Pinto Beans

Pinto Beans

I semi-followed the recipe I grabbed on Cindy's website....
First the measuring. I did 3 lbs of beans to get  8 pint jars.

I put dried beans in a large mixing bowl and let them sit overnight. Add water to cover beans by 2 inches. 

This way they are not rock hard and the pressure canning cooks them the rest of the way...At least it works for me...Alright drain them. The beans have plumped up now put the beans into a large pot and cover them with liquid plain water or a broth is fine.Keep them on simmer for at least 30 minutes, stirring frequently. (Hard boil tends to split beans.)

I added some of my dried jalapenos to half the jars yummmm

Pack beans using a slotted spoon into the hot pint jars filling about 3/4 of the way. Add 1/2 teaspoon kosher salt to each jar. Ladle hot cooking liquid over beans removing air bubbles and add enough to fill to 1 inch head space. Clean rims, add lids and rings. Process pints in pressure canner at 10lbs of pressure for 75 minutes. 

Optional add-ons 

Garlic, onions, jalapenos or red crushed peppers the kind you use on pizza....I used a vegetable broth that I had in the freezer to give them a little more taste...get creative please....enjoy