- Buy 1 pound bags of these 5 dry beans: great northern, navy, black, pinto and black eyed peas.
- Cover beans with water and soak overnight.
- Next morning rinse beans under running water.
- Put 2-2.25 cups beans in each quart jar (this recipe makes 10 quarts).
- Add salt or not, I don't FWIW.
- Fill jar with hot water leaving 1" head space.
- Pressure can for 90 minutes at 10 lbs pressure.
Voila'! If I want baked beans I open a jar, rinse, add 1 cup ketchup and 1 cup brown sugar, salt & pepper and there you go, homemade baked beans! If I want bean soup I open a jar but don't rinse them and add the rest of my soup ingredients. If I want Minestrone or Vegetable soup..... this is probably the #1 best thing I can for versatility. Most recipes have you cook the beans before canning but that makes for mushy beans and I don't care for that.
We also canned some with the barbeque sauce and bacon in the jar. To do that you put your beans in the jar with 1.5 cups of sauce and fill the rest of the way with water. Can the same time and pressure as above.
We have beefy mushroom soup going now for the last canner load of the week, we're taking this weekend off, I think. I'm t-i-r-e-d!