Now the first question I get asked when I tell people that I can pinto beans is "why do you can dry beans". OK, here's my reasoning behind it.
1. That way I always know just how many meals I have on hand. 1 qt. of beans is plenty for a family of 4.
2. They are "heat and eat meals". You could eat them cold if you wish, I know many people that enjoy cold pinto beans, I'm not one of them.
3. If I had to I could heat them in the mason jars that they are in. Glass is as good a cooking container as you will find. In an emergency that glass jar may provide many uses. I can also use this glass mason jar over and over.
So, that's why I do it. Plus we love them and eat them often. This way we can just grab a qt from the storage room and heat them up. No all day soaking and cooking them, just heat and eat. It makes what would normally take a few hours of cooking into a few minutes. It's convenient. Also they travel well, you can take them with you just about anywhere and have a good meal just minutes away. Maybe be good for barter in the future too.
The way I do it.
Rinse your beans and then let soak over night. ( 12 hours ) Store in a cool place during this time.
Remove beans from the water and replace with fresh water to cook them at medium heat for 30 minutes.
Place hot beans in hot qt. jars leaving an inch of head space in the jar. Add 1 teaspoon of table salt. (Optional) Remove any air bubbles.
Adjust 2 piece ring and lid and place in a pressure caner at 10 lbs for 90 minutes.
You're done !!
Label and store and be ready to enjoy them good ol' pinto beans ( we call 'em soup beans ) anytime you wish. I am going to can some tomorrow and will try to post some pics tomorrow night. I love to can and hey, it's prepping too. My 2 favorite things all in one. Gotta love it.
This is Bullseye... OUT !!!