Now that I have my pints, it will only cost me the beans and a few strips of bacon to make my own canned beans, which is less than $0.50 a jar (rough estimate--beans around $1/bag and I can get 4-6 pints per bag, salt is nothing when you are looking at 1/2 tsp per jar, and 1/2 strip of bacon per jar is also next to nothing, just need boiling water and new lids about $4 for 12 around $0.33 each, you don't have to buy the rings each time unless they are bent and/or rusted).
What you need...
- Pressure canner (follow manufacturers instructions)
- Canning tools (funnel, jar picker upper, magnetic lid wand, and bubble popper)
- Dried beans (I canned 4 different types)
- Measuring cup
- Colander
- Boiling water
- Salt
- Bacon (for seasoning...optional)
- I measure, sort, and rinse my beans. I measure out 1/2 cup per pint, then I rinse them in the colander, and last, I place them in a bowl to soak.
- I load my jars in the dishwasher and start the dishwasher. My beans soak while my jars get sanitized, which takes several hours.
- When my dishwasher is on the drying cycle, I start getting pots of water on to boil, and I add the amount of water to the pressure canner that the manufacturer recommends. I also put my lids (not the rings) in a small pot of water (don't boil, you just have to get the rubber hot so it will seal).
- When the jars are done, add your beans (at this point, since they have expanded, you will had about a cup to each pint--distribute it out among the pints you planned for). Use your funnel for this step.
- Add a 1/2 tsp of salt and I add a half a strip of uncooked bacon for flavoring (optional)
- Add the boiling water (the funnel helps here too). Leave 1 inch of head space, which is right where the bottom of the mouth is.
- Wipe of the top of each jar with a damp cloth or paper towel, to get rid of anything that would prevent the lid from sealing to the jar.
- Add the lid, and then screw on the rings.
- Add to your pressure canner and you start timing once 10 lbs of pressure has been reached. You can them at 10+ lbs for 75 minutes.
- When time is up, turn off your burner and remove the canner. Let cool down completely (follow manufacturers instructions) before you open it.
- When you take them out, it won't be long until you hear...POP, POP, POP....the best sound ever, it means they are sealing!