You likely got the idea from all those of us who learned the hard way that 3/4 full of beans works better and so do it that way. ;-)

As you mentioned the beans will expand and soak up a great deal of liquid so extra is needed plus using the 3/4 guideline results in a firmer, less smushy bean paste, there is less discoloration of the top beans above the liquid as most remain submerged, and increases better heat penetration due to more liquid.

There is no safety issue when doing only 3/4 full and the rest liquid.

Now I stress the beans must still be reconstituted first as directed. You'll find instructions on the web that claim you can put 3/4 cup of still dried beans in a jar and fill it with water. That method is not approved.

Dave

Thank you! I was pretty sure I didn't make that up. I wanted to make a note on the copy I give her but needed to be sure I was giving correct information. And thank you for all the great tips you give to keep those of us trying new things from making disappointing mistakes. Many members of the forum, You included, make this a valuable resource. Thank you.

Just curious. Why does one want to can dry beans?

Thanks

I am a family of 1. I don't always feel like cooking. If I fix a pot of beans I can't eat them all before they are spoiled. If I have them canned I can have a meal in 3 minutes. And can space them out so they are always appealing.

My friend is vegetarian. They eat a lot of beans. she wants to have them canned for refried beans or other times when she needs a few beans to add to other dishes. spur of the moment type cooking.

I find myself canning several types of fast foods. I always have a choice of quick, healthy, nutritious meals. without the time, energy, and no dishes to clean up