So, the typical method to canning beans is to soak and rehydrate them before the canning process. In my experience that tends to get you some pretty fall apart mushy beans. The no soak method is when you wash the beans put them in a jar, and fill it with water. From there you go straight to the canning process.
The no soak method is not certified by the national center for home food preservation, but in my experience as long as you follow all safety guide lines through your canning process there's nothing wrong with a little "rebel canning." Now as a precaution on my end I do need to tell you that doing the no soak method is at your own risk. So if you still want to try it out lets get started.
Supplies
Pressure Canner
Pint jars
Canning Lids
Rings
White vinegar
salt (optional)
Hot water
jar lifter
canning funnel
measuring cups
Your choice of dried beans
To start you will want to fill your canner with the required amount of water for your specific one. Put your canner on your stove and start heating it up. Then, you will want to make sure your jars are nice and clean. Use a strainer and rinse your beans well and be sure to pick out any that are wrinkled or halves.
With your rinsed beans and cleaned jars you'll want to measure out 1/2 cup of beans ( one cup of beans for quart jars) and use a funnel to put that amount into each jar. If you would like you can add in 1/2 Tsp of salt into each jar also. From there you will want to add very hot or even boiling water into your jars leaving 1/2 inch headspaces. Use a spoon or knife to run along the sides to remove all the air bubbles and fill with more water if need be.
once all of your jars are filled use a clean cloth or paper towel dipped in vinegar and wipe all the rims of your jars. Run a clean finger over the rims after to make sure there are no bits of food or chips in the rims. Add your lids and twist on your rings until finger tight.
Use your jar lifter to add your jars into the pressure canner. Secure the lid on your canner and let it heat until there is a stream of steam coming out of the vent. Once you have a solid stream of steam set a timer for 10 minutes. When the timer goes off place your weight onto the vent and wait until the pressure gauge gets up to the correct number for your elevation. ( Where I live its 15.)
Once you have the canner at the right pressure start your timer for 75 minutes (If you are using Quart jars its 90 minutes of processing time). When your timer goes off cut the heat and let your canner sit until the pressure has gone all the way down to zero. After it has reached zero you can remove your weight. Let the canner sit like that for another 10 minutes before you remove the lid.
When you remove the lid use a jar lifter and take your jars out and place them on a towel. Let them cool for 24 hours undisturbed before you remove the rings and wash your jars. Don't forget to label and date them!
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