Canned dried beans

I use pinto, lima, kidney, white and mung beans. I process all of them the same except for Mung. I put 3/4 cup instead of 1 1/4 as they absorb more liquid.

• Beans and Sea Salt

Sort through the beans and remove any that are shriveled. Measure out 1 1/4 cup of dried beans for each quart you plan to can.

• Place the beans in a large pot and add enough water to cover. Soak for 12 to 18 hours.
• Fill 1-quart canning jars with the 1 1/4 cup beans 1 tsp sea salt and filtered water. Leave 1 inch of space between the beans and the rim of the canning jar.
  
• Place a new canning lid that has been heated on top the jar. Screw on a canning ring to secure it.
• Fill the pressure canner with 3 inches of hot water. Set the jars inside the canner so none are touching each other or the side of the pot. Place the lid on the canner and fasten it closed.
  
• Process for 70 minutes at 10 pounds of pressure as indicated on the canner gauge. For weighted canners, process for 90 minutes at 15 pounds of pressure.
• Remove the canner from the burner once the cooking time is up. Let sit until the pressure returns to zero then remove the weight or open the petcock to release excess steam.
• Remove the lid and lift the jars out of the canner with a canning jar lifter. Set the jars on a towel or cooling rack to cool to room temperature for 24 to 48 hours.
• Mung beans will not raise your cholesterol levels because they have no unhealthy saturated fat or cholesterol. Each serving provides 1.9 g dietary fiber, which lowers cholesterol levels in your blood. They have 13 mg vitamin C in each cup. Mung beans are a low glycemic index food, which means the beans are a diabetic friendly food. Low glycemic foods promote healthy blood sugar levels.