{"id":11884,"date":"2018-05-18T13:16:10","date_gmt":"2018-05-18T17:16:10","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=11884"},"modified":"2023-12-03T13:47:22","modified_gmt":"2023-12-03T17:47:22","slug":"canning-dried-beans","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/canning-dried-beans\/","title":{"rendered":"Canning Dried Beans"},"content":{"rendered":"

Pressure canning dried beans is a frugal way to add to your food storage. Reduce the sodium and chemicals found in commercially canned beans by canning your own.<\/p>\n

\"two<\/p>\n

Beans are an inexpensive source of protein, and a great source of fiber, iron, vitamin B and C, and calcium. Having jars of beans in the pantry makes it so much easier to include them in daily meals.<\/p>\n

When comparing dried beans to commercially canned beans, you will find that dried beans are less expensive, can be prepared using less sodium, and you won’t have to deal with that metallic taste.<\/p>\n

According to The Bean Institute<\/a>, purchasing dry beans is about one-third the cost of cans. Canned beans also contain almost 100 times more sodium than dried beans according to NutritionFacts<\/a>. Draining and rinsing the beans will reduce the sodium, but you are also draining away lots of flavor. Plus there is the issue of the chemicals in lining of the cans.<\/p>\n

When you home can your own dried beans, you will not only save money, but you can also control the sodium. Salt is optional as a flavoring and is not required for safe canning. I like to can beans without salt, and then add salt to taste when preparing the recipe. You can also include the flavorful bean liquid in your recipes without adding sodium or unwanted chemicals or off flavors.<\/p>\n

Tips for Canning Beans<\/h2>\n

Dried beans do take time to soak, pre-cook, and can, but preparing them all at once in large batches makes it easy to and have your own home canned beans in storage for those quick meals. Here are some tips for canning beans:<\/p>\n

Why can dried beans?<\/h3>\n

While dried beans do last a long time in storage, they should be used within a year after purchase. If the beans are too old, they may remain hard after soaking and take much longer to cook. Canning beans can double their shelf life.<\/p>\n

I can’t tell you how many times I have stocked up on bags of dried beans only to have them stay in the back of my cabinet because I failed to plan ahead to soak and cook them. That’s why I like preparing a full canner load several times a year. Having an assortment of beans ready to go is a huge time saver.<\/p>\n

Use a pressure canner<\/h3>\n

Dried beans can only be home canned safely using a pressure canner<\/a>. A pressure canner heats the contents at a temperature that is hot enough to kill bacteria to eliminate the risk of food borne illness.<\/p>\n

If you don’t have a pressure canner, consider cooking and freezing instead. This article shows you how to cook dried beans on the stove, slow cooker, and Instant Pot pressure cooker: 3 Ways to Cook Dried Beans<\/a><\/p>\n

Do you have to soak dry beans before canning?<\/h3>\n

Yes, you need to soak to rehydrate the beans before canning. You may find other options around the web, but these are not tested and may be unsafe. Beans need to be rehydrated in order to reach the proper temperature. If the texture is different, the heat may not penetrate properly and fail to kill all the bacteria that can cause food borne illness. There is no tested safe option<\/a> for raw pack or canning dried beans without soaking and pre-cooking first.<\/p>\n

Types of dried beans<\/h3>\n

Any type of dried beans can be used in this canning recipe, including black beans, chickpeas, great northern beans, kidney beans, navy beans, pinto beans, lima beans, and others.<\/p>\n

Since canning dried beans is all about making it convenient for meal prep, think about how you use beans in your recipes, and plan your jars accordingly. The processing time is the same for all dried beans, so you can combine different types of beans in the same jar, or include jars of different varieties in the same canner load. Some examples:<\/p>\n