Home Canned Beans

bottled dry beansI did not grow up in a house where fruit and vegetables were bottled each year.  Mom didn’t learn to can until after I was 15 and we moved to Arizona.  Our house had many fruit trees, including a few peach trees that produced prolifically each year.  Never one to let anything go to waste, Mom enlisted the help of a neighbor and bottled up that fruit.  A whole new world opened up for Mom, but I was too much a teenager to pay any attention to any details.

It wasn’t until my husband and I had bought our first house and settled into domesticity that I wanted to learn to bottle the bounty available to me in the Pacific Northwest.  I had a sweet friend that invited me over to her house to help her can applesauce.  Next I went over with cherries.  Before long, I had bought myself not only a big boil bath canner, but also a pressure canner and TONS of jars.  I planted a garden and a Ball Blue book.  Learning to can fruit, vegetables and jam was the best move I ever made.  At one point, my pantry shelves were filled with green beans, carrots, cherries, applesauce, tomatoes, dill pickle relish, pizza sauce and even cream of mushroom soup.

Since my move to FL last summer, I have not replenished my shelves.  I left almost all of my mason jars with my mom in Arizona and have had to start over from scratch.  I decided it was about time that I shared an incredibly economical way to can dry beans.  There is no precooking involved; no slicing and dicing.  Simply fill the jars with beans and salt, followed by boiling water and pressure them to seal.  Once done, I can simply open a jar and have fully cooked beans ready for any recipe for a fraction of the cost of store bought canned beans.  You can season them in any way you choose.  For ease, this time I simply canned them plain.

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Home Canned Beans
  • 7 cup dried beans
  • 7 tsp salt
  • boiling water
  1. Line up 7 clean 1 quart sized mason jars.
  2. Fill each jar with 1 cup of dried beans (any kind).
  3. Add 1 tsp salt to each jar.
  4. Fill the jars with boiling water, leaving 1 inch head space
  5. Attach brand new seals and rings.
  6. Place in pressure canner
  7. Close pressure canner and following instructions for your elevation, cook for 75 minutes.
  8. Remove canner from heat and let cool until the pressure indicator falls back into place
  9. Remove jars from pot and let cool on counter.


8 thoughts on “Home Canned Beans

  1. Thank you. This recipe inspired me to buy a pressure canner and I am actually going start teaching myself to can. I do have one question, is it essential to add that much salt? I usually cut the amount of salt a recipe calls for in half. Since this is food preservation I don’t want to mess anything up.


  2. Thank you. I got my pressure canner, weck jars, dry beans, and a friend coming over. I even got my canner gauge calibrated. Now all I have to do is study up on the instructions and I’m canning dried beans. (I read all over the internet about pressure canning with Weck jars. Supposedly you just add extra clips. We’ll find out today.) Wish me luck.

    Oh, the jars I got are actually 1/2 liter. That, actually even the quart size, are more beans than I usually use at a time. I will adjust the recipe slightly to have the bean/water/jar equal 1 inch air space, but for future reference can you leave a different amount of air space at the top? I’d actually like to do smaller amounts of beans. Maybe I should just get 250ml jars or something.


  3. Hey – on the first batch i thought for sure you must’ve meant a pint jar. I used pinto beans and it was 1/2 water and 1/2 beans when I was done. I also pressure canned at 90 minutes because I referred to books on pints/quarts and it seemed 75 minutes was for pints and 90 for quarts – so just to be safe. . . Anyway, The 2nd batch of 7 quart jars I put just maybe 1/4 cup more beans in each – still using up the 10 lbs of pinto beans that I carefully sorted and rinsed first. and it has like 2 inches of water. I will wait and see. But it must work much better for less dry beans to fill the jar correctly like your pictures. I think I’m going to use pint jars and 1/2 cup beans to finish off the beans so that I have smaller amounts to do something with – thanks for the inspiration to make bean a lot quicker than I ever have. Lately I’ve just been cooking the beans and dehydrating them to make them fast food.

  4. I’ve done this with 35 quarts of pintos and 14 quarts of Anasazi beans for my family and my daughter’s. They turn out perfect! I will do more , I am sure, as we are on fixed income and eat a lot of beans. Thank you!

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