CANNING DRIED BEANS

Sort dried beans and discard broken beans, rocks, etc. Place dried beans a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. Cover beans with fresh water and boil 30 minutes.

Fill hot, clean jars with drained beans leaving 1-inch headspace. Add 1/2 teaspoon salt per quart or 1/4 teaspoon per pint, if desired. Fill jars with boiling water leaving 1-inch headspace. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 75 minutes 10 lb 15 lb
Quarts 90 minutes 10 lb 15 lb

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 75 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb

Beans approximately triple in volume when soaked so to can 9 pints begin with 6 cups of dried beans; to can 7 quarts begin with 9-1/3 cups dried beans. Really old beans will not absorb as much water and more dried beans will be necessary to reach the same volume when soaked.

Variety Amount for 9 pints Soaking time Headspace
Red 6-1/2 cups 12-18 hours 1 inch
Great Northern 6 cups 12-18 hours 1 inch
Black 6-1/4 to 6-1/2 cups 12-18 hours 1 inch
Garbanzo 6 cups 12-18 hours 1 inch
Pinto 6 cups 12-18 hours 1 inch
Blackeye Peas 6 cups 12-18 hours 1-1/4 inch
Red Kidney 6 cups 12-14 hours 1 inch