Quantity: An average of 5 pounds of beans 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: Sort and wash dry beans. Add 3 cups of water for each cup of
dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour and
drain. Heat to boiling in fresh water, and save liquid for making sauce.
Make your choice of the following sauces:

Tomato Sauce–Either mix 1 quart tomato juice, 3 tablespoons sugar, 2
teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of ground
cloves, allspice, mace, and cayenne pepper; or mix 1 cup tomato ketchup
with 3 cups of cooking liquid from beans. Heat to boiling. Add 3 quarts
cooking liquid from beans and bring back to boiling.

Molasses Sauce–Mix 4 cups water or cooking liquid from beans, 3
tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4
teaspoon powdered dry mustard. Heat to boiling.

Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of pork,
ham, or bacon to each jar, if desired. Fill jars with heated sauce, leaving
1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used.

Table 1. Recommended process time for Beans, Dry, with Tomato or Molasses
Sauce in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for
Pints, 75 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, Dry, with Tomato or Molasses
Sauce in a weighted-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for
Pints, 75 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) * format
courtesy of