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Canned Black Beans

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Ingredients Method Notes

Ingredients
  

  • Black Beans
  • Water

Method
 

  1. Soak the dried black beans overnight covered with water. (12-24 hrs)
  2. Drain and discard soaking water.
  3. Put in a pot, cover with fresh water, boil 30 minutes. (I added salt for taste, but that is optional).
  4. Pack in jars: quarter-litre (½ US pint) or half-litre (1 US pint) or 1 litre (US quart).
  5. Leave 3 cm (1 inch) headspace. (from top of beans/water to top of rim).
  6. Top up each jar with boiling water from a kettle or with the water you just boiled them in, maintaining headspace.
  7. With a butter knife, move around the inside edge of the beans in the jar, to remove any air bubbles.
  8. Wipe clean the rims of the jars and lids, make sure they are dried and free of debris for proper sealing.
  9. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  10. Processing time: quarter-litre (½ US pint) 75 minutes; half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.
  11. See notes for additional resource below.

Notes

Original Recipe Source - National Center for Home Food Preservation 
Dial gauge Pressure Canner - National Center for Home Food Preservation
Always, ALWAYS follow the instructions in your pressure canner.