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Recipe for Pressure Canning Beans

Canning 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
  15. Be sure that you read the directions for your pressure canner!!! 
  16. I needed at least 2 inches of water in the bottom of my canner
  17. Let the water heat up till the point of boiling (in the canner)
  18. Place the lid on and tighten down the wing nuts as tight as possible
  19. 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)
  20. Once the gauge starts to rattle, set the timer for 90 minutes (1 1/2 hours)
  21. Be sure that it only rattles every three to four times a minute 
  22. Once the 90 minutes is over, then turn off and let it de-pressure
  23. Once the dial gauge says 0 then take off the gauge and let the rest of the steam out
  24. Sometimes the lid is difficult to get off, don't worry, just get someone to help you
  25. 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. Get that for more detailed instructions on pressure canning!

For info on Water Bath canning click here.


  • Geni
    Geni Thursday, 14 June 2012

    I was concerned when I read that you sometime allow your jars to cool in the canner. This is a potentially dangerous process because it can facilitate the growth of anerobic bacteria (botulism is one of several) to multiply. That can make you very sick. The standard guidelines call for cooling your jars in the canner for 5 minutes after the pressure is returned to zero. Then they are removed to a cloth covered surface to finish cooling. http://nchfp.uga.edu/index.html is a good source to review correct procedures. I don't wish to offend you but I wouldn't want you to be sick either. If you want to remove this post after reading it that is ok with me--just wanted you to know.

  • Lisa
    Lisa Sunday, 17 June 2012

    Hi Geni, thank you so much for your comment! I still have much to learn, and appreciate any helpful tips and pointers. I did a little research on the question and came to the same conclusion. It is best to take the jars out to cool. It seems if the jars cool too slowly, the seal may not be as strong. Here is a helpful link with some experiences of others on this topic: 
    It seems to me that wise judgement is essential. But I think it the better part of wisdom to take out the jars just to be sure that you do indeed get a good seal, especially after all the work invested in its preparation. I plan on changing the wording in the above post. Thank you much!

  • Guest
    Brian H Monday, 05 November 2012

    I realize this is an old post, but I'm curious why you would can dry beans when they store so well as-is? Are there some benefits I am overlooking? Thanks, Brian

  • Guest
    Geni Monday, 05 November 2012

    The reason I used canned beans is convenience. That's it. Sometimes in my busy life I forget to plan ahead and that makes it easier to get dinner on the table quickly and have something nutritious to eat. I also used dry beans and "cook from scratch" too. Just a matter of preference for me.

  • Guest
    Brian H Monday, 05 November 2012

    Geni, that makes sense. Apparently I was only wearing my "food storage" hat tonight, not my "convenience" hat!

  • Guest
    geni Monday, 05 November 2012

    Hey Brian, canned beans are a noteworthy part of short term food storage as well for the reason I stated and also for situations where you may not have the resources to cook them from a dry state or a short supply of water. So they work no matter which "hat" you wear. Have a good day! :o)

  • Lisa
    Lisa Tuesday, 06 November 2012

    Hi Brian, that really is a good question! I actually do store my beans dry, but of all the different methods I've used for preparing them, this one is my favorite. The beans are so much more tender, and they don't seem to cause distress to those who usually can't eat beans. That's why I can them. And as Geni mentioned, then I have the convenience of pulling them off the shelf at a moments notice.

  • Guest
    Jeremy Tuesday, 05 February 2013

    Excellent post. I never knew you could can beens. Are there pressure canners that are better than others?

  • Guest
    Geni Tuesday, 05 February 2013

    Jeremy: Make sure you get a pressure CANNER and not a a pressure COOKER. The pressure can vary in a cooker and can't be relied on to be the right amount for canning. My canner is a 23 quart Presto with an auto regulator for the pressure which is really nice. It is not too expensive and works very well. I can nearly 1000 jars a year and have done so for about 15 years. Make sure to test your gasket in the lid and have the pressure gauge tested yearly for safety. There are others that are nicer and more expensive but this works just fine! You can stack two layers of pints in it which makes it more efficient than one that only holds 1 layer of quarts. Happy to help if I can.

  • Guest
    Jeremy Tuesday, 05 February 2013

    Geni: Big help :-) What are your thoughts on the All American Pressure Canner? How do you "test" your pressure gauge? How long does it take to do 1000 jars!

  • Guest
    Geni Tuesday, 05 February 2013

    That is the Cadillac of canners! Expensive but a once in a lifetime purchase. No gaskets to wear out on those either. Testing your gauge is done by your county extension agent (or like in my area there is a store that has everything you could possibly want for canning that sponsors a test session). It is usually free or minimal charge to test it but it is important for safety concerns. It takes all summer and into the fall. I sort of start with asparagus, cherrys and apricots in the spring to early summer and go through until fall with apples, pears, etc. So its not everyday all day long just as the produce comes available. I have my canning plan of what and how much of each item that I want to can before the season start to supply us for a year (with some extra for the kids, etc.) and that really makes it easier. Get a good reference guide and follow it exactly! Ball Blue Book is a good one and on line there is http://nchfp.uga.edu/ Both are totally reliable. Do not listen to people that say you can can milk, butter, things with crackers or flour, pasta in them--really an unsafe practice. Some will try to intimidate you into trying these things but don't fall for it. You health and that of your family is way to important and any savings you may plan on can end up being spent on a stay in the hospital. If you follow accepted directions (in these 2 references) canning is totally safe! Enjoy!

  • Lisa
    Lisa Tuesday, 05 February 2013

    Hi Geni! Thank you for your input! I had someone give me an All American Pressure Canner and I absolutely LOVE it! But I'm certain than any of the others would work just the same. Happy Canning!

  • Guest
    Jeremy Tuesday, 05 February 2013

    Geni: Most outstanding. Thank you for the help. I will go to the website you recommended. I think now I need to better understand the 'schedule' of when to can what and how much is needed. Thanks again

  • Guest
    Geni Tuesday, 05 February 2013

    I don't know where you live (I'm in NW Oregon. These are 2 resources I use to plan my schedulPickYourOwn.org and http://thepumpkinpatch.com/availability.html. You should be able to find a similar guide for your area--maybe check with your county extension office.

  • Guest
    Jeremy Wednesday, 06 February 2013

    Geni: We are located in NC and I contacted the Agricultural Extension Office for our County and sure enough, they have several website that list local farms and what they produce. I asked the office if they have a calendar of what is in season. I am waiting to hear back. Thanks for your help.

  • Guest
    Jeremy Wednesday, 06 February 2013

    Geni: I am wanting to start with canning apple sauce. From what I understand I DON'T need a steam canner like the All American, but rather a water bath canner. Can you recommend some good brands to use on a flat, glass top stove?

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