We eat a ton of canelinni beans around here so I figured it was high time I can some. It wasn’t easy, so I’m hoping they turned out ok. I figure the worst case scenario is that they got too soft and I’ll have to use them for winter soups instead of summer salads. Not a terrible loss either way. The steps are to soak the beans 12-18 hours, rinse, cook them for 30, then pack them in jars with their cooking water, and process at 11lbs pressure for 75 minutes. They look good so fingers crossed they will hold together in a salad.
