Check jars, lids, and bands for good condition. Jars with nicks, cracks, uneven rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or be uneven or have incomplete sealing compound as this may prevent sealing. 

Fill a stock pot with water (or broth) and bring to a boil.

Rinse your beans under cold water and pick out any shriveled beans, sticks or stones that may have been mixed in with beans.

Wash and sterilize your canning jars, and bands in hot, soapy water, rinse well. After washing I place the jars in the oven for a half an hour at 225°f. You may also use a dishwasher to wash and heat jars. Keep jars hot until ready for use. Keeping jars hot prevents them from breaking when hot food is added. Leave the bands at room temperature for easy handling.

Fill the pressure canner with 2 to 3 inches of water. Place over medium-high heat. Bring to a simmer. Keep water at a simmer until hot jars are filled and placed in the canner. Follow manufacturer’s instructions for usage instructions. Fill a small pan halfway with water, place new canning lids in the water and heat to a simmer. New lids do not require heating before they are placed on the jars, but I still heat my lids.

Fill each hot pint jar with 1/2 or for drier beans a scant 2/3 cup of beans. Add salt and cumin.

If using Quart Jars add 1-cup of beans per jar and double the salt and cumin (do not use any more beans than that or your beans will be too dry).

Add the hot water but leave 1-inch space for headroom, using a butter knife or chopstick slowly mix the beans to remove any air bubbles.

Clean rim, and threads of the mason jar using a clean, damp cloth or paper towels to remove any food residue or oils. Using a magnetic lid lifer, center the hot lid on jar allowing the sealing compound to come in contact with the jar rim. Apply band and adjust until fit is fingertip tight. Place filled jars in canner until the canner is full. Check that water level is about 2 to 3 inches high or that recommended in manufacturer’s manual.

Lock the pressure canner lid in place.  Adjust heat to medium-high. Close vent using weight or method described for your canner. Gradually adjust heat to achieve and maintain the recommended pounds of pressure.

Process beans for 75 minutes at 10lbs of pressure, and 90 minutes for quart jars. This is for sea level, so adjust your psi for your altitude ( image above).

 Cool pressure canner by removing from heat. Do not remove the weighted gauge. Let canner stand undisturbed until pressure returns to zero naturally. Follow manufacturer’s instructions. Wait 10 minutes. unlock lid, tilting away from yourself to allow the steam to escape.

Remove jars from pressure canner with a jar lifter and set upright on a butcher block or cooling rack to prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 hours.  Bands should not be retightened as this may interfere with the sealing process.

Check lids for seals. Lids should not flex up and down when the center is pressed. Remove bands. Try to lift lids off with your fingertips. If the lid cannot be lifted off, the lid has a good seal. If a lid does not seal within 12 hours, the product can be immediately refrigerated. Label and store jars in a cool, dry, dark place up to 1 year.