How to can navy beans

First, check your beans for any pieces of debris or small rocks, then rinse beans under cold water to remove any dirt. Place the rinsed beans in a large bowl and cover them with water, ensuring the water level is at least four inches above the beans as they will expand. Soak the beans for 12 hours or overnight. This softens the beans and helps reduce cooking time.

In the morning, have your assistant help you prepare the jars.

Sterilize the canning jars by placing them in a boiling water bath for 10 minutes. Once sterilized, remove the jars and keep them warm. You can also sterilize them in the diswasher.

After soaking, drain the beans and rinse them well with cold water.

In a large pot, add the soaked beans and cover them with fresh water. Bring beans to a boil. Simmer approximately 20 minutes. Add water as needed to keep beans covered.

After beans have pre-cooked, begin adding beans to the jars.

I typically fill to the shoulder. This gives the beans room for expansion.

Add water to the jars, ensuring there is a 1-inch headspace. Add a 1/2 teaspoon of salt (optional). Clean the rims of the jars to eliminate any liquid or debris.

Keep a kettle with boiling water handy for filling the jars. A tea kettle works well for easy pouring.

Using a debubbler or a plastic knife, carefully maneuver around the jar to assist in releasing trapped air bubbles.

Apply lids

Apply bands to jars, ensuring they are finger-tight. Avoid overtightening.

Place jars in canner

Follow manufacturers instructions for processing.

Pressure can pints for 75 minutes. Quarts for 90 minutes.

After beans have processed and COOLED down, remove them from the canner. Allow jars to cool for 12 -24 hours. Label and store.

Easy peasy.

Here are the instructions that you can print.

Ingredients and Supplies

• Navy beans

• Water

• Pressure canner

• Canning jars (1-pint or 1-quart)

• Lids and bands

• Salt (optional, 1 teaspoon per jar)

• Pot of water ( a tea pot is great for easy pouring) for adding liquid over the beans

Instructions

1. Pre-Soak the Beans
   First, check your beans for any pieces of debris or small rocks, then rinse beans under cold water to remove any dirt. Place the rinsed beans in a large bowl and cover them with water, ensuring the water level is at least four inches above the beans as they will expand. Soak the beans for 12 hours or overnight. This softens the beans and helps reduce cooking time.

2. Drain and Rinse
   After soaking, drain the beans and rinse them well with cold water.

3. Prepare the Beans for Cooking
   In a large pot, add the soaked beans and cover them with fresh water. Bring beans to a boil. Simmer approximately 30 minutes. Add water as needed to keep beans covered.

1. Fill Canning Jars
   Sterilize the canning jars by placing them in a boiling water bath for 10 minutes. Once sterilized, remove the jars and keep them warm. In each jar, add 1 teaspoon of salt, if desired. Salt is not needed for preserving, but for flavor which is optional. Then, fill the jars with the cooked navy beans, leaving 1 inch of headspace at the top.

2. Add Cooking Liquid

   Next, add your hot water. You can either reuse the cooking water or use fresh boiling water. I usually opt for fresh water heated in my tea pot, which enables simple filling of each jar without requiring ladles, resulting in a neater process. Pour the hot cooking liquid over the beans in each jar, making sure to leave 1 inch of headspace. To remove any air bubbles, lightly tap the jars using a wooden or plastic utensil.

3. Seal the Jars
   Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip-tight.

4. Pressure Can the Jars
   NOTE: You MUST use a pressure canner (not cooker) to can the beans. Prepare your pressure canner according to the manufacturer's instructions. Load the filled jars into the canner, ensuring they are not touching each other. Lock the lid and heat the canner on high until steam escapes, then allow it to vent for 10 minutes. After venting, place the pressure gauge on the canner and heat it to the required pressure (usually 10 to 15 pounds, depending on your altitude).

5. Process the Jars
   Once the desired pressure is reached, start timing the canning process. Process pint jars for 75 minutes and quart jars for 90 minutes. Maintain the pressure throughout the process.

6. Cool and Store
   After processing, turn off the heat and allow the pressure canner to cool down naturally. Do not force the pressure to drop. Once it has cooled, carefully remove the lid and allow the jars to cool for 12 to 24 hours on a clean towel or cooling racks. Check that the lids have sealed properly; they should not pop back when pressed. Store sealed jars in a cool, dark place.

Following these steps will help you successfully can navy beans using the pre-soak method, ensuring they are preserved safely for future use.