How to Can Dried Beans

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Start canning your own beans at home for quick meals that are healthy too!

Cuisine: American

Yield: pint jars

Measure your beans in a large stock pot (you can easily double, triple or quadruple this recipe).
Add water until beans are covered by 3 inches.
Hydrate beans using one of the following methods.
Choose your method for hydrating beans.
1. Let beans soak in cold water for 12 hours. Pour off water and replace with fresh water, covering beans by 3 inches. Boil for 30 minutes before canning.
2. Boil beans for 2 minutes. Let sit for 1 hour. Pour off water and replenish with fresh water, covering beans by 3 inches. Boil for 30 minutes before canning.
Add the proper amount of water to your pressure canner and start heating.
Measure 1/2 teaspoon of salt into each pint jar.
Ladle hot beans into jars, leaving 1 inch of open space (headspace) at the top.
Wipe rims and add canning lids, fastening them down with canning bands.
Place filled and lidded jars in the pressure canner.
Tighten the canner lid and bring it up to the proper PSI for your canner type and altitude.
After reaching the proper PSI, set your timer and process.
Once your timer goes, turn off the burner and let pressure return to 0 on the canner's dial.
Carefully lift the lid and remove jars, setting them on a rack to cool.
After 8 hours, test each lid for a seal, putting sealed jars in the pantry and any unsealed jars in the fridge.

Note: please see the National Center for Home Food Preservation page HERE to get the right PSI and processing times for your canner, jar size and altitude.