Canning Dried Beans: Your Pantry’s New Best Friend is a straightforward guide to preserving the goodness of dried beans through canning, ensuring you always have a healthy, cost-effective protein source ready for any meal. This method unlocks incredible versatility and saves you money compared to buying pre-canned varieties.
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Key Ingredients for Canning Dried Beans
- 2 lbs dried beans (such as pinto, black, kidney, or cannellini beans) of your choice
- Water (for soaking and processing)
- Salt (optional, 1 teaspoon per pint jar)
How to Make Canning Dried Beans
This incredibly simple canning dried beans tutorial proves that preserving your own food can be both economical and surprisingly easy. Imagine the satisfaction of opening your pantry and finding jars brimming with perfectly cooked, tender beans, ready to elevate any dish from a simple salad to a hearty stew. With a preparation time of about 20 minutes for the initial bean prep, plus the canning process itself, you’ll be well on your way to pantry stocking success.
Step-by-Step Instructions
Bean Preparation and Soaking
- Start by carefully sorting your dried beans. Pick through them to remove any small stones, debris, or damaged beans. Rinse the sorted beans thoroughly under cool running water.
- There are two common methods for soaking dried beans:
- Overnight Soak: Place the rinsed beans in a large bowl or pot and cover them with plenty of fresh water (at least 2-3 inches above the beans, as they will expand significantly). Let them soak for at least 8 hours or overnight at room temperature.
- Quick Soak Method: Place the rinsed beans in a large pot and cover them with water by about 2 inches. Bring the water to a boil and let it boil for 2-3 minutes. Remove the pot from the heat, cover it tightly, and let the beans soak for 1 hour.
- After soaking (using either method), drain the beans and rinse them again. At this point, they should be plump and have roughly doubled in size.
Cooking the Beans
- Place the soaked and drained beans into a large stockpot. Cover the beans with fresh, clean water, ensuring the water level is about 2 inches above the beans.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer the beans until they are tender but not mushy. This is crucial for successful canning.
- Cooking times will vary depending on the type of bean. For most beans, this can take anywhere from 45 minutes to 2 hours. Check for tenderness by tasting a bean. They should be soft and easily mashable with a fork.
- Do NOT add salt during the cooking process if you plan to can the beans. Salt can toughen the skins of the beans and interfere with the canning process.
Preparing Jars and Equipment
- Gather your canning equipment: a pressure canner, clean canning jars (pint or quart size), new lids, and screw bands.
- Wash all jars, lids, and screw bands thoroughly in hot, soapy water and rinse well. Keep the jars hot until ready to fill to prevent thermal shock when adding hot beans. You can do this by placing them in a simmering water bath or in a warm oven set to low heat (around 200°F / 95°C).
- Prepare your pressure canner according to the manufacturer’s instructions. Ensure there is enough water in the canner to operate it safely.
Filling the Jars
- Carefully ladle the hot, cooked beans and some of their cooking liquid into the hot canning jars. Leave a headspace of 1 inch (approximately 2.5 cm) at the top of each jar. This headspace is vital for proper vacuum sealing.
- If you are using salt, add 1 teaspoon of salt to each pint jar or 2 teaspoons to each quart jar at this stage.
- Remove any air bubbles by sliding a non-metallic spatula or bubble remover tool around the inside edge of the jar.
- Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Center the new lids on the jars. Screw on the bands just until they are finger-tip tight. Do not overtighten.
Processing the Beans in a Pressure Canner
- Place the filled and lidded jars carefully into the prepared pressure canner. Ensure the jars are not touching each other.
- Secure the lid of the pressure canner according to the manufacturer’s instructions.
- Vent the canner by allowing steam to escape freely for 10 minutes. This removes air from the canner, ensuring accurate temperature and pressure.
- After venting, attach the weight or close the petcock to allow the pressure to build.
- Bring the canner up to the required pressure. The processing pressure depends on your altitude and the size of your jars. For pint jars filled with beans, a common pressure is 11 pounds per square inch (psi) for weighted-gauge canners or 10 psi for dial-gauge canners at sea level. For quart jars, it’s typically 11 psi for weighted-gauge canners and 11 psi for dial-gauge canners at sea level. Always consult your specific pressure canner’s manual and reliable canning resources for accurate processing times and pressures for your altitude.
