Pressure Canned Brazilian Beans

If your pressure cooker / canner is aluminum material, then this is the only way you should could in your pressure vessel. Aluminum is a toxic heavy metal and should not be used as a cooking / baking material in direct contact with food. This makes life easy for those days that you want a quick healthy meal to feed your family, but are too busy with life to slave all day in the kitchen (isn’t that every day?). Pressure cookers / canners are a great investment in your health. Part of an overall wellness program is stress management. If you are stressed about making real food meals all of the time because of the amount of time you spend in the kitchen, this is one way to make meals ahead of time and limit your time in the kitchen.

Pint Jars:

Start heating some filtered water on the stove to add to the jars at step 10.
Decide the maximum amount of pint or quart jars that your pressure canner will allow. The Fagor Duo and Chef 10 quart pressure cooker / canners will can up to 4 quart or 7 pint jars at a time.
Choose your favorite dried bean or a combination (black, white great northern, navy, pinto, etc).
Pick and Rinse (remove any rocks or dirt) about 1/3 cup per pint jar.
Add the rinsed beans to jar.
Add 1 small size bay leaf per pint.
Add 0.75 teaspoon of sea salt per pint Jar
Add 0.5 – 1.5 cloves of garlic per pint jar. (no need to mince or chop, cutting or breaking in half will suffice)
Add about 1/8 medium onion per pint.
CAUTION! Make sure your jars are on top of a cloth before adding the heated water to prevent thermal stress induced breakage.
Add heated (can be boiling) filtered water, leaving 1 inch of head space at the top of each jar.
Ensure the sealing surface of the jar is clean of anything that would impede sealing.
Place a clean lid on each jar and tighten seal ring – but not too tightly, air needs to escape during processing.
Place the jars on a jar rack in a pressure canner with approximately 3 inches of heated water on the bottom.
Place the lid on the canner and increase pressure using high heat until the pressure canner seals.
Lower the heat and vent the pressure canner for 10 minutes.
When 10 minutes of venting has elapsed, set the pressure canner pressure regulator to high pressure.
Increase heat to high.
When the pressure starts to release again from the pressure regulating valve the pressure canner is at high pressure.
Set time for 75 minutes for pint jars.
Lower the heat to keep a small amount of steam releasing from the pressure regulating valve.
When 75 minutes of processing has elapsed for pint jars, turn of the stove and remove the pressure canner from the hot burner.
Allow the pressure to release naturally.
When pressure is released and the canner lid can be removed, place hot jars on a cooling rack or dish towels with at least 1″ of space between them to cool for 12-24 hours.
When jars have sealed for sometime and cooled down sufficiently, label the lid with the date and contents, loosen slightly or remove the screw slightly to prevent rust from forming underneath.
Store your newly prized jars in a cool place away from light.
Open, heat and serve when you need a “fast food” that is part of the real food central plan.

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Quart Jars

Start heating some filtered water on the stove to add to the jars at step 10.
Decide the maximum amount of pint or quart jars that your pressure canner will allow. The Fagor Duo and Chef 10 quart pressure cooker / canners will can up to 4 quart or 7 pint jars at a time.
Choose your favorite dried bean or a combination (black, white great northern, navy, pinto, etc).
Pick and Rinse (remove any rocks or dirt) 2/3 cup of beans per quart.
Add the rinsed beans to jar.
Add 1 medium size bay leaf per quart jar.
Add 1.5 teaspoons of sea salt per quart jar.
Add 1-3 cloves of garlic per quart jar. (no need to mince or chop, cutting or breaking in half will suffice)
Add 1/4 medium onion per quart.
CAUTION! Make sure your jars are on top of a cloth before adding the heated water to prevent thermal stress induced breakage.
Add heated (can be boiling) filtered water, leaving 1 inch of head space at the top of each jar.
Ensure the sealing surface of the jar is clean of anything that would impede sealing.
Place a clean lid on each jar and tighten seal ring – but not too tightly, air needs to escape during processing.
Place the jars on a jar rack in a pressure canner with approximately 3 inches of water on the bottom.
Place the lid on the canner and increase pressure using high heat until the pressure canner seals.
Lower the heat and vent the pressure canner for 10 minutes.
When 10 minutes of venting has elapsed, set the pressure canner pressure regulator to high pressure.
Increase heat to high.
When the pressure starts to release again from the pressure regulating valve the pressure canner is at high pressure.
Set time for 90 minutes for quart jars.
Lower the heat to keep a small amount of steam releasing from the pressure regulating valve.
When 90 minutes of processing has elapsed for quart jars, turn of the stove and remove the pressure canner from the hot burner.
Allow the pressure to release naturally.
When pressure is released and the canner lid can be removed, place hot jars on a cooling rack or dish towels with at least 1″ of space between them to cool for 12-24 hours.
When jars have sealed for sometime and cooled down sufficiently, label the lid with the date and contents, loosen slightly or remove the screw slightly to prevent rust from forming underneath.
Store your newly prized jars in a cool place away from light.
Open, heat and serve when you need a “fast food” that is part of the real food central plan.