Canning Dried Beans

First things first.  If you are canning dried beans you MUST process in a pressure canner.

Click here for general pressure canning step by step instruction.

Beans are so easy to store in their dried state that it is easy to just leave them there and use dry.

But how many times have you wished you had thought to soak your beans ahead of time so you could make chili? I've done it often! Having already cooked cans of beans on the shelf is a great convenience food.  Canning dried beans yourself is so easy it makes no sense to purchase canned beans from the store. The cost savings is huge!

I've caused confusion with my terminology.

When I say canned dried beans... I mean beans like pinto, navy, black...... Not green beans.  The dried beans are cooked and pressure canned in liquid.  Not canned dry in a jar.  Hope that clears it up! 

Dry beans will store much much longer dry, vs wet like these directions.  The reasoning to pressure can them is convenience.  It is handy to have them available to use without the soaking and cooking time.  Recommended shelf life is one year. After that the nutritional value goes down.  It is not intended for long term storage.  Just short term storage and convenience. 

Sharon 

Prepare

Gather your canning supplies

Ingredients

  • dried beans of your choice
  • canning salt

Procedure

The first thing you will need to do is soak your beans.

Check your beans for any small bits of rock, dirt or bad beans. Place dried beans in a large pot and cover with water.  Adding a little acid in the form of vinegar or lemon juice is a good way to improve the nutritional value of your beans.  Add about 2 Tablespoons or so.  I usually just splash a dob in.  How's that for measurments?  A "dob"

Soak 12 to 18 hours in a cool place. I usually do this overnight. Drain water.

Next prepare your jars, and start preheating water in your canner.
(see pressure canning for more specific directions)

Quick Soak

If you don't want to wait over night you can quickly hydrate beans. You may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.

Rinse soaked beans.  Using a colander is the easiest method.

You'll probably notice my images have several types of beans, pinto, black and northern.  I can beans often and I just pulled from images I've taken at different canning sessions. 

In fact I often will prepare a couple types of beans and do a few jars of each in one canning session.  They all have the same processing time. 

Place them back in the pot and recover with fresh water.  Bring them to a boil and simmer 30 minutes.

Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart jar, if desired.

Fill jars with beans or peas and cooking water, leaving 1-inch headspace. In this picture you see the level of the beans. I still have not gone back and filled with the liquid.

When your jars are filled to 1 inch of the top, clean off the the rims of your jar with a damp dishrag or paper towel.

Place the canning lids on your jars and place in your preheated pressure canner.

This day I'm doing pints. I have double stacked 15 pints in my All American Canner.

When your jars are filled to 1 inch of the top, clean off the the rims of your jar with a damp dishrag or paper towel.

Place the canning lids on your jars and place in your preheated pressure canner.

This day I'm doing pints. I have double stacked 15 pints in my All American Canner.

Remember you MUST use a pressure canner.  Canning dried beans with a waterbath canner is NOT safe. 

Process

Processing times. 

pints - 1 hour, 15 minutes
quarts - 1 hour, 30 minutes

Be sure to adjust processing according to your altitude. For more information see this altitude adjustments page.

Adjustments for Pressure Canner
Altitude in Feet Dial Gauge Canner Weighted Gauge Canner
0-1000 11 10
1001-2000 11 15
2001-4000 12 15
4001-6000 13 15
6001-8000 14 15
8000-10,000 15 15

Related Pages

› Canning Dried Beans

Canning Books by Sharon

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