to each pint jar add:
1/2 tsp salt
1/2 tsp minced garlic
1/4 tsp cumin
1/2 tsp chili powder
1/2 tsp dried, minced onion
1/2 Cup Red, Pinto or Black beans that have been soaked.
Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3¼ pounds is needed per canner load of 9 pints--an average of ¾ pounds per quart.
Quality: Select mature, dry seeds. Sort out and discard discolored seeds.
Procedure: Place dried beans 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. Fill jars with beans, add spices and cooking water, leaving 1-inch headspace.
Process Pints 75 mins at 10 lbs. Quarts 90 mins at 10lbs pressure or according to your altitude.
Bean Process by: NCHFP
Spice Recipe by: Jennifer Shambrook "I Can Can Beef!"
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