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 manufacturers directions for your canner.
These beans will need to process for 90 minutes for quarts at 10 pounds of pressure and 75 minutes for pints. 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
Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living!
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.
Catch up on all the Rice N Beans articles that we’ve posted!