I normally cook and freeze black beans like THIS and I like them froze really well but wanted to can some to have them shelf stable. If we loose power my freezer food can spoil but canned goodies won't, also if we have no power I can feed my family the canned beans without needing to cook. Cooking in the crock pot and freezing is much easier than canning but I am glad to have some on the shelf.
- Prep Time : 45 minutes
- Cook Time : 1h 30 min
In a large pan put dried beans and cover by about 2 inches. Bring the beans and water to a boil for 2 minutes.
Remove from heat and let the beans soak for 1 hour. Then drain the beans and place them back into the pan and cover by at least 2 inches of water (may want a little more), this is when I added cilantro and garlic.
Then bring beans to a boil for 30 minutes (beans will not be completely cooked yet). Then pack hot beans into hot jars leaving 1 inch head space, add 1/2 teaspoon of salt per pint or 1 teaspoon per quart if adding salt. Make sure to add cooking liquid to cover the beans. Remove bubbles, wipe mouth of the jar off and place the lids and rings on.
Process pints for 1 hour in PRESSURE CANNER, and quarts for 90 minutes at 10 pounds of pressure.