Canning Dried Beans with Bean Bread Recipe

Canning dried beans is about having homemade convenience foods in the pantry. Enjoy the simplicity of opening a jar of ready to eat home canned beans without the hassle of pre-soaking them. Leave behind the metallic flavor found in aluminum cans by canning dried beans at home. The process is easy and the outcome is delicious!

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The key to owing your food source begins with what’s in your pantry. Putting up staple food items, such as home canned beans, not only allows individuals to own their food source, it provides the opportunity to consume clean, healthy foods.

Why is Canning Dried Beans Ideal?

Canning dried beans fills the pantry with ready to consume meals. Remember, it’s all about creating healthy convenience foods. The ability to shop the pantry, as you would the canned goods isle of your local market, is a rewarding and healthier option.

Canning foods, like dried bean, can be done in the manner in which your family will enjoy. The ability to put up canned foods without preservatives also allows for a chemical free product. Not to mention, salt is not necessary when pressure canning foods at home. Leave it out if you wish.

Though freezing cooked beans is an option, it does takes up freezer space. For occurrences such as power outages, ready to consume foods saves you from having to eat out. This makes home canned beans ideal for a quick meal.

Not to mention, a jar of home canned pinto beans makes for a scrumptious bean bread and homemade refried beans!

Selecting the Best Beans for Canning

There are a plethora of options when it comes choosing what type of dried bean to can. Begin with what your family consumes the most, though make sure give other varieties a try too! The following dried beans are common ones to pressure can, and hold up well during the canning process.

  • Pinto
  • Navy
  • Black-eyed
  • Garbanzo
  • Great Northern White
  • Fava
  • Red
  • Kidney

Canning dried beans is encourage, whereas dried peas are not. During the pressure canning process dried peas becomes very soft and mushy in texture, creating a thickness within the jars. The thickness of the packed dried peas prevents the heat from properly penetrating through the jar. This leaves the opportunity for food-borne botulism (which is commonly found in low acidic foods) to thrive.

With that in mind, avoid canning the following dried peas:

  • Green Split Pea
  • Yellow Split Pea
The Pressure Canning Process

Due to the fact that dried beans are considered a low acidic item, pressure canning is the only way to preserve them. This even goes for canning black bean and corn salsa.

Do not get frazzled. Pressure canning dried bean is extremely easy….now, exhale.

Here’s a few tips to keep in mind:

Pounds per Mason Jar

Based on the National Center for Home Food Preservation’s website, an average of 5 pounds is needed per canner load of 7 quarts. A quart jar filled 3/4 full is roughly 1 pound of beans. For pint jars, roughly 3¼ pounds dried beans is needed.

Add Ingredients

Dried beans are typically canned using water and beans. However, why not can them to your liking? Adding items such as herbs, spices, even fresh jalapenos creates an amazingly delicious product. How much should you add? As much as you’d like! Just remember, herbs and spices can amplify in flavor the longer they sit on the shelf.

Processing Times

The processing time and correct PSI for canning dried beans are as follows:

Dial-gauge pressure canner
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14


Weighted-gauge pressure canner
Canner pressure (PSI)
at Altitudes of
Style of pack Jar Size Process Time 0 – 1,000 ft Above 1,000 ft
Hot Pints 75 min 10 lb 15 lb
Quarts 90 10 15

New to canning?

Guidelines on how to prepare jars for canning can be found on the National Center for Home Food Preservation’s website.

Canning Dried Beans with Bean Bread Recipe

Canning Dried Beans -Prep Work

There is a little work which is required prior to beginning the canning process. The steps listed in this section will assist in creating a shelf stable product.

  • First, soak the desired dried bean of choice in water for a minimal for 8 hours. Make sure the water is covering them at all times.
  • Next, drain soaked beans and cook in boiling water for no more than 5 minutes. This allows for hot packing (hot jar, hot food).

The beans will not be fully cooked at this point, that’s okay! They will cook the remainder of the way in the pressure canner.

Ball advises to cook dried beans for 30 minutes prior to canning them. I skip this step. Yes, I said that. I find the final product to be overcooked and mushy with this method. Don’t worry, this does not violate any safe canning methods in any way, shape, or form.

Canning Dried Beans – Pressure Canning

Once the prep work is completed, pressure canning is the next step.

  1. Using a slotted spoon, fill clean jars up to 3/4 full.
  2. Add boiling water to jars leaving a 1 inch headspace.
  3. Season with herbs, spices, or produce such as jalapenos, cilantro, garlic, or can as is.
  4. Remove air bubbles, add additional water as needed.
  5. Add warmed lids and rings, follow the processing time indicated above.
Storing Canned Dried Beans

Once processed, allow the jars to cool at room temperature, undisturbed, for up to 12 hours.

Making sure to check that all lids have sealed by gently pressing down the center of the lid. If the lid flexes, the jars have not vacuum sealed. Store unsealed jars in the refrigerator and use as quickly as possible.

It is best to store home canned good in a cool dark location. Ideally, the temperature should range between 50-70 degrees Fahrenheit. Below freezing or above 85 degrees can affect the food within the jars.

Printable Recipe – Canning Dried Beans

For your convenience a printable recipe is available! Also, find out which 12 canning tools are a must have for every kitchen.

Grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest.

From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

Canning Tools | 12 modern appliances for preserving food

Canning Dried Beans with Bean Bread Recipe
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Canning Dried Beans with Bean Bread Recipe

Canning dried beans is an easy process creating an instant meal and a ready to consume food item. Learn the steps on how to pressure can, store, and use home canned beans.
Course: Side Dish
Keyword: canning dried bean


  • 11 pounds Dried Beans Pinto, Navy, Kidney, etc
  • Water
  • Spices, herbs, fresh garlic or jalapeno pepper optional


  • Gather 7 quart size mason jars and Pressure Canner
  • Soak bean of choice in water for a minimal of 8 hours, making sure beans remain covered with water at all times.
  • Drain soaked beans
  • Boil soaked bean for roughly 5 minutes. Remove from heat. This step can be skipped, however, I find the beans do not swell as much during the pressure canning process when the beans are boiled.
  • Using a slotted spoon, fill hot jars no more than 3/4 full. 
  • If desired, add herbs, spices, salt, or fresh ingredients such as onions, garlic, and jalapenos. 
  • Fill jars with freshly boiled water leaving a 1 inch head space
  • Remove air bubbles, add additional hot water as needed.
  • Wipe rim of jars, add warmed lids. Place rings tightening to finger tight
  • Process using a pressure canner: 90 minutes quarts, 75 minutes pints at correct altitude (refer to chart in blog)
  • Remove from canner, allow to rest for 12 hours.
  • Any unsealed jars should be immediately stored in refrigerator and consumed quickly. 


  1. 3/4 of a filled quart jar is roughly over 1 pound of dried beans
  2. Jars do not need to be sanitized prior to filling, though they must be clean and hot. As long as the item is being canned for a minimum of 10 minutes
  3. A minimal amount of herbs and spices should be used. The longer an items is shelved the more intense in flavor they can become.

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