Beans, Beans, the Musical Fruit......

The more ya eat, the more ya toot!  The more ya toot, the better ya feel, so let's have beans for every meal!  That was a little ditty we used to sing when I was a kid and boy is it ever the truth!  Regardless of the odiferous, flatulant consequences, I LOVE BEANS! 

Yesterday and today I'm canning up several batches of kidney beans.  I've blogged about this before and I urge anybody who likes beans and knows how to can to try this.  Home canned kidney beans are so rich and creamy and are soooo much better than the kind you buy in a can from the store.  They also contain nothing but kidney beans and salt!  Check the label sometime of your canned kidney beans from the store.  They have more than that in them.  I love these beans just right out of the jar!  I put them in a bowl, add a little chopped onion and a sprinkle of ground chipotle pepper  and they are delicious!  I also use them in the my red beans and rice, chili mac, and quick chili.
Anywho, if you want to try this here's how.....

You'll need a big stock pot, some dried kidney beans, and some pickling salt as well as your basic pressure canning supplies.

Put your dried beans in your pot and cover them with lots of water.  Then let them sit overnight.  In the morning, drain off your soak water and add fresh water to cover beans by about 2".  Bring to a boil and boil for 30 minutes.  Put hot beans in hot jars and cover with hot bean liquid, leaving 1/2" headroom.  Wipe threads and jar rim clean then put on simmered lids and rings.  Process in pressure canner for 75 minutes (pints) at 10 lbs pressure.  Of course this is different at different altitudes. 

Let me know if you've ever canned beans.  I think I'm going to try pinto's next!