How To Can Dried Beans
Processing method: Pressure Canning Only
Processing time: Process pints – 1 hour 15 minutes, Quarts – 1 hour 30 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Inspired by: Simply Canning & Grow A Good Life
- Denali Lids
- Denali Rings
- Dried Beans
- Canning Salt
- Pressure Canner
First prepare your beans by sorting through them and picking out any bad ones. Then rinse the beans and rehydrate them. There's two methods to get this done, soak the beans overnight or quick soak them.
Place dried beans in a large pot and fill with enough water to cover the beans by at least 2 inches. Cover the pot and let them soak in a cool place for 12-18 hours. Drain Water.
If you are in a rush or just don’t want to wait that long here is a method to quickly hydrate the beans. First bring a large pot of water to a boil over high heat, add your dried beans, and boil for 2 minutes. Remove from heat, soak for an hour and drain. Rinse the beans off and refill the pot with water. Finally boil for another 30 minutes.
Next prepare your jars and start preheating water in your canner. Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart jar, if desired. Salt is optional but highly recommended.
Place a canning funnel on your jars and with a slotted spoon fill your jars up with the beans leaving 1-2 inches of headspace. The beans will continue to soak up more liquid as they are processed so the extra headspace will come in handy.
Next you’ll want to add your hot water. Ladle the hot cooking water into the jar over the beans and maintain 1 inch head space while making sure the beans are fully covered. Clean the rims, remove air bubbles, and put on your Denali Lids & rings fingertip tight. Once all your jars are filled, you are ready for processing.
Remember you MUST use a pressure canner. Canning dried beans with a water bath canner is NOT safe. Place the lid on, and lock it. Bring the canner to a boil over medium-high heat. Process pint jars for 1 hour 15 minutes, quart jars for 1 hour 30 minutes.
When the processing time is complete, turn off the heat and let the canner depressurize naturally, remove the jars, and let them cool completely. Date, label, and store in a cool location for 12 to 18 months.
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