Canning Black Beans Recipes

CANNING BLACK BEANS

Steps:

• Pick through the beans and get rid of rocks and broken beans and beans with holes in them and rinse well under running water.
• Place rinsed beans in a large pot or gallon jar. Add1 tablespoon of baking soda.
• Add enough water to cover by 3 inches.
• Let soak for 10 to 12 hours.
• Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.
• Drain the beans and discard soaking water. Rinse under running water.
• Put the beans in a large pot, cover with water, and bring to a boil.
• Reduce heat to low, cover pot and simmer the beans for 30 minutes.
• Using your canning funnel, spoon the hot beans into hot jars, leaving 1 inch headspace. Do not pack them in tightly or shake them down. The beans will still expand a bit during processing.
• If you are adding salt, use ½ teaspoon in pints, ¾ teaspoon in 1 ½ pints and 1 teaspoon in quarts.
• Ladle the cooking liquid over beans leaving 1 inch headspace. Release the trapped air with a thin knife or bubble popper.
• Wipe the rim of the jar with a clean dry cloth or paper towel. Place lid. Screw rings on finger tight.
• Put proper amount of warm water in canner, adding a splash of white vinegar if you have hard water.
• Place jars in canner. Seal the canner lid and turn heat to high.
• Allow the canner to vent for the specified length of time for your canner.
• Now put the regulator on the air vent and bring it up to pressure. Once it has reached the required pressure, start your timer.
• Process pints at 10 pounds pressure for 75 minutes, process 1½ pints and quarts at 10 pounds pressure for 90 minutes.
• Don't forget to adjust the processing pressure for your altitude.
• When the processing time is up, turn off the heat and allow the pressure to return to zero.
• Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.
• Make sure the lid is facing away from you when you open the canner.
• After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
• After 12 hours, check the seals, wash and label the jars, and put them away.

CANNING BLACK BEANS

Steps:

• Either (a) long-soak the dried black beans overnight covered with water, OR (b) quick-soak by covering them with water in a saucepan, bring to a boil, boil 2 minutes and let stand for an hour.
• However the beans were soaked, drain and discard the soaking water.
• Put in a pot, cover with fresh water, boil 30 minutes.
• Pack in jars: quarter-litre (1/2 US pint) or half-litre (1 US pint) or 1 litre (US quart)
• Leave 3 cm (1 inch) headspace.
• Top up each jar with clean boiling water (such as from a kettle, for instance) or with the water you just boiled them in, maintaining headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: quarter-litre (1/2 US pint) 75 minutes; half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

BLACK BEAN AND CORN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
• Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.