Now that it is cooling down outside and we had ran out of canned beans, I decided that it was a good time to get out the canner, can some beans, and warm up the house a bit. I ended up canning black beans, pinto beans, and kidney beans. I ended up with 5 quarts of kidney beans and 8 pints each of black and pinto beans. Next, I am planning on making and canning some baked beans. They are so easy to do and so cost conscious as well.
2 lbs of pinto/black beans will be enough for 8 pints. 2 lbs of kidney beans will do 5 quarts or 10 pints.
When your beans are washed and sorted, measure 3/4 cup of beans into each pint jar (1 & 1/2 cups for quart jar). Fill the jars with water, cover with a towel and soak for the times mentioned above.
When done soaking (the beans will fill about 3/4 of the jar at this point) empty the water from the jars and refill with hot water to leave 1 inch of head space. I added 1/2 tsp salt in the pints and 1 tsp salt in the quarts, this is optional. Note: You may need to adjust some beans in the jars. I noticed that the kidney beans got very compacted in the bottom of the jars, so after soaking I had to remove them completely from the jars and refill. If you want, you can save and heat the soaking water that was in the jars. This leaves more nutrients, however, it also leaves more bean gas. I use new water. After the jars are filled, put a lid and ring on each jar according to the manufacturer’s instructions.