Using your canning funnel, fill the jars to about the shoulder of the jar. If you put too many beans with too little water when canning, it will result in dry beans and no liquid. Fill the jars to 1/2″ headspace with hot water. (I use my tea kettle). Once all of your jars are full, use a bubble remover to, well, remove any air bubbles.
Use clean damp paper towels to clean the rims of the jars. Using the magnetic wand, pull the lids and rings out of the hot water and apply them to the jars.
With a clean towel, hold the jar with one hand while tightening the lid in place with the other. Carefully place the jars into the canner with the jar lifter. Once all of the jars in the canner, put the lid of the canner on tightly. Be sure to follow your canner’s instructions in putting the lid on correctly.
Next, simply allow the canner to heat up, then let the vent exhaust for 10 minutes, once steam is escaping from the vent. Add the weighted gauge, adjust the heat so that the weight is gently rocking, and set the timer for the correct time. In my altitude, quarts are canned for 75 minutes at 10 pounds of pressure.
Once the canning time is up, turn the heat off and let the canner sit until it cools down. Do not remove the weight. Do not remove the lid. Once the weight is cool to the touch, gently remove it. When the lid is cool to the touch, gently remove it by opening it away from you. Remove the jars with the jar lifter and place them on a cooling rack or a towel lined pan. I prefer the towel lined pan as it makes for easy moving the jars to the pantry shelves once completely cooled, wiped clean, and labeled.
To can multiple loads in the canner, you cannot rush these steps. Don’t try to cool the canner down any faster. Don’t remove the jars before the correct time. Patience is indeed a needed virtue where pressure canning is involved!
Have you ever canned pinto beans? Do you have any recipes that use your home-canned pinto beans? One of our favorites is Super Simple Refried Beans. I’d love for you to share your favorite recipe with me!
*As always, be sure to follow your canner’s manufacturer’s instructions*
Read more on this topic with these posts!
- Back to School Dual Enrollment Student Planner - August 16, 2017
- Take Charge of Your Days with the Illustrated Faith Planner - August 14, 2017
- 40+ Instant Pot Recipes for Your Summer BBQs - August 7, 2017
- 12 Weeks Without Our Girlie - July 24, 2017
- 3 Simple Ways to Have a Happy Dog - May 16, 2017
- 5 Wellness Tips for the Homemaker - April 10, 2017
- RITZ Mini Salted Caramel Cheesecakes - April 9, 2017
- Low Carb Crispy Chicken Tenders - April 5, 2017
- Movie Night with Low Carb Foods - March 27, 2017
- 15 Frugal Ways to Stretch Your Tax Refund - March 13, 2017