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Home » Canning » Canning Dried Beans

Published: Mar 17, 2022 by Kathy · This post may contain affiliate links

Canning Dried Beans

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Canning jars filled with kidney and pinto beans.

Step by step directions for canning dried beans using a pressure canner. Stock your pantry with ready to eat beans without buying canned beans at the store.

Canning your own means you're saving money and controlling the ingredients.

Canning jars filled with kidney and pinto beans.
Table of Contents
Why can dried beans
Ingredients
Equipment
Step by step directions
Altitude adjustment
Tips for canning dried beans
Canning Faqs
Pressure canning safety
Safe canned food
Recipes using canned beans
More home canning recipes
Canning Dried Beans

Why can dried beans

Canning dried beans just makes good sense. I always have bags of dried beans in my pantry and I love using them when I cook. However, dried beans take a long time to cook.

Even when I use my Instant Pot to cook beans, I still have to plan ahead. I purchase canned beans at the grocery store to quickly add to salads and other dishes. Now my pantry is stocked with my home canned beans.

Canning your own, means you have ready to eat cans of delicious beans right in your pantry and the cost is so much less than buying the canned ones at the store.

Plus, I like knowing exactly what goes into my food and canning my own, means I'm in control of what goes in. For these canned beans I've only used dried beans and salt.

The salt is optional and you can leave out if you'd prefer.

This process works for almost all dried beans. I've canned kidney beans, black beans, pinto beans and garbanzo beans.

If you've never used a pressure canner before, you'll want to read How to Use a Pressure Canner.

My pressure canner is an All American 921 canner.

Affiliate Link - Use coupon code BEYOND10 at All American for free shipping! (I receive a small commission from All American, but this does not affect the cost you pay!)

Ingredients

Four different types of dried beans.

Dried beans - that's it! You'll also need water and adding salt is optional.

  • Black beans
  • Kidney beans
  • Pinto beans
  • Garbanzo or chickpeas
  • White beans or cannellini beans
  • Great northern

Equipment

You do need special equipment to can dried beans. Once you have the equipment, it will last you for many canning cycles.

  • Pressure canner - You don't need a new one. Check to see if a family member or friend has an older one they don't use any longer. An Instant Pot pressure cooker does not work for canning food.
  • Jars - Make certain they are designed for canning. I used pint sized jars but quart sized jars work too. Use regular or wide mouth jars.
  • Lids and screw bands - If using new jars, they come with lids and bands. If reusing jars, you'll need to purchase new lids each time you can. You can reuse the bands.
  • Jar lifter, funnel and bubble wand - I always use a jar lifter. I think it's absolutely necessary. The funnel is handy and helps keep you jars clean. If you don't have a bubble wand, a plastic disposable knife or a small spatula will work too.

Step by step directions

  • Sort through beans discarding any dried or shriveled beans
  • Soak beans in water for at least 8 hours, or overnight
    • You may also use a quick soak method - place beans in a pot, bring to a boil. Turn off heat and let soak for 1 hour.
Discarded dried beans.
Different types of dried beans in bowls.
  • Drain beans and place in a large pot covered with at least 2 inches of water
  • Bring beans to a boil. Reduce heat and simmer for 30 minutes. Beans will not be fully cooked.
  • Ladle beans into clean pint or quart canning jars. Fill to just under 1 inch from the rim.
  • Ladle hot cooking liquid over beans filling to 1 inch from the rim. This leaves 1 inch of headspace.
Partially cooked beans in a canning jar.
Add beans
Cooking liquid over beans in a jar.
Add cooking liquid
  • Remove air bubbles by tapping jar gently on the counter or by using a small spatula or a bubble wand and running it around the inside of the jar.
  • Wipe down rim of jars with a clean cloth
Removing bubbles from a jar of beans.
Remove bubbles
Wiping the rim of a canning jar.
Wipe rim
  • Place a clean lid on jar
  • Add jar ring tightening just until snug. Do not overtighten ring.
  • Place jars in a pressure cooker filled with 2 inches of simmering water
  • Continue with remaining jars until all jars have been filled
Adding a lid to a canning jar of beans.
Add lid and ring
Placing jars in a pressure cooker.
Double layer of canning jars with a spacer between each layer.
  • Place lid on pressure cooker and lock in place
  • Turn heat up and allow steam to vent for 10 minutes
  • Place steam cover on and allow pressure to build to 10 pounds of pressure (or the pressure needed for your elevation)
  • Pressure cook pints for 75 minutes and quart jars for 90 minutes
  • Turn off heat and allow pressure to drop back to zero. Do not remove steam vent cover prior to pressure dropping!
  • After pressure has dropped, remove vent cover
  • Wait 5 minutes and then carefully remove lid. The contents will still be very hot!
  • Allow jars to sit in canner for 10 minutes and then remove and place on a cooling rack. Do not adjust rings or push down on lids!
  • Cool jars for 12 hours and then check seals
  • Remove bands. Wash jars and then label with contents and date.
  • Store in a cool pantry
A pressure canner with the lid in place.

