Canning Dried Beans

Many of us are feeling the crunch with the current inflation. Between gas prices and the rising cost of groceries, it can be overwhelming at times!

One way I have saved a bit over the years (and controlled the quality) is by pressure canning beans!

It might seem like alot of work, but I promise, once you get in the swing of things, you’ll never want to buy canned beans again!

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Do you really save money from canning your own beans?

Of course, there’s always the upfront cost for canning supplies. When canning foods low in acid (such as beans) you HAVE to use a pressure canner (NOT pressure cooker or a water bath).

I use an All American 10.5qt Pressure Canner. It’s an investment, but has paid for itself and then some over the years!

The Ball Complete Book of Home Preservation is a great resource for safe canning guidelines and references, and I definitely recommend investing in your own copy for reference.

As far as saving with beans, the last trip I made to the store, a 15oz can of black beans were $1.28. The bag of dried black beans (also 16oz) were $1.28.

This might not seem like much, but once those dried beans have fully hydrated and expand, you’ll end up with significantly more. Roughly 1/2 cup of dried beans = 15oz of canned beans.

Yes, your time is also worth factoring in. But I’ve found doing large batches over a few days is both enjoyable, and time saving.

There’s also alot of value in knowing how your food is prepared and what all goes into it!

Pressure Canning Beans

Always consult a reputable source (ie: the Ball Complete Book of Home Preservation and your pressure canner’s manual). This is just an overall example of what’s worked well for our family.

Start with soaking your beans overnight. I usually cover them completely by two inches of water in a stainless steel bucket.

The next morning, strain and rinse your beans thoroughly. Have your pressure canner freshly cleaned and ready to begin canning. Make sure to wash your jars and lids in hot soapy water. (I prefer to use quart jars. 1 quart is enough beans to make a meal for my family of 5.)

I like to add 1 tsp of pink Himalayan salt to each quart or 1/2 tsp for pints. This is for taste and is optional per the Ball Canning Guide.

Begin heating a kettle of water in the stove.

Add your beans into the jars only filling 3/4 of the way full. Remember, your beans will continue expanding while they are in the pressure canner, so do not fill any more than 3/4.

Once your water in the kettle has started boiling, pour into the jars, leaving an inch headspace.

Wipe the rim of your jars with a clean towel and place your lids and rims on. Fingertip tighten – do not use force, as air needs to be able to escape while processing.

Place jars into your canner and process per manufacturer’s guidelines for 75 minutes for pint jars and 90 minutes for quarts. The pressure you need will depend on your location. We are located below 1,000ft of altitude, so I process at 10lbs of pressure.

*note, the Ball Canning Guide recommends partially cooking your beans prior to canning, after you’ve soaked overnight. I’ve found this results in very soft beans that end up mushy when you use them later. By using the method I’ve described with boiling water, you still end up with a fully cooked bean, but slightly more firm.*

Finished

Once your process time is complete, turn off heat and let pressure come down naturally from your canner. You can remove the jars carefully with canning tongs and place on a flat surface for 24 hours.

Double check that all the lids have properly sealed (the “button” is depressed and stays there naturally).

Label your jars, remove your rings, and store in a single layer in a cool, dark location.

This time for bean canning, I ended up with 61 quarts of beans, including white beans, black beans, pinto beans and red beans.

The more children we have and busier we are on the farm has really made me value having already prepared food ready to serve.

When we’ve had a long day working outside, I can grab a can of beans, venison or chicken, and vegetables from the garden and have a quick, healthy, homemade meal ready to go in just a few minutes!