Canning Dried Beans – makes approx. 9 quarts or 18 pints
I love adding home canned beans to soups and stews, when making a fresh batch of chili and will often use a pint jar to make refried beans or to simply create a side dish with a touch of molasses.
Use this simple recipe to take advantage of the many cost savings of purchasing dried beans!
- 15 cups Pinto Beans, dried and preferably non-GMO
The best part of home canning dried beans is you may use your preferred type of dried bean for this recipe. Pinto beans work well in a variety of dishes and meals so it is my first chose of bean to home can. Feel free to create this recipe using Navy Beans, Great Northern Beans or Black Beans. Note, when canning
Black Beans, your yield may be several cups less than mentioned above due to the size of the bean being comparatively smaller to a pinto, navy or northern bean.
As with any dried beans, be sure to sort out any disfigured or damaged beans as well as any rocks that may have made it into the bag. Rinse the beans well in a large colander to remove dirt and debris.
Soak Your Beans. There are two ways to approach soaking; 1) the traditional overnight way – 12 to 18 hours – or 2) the quick method. I prefer a long traditional soak the quick soak method works well if you are pressed for time. To quick soak, place cleaned beans in a large stock pot and cover beans entirely with water. Bring to a boil, stirring frequently to evenly distribute heat. Boil for 2 minutes, then remove from heat. Cover and let soak for 1 hour.
Regardless of which method you choose, after soaking, rinse beans in colander. Place rinsed, soaked beans in a large stock pot and cover with fresh water. Bring beans to a boil and reduce heat to simmer. Boil the beans for 15 minutes.
If you would like to add salt it should be added to each hot jar prior to filling with beans. Add ¼ tsp per pint jar and 1 tsp per quart jar. Salt in this recipe is for flavor, not for preserving so it is not required.
Using a slotted spoon and funnel, fill each jar ¾ full with cooked beans. Ladle hot bean liquid over top beans being sure to keep the 1” headspace. Remove any air using the air bubble remover tool and adjust head space as necessary.
Dip a warm wash cloth in vinegar and wipe each jar rim and screw band. Place sterilized lids and rings on each jar and hand tighten.
Process in a pressure canner at 10 pounds of pressure; 75 minutes for Pints and 90 minutes for quarts.
The Canning Diva