Today, we are tackling one of my absolute favourite canning projects: pressure canning beans. It is also one of the easiest canning projects to master, making it perfect for beginners. We are going to can four different varieties today: kidney beans, pinto beans, black beans, and adzuki beans (a new one for me!).
You might wonder, why bother canning beans when you can just store them dry? For me, it comes down to two things: convenience and digestion.
Why Can Your Own Beans?
- Convenience: There is nothing like being able to run down to the pantry, grab a jar of beans, rinse them off, and throw them straight into a chili or soup. It saves hours of soaking and cooking time on a busy weeknight.
- Digestion: Beans contain complex carbohydrates that many of us find difficult to digest, leading to bloating and gas. The process of soaking, rinsing multiple times, and pressure canning helps to break down and leech out these compounds. The more you soak and rinse, the easier they are on your tummy.
You can watch my full process for canning all four varieties in the video below.
The Importance of Soaking and Rinsing
No matter which canning method you choose, you must soak your beans first. I soak mine for about 24 hours, rinsing them a couple of times throughout the process.
You might notice a foamy substance on top of the soaking water. This is saponin, and it’s a sign that those gas-causing compounds are being released. If your beans start to smell a bit “off,” it means they are fermenting—just change the water more frequently to prevent this.
Method 1: Parboiling
(Best for Large/Firm Beans)
I prefer this method for larger, firmer beans like Kidney and Adzuki beans.
- Why: These beans can absorb a lot of water. If you put them into jars just soaked, they tend to swell up during canning and wedge themselves into a solid mass at the bottom of the jar. Parboiling ensures they are fully expanded before they go into the jar.
- How: After soaking and rinsing, put the beans in a large pot, cover with fresh water, and boil for 30 minutes. Drain and rinse before packing into jars.
Method 2: Soak & Heat (Best for Smaller/Softer Beans)
I use this method for smaller, softer beans like Black beans and Pinto beans.
- Why: These beans are naturally softer. If I parboil them for 30 minutes, they tend to turn into mush during the long pressure canning process.
Note: It is always recommended to follow the parboiling method, even for small beans. I choose not to follow this recommendation at my own risk. - How: Soak and rinse as usual. Then, instead of boiling them, simply pack the soaked beans directly into your jars and cover them with boiling water.
A Look at Pressure Canners
Because beans are a low-acid food, you must use a pressure canner. A water bath canner is not safe for beans.
I use three different canners in my kitchen:
- All-American Canner: My absolute favourite. It uses a metal-on-metal seal (no rubber gasket to replace) and is built to last generations. It is an investment, but worth it.
- Presto/Four Jars Canners: These use a rubber gasket seal. They are lighter and often more affordable, but you do need to inspect and replace the seal periodically.
- Electric Pressure Canner (Presto): Fantastic for small batches. It is incredibly quiet and automated, so you don’t have to monitor the pressure gauge constantly. It typically holds fewer jars (usually 5 quarts).
The Canning Process: Step by Step
- Prepare Jars: I prefer wide-mouth quart jars for beans as they are easier to empty. Ensure they are clean and chip-free.
- Add Salt (Optional): I add 1 teaspoon of salt to each quart jar for flavour. You can omit this if you prefer.
- Pack Beans: Fill jars with your prepared beans (either parboiled or soaked), leaving generous headspace for expansion. I fill them a little over halfway.
- Add Water: Top off with fresh boiling water, leaving 1 inch of headspace.
- Debubble: Run a debubbling tool around the inside edge to release trapped air.
- Wipe Rims: Wipe the jar rims with a damp cloth to ensure a clean seal.
- Seal: Apply lids and rings fingertip tight.
- Process: Place jars in the pressure canner with 2-3 inches of water (and a splash of vinegar to prevent mineral deposits).
- Process Quarts for 90 minutes.
- Process Pints for 75 minutes.
- Pressure: 10 lbs for weighted gauges (adjust for altitude—I use 15 lbs for my elevation).
Troubleshooting: Flat Sour and Starchy Jars
Flat Sour: This is a sour taste caused by thermophilic bacteria that thrive in warm environments. To prevent this, do not leave your jars in the canner overnight. Once the pressure has naturally released and the canner has cooled enough to open safely, remove the jars and let them cool on the counter.
Cloudy/White Liquid: You will likely notice the liquid in your jars turns white and milky as it cools. This is just the starch from the beans leaching out. It is totally normal and safe to eat!
Printable Checklist for Canning Beans
- Soak dried beans for 24 hours, changing the water 2-3 times.
- Kidney/Adzuki: Parboil for 30 minutes, then drain.
- Black/Pinto: Drain after soaking (do not parboil).
- Fill clean quart jars a little over halfway with beans.
- Add 1 tsp salt (optional).
- Fill with boiling water, leaving 1-inch headspace.
- Debubble and wipe rims clean.
- Pressure can quarts for 90 minutes (adjust pressure for your altitude).
- Remove from canner once pressure drops to zero; do not leave overnight.
I ended up with 51 jars of beans for the pantry! It was a long day of canning, but knowing I have quick, healthy meals ready to go for the winter makes it all worth it.
If you have any questions about pressure canning, please leave them in the comments below. Happy canning!
2 thoughts on “How to Pressure Can Beans: A Step-by-Step Guide for Beginners”
Hi Chelsea! Love your channel. I’m an experienced canner and I also love it! I grew up on a farm with a big garden, but we froze produce rather than canning. I learned to can as an adult by reading a lot and becoming a Master Food Volunteer with the Extension Service (US). I like to can dried beans, and I mostly follow directions on the NCHFP (Nation Center for Home Food Preserving) website. They state that all dried beans should be boiled for 30 minutes prior to putting in jars. I’ve found that the black beans are a little soft, but chickpeas work perfectly. Could you comment on this?
Hi Clare,
Thank you for pointing that out. Yes, it is recommended to pre-boil all beans. However, you are right, the smaller beans do get a little too soft when you process them that way. That’s why Chelsea doesn’t follow that recommendation herself.
Please know that we are in no way recommending you to not pre-boil the smaller beans, only explaining Chelsea’s decision. You should only do what you feel comfortable with in your own kitchen.
Happy Canning!