How To Can Dried Beans

You can can dried beans at home with a pressure canner, and it’s one of the most satisfying pantry skills you’ll ever learn.
 
If you’ve been wondering how to can dried beans safely, the good news is that the process is straightforward once you understand the rules.
 
Canning dried beans saves money, cuts down on sodium, and gives you jars of ready-to-use beans whenever a recipe calls for them.
 
In this post, we’ll walk through how to can dried beans step by step, from rehydrating to processing, so your jars stay safe and shelf-stable.
 
Let’s get into it.
 

Why You Should Can Dried Beans at Home

Canning dried beans is worth the effort for a bunch of reasons.
 

1. It Saves Serious Money

Dried beans cost a fraction of what canned beans cost at the store.
 
When you can dried beans yourself, you’re basically turning a few dollars of dry beans into a dozen jars of ready-to-eat beans.
 
That’s a grocery bill win that keeps paying off all year.
 

2. You Control the Sodium and Add-ins

Store-bought cans are loaded with salt, and you can’t do a thing about it.
 
When you can dried beans at home, you decide exactly how much salt goes in, or none at all.
 
You can also toss in garlic, onion, bay leaves, or a splash of vinegar for flavor.
 

3. They’re Ready When You Are

A jar of home-canned beans means dinner is never more than a lid away.
 
Open a jar, rinse, and you’re ready for chili, soups, dips, or casseroles.
 
No soaking overnight, no waiting around.
 
That convenience is exactly why so many people learn how to can dried beans in the first place.
 

How to Can Dried Beans Step by Step

Here’s the process for canning dried beans from start to finish.
 

1. Gather Your Equipment

You’ll need a pressure canner, glass canning jars, lids, bands, and a jar lifter.
 
A pressure canner is non-negotiable here.
 
Dried beans are a low-acid food, so a boiling water bath won’t kill the bacteria that cause botulism.
 
Only a pressure canner reaches the temperatures needed to make your jars safe.
 

2. Rehydrate the Beans

Before you can dried beans, they need to be rehydrated first.
 
Sort through them for stones or shriveled beans, then rinse well.
 
Either soak them overnight in cold water or use the quick method: boil for two minutes, then let them sit for an hour.
 
Drain and rinse again before packing.
 

3. Pack the Jars

Fill clean jars with the rehydrated beans, leaving about an inch of headspace.
 
Add salt if you like, about half a teaspoon per pint or one teaspoon per quart.
 
Then pour boiling water over the beans, still keeping that one-inch headspace.
 
Run a plastic spatula around the inside to release trapped air bubbles.
 

4. Wipe, Lid, and Load

Wipe the jar rims with a clean damp cloth so the lids seal properly.
 
Center the lids and screw the bands on until they’re fingertip tight.
 
Place the jars on the rack in your pressure canner, then add water according to your canner’s manual.
 

5. Process at the Right Pressure

This is the most important part of how to can dried beans safely.
 
Vent the canner for ten minutes, then bring it to the correct pressure.
 
For a dial gauge canner, that’s 11 pounds of pressure at sea level, and 15 pounds for a weighted gauge.
 
Adjust for altitude if you live higher up.
 
Process pints for 75 minutes and quarts for 90 minutes.
 

6. Cool and Check the Seals

Turn off the heat and let the canner depressurize on its own.
 
Never rush this part by forcing the lid open.
 
Once it’s safe, remove the jars and let them cool undisturbed for 12 to 24 hours.
 
Press the center of each lid to check the seal, and remove the bands.
 

Common Mistakes to Avoid When Canning Dried Beans

Even seasoned canners slip up sometimes, so watch out for these.
 

1. Skipping the Pressure Canner

A water bath canner simply doesn’t get hot enough for beans.
 
If you can dried beans in a boiling water bath, you’re risking serious foodborne illness.
 

2. Overfilling the Jars

Beans expand as they process, so leaving enough headspace matters.
 
Too little room and the contents can bubble out and ruin the seal.
 

3. Using Old Lids

Always use new lids when you can dried beans.
 
Reused lids often fail to seal, and a failed seal means wasted effort and spoiled food.
 

4. Forgetting Altitude Adjustments

Pressure requirements change the higher you live.
 
Check your canner’s manual so your jars process safely.
 

So, How to Can Dried Beans?

You can can dried beans by rehydrating them first, packing them into jars with boiling water, and processing them in a pressure canner for 75 to 90 minutes.
 
It’s a simple process, but the safety rules matter.
 
Once you learn how to can dried beans, you’ll always have a shelf full of ready-to-use beans on hand.
 
So grab some dried beans, fire up that pressure canner, and start filling your pantry.