Michigan State University Extension
Preserving Food Safely - 01600235
08/03/99

BEANS OR PEAS--SHELLED, DRIED


All varieties

QUANTITY: An average of 5 pounds is needed per canner
load of 7 quarts; an average of 3-1/4 pounds is needed per
canner load of 9 pints--an average of 3/4 pound per quart.

QUALITY: Select mature, dry seeds. Sort out and
discard discolored seeds.

PROCEDURE: Place dried beans or peas in a large pot
and cover with water. Soak 12 to 18 hours in the
refrigerator. Drain well. To quickly hydrate beans, cover
sorted and washed beans with boiling water in a saucepan.
Boil 2 minutes, remove from heat, soak 1 hour and drain.
Cover beans soaked by either method with fresh water and
boil 30 minutes. Add l/2 teaspoon of salt per pint or 1
teaspoon per quart to the jar, if desired. Fill hot jars
with beans or peas and cooking water, leaving 1-inch
headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR BEANS OR PEAS IN A
DIAL-GAUGE PRESSURE CANNER 
                

           Canner Pressure (PSI) at Altitudes of             

Style                                                        

of    Jar   Process  0-        2001-     4001-     6001-     

Pack  Size   Time    2000 ft.  4000 ft.  6000 ft.  8000 ft.  

Hot  Pints   75 min.  11 lb.    12 lb.    13 lb.    14 lb.   

Hot  Quarts  90       11        12        13        14


RECOMMENDED PROCESS TIMES FOR BEANS OR PEAS IN A
WEIGHTED-GAUGE PRESSURE CANNER 
                

            Canner Pressure (PSI) at Altitudes of            

Style  Jar      Process     0-                   Above       

of     Size     Time        1000 ft.             1000 ft.    

Pack                                                         

Hot   Pints     75 min.     10 lb.               15 lb.      

Hot   Quarts    90          10                   15


Go To Top of File        Michigan State University Extension Home Page        Main Page for this Data Base        Food, Nutrition and Health AOE
This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 05/29/03. Data base 01 was last revised on 08/03/99. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.