Tuesday, November 9, 2010
Saving the Beans
I was in the storage room yesterday and noticed a 10 pound bag of pinto beans that I had bought well over a year ago and had not used. Dried beans, if they are left long enough, get too dry and no matter how long you cook or soak them, they never cook up nice and mushy. I think maybe the seeds actually die, but I don't know that as a fact.
I didn't want to have to throw away the beans, so I soaked them in warm water with some lemon juice for about 10 hours and then I canned them and got 18 quarts. That will be very handy when I am in a hurry and want to whip up some burritos, or need them for quick soup.
I did it like this:
Sort and rinse the dry beans.
Soak the beans at least overnight or up to 48 hours.
Drain and rinse thoroughly.
Cover with water and boil for 30 minutes.
Fill clean quart canning jars to within 1 inch of top.
Process 90 minutes in pressure canner at 11 pounds pressure. (Please consult a good canning book for more detailed instructions.)