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You can use any combination of dried beans for this recipe. First, soak your dried beans overnight.
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Gather all your clean, sterilized jars and line them up. In each jar of pints, put the ingredients above. (You'll need to adjust if you are doing quarts sized jars)
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Once the jars have all the ingredients in them, you will need to fill the rest of the jar with boiling hot water. Fill them almost to the top, leaving 1 inch at the top of the jar, to allow for headspace. Be sure to wipe the rims with a clean towel to ensure a good seal and close jars with new lids and rings. Tighten the rings.
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Follow the directions for your canner, adding the appropriate amount of water to the bottom of the canner and processing according to the manufacturer's directions for your canner.
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Process for the time and pressure according to your altitude. Remember not to start your time until your canner is up to pressure. Carefully watch your canner to maintain the pressure throughout the time.
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When the beans have processed for the full amount of time, allow the pressure to release naturally in the canner. Allow the jars to cool on the counter before removing the rings and storing them. Make sure not to stack them or press down on the tops so you don't accidentally seal the jars.