Canning dried beans at home makes them ready to use for fast weeknight dinners. Canning beans at home 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? They are years old and you know they will take forever in the bean pot to soften but you try to make that 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, canning dried beans in the pressure cooker softens them like a dream, making
Canning 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.
One processed, these beans are shelf stable and can be stored in the pantry. Use as you would canned beans from the grocery store.
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Canning dried beans in the pressure cooker
Canning dried beans at home makes them ready to use for fast weeknight dinners.
- 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.
Note for the lectin-free crowd: Pressure canning dried beans is recommended for reducing the lectins in beans. This method of canning beans fits with what Dr. Gundry suggests in The Plant Paradox.
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