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BEANS OR PEAS – SHELLED, DRIED (All varieties)
Canned Dry Beans or Peas
Yield: Approximately ¾ pound of dry beans or peas per quart
Ingredients
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Mature, dry beans or peas
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Fresh water (for soaking, cooking, and covering)
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½ teaspoon salt per pint (optional)
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1 teaspoon salt per quart (optional)
Preparation
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Sort: Select mature, dry beans or peas. Discard discolored or damaged seeds.
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Soak (Two Options):
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Long Soak: Place beans in a large pot, cover with water, and soak 12–18 hours in a cool place. Drain.
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Quick Soak: Cover sorted beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour, then drain.
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Precook: Cover soaked beans with fresh water and boil for 30 minutes.
Packing
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Add ½ teaspoon salt per pint jar or 1 teaspoon per quart jar, if desired.
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Fill hot jars with beans and cooking liquid, leaving 1-inch headspace.
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Remove air bubbles and adjust liquid if needed.
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Wipe rims, adjust lids, and prepare for processing.
Finishing
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Process jars immediately in a pressure canner according to USDA-recommended times for dry beans or peas.
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Adjust processing times for jar size and altitude.
⚠️ Important: Dry beans and peas are low-acid foods and must be pressure canned for safety.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
75 min |
10 lb |
15 lb |
|
Hot |
Quarts |
90 min |
10 lb |
15 lb |
