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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.
Soak The Beans
Prepare everything else
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Do you like to can up your own pantry staples to make meal prep easier? Share in the comments below or join the conversation on Facebook or Instagram!