Preparing the Jars

• 1). Wash the jars and lids in the dishwasher to ensure cleanliness and warmth. It is important that the jars are warm so the temperature shock does not break the glass.
  
  
• 2). Blanch the black beans by boiling them for two minutes to increase their temperature but not cook them.
  
  
• 3). Pour the black beans into the strainer and run them under cold water for two minutes or until all the beans have cooled down.
  
  
• 4). Fill the canning jars with the cold black beans and enough hot water to leave one inch of space between the beans and the lids. Screw the lids on to the jars along with the canning rings.
  
  

Processing

• 1). Place the wire rack on the bottom of the stock pot and boil enough water in the pot to cover the jars by two inches.
  
  
• 2). Place the jars on the wire rack inside the stock pot. Use the tongs to avoid burning your hands.
  
  
• 3). Boil the jars for 15-20 minutes (longer if you are above 3,000 feet altitude) to seal the jars.
  
  
• 4). Remove the jars with the tongs and place them on a dry dish towel to cool down before storing your canned black beans.