INGREDIENTS

INSTRUCTIONS

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    pounds 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 a cool place. Drain water. To quickly  hydrate beans, you may
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 1/2
teaspoon of salt per pint or 1 teaspoon per  quart to the jar, if
desired. Fill jars with beans or peas and  cooking water, leaving
1-inch headspace.  Adjust lids and process as recommended in Table 1 or
Table 2  according to the method of canning used.  Table 1. Recommended
process time for Beans or Peas in a dial-gauge  pressure canner.  Style
of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 75  minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at  Altitudes of 0
- 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 -  6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.  Table 2. Recommended process time for Beans
or Peas in a  weighted-gauge pressure canner.  Style of pack: Hot.  
Jar Size: Pints, Quarts. Process Time: 75  minutes for Pints, 90
minutes for Quarts. Canner pressure (PSI) at  Altitudes of 0 - 1,000
ft: 10 lb. Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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