How to Can Dry Beans at Home (Easy Method That Saves Money)
This easy method for canning dry beans at home is a simple, budget-friendly way to stock your pantry with ready-to-use beans. Using just dry beans, salt, and water or broth, these pressure-canned pint jars replace store-bought cans and make quick meals a breeze. Perfect for homesteaders and busy families looking to save money and time.
Equipment
- Pressure Canner (required for low-acid foods like beans) (either a weighted gauge or dial gauge pressure canner)
- Pint canning jars (recommended for portion size)
- New canning lids and rings (never re-use lids, new lids are a must)
- Jar Lifter
- Large pot or kettle for boiling liquid
- Measuring cups and spoons
- Funnel (optional but helpful)
Ingredients
- Dry beans any variety – pinto beans, black beans , kidney, navy beans, garbanzo beans, etc.
- Canning salt no iodized salt and nothing with an anti-caking agent
- Boiling water or broth
Instructions
Prepare Your Pressure Canner
- Start by adding water to your pressure canner according to the manufacturer’s instructions. Place it on the stove and begin heating.
Wash and Inspect Jars
- Wash your pint jars in hot, soapy water and keep them warm until ready to use. Check for any cracks or chips.
Add Dry Beans to Jars
- Measure 1/2 cup of dry beans, then raw pack into each pint jar.
- No soaking required—that’s one of the reasons this method is so quick!
Add Salt
- Add 1/2 teaspoon of canning salt to each jar. This is optional for flavor but recommended.
Fill with Boiling Liquid
- Carefully pour boiling water or broth to cover beans, leaving 1 inch of headspace.
Remove Air Bubbles
- Use a utensil or bubble remover to release any trapped air. Adjust liquid if needed to maintain headspace.
Wipe Rims & Apply Lids
- Wipe jar rims clean, place lids on each jar, and screw bands on fingertip-tight.
Load the Canner
- Place jars into the pressure canner using a jar lifter.
Process the Beans
- Lock the lid and vent steam according to your canner’s instructions.
- Process pints for 75 minutes
- Adjust pressure (weight) based on your altitude (I use 15 pounds of pressure in my area)
Cool and Store
- Once processing is complete:
- Let pressure return to zero naturally.
- Remove jars and allow them to cool undisturbed for 12–24 hours.
- The next morning, check the seal of the lid, remove the rings, and wash the outside of the jars with warm water.
- Check for a good seal before storing. (Yes, I checked the seal again before moving the jars to our food storage room.)
Notes
Low-acid food like beans must always be processed in a pressure canner to be shelf-stable and safe. A water bath canner is not suitable for canning dry beans
And if you’re just getting started, don’t forget to grab a trusted guide like the Ball Complete Book of Home Preserving to build your confidence and expand your skills. Get it Here!
Special Tools (affiliate links): Canning Kit | Pressure Canner | Ball Complete Book of Home Preserving |
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