Have you ever wondered how to can dry beans? You can very inexpensively can dry beans so they will be readily available for use in your favorite dish or recipe. You will be surprised how easy and simple it is to can your own dry beans. We guarantee once you learn how to do this for yourself, you won’t ever buy canned beans from a store again.
Beans are one of those staples in the pantry of many households. A large of supply of different dry beans is a good addition to your pantry but if you don’t plan ahead, having dry beans doesn’t do you much good. Typically you have to soak your beans overnight and then you have to cook them throughout the following day. There is a quick soak method where you basically soak them in boiling water and this helps the process move along a little bit faster.
But there’s nothing more convenient than being able to pull a can of beans right out of your pantry. And when it costs next to nothing due to how inexpensive dry beans are, this is really a no brainer. Also many pressure canners allow you to stack your jars during processing. This allows you to be able to can 20 pints of beans during one canning session making this a cost-effective way to process your beans.
While there are several ways to can beans. We prefer the dry can method. This method doesn’t require any presoaking or cooking of the beans prior to canning. You do have to pressure can beans and they are not something that can be water bath canned. Don’t be discouraged or intimidated by this as pressure canning doesn’t have to be complicated.
How to Can Dry Beans
Learn how to can your dry beans using the no soak method!
- Dried beans (pinto, great northern, black, kidney, etc.)
- Pint or Quart sized mason jars with lids and rings
- A pressure canner
Measure out ½ cup of beans for every pint jar.
Rinse beans. Remove and discard any rocks, pebbles, or foreign objects.
Prepare your clean canning jars. You do not need to sterilize these jars as you are pressure canning.
Put ½ teaspoon of canning salt into each jar.
Measure out ½ cup of your rinsed beans and place in each jar. We used pint jars.
Fill jars with hot water and leave a 1 inch headspace.
Wipe each jar rim with vinegar.
Apply lid and ring to each jar.
Process pint jars for 1 hour and 15 minutes. Process quart jars for 1 hour and 30 minutes.
After canner has depressurized and completely cooled. Remove jars from canner.
Wash, label and prepare jars for pantry storage.
You will need to adjust your pressure depending on your altitude. We have to process at 11 pounds since we are under 2,000 ft in elevation.
Having a well-stocked pantry will help with making homemade meals both easy and quick for your family. Some people freeze their cooked beans and this works too. We prefer to have our food stored in different ways and do not like to rely solely on our freezer.
This is mainly due to not having very much freezer space for beans. Our freezer space is dedicated to meat, vegetables, fruits and other meal prep ingredients. Also it can take a lot longer for beans to thaw out from the freezer. So again if you don’t plan ahead than you are faced with having to quickly thaw out beans from your freezer.
If you have canned beans in your pantry, you have one more weapon in your arsenal when it comes to getting homemade food on your family table. Also in the event of a power outage, you most likely will still have an alternate heat source such as a gas or wood stove, BBQ burner, or camp stove. Therefore even in a pinch, you can make up some re-fried beans, hummus, chili or other bean dish.
We’d love to hear what you think about this recipe. We’d also love to hear if you have your own pantry recipes that you enjoy. Let us know in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.