Besides the cost of electricity (which isn't much with a pressure canner) and lids, the cost of beans is very little. To make nine pint jars of beans, I paid $2.50 for the beans.
I have canned pinto, navy, great northern, and kidney beans. You can even mix beans. Just be careful NOT to fill the jars very full of beans because they will swell with cooking.
To can dried beans -
Sort through your beans to make sure there are not pebbles. Measure 1/2 cup of dried beans into pint jars. Add 1/2 tsp salt per pint jar.
Fill up with water just to the neck.
Place boiled lids on jars and screw rings on tightly.
Place in pressure canner and follow directions for your canner.
Pressure can at 11 lb pressure for 40 minutes for pint jars. (If using quart jars, can for 50 minutes.) As beans cook, they will absorb the water and fill the jar.
Note: According to some experts, beans should be cooked before canning. My mom always canned her beans when dry and I have done so for years, but use this recipe at your own risk.
Do NOT can beans without a pressure canner. Beans are a low acid vegetable and can not be safely canned in boiling water.
what a well timed post - I just got a pressure canner for christmas and I was JUST thinking about doing beans since I think that would really help me use them more often (as I sometimes don't plan ahead quite enough by soaking). Thanks!!
ReplyDeleteYes, me too. On the not planning ahead!
DeleteGina
Yes,I would like to echo Stephanies comment! I am very excited about this. Additionally, we have frito pies (a texas dish which I think for me a non Texan took a while to get used to...corn chips covered with chili, cheese & onions) as an emergency dish and I often by canned chili raising the price considerably but now I'll be able to make it for less then a 1/10 of the cost! Thanks!! Kyle
DeleteI canned pintos just last week! I've never tried your method...I soak mine overnight and then can. These are delicious! I really enjoy your blog!
ReplyDeleteI've been canning beans, also! I like to soak them in kefir water for 24 hrs, to help them start sprouting. I measure the amount before soaking, according to how many jars I plan to fill. I'm not sure if that soaking step is needed when canning or not.
ReplyDeleteThese are so handy to have on the shelves, and economical!
I have always wanted to can dry beans. When you open them, are the beans soft? I guess I'm wondering if they will be like commercial canned beans.
ReplyDeleteSince you add 1/2 cup of beans to pint jars, do you recommend a whole cup for quart jars?
Thanks!
I've never canned beans by the quart but I would expect that 1 cup would be good.
DeleteI find that they taste identical to commercial canned beans.
Gina
I've canned dried beans for several years now and have never had any problems with it - except for canning a pebble now and then! It's one of the easiest, least labor-intensive things to can and I love having the beans on hand. Mary Beth
ReplyDeleteI agree. Every time I can beans, I can't believe how simple and fast it is.
DeleteGina
I tried canning some baked beans this way following a recipe, but the beans were not as tender as we like. The next batch I canned, I slightly cooked and we've been enjoying them. I can't think of a better convenience food to have on hand.
ReplyDeleteHi Gina,
ReplyDeleteWhat an interesting coincidence. I was just canning small red beans, black beans and lentils today! :-) I want to use the red and black beans to can up a batch of taco soup tomorrow so I usually start the day before by canning the beans I need for it.
God bless you
Marcia
I have been wanting to do this for a while and I love the thought of canning them dry, so simple! I think I might have to do some next week when I have some time. My husband LOVES "soup beans" so this would add something else to his lunch menu, and as you said one less thing to do when canning season is so busy.
ReplyDeleteThis is a great post. This is how I do mine as well, with one exception. Beans should be canned per meat canning times for safety...75 min/pint and 90 min/qt. They are still just as yummy. Thanks for posting :)
ReplyDeleteI think you may have just changed my life. I had no idea it was this easy! I love the convenience of canned beans, but not the price and I worry what commercial cans are leaching into the food. I'll worry no more! Thank you, Gina!
ReplyDeleteThat's interesting. I've always canned mine in boiling water for 3 hours since I don't have a pressure canner. I assume the only safely concern would be that they would not seal. I do add 1T per pint of lemon juice to make sure they get soft. And I've never had a problem with them unsealing or spoiling.
ReplyDeleteHi Gina- thanks for this post. My friend and I are going to try this next week. One question, do you know if RealSalt can be used for canning? Thank you
ReplyDeleteTeresa
Teresa -
DeleteGood question. And I'm really not sure. I think I've used it before myself, but never really took notice of what kind of salt I was using!
Sorry I'm not more of a help!
Gina
Yes, you can use real salt in canning. That's all I use anymore because of allergies. I've never found anything that real salt can't be used for.
DeleteGina/Paige-
DeleteThanks so much for the information!
Teresa
Ha! I also just mentioned to hubby the other day that I would like to research how to can beans, and this looks very do-able! Have you ever canned some in a sauce right away (like a tomato/bbq sauce) ?
ReplyDeleteI have tried canning them in sauce but don't have it quite right yet. I'll keep experimenting and let you all know when I have a recipe I like!
DeleteGina
Definately going to try this! Do you have a good refried bean recipe?
ReplyDeleteI don't really use a recipe. I just mash the beans with garlic powder, chili powder, and cumin until they are the way I like them.
DeleteGina
Have never pressure canned before but received one for Christmas. This sounds like a wonderful way to start. Question: Could spices be added to brown beans to make chili beans? If so, what is a good combination of spices?
ReplyDeleteI have tried adding spices before canning, but somehow I think they don't have much flavor left when I open the jar. I prefer to add spices later.
DeleteGina
Hi! I just found your blog a couple days ago when searching for a new bread recipe. I've so enjoyed your posts and can't wait to explore older posts... in my spare time! :)I was especially interested in your post on canning dried beans. I've done a lot of canning the last couple of years but had never even heard of canning dried beans. I know others have asked similar questions, but canning the beans without soaking them first really gets them soft enough without requiring further cooking after opening the jar? And I wanted to specifically ask if lentils work this way as well? I'm so excited to try this as I've started getting the "canning itch" and this is a perfect opportunity to do some of it during the winter months and heat the kitchen up as you suggested! Thanks for your posts- I've just subscribed and look forward to being here!
ReplyDeleteIt does get them soft. But you try it and see how it works for you and your pressure canner. You could always soak them if you wanted them softer. Personally, I don't like when beans are cooked to mush so like this method.
DeleteI have never tried lentils. I don't know why they wouldn't work.
Gina
Hi Gina:
ReplyDeleteJust finished eating a "can" of lima beans that I put up yesterday... I am very happy with the results! I usually don't care for store-canned limas -- prefering the little bright green frozen baby limas -- but my husband grew the dried that I have and thought I'd experiment. I cooked them up with tad more salt (will use bit more next time in processing), ground pepper, a tablespoon butter, and a couple cut-up pieces of crispy bacon. Terrific! I thought that since limas are at the top of the canned bean price list, I am "smart" 8~D to have these home canned beans in my pantry. Thanks for the way you described the process to seem so easy to do. It was! Next I'll try kidney beans...
I'm not sure that 40 minutes is enough time to process. Of 4 canning books I own (including Balls blue book) it says 75 minutes for pints and 90 minutes quarts. Beans are one of the most dangerous to can, so please be cautious-botulism can be fatal-and has no odor or notable appearance...
ReplyDeleteThanks for the caution!
DeleteGina