Canned foods are often inferior to their fresh counterparts…
But not when it comes to beans!
Beans are frugal, nourishing, and digestible — because they can be easily soaked before canning. This means you don’t have to sacrifice nutrition on those need-to-get-dinner-on-the-table-now nights.
I also buy beans in bulk, meaning I save money in the long run!
Ready to get canning? Let’s go!
Gathering Your Supplies
You need a pressure canner to can beans. Water bath canning is not an approved method for canning beans.
You also need:
- pint or quart canning jars
- lids and bands
- kettle or other vessel to heat water
- small sauce pan
- desired legumes (dry beans)
- sea salt (optional)
How To Can Beans The Nourishing Way
How many pints or quarts would you like to can? As a general rule, you need a scant 1/2 cup of beans per pint OR a scant 1 cup of beans per every quart. (1 pint = 1 can of store-bought beans.)
Measure and soak each variety of desired legume overnight for 12 to 24 hours. This soaking period pre-digests the beans for sensitive tummies. (Find out more about soaking and cooking dry beans in our FREE Traditional Cooking Video Series!)
Simmer a small saucepan of water. Remove from heat. Add canning lids. Cover pot to keep the lids hot.
Bring a kettle of water to a boil. Then fill the waiting jars with this boiling water to within 1-inch of the top. Clean rim, top each jar with a hot lid, then add band and screw closed.
Put jars into the pressure canner. Following the manufacturer’s directions, bring the pot up to 10 pounds (15 pounds if you live above 1,000 feet) pressure. Process pints for 75 minutes OR quarts for 90 minutes.
Let canner’s pressure reduce. Transfer jars from canner to a clean counter lined with a towel. Let jars cool completely, then check all lids for a proper seal. Store.
(Put any jars that do not seal in the fridge and consume within a few days.)
Do you can dry beans? Do you have any tips to share?
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