Canning Black Beans in a Pressure Canner – the Easy Way!

Canning black beans in a pressure canner is an easy, inexpensive, and healthy way to always have black beans on your shelf ready to use. I use a lot of black beans and just used up my last jar in my instant pot Fiesta Fajita Chicken Recipe, so I popped five more jars in my NESCO electric pressure canner. That is about how easy it is, especially since I use the no-soak method of canning dry beans.

Basic Steps for Canning Black Beans

• Rinse the beans
• Add 1/2 cup to each pint jar (1 cup for quarts)
• Optional add 1/2 tsp canning salt to pints (1 tsp for quarts) or desired seasonings
• Fill each jar with hot water to 1 inch headspace
• Wipe rims, add lids
• Process for 75 minutes for pints, 90 minutes for quarts

Reasons to Can Black Beans by Pressure Canning

Canning dry beans saves money, but it is also healthier than buying canned beans from the grocery store, because you know what is going into your beans. No preservatives are added, you can add how much salt or no salt, plus you can season the beans to your preference. Cumin, chili powder, jalapenos – whatever you desire can be added to your jars of beans when canning at home.

I use black beans a lot and in many recipes. Now instead of buying a can of black beans, I have jars of black beans whenever I need them. I use black beans in chili, enchiladas, black bean soup, black bean corn salsa, black bean chicken soup, and taco soup, to name a few, so I like to always have it on hand.

No-Soak Canning Dry Beans

The options are to soak your beans before canning or to use the no-soak method. I prefer the no-soak method.

If you want soaked beans, overnight soak them for 12-24 hours in a large pot, drain water and then rinse. Add to stockpot with fresh water to cover beans and simmer for 30 minutes.

I prefer the no-soak method, because it is easier and faster, plus you can judge how many jars you will need based on the amount of dry beans. A pound of beans is about one cup, which would be two pint jars of canned beans. Also I feel that soaking the beans allows them to get too soft and mushy after canning. When I use the no-soak method, I feel they turn out just right for the recipes that I use them in.

Here are some beans I used recently that I had canned without soaking.

Detailed Steps for Canning Black Beans

Rinse the dry beans and remove any bad beans.

Add 1/2 cup dry beans to each pint jar (1 cup for quarts).

Add seasonings of choice, below adding 1/2 teaspoon of salt (always use canning salt).

Fill jars to 1-inch headspace with boiling water.

Remove the air bubbles with a bubble popper. Wipe the rims with a paper towel, add the canning lids and screw bands and place the canning jars in the canner and pressure can following the appropriate canning process. Process time for pint jars is 75 minutes and for quart jars 90 minutes.

When the processing time is complete, remove the hot jars with a jar lifter and place jars on a dish towel on the counter. Do not disturb for about 24 hours and then check for a proper seal. Store in a cool place.

Enjoy!

This recipe can be used for canning any dried beans, including kidney beans, pinto beans, and navy beans. I have canned all of these beans and also have canned a mixture of beans and seasoning to use as chili beans. I will be posting that recipe in the future. Canning beans is an easy, healthy and money-saving thing to do.

The black beans can be used in many recipes as listed above and can also be used to make refried beans.

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

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Canning Black Beans

Canning black beans the easy way with the no-soak method.

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Ingredients

• Dry black beans
• Water
• Seasoning, such as canning salt optional

Instructions

1. Rinse the beans
2. Add 1/2 cup to each pint jar (1 cup for quarts)
3. Optional add 1/2 tsp canning salt to pints (1 tsp for quarts) or desired seasonings
4. Fill each jar with hot water to 1 inch headspace
5. Wipe rims, add lids
6. Process for 75 minutes for pints, 90 minutes for quarts