For me, canning is not just done at the end of the gardening season. I love to can, so it is something that I will do anytime during the year. One of my "off season" canning projects always includes beans. I like to do big batch canning of beans to have on hand in my pantry. It is possible to can any type of dried bean to have on hand.
Here is a step by step tutorial on canning Seasoned Beans. These beans can be used in any recipe that you use beans in. I especially use them for chili, hamburger soup, or beans to use with Mexican type meals, like burritos or tacos. I have used them right from the jar and made bean burritos with them or I have also put a jar of them through the food processor to make them smooth and used them as a "refried" bean.
This recipe is for a pressure canner, so obviously, you must have a canner in order to make these. I have a Presto brand Pressure Canner. It is a large pressure canner that will either do 7 quarts or 9 pints. You can also double rack the pints, to do up to 18 pints. A rack is needed both at the bottom of the presssure canner and in the middle of the layers, if you double rack them.
**DISCLAMER It is very important, when using pressure canners, to follow the directions for your particular canner.
I used a mixture of Red Beans and Pinto Beans. You can use whatever mixture of beans, or one particular type, that you choose. The Red and Pinto are what I had on hand. You will need to go through the process of soaking the beans. I measured out 3 1/2 pounds of beans and soaked them overnight. You can find out how to soak dried beans here. Remember to use a big enough bowl when soaking. Soak overnight and rinse the next morning.
Gather your ingredients.
I used pints for this recipe. I used a total of 15 pint jars/lids. These must be jars that can be put through a canner. I gather all my clean jars and line them up. In each jar of pints, put this:
1/4 c. tomato sauce
1/2 t. dried onion
1 t. chili powder
1 t. jalapenos
1/2 t. salt
1/2 t. cumin
1/4 t. black pepper
1/4 t. garlic powder
1 1/2 c. soaked beans
I used my canned tomato sauce and also the dried jalapenos that I had from my 2011 gardening season. You can use fresh, diced jalapenos, or omit them, if you want to.
Here are my jars filled with the ingredients.
Once the jars have all the ingredients in them, you will need to fill the rest of the jar with boiling hot water. You need to fill them with water within 1 inch of the top of the jar, to allow for headspace. Be sure to wipe the rims with a clean towel to assure a good seal and close jars with new lids and rings. Tighten rings.
Here is a picture of my canner and also the rack that is used on the bottom and another one, exactly the same, used in between my two layers.
Here is a picture of my canner with all the filled jars.
Again, it is important to follow the directions for your canner, adding the appropriate amount of water to the bottom of the canner and processing according to the manufactors directions for your canner.
These beans will need to process for 90 minutes at 10 pounds of pressure. Remember to not start your time until your canner is up to pressure. Be sure to carefully watch your canner to maintain the pressure throughout the time.
When the beans have processed for the full amount of time, allow the pressure to dissipate naturally in the canner.
Here is a picture of the canner, after it was safe to open the lid.
Allow the jars to cool on the counter before removing the rings and storing.
Until next time, Julie
Julie is Merissa's mom and she's committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.
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{ 15 comments… read them below or add one }
Two very important things to remember: Make sure the beans are thoroughly soaked and expanded. And make sure to leave at least that one inch of headspace. Undersoaked beans can and will expand further and could leave you with a broken jar. So said my old canning book.
That is something I try to remember when I can my soups containing dried beans. But then I pressure cook my beans before adding to my soup – about 30 minutes – so I know they are about as done as possible.
Thanks – the photos will be great for newbies
Ps: While I have two of the very huge/large double decker pressure canners, which I also use for pressure cooking bones down after butchering, I recently found a smaller canner and I am delighted with it !
It is a 10.5 quart All American model 910. It can only handle the smaller batches, but that is exactly what I was needing
It only weighs 15 lbs (I’m getting older) and handles 7 pints or 4 quarts. Now that is not something I would consider with a large family, but it is great for a single person doing leftovers, or chicken broth from one chicken, etc. and 90% of my canning is in pints or half pints, for my single use now. And like I said, I have the two huge ones if needed. This is wonderful to grab and go for small batches 
Marci, wow, your All American size canner sounds great! Where did you pick that up at? That sounds like a great find. I think that size would be handy for pressuring a whole chicken, etc…
Thanks for your comments. It is great to know there are other canners out there. It seems like it is getting to be a lost “art”. I love sharing new recipes, if you have any great ones that you use regulary.
I think I’ll try this. They look Yummy. Thank you for all that you teach us.
I have always thought about canning beans but wasn’t quite sure how they’d turn out. I like to use beans in our meals & this would save so much time & prep work! Thanks so much
I’ve never tried to can beans before. I’m glad you showed me how, and I’m glad you included your recipe for what to put in them. Figuring that out is half the problem when I can anything. Thanks!
Hi Julie, thanks for the step-by-step on canning beans! I recently bought cases of canned beans during the case lot sale at Smith’s… but now…. I’m thinking I may donating them to the church food pantry so that I can can my own!
Would you have any suggestions for a “sweet” been recipe, my DH loves pork & beans with brown sugar or maple syrup which are also a little spicy?
So i dont have a pressure cooker canner can this be done with an open pot canning system? Ive only canned jam and applesause so this would be very new.
Unfortunately you do need a pressure canner to make this recipe. Cooked beans are a low acid food and will need to be pressurized to be shelf stable.
When we lived in Box Elder, I hated how my jars always came out with that nice hard water stain. I started adding just a bit of white vinegar to my canner and it did away with that problem. I have never tried canning dried beans and I think it would be fun to try. This particular recipe is it a good replacement for store bought chili beans for chili? What else would you use them in?
Thank you so much for posting this! I have been cooking my beans and then freezing them for quick use for years but have always wanted to can them, but never really looked into how to do so. I have to get a new gasket for my pressure canner or I would totally be doing this right now… oh well! I will hopefully get to do this next week
If it’s okay with you, I am going to link to this on my blog.
Hi, do you ever can these in quart jars? I have a large family and one pint is not going to.be practical.
Yes, Kerri, you can make this same recipe and just use quart jars. I actually have both sizes of them in my pantry. Just double the amount on the spices, etc…to add to the quart jar and add approximately 3 1/2 cups, well soaked, beans. Do exactly the same in adding the water to the neck. I pressure them the same amount of time, also.
I love this recipe! I have been canning all types of beans for years but only add salt. This will be a very nice addition. I love having the canned beans on my shelf and keeps me from having to buy canned beans when I just need a pint or quart for a recipe.