Canning Dry Beans


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Pressure canning dry beans is an easy way to have ready to use jars of beans on the shelf. My family loves to have beans included in their meals. We go through quite a few jars of black beans, kidney beans, and pinto beans a month. I have found it cheaper for me to purchase organic dry beans and pressure can them then to purchase organic cans of beans at the store. This also allows me to buy the beans in bulk at a lower cost.

Dry beans are a staple food in many households because they are versatile, nutritious, and budget-friendly. They are a great source of protein, fiber, vitamins, and minerals. But like any other food, they can spoil over time, which is why it’s important to preserve them properly. One way to preserve dry beans is through pressure canning. In this blog post, we will discuss why you need to pressure can beans when processing and provide a step-by-step guide on how to preserve them using a pressure canner.

Why You Need to Pressure Can Dry Beans

Beans are a low-acid food. Low-acid foods are required to be canned in a pressure canner. Pressure canning is the process of preserving food in jars by using heat and pressure to kill bacteria, fungi, and other microorganisms that can cause spoilage and food borne illnesses. It is especially important for low-acid foods such as dry beans because they can contain spores of a bacterium called Clostridium botulinum that can produce a deadly toxin when exposed to low oxygen, low-acid environments. Pressure canning can destroy these spores and ensure the safety of your preserved food.

Another advantage of pressure canning is that it can preserve the quality and flavor of dry beans for a longer period compared to other methods such as freezing or drying. Canned beans are convenient and ready-to-use, making them a time-saver in meal preparation.

How to Pressure Can Dry Beans

When canning dry beans you will need an average of 5 pounds of beans per canner load of 7 quarts. If canning dry beans in pints you will need an average of 3 and 1/4 pounds per canner load of 9 pints. This works out to around 3/4 of a pound of dry beans per quart.

This recipe is from the USDA Complete Guide to Home Canning. This recipe can be used for any dried bean or pea that have been shelled. This gives you many bean options to choose from for your preserving needs.

Choose high-quality mature dry beans and sort them to remove any debris, discolored beans or damaged beans.

Black beans in a bowl being sorted to remove any damaged or discolored beans.
It is important to sort your dry beans before pressure canning. Remove any damaged or discolored beans.

Recipe for Pressure Canning Dry Beans

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Canning Dry Beans

How to pressure can dry beans using the recipe from the USDA Complete Guide to Home Canning.
Yields 9 pints
Prep Time 12 hrs 30 mins
Cook Time 30 mins
Pressure Canning Time 1 hr 30 mins
Total Time 14 hrs 30 mins


  • Dry Beans When canning dry beans you will need an average of 5 lbs of beans per canner load of 7 quarts. If canning dry beans in pints you will need an average of 3 and 1/4 pounds per canner load of 9 pints. This works out to around 3/4 of a pound of dry beans per quart.
  • salt Optional


  • Soak your beans: Place dried beans in a large pot and cover with water. Soak your beans for 12-18 hours in a cool place. Note: Your beans will swell as they rehydrate. Make sure you have left enough room for them to expand. If you don't have enough time to soak your beans overnight you can also quickly hydrate your beans by covering your beans with water in a saucepan. Bring your beans to a boil and boil for 2 minutes. Remove from heat and soak your beans for 1 hour. After soaking period for either method of rehydrating your beans, drain off soaking water.
    Dry Black Beans being rehydrated before Pressure Canning.
  • Prepare your Pressure Canner according to Manufacturer instructions.
  • Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass. Heat jars in hot water.
  • Cover your beans in the pot with new water and bring to a boil. Boil your beans and water for 30 minutes.
  • Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart jar, if desired.
  • You might want to have some extra boiling water on hand in case you do not have enough water for your jars. I use an electric kettle to have additional boiling water if needed.
  • Fill hot jar with beans and cooking water, leaving 1 inch of headspace.
    Black Beans being ladled into pint size mason jar. Pressure Canning Dry Beans
  • Remove air bubbles with a de-bubbler and adjust headspace as needed by adding more cooking or boiling water. Wipe rim to ensure good seal is made with the lid. Center lid on jar and screw the band down to finger tip tight.
    When Pressure Canning Dry Beans remove bubbles from your mason jar using a debubbler. Black Beans in a pint size mason jar next to a blue dutch oven full of black beans.
  • Place jars into pressure canner using your jar lifter. Repeat steps 5-8 until all beans have been used.
    All American Pressure Canner with mason jars. Some mason jars are full of black beans some have not been filled yet.
  • Adjust water level in pressure canner if needed, lock pressure canner lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating your pressure canner to achieve 10 lbs of pressure (Make sure to adjust for your altitude) and maintain that pressure for the entire cooking time.
  • Process Pint jars for 75 minutes and quart jars for 90 minutes. Set a timer it is much easier to remember how long you need to pressure can for.
  • Turn off heat when timer is complete. Let pressure return to zero naturally. Wait 2 minutes after pressure gauge reads 0, then open your vent. Remove your canner lid (making sure to lift away from you so you don't get burned by the steam).
  • Leave jars in the pressure canner for 10 minutes after you remove the lid. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow to cool. When moving the jars try not to tilt them to the side as this could effect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
  • Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.


Beans are a low acid food so must be processed in a Pressure Canner.  This recipe comes from the USDA Complete Guide To Home Canning.
Course: Side Dish
Keyword: Beans, Pressure Canning

How to use Canned Beans

Pressure canned beans are a versatile and nutritious ingredient that can be used in a variety of dishes. Here are some ways I like to use my pressure canned beans:

  1. Soups, chili and stews: Add canned beans to your favorite soup, chili or stew recipe for a boost of protein, fiber, and flavor.
  2. I serve canned beans as a side dish, seasoned with herbs and spices.
  3. Dips and spreads: Blend canned beans with garlic, olive oil, and lemon juice for a delicious and healthy dip or spread.
  4. Tacos and burritos: Use canned beans as a filling for tacos and burritos, along with rice, cheese, and other toppings.

Overall, pressure canned beans are a convenient and affordable ingredient that can be used in many different ways. They are a pantry staple that can be enjoyed in a variety of dishes, making them a great addition to any kitchen.

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