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Canning Spiced Pinto Beans

10/10/2019

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     It's always nice to have spiced pinto beans on the pantry shelf. Once opened you can heat and serve 'as is' or whip them up into fresh homemade refried beans.  The main kitchen tip I will share is that when canning beans, remember they WILL expand  during processing so fill your jars with beans first about 3/4 full and then top off with liquid. Some folks do 1/2 beans 1/2 liquid. The NCHFP says to add beans and liquid to 1" headspace but, they never explain expansion - which can also lead to siphoning.  Just something to keep in mind. All beans must be Pressure Canned. 
Enjoy! Diane

Spice Mix Per Pint Jar: 
1/2 tsp salt
1/2 tsp minced garlic
1/4 tsp cumin
1/2 tsp chili powder
1/2 tsp dried, minced onion

Per the NCHFP:
"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."

My Procedure:
  • Place dried beans in a large pot and cover with water.
  • Soak 12 to 18 hours in a cool place. Drain water.  OR
  • 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 my spice mix above to each cleaned pint jar.
  • Fill jars 3/4 full with beans and add cooking water to 1-inch headspace.
  • Pressure Can Pints 75 Minutes / Quarts 90 Minutes.

I weigh out 2 pounds of pintos for a yield of 8 pints (a canner load) I also prefer the quick hydrate method. 
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email