BEANS AND LEGUMES
77.           Pressure Canned Baked Beans  
Preparation Time: 25 minutes  
Cooking Time: 10 minutes 
Servings: 3 jars
INGREDIENTS:
DIRECTIONS:
  1. In a pot, put the beans and add 6 cups of water. Boil the beans for 2 minutes then remove the pot from heat. Let rest for 1 hour while covered.
  2. Prepare the sauce by mixing all other ingredients except the bean liquid and bay leaves in a jug. Set aside.
  3. Sieve the navy beans and discard the soaking water.
  4. Add bay leaves to the pot and cover with 2-5cm water.
  5. For 2 minutes, cook then turn off the heat.
  6. Drain the water and preserve it then remove the bay leaves and discard them.
  7. Take 3 cups of the reserved water and add it to the sauce in the jug. Cover the jug and place it in the microwave for 5 minutes.
  8. Remove from the microwave and set aside.
  9. Pack the beans in jars leaving a headspace of 3 cm per jar, and then ladle the sauce over the beans maintaining the 3 cm headspace.
  10. If you run out of the sauce add the reserved bean stock to the jars.  
  11. Remove the bubbles, wipe the rims, and put on the lids. Place the jars in the pressure canner.
  12. Let the jars process at 10 pounds of pressure for 65 minutes. Take away the jars from the canner and place them on a rack to cool.
NUTRITION: Calories: 119 Total fat: 0g Protein: 6g Fiber: 5g Sodium: 1mg
78.          Pressure-Canned Beans  
Preparation Time: 25 minutes  
Cooking Time: 30 minutes 
Servings: 3
INGREDIENTS:
DIRECTIONS:
  1. Pick through the beans to ensure you pick debris or stones. Wash and rinse the beans well.
  2. In a bowl with cold water, put the beans covering them. Soak them overnight.
  3. Rinse the beans with clean water and drain them. Add the beans and bay leaf to a stockpot. Add water until covered. Bring the beans to a murmuring boil for 30 minutes.
  4. Skim foam on the surface, then pour the beans through coriander to a bowl.
  5. Discard the bay leaves and reserve the cooking liquid.
  6. Ladle the beans to jars up to 2/3 full then add the cooking liquid leaving 1-inch headspace.
  7. Add a half tablespoon of salt on each jar if you desire.
  8. Remove any air bubbles and add more cooking liquid if necessary.
  9. Make sure the rims are clean and place the lids on the jars. Place the rings and tighten them. Place the jars in the pressure canner.
  10. Process the jars at 10 pounds for 75 minutes.
  11. When the time has elapsed, let the pressure reduce to zero and the pressure canner to cool.
  12. Take away the jars from the canner and place them on a rack. Label each jar and store in a cool dry place.
NUTRITION: Calories: 114 Total fat: 0g Protein: 7g Fiber: 7g Sodium: 1mg
79.          Pressure Canned Pinto Beans      
Preparation Time: 25 minutes  
Cooking Time: 30 minutes 
Servings: 6 jars
INGREDIENTS:
DIRECTIONS:
  1. Wash your pinto beans and rinse them well. Soak them in water overnight.
  2. Rinse the beans and add them to a pot with the water covering the beans by two inches.
  3. Bring the beans to boil and stir cook for 30 minutes.
  4. Fill your clean jars with beans leaving 1-inch headspace.
  5. Add a half tablespoon of salt and vinegar to each pint jar if you desire.
  6. Add the cooking liquid in each jar, then release the air bubbles.
  7. Add the cooking liquid if necessary.
  8. Use a neat and damp towel to wipe the jar rims. Place the lids on the jars then secure the rings and tighten them. Place the jars in the pressure canner.
