Is there a time recommendation for canning fresh (not reconstituted dry) kidney beans?
A. If the kidney beans have been picked while fully hydrated (not dried down at all), the shelled fresh beans could be canned with the same process time as fresh limas with two differences. For fresh kidney beans, we recommend using the hot pack directions only, and use some additional boiling water. Our directions for fresh lima, butter, pinto and soy beans say to: Shell and wash beans thoroughly. Cover beans with water and bring to a full boil. Boil 3 minutes. Boil additional fresh water for covering the beans in the jar. Pack hot beans loosely into jars, leaving 1-inch headspace. Add -tsp salt per pint jar, if desired. Fill jar to 1-inch from top with hot boiling water. Remove air bubbles, readjust headspace if needed, wipe jar rims with clean damp paper towel. Apply two-piece canning lids and process in a pressure canner. The processing time for pints is 40 minutes and quarts is 50 minutes, with these differences in pressure depending on type of canner and altitude. In a dial gauge
