Canning dried beans at home makes them ready to use for fast weeknight dinners and it means you can skip the BPA-lined cans from the supermarket.
Have you ever come across some dried beans deep in the recesses of your kitchen cabinets? When they’re years old, they can take forever to cook. But even if you know this, you put them to soak so you can try to make your favorite bean soup anyway. After hours they are still a bit crisp and completely unpleasant to eat so you think of just tossing them to the compost.
This happened to me just last week and thankfully I had this trick up my sleeve for canning dried beans in about five minutes prep time (plus 90 minutes of listening to the canner as I caught up in the kitchen). Yes, processing them in canning jars softens them like a dream.
Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind.
- Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety.
- Altering ingredients may change the recipe’s pH, posing a safety issue. I highly recommend investing in pH paper to test your products for acidity level when canning. Note: The Hawaii Master Food Preservers suggest a pH of 4.2 or lower in the tropics. In other regions, the recommended pH is 4.6 or lower.
- Use the proper jars and lids. Never reuse lids, with the exception of the Tattler lids that are intended for such a purpose.
- For more on canning equipment, please go here.
- The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.
Related: Homemade Refried Beans Recipe
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Canning dried beans in the pressure cooker
This recipe makes seven quarts of beans. You’ll need to soak the dried beans for 8-to-12 hours. If you do this overnight, the beans will be ready for canning in the morning. Before you start, prepare seven quart-sized canning jars by washing them thoroughly, and make sure that you have compatible lids and rings.
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Once processed, these beans are shelf stable and can be stored in the pantry. Use as you would canned beans from the grocery store. If you can black beans, you can use them in this black bean dip. White beans? Add them to our favorite white chicken chili. You can even use dried garbanzo beans in this easy canning recipe and you’ll be all set for making hummus.
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- 3 pounds dried beans
- filtered water
- Pour the dried beans to be canned into a large pot and cover with enough water to give the beans a chance to at least double in size and still stay submerged.
- Soak for 8-12 hours.
- Drain off the soaking water and cover with fresh water by several inches. Bring beans to a boil and simmer 30 minutes.
- Transfer beans and cooking liquid to clean jars, leaving 1" head space.
- Carefully fasten the lids and rings. Fill your pressure canner with water as indicated by the manufacturer's instructions.
- Move the filled jars to the canner and fasten the lid to the canner. Turn the heat on high under the canner and allow the canner to heat up until the top begins to steam out. Set a timer to allow the canner to steam out for ten minutes.
- Once ten minutes have passed, place the weight on the canner and allow the pressure to begin to build in the canner. Let the pressure build to 10 pounds (15 pounds if your elevation is above 6500 feet). Process at this pressure for 90 minutes for quarts or 75 minutes for pints.
- Once the process time is complete, turn the burner off and leave the canner to depressurize on its own.
- Only when the canner's pressure has completely come down to zero should you remove the weight. The jars can then be lifted carefully from the canner and placed on a towel to cool and dry.
- Leave jars to cool completely (and seal!) before moving. Remove the rings before storing in a cool, dry place. Use as you would canned beans from the grocery store.
Nutrition Information:Yield: 18 Serving Size: 1 grams
Amount Per Serving: Calories: 254Unsaturated Fat: 0gSodium: 9mgCarbohydrates: 46gFiber: 11gSugar: 1gProtein: 17g