- Process the jars for 30 minutes for pint jars and 40 minutes for quart jars at the correct pressure.
- Once the processing time is complete, turn off the heat and let the canner cool down naturally and slowly. Do not rush the cooling process. Allow the pressure to return to zero and wait at least 5-10 minutes before removing the weight or opening the petcock.
- Carefully remove the canner lid, tilting it away from your face to avoid steam burns.
- Allow the jars to sit in the canner for another 5 minutes before carefully removing them with a jar lifter. Place the jars upright on a towel-lined counter or cooling rack. Leave at least 1 inch of space between jars to allow air circulation. Do not push down on the lids.
Checking for Seals
- Let the jars cool undisturbed for 12-24 hours. During this time, you will hear the lids “pop” as they seal.
- After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid does not flex up and down, it is sealed. Remove the screw bands, wipe the jars clean, label them with the contents and date, and store them in a cool, dark, dry place.
- If a lid has not sealed, you can refrigerate the jar and use the beans within a few days, or reprocess the jar with a new lid and band within 24 hours.
Why You’ll Love This Canning Dried Beans Method
You’ll adore canning dried beans for its incredible pantry-stocking power and the sheer convenience it offers. Unlike store-bought canned beans that often come in less-than-ideal liquid and can be pricey, canning your own allows you to control the ingredients and save a substantial amount of money over time. This fundamental canning skill is akin to mastering a basic pie crust – a foundation for countless culinary creations, just as versatile as using a pre-made crust but infinitely more rewarding and economical.
Imagine the effortless meal prep when you can simply reach for a perfect jar of tender, pre-cooked beans for tacos, soups, salads, or dips. The satisfaction of building a self-sufficient pantry, knowing you have wholesome protein ready at a moment’s notice, is unparalleled. So, grab your jars and get ready to experience the true meaning of pantry perfection – try canning dried beans today!
Storing and Reheating Tips
- Storage: Properly sealed jars of home-canned dried beans can be stored in a cool (50-70°F / 10-21°C), dark, and dry place for up to 12 months. Avoid storing them in humid areas or extreme temperatures, as this can compromise the seal and spoil the contents.
- Checking Seals: Before using, always check that the lids remain concave (curved inward) and that there is no bulging or leakage. If a lid pops or shows signs of spoilage (off odor, mold), discard the jar immediately.
- Reheating: To reheat canned beans, simply empty the contents of the jar into a saucepan. Add a splash of water or broth if needed for desired consistency, and heat gently over low to medium heat until warmed through. You can also microwave the beans in a microwave-safe dish.
- Freezing: If you choose not to can or if a jar fails to seal, the cooked beans can be cooled, portioned into freezer-safe containers or bags, and frozen for up to 6 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
Canning dried beans is a rewarding and practical skill that empowers you with a readily available, healthy, and budget-friendly food staple. Embrace the satisfaction of a well-stocked pantry and discover the simple joy of having delicious, home-canned beans at your fingertips for any culinary adventure.
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- our Pinterest
Canning Dried Beans
A straightforward guide to preserving the goodness of dried beans through canning, ensuring you always have a healthy, cost-effective protein source ready for any meal. This method unlocks incredible versatility and saves you money compared to buying pre-canned varieties.
Ingredients
Equipment
Method
- Start by carefully sorting your dried beans. Pick through them to remove any small stones, debris, or damaged beans. Rinse the sorted beans thoroughly under cool running water.2 lbs dried beans
- Overnight Soak: Place the rinsed beans in a large bowl or pot and cover them with plenty of fresh water (at least 2-3 inches above the beans, as they will expand significantly). Let them soak for at least 8 hours or overnight at room temperature.2 lbs dried beans, water
- Quick Soak Method: Place the rinsed beans in a large pot and cover them with water by about 2 inches. Bring the water to a boil and let it boil for 2-3 minutes. Remove the pot from the heat, cover it tightly, and let the beans soak for 1 hour.2 lbs dried beans, water
- After soaking (using either method), drain the beans and rinse them again. At this point, they should be plump and have roughly doubled in size.2 lbs dried beans
- Place the soaked and drained beans into a large stockpot. Cover the beans with fresh, clean water, ensuring the water level is about 2 inches above the beans.2 lbs dried beans, water
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer the beans until they are tender but not mushy. This is crucial for successful canning.2 lbs dried beans, water
- Cooking times will vary depending on the type of bean. For most beans, this can take anywhere from 45 minutes to 2 hours. Check for tenderness by tasting a bean. They should be soft and easily mashable with a fork.
