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.

5.0 from 2 reviews
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.


17 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!

  5. I did this with navy beans, did not add the salt but did add half a cup small cubed ham, 4Tbsp of dried minced onion, a pinch of garlic powder and now have amazing navy bean soup, you could add a little dried carrots or celery if thats your thing. Add some chili powder, onion, even a little tomato powder, garlic powder, dry celery, what ever your family likes and you have great chill beans too. I am going to try Hopping John with black eyed peas next. I love, love, love the ease and convenience of this, thank you. ( I did make some plain ones too ( :

    1. Split peas are softer than beans, so I think the processing time would be different. I wouldn’t recommend it.

    1. Denise, I am sorry, I don’t know what a joint jar is. I only use the basic Ball and Kerr jars with rings and lids. I looked for more information about joint jars and could not find anything to help.

  6. I am a Master Food Preserver with WSU and just happened upon this tutorial. As such, I need to pass this IMPORTANT SAFETY information on. Please update your tutorial as these instructions ARE NOT SAFE and put you and your family at risk for botulism poisoning. To safely process dried beans, they need to be re-hydrated and heated through, packed into jars as a hot pack and PINTS are processed for 75 minutes, QUARTS are processed for 90 minutes with pressure adjusted for altitude. The reason for this is heat penetration needs to happen as a safety precaution. Furthermore, one of the replies suggested adding ham to the jar before processing – DO NOT DO THIS! There is not a processing time for added meat products and therefore the addition makes the recipe UNSAFE! The risk again is botulism! Dry spices may be added before processing but the pressure canning process may affect the flavor of the finished product. Best to process safely and then add ingredients/spices at the time of final preparation. Following is the link to the National Center for Home Food Preservation and the safe procedure for canning dried beans and peas. I hope it is useful for you and becomes a great resource for all sorts of creative AND SAFE canning endeavors. (http://nchfp.uga.edu/how/can_04/beans_peas_shelled.html)

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