Pressure Canning Great Northern Beans

Introduction

This tutorial will guide you through the process of pressure canning Great Northern beans, a nutritious and economical alternative to meat. With rising meat prices, using beans as a protein source in your meals can help stretch your grocery budget. Follow these steps to safely can your beans and have them ready for future recipes.

Step 1: Gather Your Supplies

• Ingredients: Obtain approximately 5 pounds of Great Northern beans for canning.
• Equipment:
  • Presto 23-Quart Pressure Canner
  • Large pot for boiling beans
  • Canning jars (7 quarts)
  • Jar lids and rings
  • Water
• Optional: A canning guidebook for reference.

Step 2: Prepare the Beans

• Sort and Wash:
  • Rinse the beans under cool running water to remove any dirt or debris.
  • Sort through the beans to discard any damaged or discolored ones.
• Boil:
  • Place the cleaned beans in a large pot and cover them with water.
  • Bring the water to a boil and let it boil for 2 to 5 minutes.
• Soak:
  • After boiling, turn off the heat and let the beans sit for 1 hour.
• Drain and Simmer:
  • Drain the soaking water and replace it with fresh water to cover the beans.
  • Simmer the beans for 1 hour.

Step 3: Prepare the Canning Process

• Clean Jars:
  • Wash your canning jars in hot, soapy water and rinse thoroughly.
• Heat the Canner:
  • Place the pressure canner on your outdoor stove and fill it with water to the recommended level.
  • Bring the water to a simmer while you prepare the jars.

Step 4: Fill the Jars

• Pack Beans:
  • Using a ladle, fill each jar with the hot beans, leaving about 1 inch of headspace at the top.
• Add Liquid:
  • Pour the hot bean cooking liquid into each jar, ensuring you maintain the 1-inch headspace.
• Remove Air Bubbles:
  • Use a clean knife or a bubble remover tool to gently stir around the inside edges of the jar to remove any air bubbles.
• Seal Jars:
  • Wipe the rims of the jars with a clean cloth to ensure a proper seal.
  • Place the lids on the jars and screw on the rings until they are fingertip-tight.

Step 5: Process the Jars

• Vent the Canner:
  • Close the lid of the pressure canner and allow steam to vent for 10 minutes.
• Seal and Build Pressure:
  • After venting, add the weight to the canner.
  • Monitor the pressure gauge and bring it up to 13-15 psi.
• Timing:
  • Process the beans for 90 minutes once the desired pressure is reached.

Step 6: Cool and Store

• Release Pressure:
  • After processing, turn off the heat and allow the pressure to drop naturally.
• Remove Jars:
  • Once the pressure gauge reads zero, carefully open the canner and remove the jars.
• Cool:
  • Let the jars cool on a clean towel or cooling rack for 12-24 hours.
• Check Seals:
  • After cooling, check that all jars have sealed properly (the lid should not flex up and down).
• Store:
  • Label and store the jars in a cool, dark place.

Conclusion

You have now successfully canned Great Northern beans, providing a versatile ingredient for your meals. As you embark on this new series of bean-based recipes, enjoy the savings and health benefits of using beans in place of meat. Keep experimenting with different recipes to make the most of your home-canned beans!