🫘 Pressure Canning Dried Beans
The Smart, Pantry-Filling Way – Save Money & Time
📌 In This Article
🫘 The Pantry-Filling Story
"For $3 worth of beans, I made 14 pints of canned beans, and the jars are full which means it's pretty much the same as 2 cans of store bought." 🫘✨
Pressure canning dried beans is a game-changer for anyone who wants to build a shelf-stable pantry without breaking the bank. A pound of dried beans costs about $1.50 and yields the equivalent of several cans of store-bought beans [citation:1].
This method uses the USDA-approved process for canning beans: soak the beans overnight, boil them for 30 minutes, pack them hot into jars with salt and broth or water, then pressure can them for 75 minutes (pints) or 90 minutes (quarts) [citation:11]. The beans come out perfectly cooked and ready to use in any recipe.
💬 Why pressure can beans? "You can get canned beans at the store for $1 a can, but it's even cheaper to buy them dried, soak them, and can them yourself."
📦 Ingredients – For 7 Pints or 5 Quarts
Simple & Budget-Friendly
- 🫘 5 pounds dried beans – pinto, black, kidney, navy, great northern, or chickpeas
- 💧 Water – for soaking and cooking
- 🧂 Canning or pickling salt – ½ tsp per pint, 1 tsp per quart
- 🥫 Broth or water – for filling jars (broth adds flavor)
- 🌿 Optional seasonings – garlic powder, onion powder, cumin, chili powder, etc.
💡 Pro tip: "All dried beans are the same according to USDA. 75 minutes for pints and 90 minutes for quarts."
📝 Step-by-Step Instructions
Step 1 – Soak the Beans Overnight
- Rinse beans thoroughly and pick out any debris or damaged beans.
- Cover beans with 2-3 inches of water and soak for 8-12 hours (overnight) [citation:11].
- Drain and rinse the beans before cooking.
💡 Pro tip: "The USDA-tested method for home canning dried beans requires soaking the beans first, then boiling them for 30 minutes before packing them hot."
Step 2 – Cook the Beans
- Place drained beans in a large pot and cover with fresh water.
- Bring to a boil, then reduce heat and simmer for 30 minutes [citation:11].
- Drain the beans, reserving the cooking liquid for filling jars.
Step 3 – Prepare Jars
- Wash jars, lids, and bands in hot, soapy water.
- Keep jars hot until ready to fill.
Step 4 – Season and Pack
- Add ½ tsp salt per pint jar or 1 tsp salt per quart jar [citation:11].
- Fill each jar about ¾ full with cooked beans [citation:1][citation:11].
- Ladle hot cooking liquid, broth, or water over the beans, leaving 1 inch headspace [citation:11].
⚠️ Important: "Fill jars ¾ full with pre-cooked beans, then cover with hot cooking liquid leaving 1-inch headspace."
Step 5 – Seal and Process
- Remove air bubbles with a non-metallic spatula.
- Wipe rims clean, apply lids, and tighten to fingertip-tight [citation:11].
- Place jars in pressure canner and vent steam for 10 minutes [citation:11].
- Process pints for 75 minutes, quarts for 90 minutes at 10 psi (adjust for altitude) [citation:1][citation:11].
Step 6 – Cool and Store
- Turn off heat and let pressure drop naturally – do not rush this step [citation:11].
- Remove jars, cool on a towel-lined counter for 12-24 hours.
- Check seals – lids should be concave and not flex when pressed.
🔒 Pressure Canning Guide
Processing Times
- Pints: 75 minutes at 10 psi
- Quarts: 90 minutes at 10 psi
- Lima/Butter Beans: Add 10-15 minutes to processing time
Altitude Adjustments
- 0 – 1,000 ft: 10 psi
- 1,001 – 2,000 ft: 11 psi
- 2,001 – 4,000 ft: 12 psi
- 4,001 – 6,000 ft: 13 psi
- 6,001 – 8,000 ft: 14 psi
- 8,001 – 10,000 ft: 15 psi
Safety Tips
- ✅ Always use new lids for sealing.
- ✅ Do not add fats (oil, butter, bacon grease) – they are not safe for pressure canning [citation:11].
- ✅ If any jars don't seal, refrigerate and use within 3-4 days [citation:11].
- ✅ Cloudy liquid is normal – it's starch from the beans [citation:11].
💡 Pro tip: "Best quality within 12-18 months. Technically safe beyond that if the seal is intact."
💡 Pro Tips for Perfect Canned Beans
- 🫘 Use any dried bean: Pinto, black, kidney, navy, great northern, and chickpeas all work well [citation:11].
- 🧂 Salt is optional: Salt affects flavor only – beans will preserve safely without it [citation:11].
- 🌿 Season creatively: Add garlic powder, onion powder, cumin, or chili powder to the jars [citation:1].
- 🥫 Use broth for flavor: Chicken or beef broth adds depth [citation:11].
- 💰 It's cheap: For $3 worth of beans, you can make 14 pints of canned beans – cheaper than store-bought [citation:1].
- 🍲 Ready to use: Just heat and serve – they're already fully cooked [citation:1].
❓ Frequently Asked Questions
❓ Can I can beans without soaking?
No – a no-soak method has not been scientifically tested. The USDA-tested method requires soaking first [citation:11].
❓ Why do beans need to be soaked?
Heat penetration. Dry beans and pre-hydrated beans heat at different rates. The processing time was developed for pre-soaked beans [citation:11].
❓ Can I add bacon or ham?
No – fats are not safe for pressure canning. Add them when you reheat the beans [citation:11].
❓ How long do canned beans last?
Properly sealed jars last up to 18 months in a cool, dark pantry [citation:11].
❓ Why is the liquid cloudy?
Starch released from the beans during processing – it's normal and safe [citation:11].
❓ Can I use quart jars?
Yes – process quarts for 90 minutes at the correct pressure [citation:11].
❓ What if my jars don't seal?
Refrigerate and use within 3-4 days [citation:11].
❓ Can I can lentils or split peas?
Not recommended – they break down too much during canning [citation:11].
❓ How many dry beans per jar?
Fill jars ¾ full with cooked beans – about ¾ cup dry beans per pint [citation:11].
❓ Do I need a pressure canner?
Yes – beans MUST be pressure canned for safety. Water bath canning is not safe for beans [citation:11].
📄 Printable Recipe Card
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║ PRESSURE CANNING DRIED BEANS ║
║ The Smart, Pantry-Filling Way – Save Money & Time ║
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YIELD: 7 pints or 5 quarts | TIME: 75-90 min processing
INGREDIENTS:
- 5 pounds dried beans (pinto, black, kidney, navy, great northern)
- Canning or pickling salt (½ tsp per pint, 1 tsp per quart)
- Water or broth (for filling jars)
- Optional seasonings: garlic powder, onion powder, cumin, chili powder
INSTRUCTIONS:
1. Soak beans overnight (8-12 hours) in 2-3 inches of water. Drain.
2. Boil beans in fresh water for 30 minutes. Drain, reserve liquid.
3. Add ½ tsp salt per pint or 1 tsp per quart jar.
4. Fill jars ¾ full with cooked beans.
5. Cover beans with hot cooking liquid, leaving 1" headspace.
6. Remove air bubbles, wipe rims, apply lids (fingertip-tight).
7. Pressure can: 75 min (pints) or 90 min (quarts) at 10 psi.
8. Let pressure drop naturally. Cool 24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
"For $3 worth of beans, I made 14 pints of canned beans!" 🫘✨
© CanningRebels — Pressure Canning Dried Beans | The Smart, Pantry-Filling Way
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