Canning beans is one of the ways I save a lot of money. Beans are so cheap, healthy, and useful in lots of recipes. I can black beans, red kidney, pinto, navy, red beans etc... Here are just some ways I use them: - In a pinch they are quickly prepared for my hubby's lunch. I like to fry some cut up onion in butter, add drained beans, a blob of BBQ sauce and some water. Voila.
- I mash them in a blender, heat them up and then we put sour cream on them and eat them for breakfast with warmed up corn or flour tortillas, or fried jacks.
- Leftover mashed beans make a great sandwich! Spread a generous amount unto a slice of bread. Use either mayonnaise or sour cream with them.
Directions:3 1/4 lbs dry beans fills one canner full of 9 pints; or 5 lbs for 7 quarts. - Wash off dry beans.
- Soak beans overnight in lots of water.
- Drain and rinse off with fresh water.
- Fill jars about two thirds full of beans.
- Add fresh water to reach an inch from the rim.
- For a pint, add 1/2 teaspoon salt; for a quart, add one teaspoon.
- Wipe off rim, and put on lids and bands. You don't have to do this, but I reuse my lids.
- Place jars in canner and fill one thirds full of water.
- Bring to boiling, then process them in 10 lbs pressure for 50 minutes. If you do it longer than one hour they will become mushy. If you have very fresh beans, 45 minutes is enough.
- Turn off heat, and let the pressure go down before opening canner and removing jars.
- Once cooled, remove bands, wash and store jars in a cool place.
- Good luck!
A reader asked me how long these beans stay good once canned. I told her I wasn't sure because we always eat them before they get old! But I think like all canned foods, to try to eat them in one year would be a good idea. If I reuse my lids, I would want to eat them in a few months. | 
