThey look so good!
ReplyDeleteI definitely use more beans if they are already canned up and ready to go.
I like to put bacon in our canned crowder peas. I need to try this no soak method for pintos. Thanks for sharing!
ReplyDeleteYou should join us Thursday at:
The HomeAcre Hop
~Ann
I just got my gas stove replaced after a year without a stove,(or oven), I am so happy to now be able to us my pressure canner again! I think I will try your pinto recipe as the stoves inaugural canning session! Thanks for sharing! I hope you have a great week!
ReplyDeleteThese would be great for the pantry. We use a lot of pinto beans also.
ReplyDeleteDo you know if there is any way that they can be water bath canned? I don't have a pressure cooker and would really like to try this.
ReplyDeleteWe have been water bath canning for years. Soak your beans overnight, rinse put three cups no more of beans in a sterilized quart jar (I don't usually season mine but go ahead if you want to I have never canned them with meat in them either) fill jars with boiling water leaving 1 inch of head space. Wipe off the rims of jars place a jar flat that has been placed in boiling water on jar add ring hand tighten place in water bath that has been brought to a boil making sure that the water is an inch over jars. Cook at a low boil covered for 3 hours. I usually keep a second pot of hot water on in case I need to add more water. I just canned 18 quarts of beans last week and will be eating them for a couple of years. I never eat them right out of the jar just cook with them. I do always smell them when I open them, but I have never had a bad jar. Hope you try them and love them as much as we do.
DeleteTabitha - I was wondering the same thing. The USDA canning guide says not to water bath beans because the temp doesn't get high enough to kill botulism. However, I know many grandmothers who used to do it and no one got sick. But, they would always cook the beans after opening the can. As a test, I'm going to try doing 1 can, when I do some strawberry jam.
ReplyDeleteBotulism isn't worth the risk. It might not be likely but it is deadly. A much bigger issue than simply getting sick! Also, there is no way for the home canner to tell if a can of food is contaminated. It won't smell or taste bad.
DeleteTabitha and Myponytails,
ReplyDeleteI looked in one of my old canning books and couldn't find anything on water bathing beans I would not recommend it I think if you did though you would need to cook them first. If you add bacon or some sort of meat you would defiantly have to pressure can. Sorry I couldn’t be more help.
Connie
I've been saying I need to try this. Time for me to get busy!
ReplyDeleteYour step-by-step instructions are great.
A question: I have always read and been told to add salt only at the very last, because salt prevents them from softening and makes them tough. Have you noticed this with your recipe?
Hsmomino,
DeleteThe reason you can add salt when you can them, they cook a lot longer and at a higher temp. so the salt dosn't affect them. hope this helps.
Connie
Thank you! I used to do this years ago, and when I stopped canning for several years I sort of forgot how I did it. I planned on doing this very thing and I've been searching for the way I did it. I always was very happy with the way they turned out.
ReplyDeleteKim,
DeleteThey are so nice to have on hand, and everyone loves them.
Have a great day,
Connie
This is all new to me but makes me want a pressure cooker!
ReplyDeleteThanks for joining in with us over at the Creative HomeAcre blog hop. Look forward to seeing you again this weekend at http://mumtopia.blogspot.com/2013/05/bloghop19thmay.html
Thanks for sharing this on Wildcrafting Wednesday!
ReplyDeleteI just got a pressure cooker/canner for Mother's Day. Can't wait to do these this week!
ReplyDeleteBeth,
DeleteThats great that you got a cannerI hope you love it as much as I love mine.
Have a great day,
Connie
I love this and am going to pin it right away! We will also be featuring it on The Shoe Lace Linkup tomorrow.
ReplyDeleteThank you for these easy-to-follow instructions. God bless!
Great tutorial! We have lots of dried beans but I frequently forget to soak them overnight. I have been meaning to do this as a canning project. Thanks for sharing at the HomeAcre Hop! Look forward to having you back on Thursday:
ReplyDeletehttp://blackfoxhomestead.com/the-homeacre-hop/
I hot water bathe, precooked beans.....DO NOT EVER do this with uncooked ones, as stated, it has ill effects.
ReplyDeleteCook your beans with salt pork, then can ( I omit pork in the canning and discard)....in hot water bath as indicated for your area/type.
I have done this for 15 years....have children from 4-16 and my family has never gotten sick.
They will be on the softer side, but I use for refried beans and casseroles
I assume that after cooking the beans you put them into the jars hot. How long do you water bath??
Deletewhat kind of ill effects are you meaning? Like bad gas (flatulence) or something else?
ReplyDeleteI made these today, just as your recipe says. They worked out great. The beans were perfectly cooked and the seasoning is good. Thanks for taking time to post. Have you tried other kinds of beans such as garbanzo or black?
ReplyDeleteI haven't tried any other beans Pinto are all my family will eat. Husband grew up farming pinto beans so as far as he is concerened that is the only bean there is lol.
DeleteThanks for this post. I tried your recipe right away. The only problem is that when all was said and done my jars are only about 3/4 full even though I filled them to within an inch of the top before processing.
ReplyDeleteCould this be a difference in elevation? Any suggestions? Am I safe to use the ones that are sealed but not completely full?
I have had this happen before. Not sure if it is because the beans are old or the elevation. Just add 1/4 cup more beans next time. And I used my jars that were not all the way full just make sure to heat them real good.
Deletewhen I canned pinto beans they were full to the top with beans but most of the water was absorbed. Are the beans ok or do I need to redue them with more water?
ReplyDeleteAs long as they are still sealed they are fine just add more water when reheating and be sure to bring them to a boil before using them.
DeleteI want to can my beans with salt pork, can you put a piece in as you can them.
ReplyDeleteJo,
DeleteYou can. here is a link to canning beans with bacon.http://frugallivingonthewatkinsranch.blogspot.com/2012/02/canning-pinto-beans.html?
Just use the salt pork instead of the bacon.If the link dosn't work look under canning. Hope this helps.
Connie