---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Canning Dried Beans or Peas (Shelled), All Varieties
  Categories: Vegetables, Legumes
       Yield: 1 text
  
  
   Quantity: An average of 5 pounds is needed per canner load of 7 quarts;
   an average of 3-1/4 pounds is needed per canner load of 9 pints--an
   average of 3/4 pounds per quart.
   
   Quality: Select mature, dry seeds. Sort out and discard discolored
   seeds.
   
   Procedure: Place dried beans or peas in a large pot and cover with
   water. Soak 12 to 18 hours in a cool place. Drain water. To quickly
   hydrate beans, you may cover sorted and washed beans with boiling water
   in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
   Cover beans soaked by either method with fresh water and boil 30
   minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to
   the jar, if desired. Fill jars with beans or peas and cooking water,
   leaving 1-inch headspace.
   
   Adjust lids and process as recommended in Table 1 or Table 2 according
   to the method of canning used.
   
   Table 1. Recommended process time for Beans or Peas in a dial-gauge
   pressure canner.
   
   Style of Pack: Hot.  Jar Size: Pints, Quarts.
   Process Time: 75 minutes for Pints, 90 minutes for Quarts.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                   2,001 - 4,000 ft: 12 lb.
                                   4,001 - 6,000 ft: 13 lb.
                                   6,001 - 8,000 ft: 14 lb.
   
   Table 2. Recommended process time for Beans or Peas in a weighted-gauge
   pressure canner.
   
   Style of pack: Hot.   Jar Size: Pints, Quarts.
   Process Time: 75 minutes for Pints, 90 minutes for Quarts.
   Canner pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                     Above 1,000 ft: 15 lb.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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