Pressure Canning Beans

Why pressure can beans when you can store them dry? Well, actually, I store my beans dry. But for the sake of convenience I like to pressure can a batch or two up and have them on the shelf. Then at a moments notice I can have a meal with beans ready to go. And if you've ever had pressure canned beans you'll know the other reason why I pressure can mine. They are the most mouth-watering, tender beans you've ever tasted. Serious.

So how do you pressure can beans? Here's what I do almost every week.

Recipe for Pressure Canned Beans

8 cups of dry beans comfortably fills 7 quart jars

  1. 8 cups of dry beans (whatever your choice)
  2. Rinse dry beans with water
  3. In a large pot cover with two to four inches of water depending on the size of your pot
  4. Bring it to boil for two minutes
  5. Let them soak for 1 hour
  6. Drain off water and rinse
  7. Cover with 2 more inches of water
  8. Boil for 30 minutes and stir frequently
  9. Get the 7 quart jars ready (washed and warm)
  10. Get lids ready (boil for just a minute to sterilize)
  11. Fill the jars with beans and leave two inches to the rim
  12. Then add the water that the beans cooked in till it is one inch from the rim
  13. Add 1 tsp of salt to each quart jar
  14. Place on lids and tighten them down just a little

Now to Pressure Can Them...

Be sure that you read the directions for your Pressure Canner!!! 

  1. I needed at least 2 inches of water in my Canner (My favorite is the All American Canner - affiliate link)
  2. Let the water heat up till the point of boiling (in the canner)
  3. Place the lid on and tighten down the wing nuts as tight as possible
  4. Don't put the pressure gauge on till after 7 minutes (because of my altitude I use the 15 lb gauge, but you need to check on your altitude and make the needed adjustments)
  5. Once the gauge starts to rattle, set the timer for 90 minutes (1 1/2 hours)
  6. Be sure that it only rattles every three to four times a minute
  7. Once the 90 minutes is over, then turn off and let it de-pressure
  8. Once the dial gauge says 0 then take off the gauge and let the rest of the steam out
  9. Sometimes the lid is difficult to get off, don't worry, just get someone to help you
  10. After you remove the lid, carefully remove the jars and place them on a towel to cool. You should hear the little 'pop' sound within the first 10-15 minutes.

One of the most helpful resources for canning is the Ball Blue Book Guide to Preserving (affiliate link). It's known as the Bible for home canning. Really, it's a must have!

Also, you might want to look at Preserving the Harvest, which is a visual guide on how to can (and preserve food using the other popular methods).

Lisa Meissner

I'm a blessed wife, a proud mother, and a happy homesteader.

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