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I've never canned beans, but I've dried them (just shelled them after they're mostly dry on the plant and left on a sheet pan in the sun until they were completely dried) and then stored them like store-bought dried beans until I wanted them.
I don't can them, but I do freeze them. I cook dry beans in my pressure cooker, make a big batch and then freeze the extras in 2-cup portions. It's very handy.
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We've never canned them, but my hubbie does buy dried beans and cooks them in the oven. They definitely have more character than the canned ones on the store shelf (which is what I've always bought too).
I have always bought beans in a can and used them that way. has anyone had luck canning garbanzo, kidney or cannelini (white) beans?