Pressure-Canned Beans

Step 1

1 Rinse the beans well, and pick through them to remove any stones or debris

Step 2

2 Cover the beans with cold water in a large bowl or pot, and soak overnight

Step 3

3 Rinse and drain the beans

Step 4

4 Add them, along with the bay leaf, to a 4-quart or larger stockpot

Step 5

5 Pour in the water, using enough to cover by 2 inches

Step 6

6 Bring to a murmuring boil over medium heat; cook gently, adjusting the heat as needed, for 30 minutes

Step 7

7 Skim any foam from the surface

Step 8

8 Set a colander over a large bowl and pour the beans and liquid into the colander; reserve the cooking liquid and discard the bay leaf

Step 9

9 Ladle the beans into the clean jars, filling them no more than two-thirds full

Step 10

10 Add the bean cooking liquid, leaving a 1-inch head space

Step 11

11 Add 1/2 teaspoon of kosher salt to each jar, if using

Step 12

12 Slip a bubbler or plastic knife inside each jar and dislodge any air bubbles

Step 13

13 Add more liquid or boiling water, if necessary, and remove air bubbles again

Step 14

14 Clean the rims of the jars

Step 15

15 Place the lids and rings on the jars, and finger-tighten the rings

Step 16

16 Process at 10 pounds of pressure in a weighted gauge pressure canner; check the manufacturer's instructions

Step 17

17 (Adjust the pressure for altitudes above sea level

Step 18

18 ) Process for 75 minutes

Step 19

19 Allow the pressure to return to zero and the canner to cool completely before opening the pressurized lid

Step 20

20 Take the jars from the canner and remove the rings, testing each seal

Step 21

21 Rinse the jars well

Step 22

22 Label and date each jar, then store (without the rings) in a cool, dark space for up to a year