How to Can Dry Beans For Beginners
Skip the overnight soak and preserve your dry beans by canning them at home without the hassle of soaking with these easy steps.
This post may contain affiliate links. This means I may receive a commission at no extra cost to you. Read my disclosure policy here.
Pressure canning dry beans is an excellent way to preserve nutritious ingredients that can be used in a variety of recipes. However, many people avoid this process because it often involves soaking the beans overnight, which can be time-consuming and inconvenient. Fortunately, there is a simple solution: the easy no soak method. This approach saves both time and effort while still producing delicious canned beans that are ready to use whenever you need them. If you are looking for an easy recipe to pressure can beans from this post you will learn step by step how to can dried beans.
Disclaimer: Canning dried beans without soaking is referred to as rebel canning meaning this method is not approved by the National Center for Home Food Preservation. Canning dried beans usda (United States Department of Agriculture) is not recommended. You will not find this exact recipe in a Ball canning book or any other canning book. Recipes approved by the National Center for Home Food Preservation require you to either cook the beans first or soak them for an extended period of time. If you are wanting to learn more about rebel canning here is an article you can check out.
Canning pinto beans dry can be done safely if you follow all safety precautions. For this recipe I am pressure canning pinto beans but you can use any dry bean you want. You can use kidney beans, navy beans, great northern beans, black beans or any other dried beans.
Benefits of Not Soaking Dry Beans Before Canning
When it comes to canning dry beans, there are two schools of thought – soak them before canning or skip the soaking process altogether. While both methods have their merits, there are several benefits of not soaking dry beans before canning.
- Saves time: Soaking dry beans takes a considerable amount of time, usually around 8-12 hours depending on the type of bean. By skipping the soaking process, you can save yourself some valuable time and still have delicious canned beans.
- Retains nutrients: Soaking dry beans before canning can cause some loss of nutrients as they leach into the water used for soaking. When you skip this step, you retain all the vitamins and minerals that make beans such a healthy food choice.
- Better texture: Some people find that soaked beans have a mushy texture after being canned. Skipping the soaking process results in firmer, more intact bean with better overall texture when canned.
- Less prep work: Soaking dry beans requires planning ahead and extra prep work before starting the actual canning process. By skipping this step, you eliminate one more thing from your to-do list and simplify your overall workflow.
- Lower risk of spoilage: Some experts argue that soaking dried beans increases their susceptibility to spoilage during storage because it introduces excess moisture into an already-dry product. Skipping this step reduces this risk and ensures your canned goods stay fresh longer.
Equipment
- Pressure canner – You must use a pressure canner when canning beans. Since beans are a low-acidic food you cannot use a water bath canner or a pressure cooker when canning dried beans.
- Funnel – A funnel will make adding the beans into the jars much easier especially if you’re not using a wide mouth jar. It is recommended to use stainless steel anytime you are canning.
- Debubbler – A debubbler will help to remove any air pockets the beans may create. If you do not have a debubbler a butter knife also works great.
- Magnetic lid wand – This will help keep your lids sterile when applying them to your jars.
- Ladle – You will need a ladle or some sort of scoop to fill the jars with boiling hot water. I prefer to use a measuring cup.
- Stockpot – A stockpot is needed to boil hot water to pour over the beans. It is recommended to use a stainless steel pot as with any canning.
- Jars – For this recipe pint or quart jars work best. Wide mouth jars work great but as long as you have a funnel you can use regular mouth.
- Lids – Lids need to be new unused canning lids.
- Rings – The rings can be used as long as they do not show signs of rust.
- Strainer – A strainer will help you in the cleaning and sorting process of the beans.
Ingredients
- Dry beans – You do not have to use pinto beans. This recipe works for any dry beans.
- Salt – As with any canning recipe you will need to use canning salt. Not traditional salt.
- Water – It is best to use a good quality filtered water.
- Vinegar – You won’t be using vinegar in the recipe. It will be used to wipe the rims of your jars to remove any oil or debris.
Canning Dry Beans the Easy No Soak Method
Depending on what size jars you are using you will need to adjust the recipe accordingly. For pint jars you will add 1/2 a cup of dry beans. For quart jars you will add 1 cup of dry beans. Pint jars you will add 1/2 a teaspoon of salt to each jar. Quarts you will add 1 teaspoon of salt to each jar.
