Question about Canning Dried Beans
I found this recipe on the internet today (during a break from storm recovery here in VA), and wondered if it was okay. I thought I'd ask y'all since you have been so helpful in this process for me.
One of the things that stands out for me is the cornstarch... I made pie filling this week and was told NOT to use cornstarch in pie fillings. But it is in this recipe, though not much. The other thing that puzzles me is to put dry beans and boiling water into the jar vs. a hot bean/liquid mixture, but maybe that's okay to do?
Here's the recipe:
2 tbls dry, minced onion
1 tbls chili powder (I use my home grown dried peppers)
1 tsp cumin
1 tsp garlic powder (if you use garlic salt omit the additional 1tsp salt)
1 tsp salt
1/2 tsp dried oregano
1/2 tsp cornstarch
Mix spices and store in airtight container.
1 lb dry beans = about 3 pints
Add about 1/2 c dry beans to pint jar, 1 tbls dry mix and cover with boiling water. Adjust lids according to canning procedures.
Pressure can at 11lbs pressure. 65min for pints, 75min for qts.