Canned Sprouted from dry beans

Pressure Canned, Sprouted from dry beans

I've done this with garbanzo beans and pinto now. I get a bunch of dried beans, and soak and sprout them. Then I can them in the pressure cooker in pint jars. It's 10 lbs of pressure (around sea level) for 75 minutes for pints, 90 minutes for quarts. There is some specific instruction in the Ball Blue Book too. I used this site as a help for the pinto beans:
http://www.theprairiehomestead.com/2013/04/how-to-can-dry-beans.html

My main recommendation is that for the 1 inch headspace, make sure it is a full inch and don't go over. The beans expand a little more when cooked so this helps to minimize squishing of the beans in the jar.

I did this with garbanzo beans so I can make hummus quick with sprouted garbanzo beans.

This is my earlier entry with pinto: http://lrhrecipes.blogspot.com/2014/09/canning-dried-pinto-beans.html

I think this will work with any dried bean.