How Do You Can Pinto Beans

You can pinto beans at home using a pressure canner, and it’s one of the most rewarding skills a home preserver can learn.
 
If you’ve ever wondered how do you can pinto beans, the answer is simpler than you might think.
 
It just takes a little planning, some basic equipment, and a bit of patience.
 
In this post, we’ll walk through exactly how to can pinto beans, from prepping the beans to pulling those beautiful jars out of the canner.
 
Let’s get into it.
 

How Do You Can Pinto Beans Safely?

You can pinto beans safely by following tested methods, and that means using a pressure canner, not a water bath.
 
Here’s why that matters and how the process works.
 

1. Why You Must Use a Pressure Canner

Pinto beans are a low-acid food, which means they need higher temperatures than boiling water can reach to be safely preserved.
 
A pressure canner gets up to 240°F (116°C), which is hot enough to destroy harmful bacteria like Clostridium botulinum.
 
A water bath canner simply can’t do that, so if you’re canning pinto beans, a pressure canner is non-negotiable.
 

2. Gather Your Equipment and Ingredients

To can pinto beans, you’ll need dry pinto beans, a pressure canner, mason jars, lids, and rings, plus salt if you want it.
 
You’ll also want a jar lifter, a funnel, and a clean towel or rack for the jars to rest on.
 
Make sure your jars are clean and your lids are new so you get a proper seal every time.
 

3. Prep Your Pinto Beans the Right Way

Before you can pinto beans, you need to rehydrate them, and there are two ways to do that.
 
The quick method is to boil them for two minutes, turn off the heat, and let them soak for an hour.
 
The overnight method is to simply cover them with water and let them sit for 12 to 18 hours.
 
Either way, drain and rinse them before packing them into jars.
 

Step-by-Step Guide to Can Pinto Beans

Once your beans are prepped, the actual canning process for pinto beans is straightforward.
 
Here’s how it goes from start to finish.
 

1. Fill Your Jars Correctly

Pack your rehydrated beans into clean jars, filling them about halfway.
 
Then add hot water or broth, leaving about an inch of headspace at the top.
 
If you’re using salt, add half a teaspoon per pint or one teaspoon per quart before you pour in the liquid.
 

2. Remove Air Bubbles and Wipe the Rims

Slide a plastic spatula or bubble remover down the inside of each jar to release trapped air.
 
Wipe the rims with a clean, damp cloth so the lids will seal properly.
 
Then place your lids and rings on, tightening them just finger-tight.
 

3. Load the Pressure Canner

Put two to three inches of water in the bottom of your canner and place your jars on the rack.
 
Make sure the jars aren’t touching each other or the sides of the canner.
 
Lock the lid and turn on the heat, letting steam vent for a full ten minutes before you add the weight.
 

4. Process at the Right Pressure and Time

For pint jars of pinto beans, process at 11 pounds of pressure for 75 minutes.
 
For quart jars, it’s 90 minutes at the same pressure.
 
If you live at a higher altitude, you’ll need to adjust your pressure upward, so check your local guidelines.
 

5. Let the Canner Cool Naturally

When the time is up, turn off the heat and let the pressure drop on its own.
 
Don’t rush this part by running cold water over the canner or forcing the weight off.
 
Once the gauge reads zero, wait a few more minutes, then open the lid and remove your jars.
 

Tips for Perfect Canned Pinto Beans Every Time

If you want to can pinto beans that turn out tender and delicious, a few extra tips go a long way.
 

1. Don’t Overfill Your Jars

Beans expand during processing, so leaving the right headspace keeps liquid from siphoning out.
 
If you pack too many beans in, you’ll end up with dry jars and failed seals.
 

2. Always Acidify Nothing, but Season Smart

Since pinto beans are low-acid, you don’t add lemon juice or vinegar like you would with tomatoes.
 
You can add salt, garlic, onion powder, or even a bit of chili powder for flavor, but skip any oil or fat.
 

3. Check Your Seals After 12 to 24 Hours

Once your jars have cooled completely, press the center of each lid to check the seal.
 
If it doesn’t pop up and down, you’re good, but any unsealed jars should go straight into the fridge.
 

4. Store Your Jars Properly

Keep your canned pinto beans in a cool, dark place, and they’ll last for a year or more.
 
Always label them with the date so you know exactly when you canned them.
 

So, How Do You Can Pinto Beans?

You can pinto beans by rehydrating them, packing them into jars with liquid, and processing them in a pressure canner at 11 pounds of pressure for 75 to 90 minutes.
 
It’s a simple process once you’ve done it a time or two, and the payoff is a pantry full of ready-to-use beans.
 
Whether you’re making chili, soups, or refried beans, having home-canned pinto beans on hand is a game changer.
 
So grab your pressure canner and give it a try, because now you know exactly how do you can pinto beans.