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Canning Dried Beans

Source: University of Wisconsin

Kidney, navy and other varieties of dried beans are good for canning or storage. In the home garden, mature beans left on the vine will dry naturally and you can store them in this way.

Water plays an important part in the final quality of canned beans. The harder the water used for soaking and blanching, the harder and firmer the finished beans. Excessive alkalinity will cause the beans to disintegrate somewhat, becoming soft and mushy. However, this will not be recognized until after processing.

To can dry beans, use one of the following methods: Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour an drain. Cover beans soaked by either method with fresh water and boil 30 minutes. Add 1/4 teaspoon of salt per pint or teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1 inch headspace. Adjust lids and process in a pressure canner.

Process in a dial gauge pressure canner at 11 to 13 pounds pressure or at 10 or 15 pounds pressure in a weighted gauge canner. Process pints for 75 minutes and quarts for 90 minutes. Pressure required depends on the altitude where canning is being done.

If you require further information, please contact your county office of the NDSU Extension Service.

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