| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Legumes |
1 |
Text |
INGREDIENTS
|
|
2,001 – 4,000 ft: 12 lb. |
|
|
4,001 – 6,000 ft: 13 lb. |
|
|
6,001 – 8,000 ft: 14 lb. |
|
|
Above 1,000 ft: 15 lb. |
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.
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.
======================================================= === * 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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