Altitude adjustment

It's imperative that you adjust the pressure for your elevation. Use the chart below to determine how many pounds of pressure you need to process your beans. Below 1000 feet is 10 psi.

Altitude FeetPounds of Pressure
1,001- 2,000
2,001- 3,000
3,001- 6,000
6,001 - 8,000
8,001-10,000
11 pounds
12 pounds
13 pounds
14 pounds
15 pounds

Tips for canning dried beans

  • Can one type of bean or a variety of beans
    • I canned four varieties at once. The only drawback is you need four stock pots cooking the beans all at once before adding the beans to jars.
  • Different types of beans all have the same processing times
  • Select pint sized jars or quart sized jars depending on your personal uses and needs
  • One pound of dried beans equals approximately 4 pints of canned beans
  • If you have leftover beans that won't fit into a canning jar, you can finish cooking them on the stovetop and eat right away
  • Determine how many jars will fit in your pressure canner before beginning. My canner held 15 wide mouth pint jars. My divider has a rim which only fit over 7 jars in the bottom and I could place 8 jars on the top
Placing a divider over canning jars in a pressure cooker.
  • Do not skip the soaking step or the precooking step. This plumps the beans up so you don't overfill the jars. The beans are still firm and not fully cooked. They finish cooking in the pressure cooker.
  • Make certain the cooking liquid covers the beans when you add to the jars. If the jars are too full, just scoop out a few beans.
  • If any jars don't seal after the processing and cooling times, refrigerate and use right away.
  • Beans are best consumed within one year of canning

Canning Faqs

How long does home canned food last?

Home canned food is best used within one year. However, the food will still be good after one year, the quality may just start to decline but the food is still safe to eat.

What do I do if a jar didn't seal?

If a jar didn't seal, refrigerate the jar and consume the beans right away.

Pressure canning safety

  • Read your manual for your pressure canner before using
  • If you have an older model, inspect the rubber gasket. If dry or crumbly, it will need to be replaced.
  • Make certain lid is fully locked into place
  • Keep an eye on your pressure to make certain it doesn't go below the desired temperature and that it doesn't go too high
  • If you have a glass topped stove, please check with the manufacture before using a pressure canner. The high heat may not work with your stovetop.
  • Always double check that you have enough water in the pressure canner. Most canning recipes call for 2 -4 inches, depending on the length of time the item will be under pressure. You do not need to cover the jars with water.

Safe canned food

Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.

  • Always inspect your home canned food before eating
  • If in doubt, throw it out!!! The FDA recommends throwing out the food and the jar.
  • Do not taste if in doubt!
  • Throw it out if -
    • the can is bulging, leaking or swollen
    • the container looks damaged or abnormal
    • the container spurts liquid or foam when opened
    • the food is moldy, discolored or smells bad
    • the seal is no longer intact when you examine the food

Recipes using canned beans

  • Black bean and corn salad
  • Beef enchilada casserole
  • Black beans and rice
  • Three bean salad
  • Chili with beans
  • Baked flautas
  • Hummus
  • Crispy chickpeas

More home canning recipes

  • Canning carrots
  • Canning chicken stock
  • Canning homemade chili
  • Canning fish
  • How to can peaches
  • How to can tomatoes
  • Homemade tomato sauce
  • Blackberry jam
  • Pickled peppers
Canned beans in a canning jars.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my canning recipes and preserving food posts.

  • Homemade Turkey Broth
  • Peach Preserves
  • Canning Peach Pie Filling
  • Water Bath Canning

Listen to the podcast episode on canning dried beans.

Canning jars filled with kidney and pinto beans.

