Canning Dried Beans Or Peas(Shelled), All Va

* Exported from MasterCook *

CANNING DRIED BEANS OR PEAS (SHELLED), ALL VA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Legumes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Quantity: An average of 5 pounds is needed per canner
load of 7 quarts; an average of 3-1/4 pounds is needed
per canner load of 9 pints--an average of 3/4 pounds
per quart.

Quality: Select mature, dry seeds. Sort out and
discard discolored seeds.

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 1/2 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.

Adjust lids and process as recommended in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Beans or Peas in
a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12
lb.
4,001 - 6,000 ft: 13
lb.
6,001 - 8,000 ft: 14
lb.

Table 2. Recommended process time for Beans or Peas in
a weighted-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for
Quarts. Canner pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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