  9. Process the jars at 10 pounds for 75 minutes.
  10. Turn off the heat and let the canner to depressurize.
  11. Open the pressure canner and remove the jars. Place them on a rack undisturbed for 24 hours.
  12. Take away the rings and store the jars in a cool dry place.
NUTRITION:  Calories: 245 Total fat: 1g Protein: 15g Fiber: 15g Sodium: 1mg
80.          Pressure Canned Green Beans      
Preparation Time: 45 minutes  
Cooking Time: 0 minutes 
Servings: 3 jars
INGREDIENTS:
DIRECTIONS:
  1. Wash the beans roughly then use your hands to cut off the tops and bottoms of the beans.
  2. Cut the beans into halves.
  3. Pack the green beans into your clean jars. You can use pint jars or quart jars. Add a half tablespoon of salt in each jar if using.
  4. Boil filtered water in a large kettle and pour the hot water over the beans leaving 1-inch headspace.
  5. Wipe the rims with a clean cloth. Place the lids and the rings then lightly tighten using your hands.
  6. Place the jars on a wire rack of the pressure canner and enough water for your canner model.
  7. Place the lid and seal it then place it on medium-high heat.
  8. Once the valve has released steam for 10 minutes, add the pressure up to 20 for 25 minutes if using pints and 25 if using quarts.
  9. Turn off the heat and let the pressure canner depressurize.
  10. Take away the jars carefully and place them on a towel undisturbed for 12-24 hours.
  11. Transfer them to the storage area.
NUTRITION: Calories: 28 Total fat: 0g Protein: 1g Fiber: 2g Sodium: 1mg
81.          Pressure Canned Navy Dry Beans  
Preparation Time: 25 minutes   
Cooking Time: 30 minutes 
Servings: 3
INGREDIENTS:
DIRECTIONS:
  1. Remove any foreign objects from the beans then add them in a bowl with water until covered.
  2. Add vinegar and lemon juice in the soaking water and soak overnight.
  3. Wash the beans and drain them. Transfer them to a large pot.
  4. Cover with 2 inches of water. Bring the beans to boil and frequently stir them.
  5. Add the beans with a slotted spoon in jars preserving the cooking liquid and leaving 1-inch headspace.
  6. Add the cooking liquid in the jars maintaining the 1-inch headspace.
  7. Wipe the rims and place the lids and the rings on the jars.
  8. Transfer the jars in a pressure canner and process them at 10 pounds for pints at 1 hour 15 minutes and 1 hour 30 minutes for quarts.
  9. Let the canner depressurize to zero before removing the jars. Let all cool and check the lids if they are properly sealed.
  10. Store the jars.
NUTRITION: Calories: 127 Total fat: 0g Protein: 7g Fiber: 9gSodium: 1mg
82.          Pressure Canned Green Peas   
Preparation Time: 25 minutes  
Cooking Time: 35 minutes 
Servings: 3 jars
INGREDIENTS:
DIRECTIONS:
  1. Sort the peas to remove any debris.
  2. Add the beans in a shallow saucepan and add water. Boil for 2 minutes.
  3. Remove From heat and soak the beans for 1 hour while covered.
  4. Drain the beans and rinse them with clean water.
  5. Add them back to the saucepan and add more water until just covered for. Boil the peas for 30 minutes.
  6. With a slotted spoon, put the peas to the jars then add a half tablespoon of non-iodized salt.
  7. Add the cooking liquid to each jat and ensure you leave a 1-inch headspace.
  8. With a clean wet cloth, wipe the jars then place the lid and rings. Use hands to tighten.
  9. Transfer the jars in the canner and process them at 10 pounds for 40 minutes.
  10. Let the pressure canner depressurize and cool down before opening it and removing the jars.
  11. Place the jars on a rack undisturbed for 24 hours before transferring them to the storage area.
NUTRITION: Calories: 132 Total fat: 0g Protein: 8g Fiber: 8gSodium: 1mg
83.          Canned Garlic Beans  
Preparation Time: 45 minutes  
Cooking Time: 30 minutes 
Servings: 3 jars
INGREDIENTS:
DIRECTIONS:
  1. Sort the beans to remove any unwanted particles.
  2. Place the beans in a large pan and cover them in water, about 2 inches.
  3. Bring the water and beans to boil for 2 minutes by placing the jar on heat.
  4. Remove the beans from heat and let soak covered for 1 hour. Drain the water and return the pan back on the heat.
  5. Add more water until just covered. Add cilantro and garlic. bring the beans and water to boil for 30 minutes.
  6. Use a slotted spoon to pack the beans in jars leaving 1-inch headspace. Sprinkle 1/2 tablespoon of salt to each jar then add the cooking liquid to cover the beans.
