Home Canned Black Beans

Here’s some easy canning for you.  We like cooked black beans in soups, casseroles and salads.  However, for two, a purchased can is too much.  So I can them in half pints, ready to use anytime.  A cupful is often what I need for recipes.  Remember, these MUST be pressure-canned for safety.  Check our canning links for more information.
I use fresh hot water to can them, so they are not so thick.  I only let my black beans soak 1 hour, unless they would be very old.  This method works for me; no bean “bricks”, but the beans are not mushy either.
This is convenient for emergency food storage too; in an emergency, you may not have water or heat to cook them from the dried state.

Home Canned Black Beans

Amount of Dry Beans
Half Pint Jars
Pint Jars
Quart Jars
1 Pound
8 Half Pints
4 Pints
2 Quarts
2 Pounds
16 Half Pints
8 Pints
4 Quarts
                  
Rinse dry beans, cover well with boiling water.  Boil 2 minutes.  Remove from heat and let soak 1 hour.
Meanwhile, prepare pressure canner; heating 2-3 quarts of water (read your canner directions).
Prepare lids according to manufacturers instructions; and have your jars clean and warm.  Heat hot water for filling jars.
After soaking, heat beans to boiling and drain.  Pack jars 3/4 full with hot beans. 
Fill with hot water, leaving 1 inch headspace.  Remove bubbles.  Wipe rim of jar, place hot previously-simmered lid on jar and screw down lid. 
Process pints and half pints 75 minutes and quarts 90 minutes at 10 pounds pressure in your pressure canner.  Let pressure drop naturally, about ½ hour.  Remove from canner and cool on a cloth-covered tray until sealed. 
(Processing Times and basic directions from Presto)

4 comments:

  1. I love your site! I have recently branched out in to pressure canning and love your practical advice and recipes. Have you ever added salt to your black beans? Or just season when using?

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    Replies
    1. I usually season when using as I most often add them to other dishes, and we try to use a little less sodium in our diets.
      Salt is optional; 1/2 teaspoon for each pint jar, 1 teaspoon for each quart if desired.
      Glad you're trying pressure canning, it's a good hobby that pays off too!

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  2. Have only water bath canned (peaches, applesauce, jams) in the past...am trying my hand at pressure canning black beans tomorrow! I love your site and have pinned multiple recipes to try for later.

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    Replies
    1. Thanks, Rosey...good luck with your beans. They are one of the easiest things to start learning to pressure can.

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