I ended up canning black beans, navy beans, and pinto beans. Some I left plain for soups and some I added seasonings for chili beans. I ended up with 6 quarts and 9 pints of beans.
This is the first time I have tried something besides pinto beans. It really wasn't any different to can the black and navy beans, although they might not need to soak quite as long as the pinto. I think they look neat together though, and next time I might try canning them as a mix.
Right now I just use my beans for soups and burritos. Since they are such a good source of fiber (good for Ethan's cholesterol) and a great source of protein, I would like to try a few more recipes. I'm looking for a good baked bean recipe, but other than that I really don't know what else is a possibility. The only beans I ate growing up were baked beans or in chili. Any suggestions?
Click here for my post on how to can beans.
Tools of My Trade
Beans MUST be pressure canned due to their low acidity in order to kill all bacteria that would cause dangerous food born illnesses. They can be safely canned by using the recommended times and pressures given for your altitude. I have a couple older Mirro pressure canners given to me that work wonderfully, and my mom has a newer one that she loves as well. If you do some asking around, you might find someone who has given up canning and has one available, or you can look for one like the one pictured below. It should hold around 9 pint jars or 7 quart jars.