Easy Way to Pressure Can Dried Beans For Beginners

Here’s an easy way to pressure can dried beans for beginners. Canning dried beans is one of the best ways to stock your pantry with ready-to-use beans that are both nutritious and budget-friendly. If you’re new to pressure canning, the idea of preserving food might seem a little intimidating at first, but don’t worry! I’ll walk you through the entire process in an easy, beginner-friendly way. By the end of this blog, you’ll feel confident about pressure canning beans and having a pantry full of delicious, shelf-stable beans to use in your cooking.

Whether you’ve got a batch of dried pinto, black, kidney, or navy beans, this method works for all of them, and you’ll save time when meal prepping later on.

Why Pressure Can Beans?

Before we jump into the step-by-step process, let’s quickly talk about why you might want to pressure can your dried beans.

• Convenience: Home-canned beans are cooked and ready to use straight from the jar. No more waiting hours to soak and cook dried beans—just open a jar, drain, and add them to your favorite recipes.
• Cost Savings: Dried beans are incredibly affordable, especially when you buy them in bulk. Canning them yourself is a great way to stretch your dollar.
• Healthy and Natural: When you can your own beans, you control exactly what goes into the jar. No preservatives, unnecessary salt, or chemicals—just beans, water, and maybe a little seasoning.
• Long Shelf Life: Pressure-canned beans can last for 12-18 months on your pantry shelf, making them a great option for long-term food storage.

Now that you know the benefits, let’s get into the fun part—learning how to pressure can dried beans!

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What You Need to Pressure Can Beans

Before starting, it’s important to have the right tools and equipment on hand. Here’s a simple list of everything you’ll need:

• Pressure canner: You cannot safely can beans using a water bath canner because beans are low-acid foods, and pressure canning is the only way to reach the high temperatures necessary to kill harmful bacteria.
• Mason jars: Quart or pint-sized jars, depending on how much you want to can at a time.
• Canning lids and bands: You’ll need new lids for a proper seal, but bands can be reused as long as they’re not rusty or bent.
• Canning funnel: A funnel helps you fill the jars neatly and avoids a mess.
• Jar lifter: Essential for safely handling hot jars.
• Bowl or large pot: For soaking your beans.
• Towels or a cooling rack: For placing your hot jars after processing.
• Canning utensils: A de-bubbler and headspace tool are handy but not strictly necessary for beginners.

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Step 1: Prepare Your Beans

The first step in canning dried beans is to get them ready for the jar. It’s important to properly prepare your beans before canning to avoid mushy or undercooked beans. Let’s start with the soaking process.

Sorting and Rinsing the Beans

Begin by sorting through your dried beans to remove any small stones, broken beans, or debris. After that, rinse the beans under cool water in a colander to remove any dust or dirt.

Soaking the Beans

There are two common methods for soaking beans: the long soak and the quick soak.

• Long Soak (Overnight Soaking Method): Place your rinsed beans in a large pot or bowl and cover them with water. You’ll want to add plenty of water, as the beans will expand as they soak. Let them sit for 8 to 12 hours or overnight. This method gives you the most even texture for canning.
• Quick Soak (Faster Method): If you don’t have time to soak the beans overnight, you can use the quick soak method. Place the beans in a pot, cover them with water, and bring the water to a boil. Let the beans boil for 2 minutes, then turn off the heat and let them soak for 1 hour.

Once your beans have finished soaking, drain and rinse them again.

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Step 2: Prepare Your Jars and Equipment

While your beans are soaking, this is a good time to get your jars and pressure canner ready.

Clean the Jars

Even if your jars are brand new, it’s important to wash them thoroughly with hot, soapy water or run them through the dishwasher. Make sure to inspect the jars for any cracks or chips, as damaged jars won’t seal properly and could break during processing.

Prepare the Pressure Canner

Set up your pressure canner according to the manufacturer’s instructions. Most pressure canners will require a few inches of water in the bottom—this water is what creates the steam that will pressurize the canner. Be sure to use the rack that comes with your canner to keep the jars elevated and prevent them from sitting directly on the bottom of the pot.

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Step 3: Fill the Jars

Once your beans have soaked and your equipment is ready, it’s time to fill your jars with beans and liquid.

Fill the Jars with Beans

Using a canning funnel, fill each jar about halfway with the soaked beans. You want to leave enough space for the beans to expand during the pressure canning process. Overfilling can cause jars to break or prevent proper sealing.

