Pressure Canned Seasoned Black Beans
These pressure canned seasoned black beans are made from dry beans and safely preserved for long-term pantry storage. Seasoned simply and processed using tested pressure canning methods, they’re perfect for soups, tacos, burrito bowls, and easy weeknight meals.
Equipment
- large pot
- strainer
- Pressure ooker
- canning supplies
Ingredients
- 32 oz bag of dried black beans
- 1/2 tsp cumin per pint jar
- 1/2 tsp kosher salt per pint jar
Instructions
Soak the Beans
- Place dry black beans in a large bowl and cover with several inches of water. Soak overnight.
Rinse the Beans
- Drain the soaked beans and rinse thoroughly in a colander under cold running water. Remove and discard any floating beans or debris.
Parboil the Beans
- Transfer beans to a large stock pot and cover with fresh water. Bring to a gentle boil and cook for 30 minutes, stirring occasionally. Drain.
Fill the Jars
- Add parboiled beans to hot, clean jars, leaving 1 inch of headspace. Add seasonings, then fill jars with boiling water, maintaining the 1-inch headspace.
Prepare for Canning
- Remove air bubbles, adjust headspace if needed, wipe jar rims clean, apply lids, and screw on rings fingertip tight.
Pressure Can
- Process pint jars in a pressure canner at 10 pounds pressure for 75 minutes, following standard pressure canning procedures. Allow the canner to cool naturally before removing jars.
Pantry Storage
- Once jars are completely cooled and seals are confirmed, remove the bands and store jars in a cool, dry pantry until ready to use.
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