How to Can Pinto Beans — The Old Mountain Way, Step by Step (So They Keep for Years)

Get my printed cookbook: 36 recipes, 60 kitchen methods: https://vernasbook.com Or text me the word BOOK at (865) 460-6262 and I will send it straight to your phone. How to pressure can pinto beans from dry, the old mountain way, step by step, so a jar is ready on your shelf whenever supper needs to be easy. This is a real, tested canning process: the soak, the 30 minute boil, what goes in the jar and what never does (no fat, no meat, no thick sauce), the correct headspace, the pressure and processing time for pints and quarts, the natural cool down, and the finger sealing test that tells you a jar is safe to store. I also cover the honest safety rules: pressure canner only, never a water bath, what to do if a lid does not seal, and the old habit of boiling home canned beans ten minutes before tasting. If you liked this, please subscribe. A new old-fashioned mountain recipe or trick comes out every week, and it costs you nothing and helps me more than you would guess. Pressure canning only. Never a water bath for beans. Always process for the full time at the pressure your own canner's chart calls for. Have a blessed day and please subscribe for more! -Verna Chapters: 0:00 Why you need more than a fresh pot of beans 0:58 The one safety rule I will not soften 1:30 What you need 2:01 Step 1: Soak the beans 2:28 Step 2: Boil 30 minutes 2:44 The book, and back to the beans 3:16 Step 3: Pack the jars (and what never goes in) 4:16 Step 4: The pressure canner 5:32 Cooling: leave it alone 5:54 The sealing test 6:58 If something goes wrong 7:39 The 10-minute boil-before-tasting habit 8:15 The whole process, recapped 9:02 Tell me in the comments #canning #pressurecanning #pintobeans #foodpreservation