Canning Beans

Step 1

Pick over dried beans, removing any discolored beans or non-bean debris.

Step 3

Place the beans in a large pot or bowl and cover with cool water. Allow the beans to soak for 12-24 hours, ensuring that they always stay submerged.

Step 5

Drain the soaking water.

Step 7

Place beans in a large stockpot with fresh water. Bring the pot to a boil and cook 30 minutes.

Step 9

While the beans are cooking, prepare a pressure canner according to the manufacturer's instructions. (This usually means adding the bottom trivet and heating 2-3 inches of water in the bottom.)

Step 11

Put a kettle of water on and bring to a boil. (This will help top off the liquid in the jars if there's not enough water in the bean pot.)

Step 13

Hot pack the partially cooked beans into quart or pint jars. Top with boiling water, either from the bean pot or from the kettle. Be sure to leave 1-inch headspace.

Step 15

If adding salt, use 1/2 tsp per pint or 1 teaspoon per quart (optional, adjust to your taste).

Step 17

Seal jars with 2 part canning lids and load them into the pressure canner, following the manufacturer's instructions on loading/spacing/etc.

Step 19

Place the lid on the pressure canner and secure it. Allow the unit to vent steam for 10 minutes before adding the pressure weight to allow it to begin pressurizing.

Step 21

Process jars at pressure for 75 minutes (pints) or 90 minutes (quarts) for locations under 1000 feet in elevation. Be sure to adjust times based on your elevation. (Wait until the unit is up to pressure before starting a timer.)

Step 23

Once the processing time is over, turn off the heat and allow the unit to come to room temperature before opening (this can be several hours, I usually let it sit overnight).

Step 25

Unload the canner and check seals. Store any unsealed jars in the refrigerator for immediate use.

Step 27

Remove canning bands from sealed jars, and clean off the outsides before storing in the pantry.

Step 29

Home-canned beans should last 12-18 months in the pantry if properly canned and sealed.