Canning Black Beans Food

HOME CANNED BLACK BEANS

Steps:

• Soak your beans 24 hours ahead of time.
• Prep your jars, lids & rings. Wash them all in hot soapy water. You can also run your jars through the dishwasher on the sanitize cycle.
• Drain and rinse your beans.
• Bring your beans to a simmer for 30 minutes. They will not be soft yet but that's ok because they'll finish cooking in the canner. You'll want to get the water in your canner coming up to a simmer at this point.
• After simmering, fill your jars. You'll want to leave a good 1 inch to 1 1/2 inch headspace because the beans can still expand a little.
• Top off the liquid with warm water.
• Run your bubble remover around the outside of the jars to make sure everything is settled.
• Run a cloth dampened with vinegar or vodka around the rims to remove any leftover residue.
• Run a dry finger around the rims of the jars to feel for any leftover residue or cracks.
• Add your lids and rings fingertip tight. Be careful to not over tighten your rings. Some people will simmer their lids in a small pot before adding to the jars but since we're putting them in a pressure canner, I don't bother. It's a personal preference.
• Load your canner and process following the manufacturers instructions. Pints process for 75 minutes, quarts for 90 minutes.
• Congrats! You have now canned your own black beans!! Carefully wipe down your jars and remove the rings. Write the name and date on top of your jars so you can easily identify them and you can properly rotate them.

CANNING BLACK BEANS

Steps:

• Pick through the beans and get rid of rocks and broken beans and beans with holes in them and rinse well under running water.
• Place rinsed beans in a large pot or gallon jar. Add1 tablespoon of baking soda.
• Add enough water to cover by 3 inches.
• Let soak for 10 to 12 hours.
• Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.
• Drain the beans and discard soaking water. Rinse under running water.
• Put the beans in a large pot, cover with water, and bring to a boil.
• Reduce heat to low, cover pot and simmer the beans for 30 minutes.
• Using your canning funnel, spoon the hot beans into hot jars, leaving 1 inch headspace. Do not pack them in tightly or shake them down. The beans will still expand a bit during processing.
• If you are adding salt, use ½ teaspoon in pints, ¾ teaspoon in 1 ½ pints and 1 teaspoon in quarts.
• Ladle the cooking liquid over beans leaving 1 inch headspace. Release the trapped air with a thin knife or bubble popper.
• Wipe the rim of the jar with a clean dry cloth or paper towel. Place lid. Screw rings on finger tight.
• Put proper amount of warm water in canner, adding a splash of white vinegar if you have hard water.
• Place jars in canner. Seal the canner lid and turn heat to high.
• Allow the canner to vent for the specified length of time for your canner.
• Now put the regulator on the air vent and bring it up to pressure. Once it has reached the required pressure, start your timer.
• Process pints at 10 pounds pressure for 75 minutes, process 1½ pints and quarts at 10 pounds pressure for 90 minutes.
• Don't forget to adjust the processing pressure for your altitude.
• When the processing time is up, turn off the heat and allow the pressure to return to zero.
• Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.
• Make sure the lid is facing away from you when you open the canner.
• After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
• After 12 hours, check the seals, wash and label the jars, and put them away.

CANNING BLACK BEANS

Steps:

• Either (a) long-soak the dried black beans overnight covered with water, OR (b) quick-soak by covering them with water in a saucepan, bring to a boil, boil 2 minutes and let stand for an hour.
• However the beans were soaked, drain and discard the soaking water.
• Put in a pot, cover with fresh water, boil 30 minutes.
• Pack in jars: quarter-litre (1/2 US pint) or half-litre (1 US pint) or 1 litre (US quart)
• Leave 3 cm (1 inch) headspace.
• Top up each jar with clean boiling water (such as from a kettle, for instance) or with the water you just boiled them in, maintaining headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: quarter-litre (1/2 US pint) 75 minutes; half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

HOME CANNED CUBAN BLACK BEANS

Steps:

• Sort dry beans.
• Soak overnight in water.
• Drain beans, add new water covering by 2", and bring to a boil. When boiling begins, remove from heat and set aside.
• Saute onion, pepper,and garlic in olive oil until onion is glassy.
• Add remaining spices, salt and vinegar to the saute pot.
• Sterilize 8 pint Mason Jars.
• Add 1/4 cup of saute mixture to each jar.
• Chop Salt pork into small pieces, and divide into eight "piles".
• Put one "pile" of salt pork into each jar.
• Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2" headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner.
• Top off each jar with bean juice, leaving 3/4" headspace.
• Put of lids and process 1 hour 5 minutes at 10 psi.
• After processing, remove from heat and allow canner to return to ambient pressure of its own accord.
• Remove and cool jars.
• Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.