I have canned a lot soups over the years that had beans in them, but I had not ever canned dried beans until recently. I found it pretty simple to do. I canned pinto beans first and a few days later I canned red beans. I would now like to can some black beans.
I like my beans to be a bit softer than store bought canned beans. So I cooked
my beans for 1 ½ hours before I canned them. This gave them just the right
texture for me.
Here is how I canned my beans...
I began by measuring out my beans. I used about 5lbs of pinto beans (this was
about 12 cups of dried beans)..
I put them in my 14 quart stock pot and covered them with about 2 ½ gallons of
water. I added 1t salt for each cup of dried beans..
Brought them to a boil, the covered and simmered for 1 to 1 ½ hours…
When they were done cooking I strained out the beans but made sure to save the
bean broth. I put my strainer in a large bowl to catch the broth..
Then I filled my hot, clean jars with dried beans and covered with hot broth
(leaving about 1 inch head space). I put a lid and ring on them and put them in
I canned quarts for 90 minutes at 10lbs of pressure and pints for 75 minutes at
10lbs of pressure. When I was done I had 7 quarts and 4 pints…
A few days later I did the same thing with red beans. This time I cooked 15 cups
of dried beans and covered with about 2 3/4 gallons of water (this was about the
maximum my 14 quart pot could hold). This batch gave me 7 quart jars and 8 pint