I love Great Northern Beans. I really love them in White Bean Chicken Chili. I had trouble getting my beans to the right texture when I was younger. I felt like even if I soaked them or left them in the crockpot for hours on end that they were still hard in the center. I have a friend who is an avid canner and she told me about how she canned up her dried beans and always had perfectly soft beans ready for her meals. I gave it a try and have been hooked ever since.
Pressure canning dried beans is a simple and cost-effective way to add to your food storage pantry. By canning your own beans you can reduce the chemicals as compared to those found in commercially canned beans. Beans are an inexpensive source of protein, and a great source of fiber, iron, vitamin B and C, and calcium. Having jars of beans in your food storage makes it so much easier to include them in daily meals.
Pressure Canning Great Northern Beans
How to Pressure Can Dry Great Northern Beans
The first step is to rinse and drain the beans in a colander.
Place rinsed dry beans in jars
Place 1 cup of beans in each quart-sized jar.
Add Salt
Add 1 teaspoon of salt to the beans. Cover with hot water leaving 1-inch of headspace.
Add water and lids
Ensure the rim of the jar is clean. Place lid on top of the jar and add the ring. Tighten the ring fingertip tight and process in a pressure canner for 90 minutes at 10 pounds of pressure if at sea level. (Remember to adjust the pressure for your elevation if higher than 1000 feet.)
processing complete
If you have any questions about canning with the pressure canner or how to adjust the pressure for altitude, take a look at our canning basics videos.