Canning Dried Beans

Kathy
How to pressure cook dried beans in canning jars so they are shelf stable.
5 from 5 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 8 hrs
Cook Time 30 mins
Pressure Cooking Time 1 hr 15 mins
Total Time 9 hrs 45 mins
Course canning
Cuisine American
Servings 15 pints
Calories 52 kcal

Equipment

  • Pressure Canner
  • Canning Jar Lifter
  • Canning Jars - 16 oz
Prevent your screen from going dark

Ingredients
  

  • 4 pounds dried beans (black, kidney, pinto, garbanzo)
  • ½ teaspoon canning salt (per pint jar, optional)

Instructions
 

Soak Beans

  • Sort through beans discarding any dried or shriveled beans
    4 pounds dried beans
  • Drain beans and place in a large pot covered with at least 2 inches of water
  • Soak beans in water for at least 8 hours, or overnight You may also use a quick soak method - place beans in a pot, bring to a boil. Turn off heat and let soak for 1 hour.

Parcook Beans

  • Bring beans to a boil. Reduce heat and simmer for 30 minutes. Beans will not be fully cooked.

Can Beans

  • Add ½ teaspoon of canning salt per each pint jar or 1 teaspoon per quart jar (optional)
    ½ teaspoon canning salt
  • Ladle beans into clean pint or quart canning jars. Fill to just under 1 inch from the rim.
  • Ladle hot cooking liquid over beans filling to 1 inch from the rim. This leaves 1 inch of headspace.
  • Remove air bubbles by using a small spatula or a bubble wand and running it around the inside of the jar.
  • Wipe down rim of jars with a clean cloth
  • Place a clean lid on jar. Add jar ring tightening just until snug. Do not overtighten ring.
  • Place jars in a pressure cooker filled with 2 inches of simmering water. Continue with remaining jars until all jars have been filled
  • Place lid on pressure cooker and lock in place
  • Turn heat up and allow steam to vent for 10 minutes. Place steam cover on and allow pressure to build to 10 pounds of pressure (or the pressure needed for your elevation - see chart below)
  • Pressure cook pints for 75 minutes and quart jars for 90 minutes
  • Turn off heat and allow pressure to drop back to zero. Do not remove steam vent cover prior to pressure dropping!
  • After pressure has dropped, remove vent cover. Wait 5 minutes and then carefully remove lid. The contents will still be very hot! Allow jars to sit in canner for 10 minutes and then remove and place on a cooling rack. 
  • Do not adjust rings or push down on lids! Cool jars for 12 hours and then check seals. Remove bands. Wash jars and then label with contents and date. Store in a cool pantry

Notes

If you are new to canning, please read through entire post above for all tips and safety steps.
 
Altitude Adjustment:
 
  • 1000-2000 feet - 11 pounds of pressure
  • 2001-3000 feet - 12 pounds of pressure
  • 3001-6000 feet - 13 pounds of pressure
  • 6001- 8000 feet - 14 pounds of pressure
  • 8001-10000 feet - 15 pounds of pressure
TIPS
  • Use one type of bean or a variety of beans
    • I canned four varieties at once. The only drawback is you need four stock pots cooking the beans all at once before adding the beans to jars.
  • Different types of beans all have the same processing times
  • Select pint sized jars or quart sized jars depending on your personal uses and needs
  • One pound of dried beans equals approximately 4 pints of canned beans
  • If you have leftover beans that won't fit into a canning jar, you can finish cooking them on the stovetop and eat right away
  • Determine how many jars will fit in your pressure canner before beginning. My canner held 15 wide mouth pint jars. My divider has a rim which only fit over 7 jars in the bottom and I could place 8 jars on the top
  • Do not skip the soaking step or the precooking step. This plumps the beans up so you don't overfill the jars. The beans are still firm and not fully cooked. They finish cooking in the pressure cooker.
  • Make certain the cooking liquid covers the beans when you add to the jars. If the jars are too full, just scoop out a few beans.
  • If any jars don't seal after the processing and cooling times, refrigerate and use right away.
  • Beans are best consumed within one year of canning
Affiliate Link - Use coupon code BEYOND10 at All American for free shipping! (I receive a small commission from All American, but this does not affect the cost you pay!)

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 0.25cupCalories: 52kcal
Keyword how to can dried beans, pressure canning
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Comments

  1. David @ Spiced says

    March 18, 2022 at 4:53 am

    5 stars
    I always fall into the trap of buying canned beans - they're just so much easier. But dried beans are cheaper, and honestly it doesn't sound that bad to just make a huge batch of canned dried beans at one time. You really are the canning queen, Kathy!

    Reply
    • Kathy says

      March 18, 2022 at 5:50 am

      Convenience wins a lot of the time, and canned beans from the store aren't bad, but you just can't go wrong with homemade!

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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