Step 1: Choose Your Beans
Select high-quality, fresh dry beans from a trusted source. Measure out the amount of beans you need based on your jar size and add them into a strainer. For quarts you will need 1 cup of beans for every quart jar. For pints you will need 1/2 a cup of beans for every pint jar. Rinse them thoroughly in cold water and remove any debris or pebbles.
Step 2: Prepare the Jars and lids.
Wash your jars, lids, and bands in hot soapy water, then rinse them well. Add your canning lids to a pot of water and let boil.
Step 3: Boil water
In a large stock pot add hot water and bring it to a boil. Once it is boiling set it aside.
Step 4: Prep canner
Add water to your pressure canner up to the bottom fill line or approximately 3 quarts of water. Turn the burner on low heat to begin heating the water.
Step 5: Fill the Jars
Using a scoop, transfer the washed beans into your canning jars. For quarts add 1 cup of beans and for pints add 1/2 a cup of beans. (It is going to look like a lot of empty space in the jar but DO NOT add more beans than the recipe calls for. The beans are going to expand as they cook and soak up the liquid. If you have too many beans in a jar it will cause it to bust.) Add salt (this is optional) 1 teaspoon for quarts and 1/2 a teaspoon for pints. Pour the boiling hot water over the dry beans. Leave 1 inch headspace.
Step 6: Add lids and rings
Add vinegar to a rag or paper towel and wipe the ring of each jar to remove any oil, food, or debris. Using the magnetic lid wand place your clean unused lids onto each jar and add a ring. Don’t over tighten the rings but ensure they are on finger tight.
Step 7: Process
Add your jars into heated water in your canner. Place your lid on and ensure it is locked. Turn up the heat on your stove. Once you see a steady stream of steam coming from the vent start the timer for 10 minutes. Dry beans need to process at 10 pounds of pressure. Allow it to vent for 10 minutes and then place your weighted gauge on the canner. (If you’re using a dial gauge canner add your pressure regulator.) Once the weighted gauge begins to rock start your timer for 90 minutes if you’re processing quarts or 75 minutes for pints.
Step 8: Remove jars
After the allotted processing time turn the burner off. Do not do anything to the canner. Allow the canner to cool naturally until the air vent has gone back down. Once the air vent goes back down remove the pressure regulator or weight whichever your canner has. Allow the canner to set for 10 minutes. After 10 minutes open your canner and using the jar lifter remove the jars from the canner.
In conclusion, canning dry beans without soaking is easy and straightforward. Just remember always follow safe home-canning practices, including proper jar preparation and processing time. With these simple steps, you can have delicious and nutritious beans ready to eat at any time!
FAQ’s
It is recommended by the National Center for Home Food Preservation they be eaten within 1 year to ensure nutrition and quality. After one year they will slowly begin to lose nutritional value.
Unfortunately you cannot can dry beans without a pressure cooker. Beans have a low acidic content so therefore they need to be pressure canned to kill any bacteria that may be present.
No, canning dry beans in oven is extremely different than this method. If you use either of these methods you will be rebel canning dry beans. When you dry can in the oven you are killing bacteria with the heat. There is no liquid added to the beans so they are not getting cooked.
Yes, you can add whatever you want to this recipe. Sometimes I add onions to help give extra flavor. If you don’t have ham or bacon to add to the beans you can also just add ham flavoring.
Yes, you can follow this recipe for any dry beans.
Yes, you can follow this recipe for any dry beans.
No, dry canning beans in a pressure canner is extremely different than in a pressure cooker. It is very dangerous to try dry canning beans in a pressure cooker.
No, cooking dry beans is very different than pressure canning dry beans. This recipe is not for cooking dry beans only canning them.
In conclusion, canning dry beans without soaking is a simple and convenient way to ensure that you always have a supply of ready-to-use beans on hand. By following the correct canning procedures and using the appropriate equipment, you can safely preserve your favorite dry beans for later use. This method also eliminates the need for overnight soaking, which makes it ideal for busy individuals who don’t have much time to spare. Whether you’re an experienced canner or just starting out, this technique is definitely worth trying out!
If you have any questions or comments feel free to leave them below.
Shop Post
Save Post For Later
