Michigan
State University Extension
Preserving
Food Safely - 01600235
10/13/97
All varieties
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 pound per quart.
QUALITY: Select mature, dry seeds. Sort out and
discard discolored seeds.
PROCEDURE: Place dried beans or peas in a large pot
and cover with water. Soak 12 to 18 hours in the
refrigerator. Drain well. To quickly hydrate beans, 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 l/2 teaspoon of salt per pint or 1
teaspoon per quart to the jar, if desired. Fill hot jars
with beans or peas and cooking water, leaving 1-inch
headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR BEANS OR PEAS IN A
DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 75 min. 11 lb. 12 lb. 13 lb. 14 lb.
Hot Quarts 90 11 12 13 14
RECOMMENDED PROCESS TIMES FOR BEANS OR PEAS IN A
WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style Jar Process 0- Above
of Size Time 1000 ft. 1000 ft.
Pack
Hot Pints 75 min. 10 lb. 15 lb.
Hot Quarts 90 10 15
