Pressure canning dried beans is an excellent method for creating a ready to consume food item. Utilize home canned beans in soups, stews, breads, refried, or eating straight from the jar. Preserving dried beans is an easy processes, and ideal for anyone who enjoys beans.
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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 are Home Canned 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.
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.
- Great Northern White
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 Sustainable Canning Course
Are you searching for canning classes near you? Look no further! The Sustainable Canning Course is a self-paced series of online classes designed to help you on the road to achieving food ownership.
The Sustainable Canning Course is an extension of my book, The Farm Girl’s Guide to Preserving the Harvest. I wrote this book to help guide those who seek to own their food source the opportunity to do so. It is a comprehensive, easy to understand book covering all methods of home food preservation, canning, drying, fermenting, curing, freezing, and storing fresh foods.
- Understand why pressure canning is necessary to preserve foods.
- Confidently alter or create recipes to be canned.
- Preserve many tomato products utilizing scientific information with traditional tools.
- How modern canning tools, such as the steam canner and steam juicer, revolutionized preserving methods.
- Understanding how to decipher information shared by the National Center of Home Food Preservation.
- Discover how easy it is to can meat, fish, soups, and stews.
These topics and many more are available within The Sustainable Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.
Pressure Canning Dried Beans
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 Canner
Based on the National Center for Home Food Preservation’s website, an average of 5 pounds is needed per canner load of 7 quarts. For 9-pint jars, roughly 3¼ pounds dried beans is needed to fill a 16-quart pressure canner.
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.
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|
|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|
The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.
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.
- Begin by sort and discard shrived and discolored dried beans.
- Next, 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.
- The final step is to 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.
- pressure canner
- stainless steel stockpot
- large glass or stainless steel pot to soak beans
- jar funnel
- slotted spoon
- air bubble remover
- kettle for boiling water
Once the prep work is completed, pressure canning the beans will be the next step.
- Using a slotted spoon, fill clean jars with beans leaving a 1-inch headspace.
- Add boiling water to jars leaving a 1 inch headspace.
- Season with herbs, spices, or produce such as jalapenos, cilantro, garlic, or can as is.
- Remove air bubbles, add additional water as needed.
- 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 Card
For your convenience a printable recipe is available. Enjoy!
Make sure to take a look at 12 must have canning tools for your kitchen. Especially for preserving dried beans and other pressure canning food items.
Canning Dried Beans with Bean Bread Recipe
- Pressure Canner
- Stainless steel stockpot
- large glass or stainless steel pot to soak beans
- Jar Funnel
- slotted spoon
- Air Bubble Remover
- kettle for boiling water
- 11 pounds Dried Beans Pinto, Navy, Kidney, etc
- 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 to 12 hours, making sure beans remain covered with water at all times.
- Drain soaked beans and rinse well.
- 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 leaving a 1-inch headspace.
- 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.
- 5 pounds of beans will fill 7 quart jars (filling 1/4 full) 3 1/4 pounds of beans will fill 9 pint jars (filling 1/4 full)
- 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
- A minimal amount of herbs and spices should be used. The longer an items is shelved the more intense in flavor they can become.
Remember, seasoning each jar is a great way for preserving dried beans. Utilize spices, herbs, jalapeno peppers to create a ready to consume jar.