|HOME CANNED BLACK BEANS|
I just realized I titled this canning black beans while in fact you can can any beans using the same method. Silly me. Well yesterday I put my black beans to soak for 24 hours.
Why soak beans?
- It will boost the nutritional value up 20%. And that is a lot more protein, calcium and minerals by just soaking.
- You get rid of some of the indigestible complex sugars that cause gas.
- It also allows for quicker cooking. We do know that quicker cooking equals less nutritional loss right? Good.:)
Why can my beans? They are so cheap. Why?
- Cooking beans properly takes at least 24 hours, so it saves a lot of prep time.
- It's a lot cheaper than buying canned beans.
- A good source of instant protein
- It's energy efficient
- It's healthy fast food
Note: Make sure all jars lids and rims are clean and sterile to avoid any bacterial growth.
I have my lids simmering till ready for use.
- Filled jar 3/4 full with beans. Topped with bean broth leaving one in head-space (follow your canner's instructions)
- Remove any air bubbles around the edges.
- Wipe rims clean with a damp not wet towel. (Very important)
- Fill canner 3-4 inches water simmering, adding 1 tbsp vinegar to prevent jar from getting cloudy
- Cover jars with hot lids, and seal tightly by hand only.
- I used 12 ounce jars so I am pressure canning for 70 minutes on high.
- Once the safety lock has released, remove jars with proper utensils and put on towel. Be careful not to burn yourself.
- Now anytime soon if not already you should hear that all time favorite canners sound... Pop! That's the sign of a good seal.