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.
- 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.
- This recipe has been made following safe canning procedures.
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.
Home Canning with Confidence
If you’re new to canning but love the idea of filling your pantry with shelf-stable pantry items, consider investing in this Home Canning with Confidence e-course with my friend Melissa Norris from Pioneering Today.
In it, Melissa covers everything from basic canning safety to pressure canning your own meat. (Yes, you can do that!) Head over to Home Canning with Confidence to learn how to embrace this method of food preservation and keep your pantry stocked with homegrown produce!
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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Nutrition Information: Yield: 18 Serving Size: 1 grams
Amount Per Serving: Calories: 254Unsaturated Fat: 0gSodium: 9mgCarbohydrates: 46gFiber: 11gSugar: 1gProtein: 17g