We like to eat a variety of beans - pinto, kidney, chickpea, cannellini, black, and so on. Canned beans are more expensive than dried beans but oh so much more convenient.
I decided it was time to figure out how to pressure can dried beans so that I could take advantage of the cost savings without giving up the ease of a quick meal.
Step one on my pressure canning journey was to take a class at my local cooperative extension office. If you haven't tried this, I highly recommend it. I was new to any kind of canning and these classes gave me much more confidence. Plus they were fun. They offer salsa, jams and jellies, pressure canning (basic and meat), as well as others.
|The set up. Those are my extensive notes.
|Cooking the beans, heating the jars.
I had more cooked beans than I could fit in my canner so I portioned them out for the freezer. We'll see how I like that storage option too.
|Excess beans for the freezer
|They look so pretty.