Home Canned Dry Beans

Preserve the goodness of your favorite legumes with this easy and versatile recipe for Home Canned Dry Beans! Perfect for black beans, pinto beans, kidney beans, and beyond, this recipe ensures a fresh, homemade supply of tender, flavorful beans ready to elevate any dish. Featuring a simple soak, simmer, and pressure canning process, this method locks in nutrients and flavor while offering a shelf-stable solution that lasts up to a year. Whether you add a touch of canning salt for extra taste or leave them plain for flexibility, these home-canned beans will save you time and money while delivering superior quality compared to store-bought options. Ideal for meal prep, chili bases, soups, salads, or quick weeknight dinners, this pantry staple is a must-try for home canners and busy cooks alike.

Nutriscore Rating: 77/100

Prep Time:720 mins

Cook Time:90 mins

Total Time:810 mins

Servings: 5

Ingredients

• 1 pound Dry beans (e.g., black beans, pinto beans, kidney beans, etc.)
• 16 cups Water
• 0.5 teaspoon per pint jar Canning salt (optional)

Directions

Step 1

Begin by rinsing the dried beans thoroughly under cool running water to remove any dirt or debris.

Step 2

Place the rinsed beans in a large stockpot and add 8 cups of water. Bring the beans to a boil over medium-high heat. Once boiling, reduce the heat and simmer the beans for 2 minutes.

Step 3

Remove the pot from heat, cover it, and let the beans soak for 8–12 hours or overnight.

Step 4

After soaking, drain and rinse the beans again. Return the beans to the stockpot and add the remaining 8 cups of fresh water. Bring the beans to a gentle boil and cook for 30 minutes.

Step 5

While the beans are boiling, prepare your pressure canner, jars, and lids. Wash the jars, lids, and bands with warm soapy water, rinse them well, and keep them hot until ready to use. Follow the manufacturer's instructions for setting up your pressure canner.

Step 6

Once the beans have boiled for 30 minutes, ladle them into the hot jars using a slotted spoon. Fill each jar up to 1 inch below the rim (known as 'headspace').

Step 7

Optional: Add 1/2 teaspoon of canning salt per pint jar (or 1 teaspoon per quart jar) if desired for flavor. Do not use table salt, as it may cloud the liquid.

Step 8

Pour the hot cooking water from the stockpot over the beans in the jars, leaving 1 inch of headspace. Remove any air bubbles by gently sliding a non-metallic utensil (such as a plastic spatula) along the inside edges of the jars. Adjust the liquid level if necessary.

Step 9

Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the warm lids onto the jars and screw on the bands until they are fingertip-tight.

Step 10

Load the filled jars into the pressure canner according to the manufacturer's instructions. Secure the lid on the canner and process the jars at the recommended pressure based on your altitude and type of pressure canner (typically 10–15 psi) for 75 minutes for pint jars or 90 minutes for quart jars.

Step 11

Once processing is complete, turn off the heat and allow the pressure canner to cool naturally. Do not try to force the pressure to release. When the pressure has fully dropped and it is safe to open, carefully remove the jars using a jar lifter and place them on a towel-lined surface.

Step 12

Let the jars cool undisturbed for 12–24 hours. Once cool, check the seals by pressing down on the center of each lid. If the lid does not flex, the jar is sealed. Refrigerate any jars that did not seal properly and consume within a few days.

Step 13

Label the sealed jars with the date and store them in a cool, dark, and dry place. Properly canned beans can last up to 1 year.

Nutrition Facts

Serving size	4296 grams (4296.0g)

Amount per serving	% Daily Value*
Calories	1574

Total Fat 5.40g	7%
Saturated Fat 0.90g	5%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1105mg	48%
Total Carbohydrate 285.80g	104%
Dietary Fiber 68.90g	246%
Total Sugars 9.50g
Protein 95.30g	191%

Vitamin D 0IU	0%
Calcium 788mg	61%
Iron 23mg	128%
Potassium 6727mg	143%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.1%

Protein: 24.2%

Carbs: 72.7%