*Please note this is not a recommendation or endorsement, this is just how i do my own personal beans.
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 batch of Great Northern Beans, and thought of her.
Ingredients:
2 lb bag of Great Northern Beans
2 tsp Pink Himalaya Salt
2 tsp Onion Powder
Liquid Smoke (Optional, but use sparingly, just a few drops in each jar)
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 also precook an additional 30 minutes.
Note that the recommended process from the National Center for Home Food Preservation is to soak overnight, then cook beans on stovetop for 30 min. My version is a bit of a Rebel Canning version but has always worked well for me.
Prep your canner with the rack to sit your jars on. I currently use a Nesco Pressure Canner, that I love. I find it much easier than a stovetop canner, and with my glasstop stove, I'm not real comfortable with putting a heavy canner on it I typically can in quart jars, but you can also can in pint jars. The Nesco will fit 4 quart jars, or 5 pint jars. A larger stovetop canner is recommended if you will be doing a lot of canning and wish to do more in each batch.
Make sure your jars and lids have been cleaned and sanitized. (I run them through the dishwasher right before using..) Fill jars with beans. I put 1/2 cup of beans for pint jars, and 1 cup of beans per quart jars. I actually soak mine right in the jars, then drain and rinse several times prior to canning. Be sure and sort through your seeds before canning to make sure there are no rocks. Once soaked, and rinsed add fresh water to the jars. Put a 1/2 tsp of Himalaya Salt and 1/2 tsp of Onion Powder in each jar. It is important to not over season as I find the seasonings can intensify in the canning process. Fill with 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 around the inside edges to stir and release any air bubbles. Use a paper towel dipped in vinegar to wipe the rims clean. Put your clean lids on and lightly tighten. Place the jars in your canner on top of a wire trivet. Add water to the pan, I always add 8 cups and it works beautifully. Put lid on, set relief valve to exhaust, and set the timer. Once steam starts coming out, let it vent for 10 minutes prior to closing off the exhaust. It will naturally vent while the pressure canner is running, but make sure it is in the airtight position after venting. Read your canner manual for details on how yours may work. The processing time for beans is 70-75 min for pints, and 90 min for quart jars. When the timer goes off, unplug your canner and leave it be for 90 min. It will release the pressure naturally. Remove jars carefully after pressure has been released, 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. I usually let mine sit for 24 hrs, then wash the jars and lids well 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. When reheating, boil for 10 min for safety.
Disclosure: This is my personal technique i have been using for years. It may not be exactly what is recommended by the USDA, but it has always worked well for me. ALWAYS check the following website for correct times and techniques for canning all types of things. For all Safety Recommendations, and special tips and techniques for successful canning, I highly recommend The National Center for Home Food Preservation.
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 batch of Great Northern Beans, and thought of her.
Ingredients:
2 lb bag of Great Northern Beans
2 tsp Pink Himalaya Salt
2 tsp Onion Powder
Liquid Smoke (Optional, but use sparingly, just a few drops in each jar)
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 also precook an additional 30 minutes.
Note that the recommended process from the National Center for Home Food Preservation is to soak overnight, then cook beans on stovetop for 30 min. My version is a bit of a Rebel Canning version but has always worked well for me.
Prep your canner with the rack to sit your jars on. I currently use a Nesco Pressure Canner, that I love. I find it much easier than a stovetop canner, and with my glasstop stove, I'm not real comfortable with putting a heavy canner on it I typically can in quart jars, but you can also can in pint jars. The Nesco will fit 4 quart jars, or 5 pint jars. A larger stovetop canner is recommended if you will be doing a lot of canning and wish to do more in each batch.
Make sure your jars and lids have been cleaned and sanitized. (I run them through the dishwasher right before using..) Fill jars with beans. I put 1/2 cup of beans for pint jars, and 1 cup of beans per quart jars. I actually soak mine right in the jars, then drain and rinse several times prior to canning. Be sure and sort through your seeds before canning to make sure there are no rocks. Once soaked, and rinsed add fresh water to the jars. Put a 1/2 tsp of Himalaya Salt and 1/2 tsp of Onion Powder in each jar. It is important to not over season as I find the seasonings can intensify in the canning process. Fill with 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 around the inside edges to stir and release any air bubbles. Use a paper towel dipped in vinegar to wipe the rims clean. Put your clean lids on and lightly tighten. Place the jars in your canner on top of a wire trivet. Add water to the pan, I always add 8 cups and it works beautifully. Put lid on, set relief valve to exhaust, and set the timer. Once steam starts coming out, let it vent for 10 minutes prior to closing off the exhaust. It will naturally vent while the pressure canner is running, but make sure it is in the airtight position after venting. Read your canner manual for details on how yours may work. The processing time for beans is 70-75 min for pints, and 90 min for quart jars. When the timer goes off, unplug your canner and leave it be for 90 min. It will release the pressure naturally. Remove jars carefully after pressure has been released, 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. I usually let mine sit for 24 hrs, then wash the jars and lids well 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. When reheating, boil for 10 min for safety.
Disclosure: This is my personal technique i have been using for years. It may not be exactly what is recommended by the USDA, but it has always worked well for me. ALWAYS check the following website for correct times and techniques for canning all types of things. For all Safety Recommendations, and special tips and techniques for successful canning, I highly recommend The National Center for Home Food Preservation.
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