BEANS OR PEAS--SHELLED, DRIED
Michigan State University Extension 
Preserving Food Safely - 01600235 
08/03/99 

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          


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file was generated from data base 01 on 05/29/03. Data base 01 was last revised 
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