Canning Pinto Beans
I love having quick meals on my pantry shelf that are healthy and that I can whip up in a jiffy. Unfortunately, when you eat fresh foods and meals made from scratch, this doesn’t happen very often. That’s why I absolutely love canned beans!
Canned Beans are easy to make as far as canning foods goes and they are a great healthy addition to so many meals. Unlike many canned foods that you are canning so you are preserving them to last longer, canned beans you are canning to have a quick ready-made meal.
I generally can pinto beans because they are inexpensive and I usually have them on hand. But you can use any kind of beans that you would like depending on what you think you will make with them; kidney, black beans, red beans, navy beans, ect.
First of all, you might want to check out this video I made of an overview on canning pinto beans, and why you would even want to can them in the first place. Then keep scrolling down this post for step by step instructions.
(Here’s a link to the canning rack I talk about in the video)
Let’s get started!
Canning Pinto Beans
What You Need:
- Pint Jars/Lids/Rims
- Pressure Canner
- Pinto Beans (or any kind of beans)
- Tomato Puree
- Onion Powder
- Garlic Powder
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Start by placing your beans in large bowls and covering with water to soak. I always let mine soak about 24 hours. The soaking will help with any digestive issues that you may get from beans. It will also help “pre-expand” the beans so we make sure we are putting the right amount of water in the jars for them to cook properly.
After the beans have been soaking for a day, rinse with clean water. The rinsing will provide a final removal of the “gassy” effects of beans. By using the soaking and rinsing method we have never had an issue with our canned beans causing digestive distress. It’s all in the proper preparation. 🙂
Make sure all of your jars and lids are clean and ready to go (no nicks on the jars!). Fill each jar with this mixture or adjust to your tastes:
- 1/4 cup tomato puree
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the tomato puree I generally use some of my Home Canned Tomatoes and just run them through the blender. This past year I ran out of tomatoes from not canning enough so I used a salt-free bottled tomato puree and it worked great.
Add in 1 cup of beans per jar. Remember, this is the amount for the pre-soaked beans that have already started to expand.
And then add in water to fill the jar the rest of the way. Make sure to leave about an inch of headspace in the jar. The jars may look like you didn’t add enough beans but they will expand and fill the jar.
Make sure the rim of the jar has nothing on it before you add the lid and rim, screw the lid on tight. Pressure can at 10 pounds of pressure for 90 minutes for pint jars. *You will need to adjust for altitude, if you aren’t sure what time/temp you need please call your local extension office.*
All kinds of beans must be pressure canned since they are a low acid food.
Some of the meals we make with these canned pinto beans are Baked Beans, Taco Salads, and Chili. I hope to get another post up soon with some of the recipes so you can really see how versatile these beans really are!
If you loved canning Pinto Beans, you might love these other canned bean versions as well!
And if you still don’t know what to do with these awesome canned beans, make sure to check out my post on Canned Beans Recipes!
Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don’t forget to check out The Canner’s Cookbook, it has recipes on how to use all your home canned goods!