From the Garden...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 are 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)