i am following the NCHFP instructions for canning dried beans and getting overcooked beans. I suspect the issue is that my beans are relatively fresh and don’t need the precooking period. I am at 7000’, pressure Canning pints at 15 lbs for 75 minutes is a long time for beans that cook almost that fast under no pressure, never mind adding another 30 minutes of precooking on the front end of the process.

If I do the quick soak method, rinse, bring back to a boil for a minute or two, then proceed with canning, will I be risking anything on the safety side? will calcium chloride help?