@smarthomecanning: If this is your first time pressure canning, here are two things I recommend: 1) Read the instructions for your pressure canner. Read them about 3X to make sure you’re doing the steps right. It’s not difficult after you get the hang of it but you do need to do them in the right order. 2) Bring a friend along to learn with you! Or better yet someone who’s already comfortable pressure canning! Okay, let’s get into it! Save this info or find it on the website: ncfhp.uga.edu (National Center for home food preservation website) Procedure: Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil 30 minutes. Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1-inch headspace. Process: Pints-75 min Quarts-90 min For a weighted gauge pressure canner set it to 10 pounds pressure is 0 to 1000 feet in elevation, or 15 pounds of pressure if above 1000 feet in elevation. For a dial gauge 0-2000’ 11lb, 2,001-4,000’ 12lb, 4,001-6,000 13lb, 6,001-8,000’ 14lb pressure I also have a pressure canning course where I go over every step in video with an ebook. It’s just $40 at SmartHomeCanning.com

2025-04-14 20:44:25

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