- Do NOT add salt during the cooking process if you plan to can the beans. Salt can toughen the skins of the beans and interfere with the canning process.
- Gather your canning equipment: a pressure canner, clean canning jars (pint or quart size), new lids, and screw bands.
- Wash all jars, lids, and screw bands thoroughly in hot, soapy water and rinse well. Keep the jars hot until ready to fill to prevent thermal shock when adding hot beans. You can do this by placing them in a simmering water bath or in a warm oven set to low heat (around 200°F / 95°C).
- Prepare your pressure canner according to the manufacturer’s instructions. Ensure there is enough water in the canner to operate it safely.
- Carefully ladle the hot, cooked beans and some of their cooking liquid into the hot canning jars. Leave a headspace of 1 inch (approximately 2.5 cm) at the top of each jar. This headspace is vital for proper vacuum sealing.
- If you are using salt, add 1 teaspoon of salt to each pint jar or 2 teaspoons to each quart jar at this stage.1 teaspoon salt
- Remove any air bubbles by sliding a non-metallic spatula or bubble remover tool around the inside edge of the jar.
- Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Center the new lids on the jars. Screw on the bands just until they are finger-tip tight. Do not overtighten.
- Place the filled and lidded jars carefully into the prepared pressure canner. Ensure the jars are not touching each other.
- Secure the lid of the pressure canner according to the manufacturer’s instructions.
- Vent the canner by allowing steam to escape freely for 10 minutes. This removes air from the canner, ensuring accurate temperature and pressure.
- After venting, attach the weight or close the petcock to allow the pressure to build.
- Bring the canner up to the required pressure. The processing pressure depends on your altitude and the size of your jars. For pint jars filled with beans, a common pressure is 11 pounds per square inch (psi) for weighted-gauge canners or 10 psi for dial-gauge canners at sea level. For quart jars, it’s typically 11 psi for weighted-gauge canners and 11 psi for dial-gauge canners at sea level. Always consult your specific pressure canner’s manual and reliable canning resources for accurate processing times and pressures for your altitude.
- Process the jars for 30 minutes for pint jars and 40 minutes for quart jars at the correct pressure.
- Once the processing time is complete, turn off the heat and let the canner cool down naturally and slowly. Do not rush the cooling process. Allow the pressure to return to zero and wait at least 5-10 minutes before removing the weight or opening the petcock.
- Carefully remove the canner lid, tilting it away from your face to avoid steam burns.
- Allow the jars to sit in the canner for another 5 minutes before carefully removing them with a jar lifter. Place the jars upright on a towel-lined counter or cooling rack. Leave at least 1 inch of space between jars to allow air circulation. Do not push down on the lids.
- Let the jars cool undisturbed for 12-24 hours. During this time, you will hear the lids “pop” as they seal.
- After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid does not flex up and down, it is sealed. Remove the screw bands, wipe the jars clean, label them with the contents and date, and store them in a cool, dark, dry place.
- If a lid has not sealed, you can refrigerate the jar and use the beans within a few days, or reprocess the jar with a new lid and band within 24 hours.
Notes
Properly sealed jars of home-canned dried beans can be stored in a cool (50-70°F / 10-21°C), dark, and dry place for up to 12 months. Avoid storing them in humid areas or extreme temperatures, as this can compromise the seal and spoil the contents. Before using, always check that the lids remain concave (curved inward) and that there is no bulging or leakage. If a lid pops or shows signs of spoilage (off odor, mold), discard the jar immediately.