Canned Pinto Beans

Wash beans and remove any stones or dirt clods. Place beans
in a pot and cover with cold water by 2 inches. Let beans stand
in a cool place for 12 hours. Drain beans and rinse with fresh
water. Return beans to pot and add water to cover by 2 inches.
Bring beans to a boil over medium heat and continue boiling for
30 minutes. Pack hot beans into hot canning jars, leaving
1-inch headspace. Add 1/2 teaspoon Via Nueva Pico de Gallo
seasoning to each pint or 1 teaspoon to each quart. Ladle hot
cooking liquid over beans, leaving 1-inch headspace. Remove
bubbles and wipe jar rim to remove any broth. Adjust two-piece
caps. For under 1000 feet elevation, process pints 75 minutes,
quarts 90 minutes, in a steam-pressure canner at 10 pounds
pressure.

On Wed, 05 Nov 2003 18:30:22 GMT, Rich McCormack
wrote:

Canned Pinto Beans

Wash beans and remove any stones or dirt clods. Place beans
in a pot and cover with cold water by 2 inches. Let beans stand
in a cool place for 12 hours. Drain beans and rinse with fresh
water. Return beans to pot and add water to cover by 2 inches.
Bring beans to a boil over medium heat and continue boiling for
30 minutes. Pack hot beans into hot canning jars, leaving
1-inch headspace. Add 1/2 teaspoon Via Nueva Pico de Gallo
seasoning to each pint or 1 teaspoon to each quart. Ladle hot
cooking liquid over beans, leaving 1-inch headspace. Remove
bubbles and wipe jar rim to remove any broth. Adjust two-piece
caps. For under 1000 feet elevation, process pints 75 minutes,
quarts 90 minutes, in a steam-pressure canner at 10 pounds
pressure.

Why would you wnt to can dried beans which are already preserved?

-sw

Steve Wertz wrote:

On Wed, 05 Nov 2003 18:30:22 GMT, Rich McCormack
wrote:

Why would you wnt to can dried beans which are already preserved?

They're quick to fix, specially when traveling...and, they're cheaper
and taste better than storebought.