Canning Northern beans at home is a great way to preserve them for long-term storage and have a convenient pantry staple ready for various recipes. Here’s a basic recipe for canning Northern beans:
Ingredients:
- Dried Northern beans
- Water
- Canning jars with lids and bands
- Canner or large stockpot
- Canning funnel
- Salt (optional)
Instructions:
- Prepare the beans: Start by selecting and sorting the dried Northern beans. Remove any damaged beans or foreign objects. Rinse the beans thoroughly under cold water.
- Soak the beans: Soak the beans overnight or for at least 8-12 hours. You can do this in a large bowl or pot, ensuring the beans are covered with water. This step rehydrates the beans, which will help with even cooking during the canning process.
- Rinse and drain: After soaking, rinse the beans again to remove excess starch and drain them.
- Prepare jars and lids: Wash your canning jars, lids, and bands in hot, soapy water and rinse them thoroughly. Sterilize the jars by placing them in boiling water for a few minutes. Keep the lids and bands in hot (but not boiling) water to soften the sealing compound.
- Pack the jars: Using a canning funnel, fill each jar with the soaked and drained Northern beans, leaving about an inch of headspace at the top. You can add a small amount of salt to each jar if desired, but it’s optional.
- Remove air bubbles: Run a non-metallic utensil or bubble remover tool down the sides of the jar to release any trapped air bubbles.
- Wipe the jar rims: Use a clean, damp cloth or paper towel to wipe the rims of the jars to ensure they are clean and free from any residue.
- Apply lids and bands: Place the sterilized lids on top of the jars and secure them with the bands, but not too tightly. Just tighten until you feel some resistance; you don’t want to over-tighten.
- Process the jars: Place the filled and sealed jars in a pressure canner or a large stockpot with a rack at the bottom. Add enough water to cover the jars, and follow the canner’s instructions for processing Northern beans. Typically, you would process pints for about 75-90 minutes and quarts for about 90-105 minutes at the appropriate pressure for your altitude.
- Cool and check seals: After processing, carefully remove the jars from the canner and place them on a clean towel or cooling rack. Let them cool completely, and you’ll hear the lids “pop” as they seal. Check the seals by pressing down on the center of each lid; it should not flex or make a popping sound.
- Store: Label the sealed jars with the date and store them in a cool, dark, and dry place. Properly canned beans can last for several years.
Homemade canned Northern beans can be used in various recipes, from soups and stews to salads and casseroles, providing a convenient and nutritious pantry staple.
