Once again you are trying to take a cooking recipe and turn it into a canning recipe. ;) As explained before, that just isn't possible.

You can make it as described and freeze it or you can the dried black beans (NCHFP provides the basic instructions for canning any dried beans and yes, the must be rehydrated first - 2 methods provided) and then add the other ingredients prior to serving.

NCHFP is always the best place to start when trying to find canning recipes.

Dried spices and herbs can be used without affecting the PC time but anything fresh changes the pH and invalidates the processing time. In this case you don't have any way to know how much of each to add and since those flavors will intensify or turn bitter with storage, adding at serving time is best. You can can the peppers separately, freeze the onions and add both as well as the dried spices at serving.

Chicken stock can be used if fresh. Re-canning previously canned items is not recommended. Plus I'll bet the beans will taste better if canned in their own juices anyway.

In the case of dried beans the jar is filled only 3/4 full and the rest must be liquid. 1" headspace and process pints 65 mins. @10-11 lbs. depending type of canner and on altitude.

Dave

Here is a link that might be useful: NCHFP - Canning Dried Beans

Thank you Dave I can do that! :)
I'm sorry you guys have to keep repeating yourself but for us beginners at trying to do it right I sure do appreciate it! :) I guess we just don't get why you can't put seasonings and such in there to can. I think I got it now, it changes the ph and therefore might be too little time in the pressure canner. Oh and yuck I wouldn't want bitter either.
Thanx again Dave!!! Please bear with me while I learn. :)

Even though there is a search option here, many don't use it. The moderators have fixed the issue of multiple word searches and it does help to reduce redundency if a search is done prior to posting a new thread. Keep in mind that every new thread added, is now pushing off the oldest ones, so we are always losing important info.

Please bear with me while I learn. :)

No problem at all. This is an excellent place to learn. Have you considered doing the free online canning course offered by NCHFP? It's a read and answer questions format that you can do at your own pace a bit at a time and it is a great course for beginners. Just something to consider if you have any spare time.

Dave

Ken is so correct in his last comment. I have been amazed at how many things that I have saved into my personal computer files from this forum that NO LONGER EXIST when I try to go back to the original post.
I guess if we can "piggy-back" some of these questions onto existing posts, we won't lose so much information and Ken won't have to repeat himself so often.
I often read topics that I have limited or no interest in hoping to find answers to other questions. Hopefully, we can all do that.
Regards - Jim in So. Calif.

I can lots of black beans. I can them plain. I particularly like a black bean salsa soup...I actually can the salsa separately. I combine the black beans and the salsa...and add the extra ingredients when serving. I think you could easily take that route with your recipe...and probably want to if you want to add cilantro as it's better fresh anyway.

It would be really soft and the cilantro almost non existent, but it could be processed according to safe soup methods. Fill the jars half full of the solid, half chicken broth. Process in a pressure canner, of course.

OK thank you all.

I do mine exactly as Suzyq does....Open a can or two of beans and a jar of salsa and combine....delish....