Preparing Beans or Peas for Canning -

Preparing Beans or Peas for Canning -
HE8302
Preparing Beans or Peas for Canning -- Shelled, Dried:
All Varieties1
United States Department of Agriculture, Extension Service2
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.
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. Add 1/2 teaspoon of salt per pint or 1 teaspoon
per quart to the jar, if desired. Fill jars with beans or peas
and cooking water, leaving 1-inch headspace.
Procedure: Place dried beans or peas in a large pot and
cover with water. Soak 12 to 18 hours in a cool place. Drain
Adjust lids and process as recommended in Table 1 or Table
2 according to the method of canning used.
Table 1. Recommended process time for beans or peas in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack
Jar Size
Process Time
0 - 2,000 ft
2,001 - 4,000 ft
4,001 - 6,000 ft
6,001 - 8,000 ft
Hot
Pints
75 min
11 lb
12 lb
13 lb
14 lb
Quarts
90
11
12
13
14
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the
lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.
Table 2. Recommended process time for beans or peas in a weighted-gauge pressure canner.
Canner pressure (PSI) at Altitudes of
Style of pack
Jar Size
Process Time
0 - 1,000 ft
Above 1,000 ft
Hot
Pints
75 min
10 lb
15 lb
Quarts
90
10
15
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the
lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.
1. This document is Fact Sheet FCS 8302, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service,
Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: July 2005. Reviewed: May 2011. This document
was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Please visit the EDIS website at http://edis.
ifas.ufl.edu.
2. Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences,
Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to
individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national
origin, political opinions or affiliations. U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative
Extension Program, and Boards of County Commissioners Cooperating. Millie Ferrer-Chancy, Interim Dean
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertising