Canning Dry Beans at Home
There was a time when I could not fathom the reasons for canning beans at home. In their dry state beans are already shelf stable, after all. And they keep longer than their canned counterparts to boot. But then I had kids. Kids who grew to have friends and interests and extracurriculars and the propensity for making great messes. Kids who started to take upentirely too much of my time and mental capacity.
Suddenly I found myself not remembering until six o'clock on a Thursday night that the black beans I needed for dinner should have been soaked beginning on Wednesday. And since then, I've come to rather appreciate a good can of ready-to-heat-and-serve beans on the pantry shelves.
Here's how you can make your own:
- Dried Beans, Any Variety - 3/4 lb per Quart Jar Desired
- Salt, Optional