Michigan State University Extension
Preserving Food Safely - 01600235
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