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I love preserving our food! It’s a fun, satisfying hobby of mine. When our garden starts producing, I get busy in the kitchen preserving it all so we can have a pantry and freezer full all winter long. I love feeling like I’ve been productive in feeding my family nutritious food that I helped grow, harvest, and preserve! The sense of accomplishment it gives me is like no other. Nothing beats the pride you feel looking in your pantry stocked with filled mason jars.
I know you can buy canned beans at the store, but this is so much better! You control exactly what goes into them, you control who has handled them, and it’s just an overall satisfying feeling to can your own food! Plus, it’s easy!
I canned a few bags of light red kidney and pinto beans this weekend for that very reason. I thought I would share how easy it is to accomplish this.
Enough rambling, though. Lets get on to the tutorial!!
Canning Dried Beans
You must use a pressure canner for this. I’ve said it before, but it bares repeating. Unsafely canned food is dangerous. There’s no sense in taking chances. So, just use a pressure canner, please. If you’re not sure how to use one, I have a whole how to pressure can tutorial you can find here.
Make meal prep a cinch with these easy canned dried beans. It will make all of those bean dishes so easy and you'll have home canned beans to prepare your meal.
- Dried Beans (any variety)
- Sea Salt (optional)
- Canning Jars
- Canning lids and rings
- Pressure Canner
Soak The Beans
- You'll start by picking through your beans to find any not-bean material. Rinse through them. Then, place them all in a bowl and cover them with water, plus a few inches as they'll soak up a good bit of water overnight.
- When I add water to them, I also toss in a tablespoon of fresh juice from a lemon. Alternatively, you can use whey if you have some around, or apple cider vinegar. It is supposed to make them easier to digest.
- You'll let your beans sit overnight in the water to soak. A minimum of 12 hours. Once they've soaked, drain them in a colander and rinse them with cool water.
- Place the beans into a large pot and cover them with water. Allow them to come to a boil over medium-high heat while you prepare you supplies. They do not have to boil for long. The ball book recommends 30 minutes, but they'll be kind of mushy. I find just 10 minutes while I get everything else going is adequate, but 30 minutes won't hurt them.
Prepare everything else
- Once you have your beans rinsed and are on to boil, it's time to get to prepare everything else. You'll begin by sanitizing your jars.
- When you're ready, you'll add 1/2 teaspoon of sea salt to the bottom of pint jars and 1 full teaspoon to quarts. Ladle the hot beans and liquid into your jar, leaving a generous 1" of headspace. Remove air bubbles with a spatula or wooden spoon and check the headspace again.
- Wipe off rim of jar with a clean cloth, center a lid, and finger tighten the ring down. Place the filled jar in the pressure canner. When you're ready to process, add about 3" of water and a Tablespoon of vinegar to the canner. Tighten the lid on top.
- Allow the canner to vent for 10 minutes once water comes to a boil on high heat. Place weight on vent. 10 pounds under 1,000 feet. 15 pounds for anyone over 1,000 feet. Allow the weight to start jiggling and the pressure to come up, reduce heat to medium. You should still hear and see your weight jiggle every 10 to 15 seconds.
- Process pint jars for 75 minutes.
- Process quarts for 90 minutes.
- Once jars have processed, turn off heat and allow canner to come down to pressure naturally. Once canner reads 0 pressure, carefully remove lid and allow the jars to sit for an additional 2 minutes.
- Remove jars to a towel-lined counter and let sit undisturbed for 12 to 24 hours. Check for good seals after they've set. Store in a cool, dark place if the seals are good. If they aren't, refrigerate and use beans up within a few days.