I remember walking into my Grandmas house and could smell the beans cooking on the stovetop. There was nothing quite like Grandmas Soup Beans. I know she canned everything she could, She was a "Prepper" long before that term was common. Today I canned a dozen pints of Pinto and Great Northern Beans, and thought of her.
Ingredients:
1 lb bag of Pinto Beans
1 lb bag of Great Northern Beans
6 tsp Pink Himalaya Salt
6 tsp Onion Powder
Soak your beans overnight for optimal tender beans. If you don't have time, no problem, they will just be a bit more firm or you could cook an additional few minutes.
Prep your canner with the rack to sit your jars on. I use a Power Pressure XL Pressure Cooker, which has a canning feature button. (I think the Instant Pot does as well) I can only do 4 pint jars at a time. A larger canner is strongly recommended if you will be doing a lot of canning. A dozen jars took me most of the day in this small cooker. I have since purchased a much larger stovetop canner.
Make sure your jars and lids have been cleaned and sanitized. (I run them through the dishwasher right before using..) Fill jars with beans until your jars are half full.. Put a 1/2 tsp of Himalaya Salt and 1/2 tsp of Onion Powder in each jar. Fill with warm water to just below the the bottom line of the rim that the lid screws onto. (approx one inch below lid) Use a plastic knife to stir and release any air bubbles. Use a paper towel dipped in vinegar to wipe the rims clean. Put your lids on and lightly tighten the rims. Place the pint size jars in your canner on top of a wire trivet. Add warm water to the pan until it is about 1/3 of the way over the bottom of your jars. Put lid on, set relief valve to closed, and set the timer for 70-75 min. (90 min for quart jars) Remove carefully after pressure has been released naturally, and sit on counter on dish towel to cool. You will start hearing the can lids "POP" as the lids seal. Let them cool at room temperature before storing.
Please note these are very lightly seasoned beans, but they are absolutely delicious as is. I suggest you keep them lightly seasoned until you are ready to use them, then add some additional seasonings if needed. when you reheat them.
Disclosure: This is just my technique, it may be a bit of a "Rebel Canning" style, which works for me. For all Safety Concerns, and special tips and techniques for successful canning, I highly recommend The National Center for Home Food Preservation.
Ingredients:
1 lb bag of Pinto Beans
1 lb bag of Great Northern Beans
6 tsp Pink Himalaya Salt
6 tsp Onion Powder
Soak your beans overnight for optimal tender beans. If you don't have time, no problem, they will just be a bit more firm or you could cook an additional few minutes.
Prep your canner with the rack to sit your jars on. I use a Power Pressure XL Pressure Cooker, which has a canning feature button. (I think the Instant Pot does as well) I can only do 4 pint jars at a time. A larger canner is strongly recommended if you will be doing a lot of canning. A dozen jars took me most of the day in this small cooker. I have since purchased a much larger stovetop canner.
Make sure your jars and lids have been cleaned and sanitized. (I run them through the dishwasher right before using..) Fill jars with beans until your jars are half full.. Put a 1/2 tsp of Himalaya Salt and 1/2 tsp of Onion Powder in each jar. Fill with warm water to just below the the bottom line of the rim that the lid screws onto. (approx one inch below lid) Use a plastic knife to stir and release any air bubbles. Use a paper towel dipped in vinegar to wipe the rims clean. Put your lids on and lightly tighten the rims. Place the pint size jars in your canner on top of a wire trivet. Add warm water to the pan until it is about 1/3 of the way over the bottom of your jars. Put lid on, set relief valve to closed, and set the timer for 70-75 min. (90 min for quart jars) Remove carefully after pressure has been released naturally, and sit on counter on dish towel to cool. You will start hearing the can lids "POP" as the lids seal. Let them cool at room temperature before storing.
Please note these are very lightly seasoned beans, but they are absolutely delicious as is. I suggest you keep them lightly seasoned until you are ready to use them, then add some additional seasonings if needed. when you reheat them.
Disclosure: This is just my technique, it may be a bit of a "Rebel Canning" style, which works for me. For all Safety Concerns, and special tips and techniques for successful canning, I highly recommend The National Center for Home Food Preservation.
