Michigan State University Extension
Preserving Food Safely - 01600235
10/13/97

### BEANS OR PEAS--SHELLED, DRIED

    All varieties

        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 pound 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  the

    refrigerator.
     Drain  well.  To quickly hydrate beans, 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 l/2  teaspoon of salt per pint or  1

    teaspoon
     per  quart to  the jar, if desired.  Fill hot jars

    with
    beans  or  peas   and  cooking   water, leaving  1-inch

    headspace.
      Adjust lids and process.

         RECOMMENDED PROCESS TIMES FOR BEANS OR PEAS IN A

                DIAL-GAUGE PRESSURE CANNER

              Canner Pressure (PSI) at Altitudes of

    Style

    of
       Jar   Process  0-        2001-     4001-     6001-

    Pack
     Size   Time    2000 ft.  4000 ft.  6000 ft.  8000 ft.

    Hot
     Pints   75 min.  11 lb.    12 lb.    13 lb.    14 lb.

    Hot
     Quarts  90       11        12        13        14

         RECOMMENDED PROCESS TIMES FOR BEANS OR PEAS IN A

           WEIGHTED-GAUGE PRESSURE CANNER

               Canner Pressure (PSI) at Altitudes of

    Style
     Jar      Process     0-                   Above

    of
        Size     Time        1000 ft.             1000 ft.

    Pack

    Hot
      Pints     75 min.     10 lb.               15 lb.

    Hot
      Quarts    90          10                   15

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