  7. Remove the bubbles, wipe the jar rims, place the lid and rings on and use hands to tighten.
  8. Let the jars process for 60 minutes at 10 pounds pressure.
  9. Wait for the canner to depressurize before removing the jars and storing them.     
NUTRITION: Calories: 147 Total fat: 0g Protein: 5g Fiber: 1g Sodium: 10mg
84.          Pressure Canned Chickpeas  
Preparation Time: 25 minutes  
Cooking Time: 30 minutes 
Servings: 5 pint jars
INGREDIENTS:
DIRECTIONS:
  1. Wash the chickpeas and cover them with water in a pan. Bring them to boil for 2 minutes.
  2. Remove the chickpeas from heat and soak them for an hour.
  3. Drain the chickpeas and add more water to just cover them.
  4. Boil the chickpeas for 30 minutes.
  5. Pack the chickpeas in jars leaving 1-inch headspace.
  6. Add a half tablespoon salt in each jar then add cooking liquid to cover the beans.
  7. Remove the air bubble and wipe the jar rims.
  8. Place the lids and rings on.
  9. Process the pint jars for 60 minutes in the pressure canner at 10 pounds pressure.
  10. Wait for the pressure canner to depressurize before removing the jars.
NUTRITION: Calories: 269 Total fat: 4g Protein: 15g Fiber: 12g Sodium: 1mg
85.          Canned Garlic Garbanzo Beans  
Preparation Time: 25 minutes  
Cooking Time: 2 minutes 
Servings: 9
INGREDIENTS:
DIRECTIONS:
  1. Add the beans in a stockpot such that the water is 2 inches above the beans.
  2. Place the pot over heat and bring the beans to boil for 2 minutes.
  3. Remove the pot from heat and let the beans soak in water for 1 hour.
  4. Use a slotted spoon to pack the beans in jars filling the jars up to 3/4 full.
  5. Add 2 garlic cloves and a 1/4 tablespoon of salt in each jar.
  6. Add the cooking liquid in each jar and if not enough add hot water.
  7. Use a neat damp towel to clean the rim then place the lids and rings on the jars.
  8. Let the jars process in the pressure canner at 10 pounds for 75 minutes.
  9. Wait for the pressure canner to depressurize before removing the jars.
NUTRITION: Calories: 268 Total fat: 5g Protein: 15g Fiber: 13gSodium: 1mg
86.          Canned Mustard Pork and Beans  
Preparation Time: 25 minutes  
Cooking Time: 30 minutes 
Servings: 3
INGREDIENTS:
DIRECTIONS:
  1. Preheat your pressure canner.
  2. Place a half cup of navy beans in each jar.
  3. Divide the onions equally among the jars then add a piece of pork to each jar.
  4. Heat a saucepan and add sugar, mustard, honey, tomato sauce, and water.
  5. Bring the mixture to boil.
  6. Ladle the sauce mixture to each jar.
  7. Fill the jar with boiling water ensuring you leave 1-inch headspace.
  8. Clean the jar rims and place the lids and rings on the jars.
  9. Leave the jars in the pressure canner and process at 10 pounds for 75 minutes.
  10. Wait for the pressure canner to depressurize before removing the jars.
  11. Safe them in a cool dry place for up to a year.
NUTRITION: Calories: 130 Total fat: 1g Protein: 5gFiber: 6gSodium: 140mg