Add Liquid

Next, fill the jars with hot water or broth, leaving about 1 inch of headspace at the top of each jar. The headspace is important because it allows the beans and liquid to expand without creating too much pressure inside the jar. You can use plain water, chicken broth, or vegetable broth—whichever you prefer for added flavor.

Remove Air Bubbles

Before sealing the jars, gently run a non-metallic utensil (like a plastic spatula or chopstick) around the inside of the jar to release any trapped air bubbles. Air bubbles can cause sealing issues, so be sure to do this step carefully.

Wipe the Jar Rims

Use a clean, damp cloth or paper towel to wipe the rims of the jars. Any food particles or residue on the rim can prevent the lids from sealing properly, so it’s important to ensure the rims are clean.

Place Lids and Bands

Place a new canning lid on each jar, then screw on the bands until they are fingertip tight. Don’t overtighten them—the jars need to release some air during the pressure canning process.

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Step 4: Process the Jars in the Pressure Canner

Now that your jars are filled and ready to go, it’s time to process them in the pressure canner.

Place Jars in the Canner

Using a jar lifter, carefully place the filled jars on the rack inside your pressure canner. Be sure to arrange them so they’re not touching each other or the sides of the canner.

Vent the Canner

After securing the canner’s lid, turn the heat on high. Once the steam starts escaping from the vent, let the canner vent for 10 minutes. This is an important step because it allows the air to escape and helps build the correct pressure inside the canner.

Bring the Canner to Pressure

After venting for 10 minutes, place the weight on the vent or close the vent (depending on your canner model). Allow the canner to come up to the correct pressure. For most locations at sea level, you’ll process beans at 10 PSI. If you live at a higher altitude, you may need to adjust the pressure according to your altitude. Always refer to your pressure canner’s manual for specific instructions.

Process the Jars

Beans need to be processed for 75 minutes for pint jars and 90 minutes for quart jars. Keep a close eye on the pressure gauge during processing to ensure the canner maintains the correct pressure the entire time. If the pressure drops below the target, you’ll need to bring it back up and restart the timing.

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Step 5: Cool and Store the Jars

Once the processing time is up, turn off the heat and allow the pressure canner to cool naturally. Don’t try to speed up the cooling process by opening the vent or removing the weight—this can cause jars to break or the contents to siphon.

Remove the Jars

Once the canner has completely depressurized and cooled, carefully open the lid. Using your jar lifter, remove the jars and place them on a towel or cooling rack, leaving space between the jars so they can cool evenly.

Check the Seals

As the jars cool, you’ll start to hear the satisfying “ping” of the lids sealing. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back up, the jar is sealed properly. If any jars didn’t seal, you can refrigerate them and use them within a few days or reprocess them.

Label and Store

Once the jars have completely cooled and you’ve checked the seals, remove the bands, wipe the jars, and label them with the date and contents. Store your canned beans in a cool, dark place, and they should last for up to a year or more.

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Troubleshooting Common Issues

While pressure canning is generally straightforward, you might run into a few common issues. Here are some quick solutions:

• Siphoning: If liquid leaks out of the jars during processing, this is called siphoning. It can happen if the pressure drops too quickly or if the jars were overfilled. Make sure to leave proper headspace and allow the canner to cool naturally to avoid this.
• Jars Don’t Seal: If the jars didn’t seal, check the rims for any leftover food particles, and make sure the lids and bands are properly tightened. You can reprocess the jars within 24 hours if they didn’t seal.
• Mushy Beans: If your beans come out mushy, it could be due to overcooking. Be sure to follow the recommended processing times and make sure the beans are only halfway cooked during the soaking phase, as they will finish cooking in the canner.

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What to Do with Your Home-Canned Beans

Now that your beans are safely canned, the possibilities are endless! Here are just a few ideas for how to use your pressure-canned beans:

• Soups and Stews: Add your home-canned beans to soups, stews, and chilis for a hearty meal.
• Salads: Toss canned beans into a cold bean salad or mix them with greens and vegetables for a quick lunch.
• Side Dishes: Season the beans and serve them as a side dish with rice, tacos, or roasted meats.
• Casseroles: Canned beans are great for adding protein and texture to casseroles and baked dishes.

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Final Thoughts

Pressure canning dried beans is a great way to ensure you always have a convenient, nutritious ingredient on hand for your favorite recipes. With just a little bit of prep and the right equipment, you can easily can beans at home—even if you’re a beginner! So, grab your pressure canner, and start stocking your pantry with healthy, home-canned beans today. You’ll be glad you did the next time you’re whipping up a meal and can simply reach for a jar of your own beans!

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