This easy recipe for canning dry beans without soaking is a great, inexpensive method to have all kinds of dry beans on your shelves for use anytime. 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.
Basic Steps for Canning Dry Beans
- Rinse the beans
- Add 1/2 cup of unsoaked beans to each pint jar (1 cup for each quart jar)
- Optional add 1/2 tsp canning salt to pints (1 teaspoon of salt for quarts) or desired seasonings
- Fill each jar with hot water to one inch of headspace
- Wipe jar rims, add lids
- Processing time of 75 minutes for pints, 90 minutes for quarts
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 which is the easy way
If you want soaked beans, add enough water to cover beans and overnight soak them for 12-24 hours in a large stockpot, drain water and then rinse with fresh water.
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 black beans I used recently that I had canned without soaking.
Detailed Steps for Canning Dry Beans
For this canning batch, I wanted to can 4 different types of beans. I canned kidney, pinto, black and white northern beans.
Rinse the beans and remove any bad beans.
Add 1/2 cup dry beans to each pint jar (1 cup for quarts).
Add seasonings or salt, if desired. Then fill the canning 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.
Broth is a low-acid food and requires canning in a pressure canner. See my article on beginners guide to canning for a complete guide on canning.
Place jars into the pressure canner and process according to your canner’s manufacturer’s instructions. Processing pint jars for 75 minutes. Process quart jars for 90 minutes.
When the process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canner jars of hot beans on a dish towel on the counter and do not disturb for 24 hours.
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. There are so many ways to use home-canned beans.
Home food preservation with home canning is such a great way to save on the grocery store and have shelf stable and healthy and quick meals and other food ready to eat in your pantry.
For more of my canning recipes and other favorite 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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- Dry Beans (kidney, black, pinto, white northern)
- Desired seasonings, such as salt
- 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