Pressure Canning: Black Beans; Method 2

When I first started canning earlier this year, I focused on canning things we use on a regular basis. Since we use  a lot of black beans, I took dried beans and canned them using this method. Basically, I cooked the beans for a little while, then canned them with the cooking liquid.

One of my lovely readers (thank you, Sheri!) commented that cooking the beans isn’t necessary. You can put dry beans in the jars, top them with hot water, and pressure can them, thus preventing mushy beans. And, while the first batch of beans I canned weren’t mushy, omitting an extra step did appeal to me. So, since we ran out of canned beans a few weeks ago, I thought I’d try out Sheri’s method.

I put 2/3 C. of dry black beans into pint jars (2 pound of beans filled 8 pint jars)

Then I boiled water and poured it into the jars, leaving 1/4″ headspace.

Then I topped the jars with hot lids and screw bands and placed them into my preheated pressure canner.

From here I  followed the regular procedure: venting the canner and processing the beans for 75 minutes at 10 pounds of pressure.

The only drawback I can see is that two of my jars didn’t seal. This may be my fault, and not the method used. Either way, I put those two in the fridge, and will use them in the next few weeks.

This method was definitely easier and didn’t take as much time (or cooking equipment). I will use this method from now on. Anything to keep from cleaning…

The Wife

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11 thoughts on “Pressure Canning: Black Beans; Method 2

    • I’m so glad you shared this method with me. it’s SO much easier than cooking the beans first.

      Plus, those unsealed jars won’t last too long. One of them is gone already :)

  1. Pingback: Pressure Canning: Garbanzo Beans | Wife Meets Life

  2. I made both black beans and chick peas following this recipe EXCEPT I left a 1″ head space and I have a dial pressure gauge. My cans are filled with the cooked beans and the water is about 2/3 up the pint jar. How long do you think the beans will last? Will the top 1/3 of beans need to be discarded?

    • In my experience they last at least three months. We usually eat them before then, and the top beans are fine.The reason I use a smaller headspace is because the uncooked beans absorb more water. This method just eliminates the need to cook the beans first. I find them to be less mushy this way.

  3. The two jars that didn’t seal may have been filled too full. Most “how to can dry beans” recipes that I have seen recommend 1″ headspace, not the 1/4″ that you mentioned. With that said, a trick to “finish” a seal that my mother taught me 50 years ago is to turn the jar upside down while it is still hot. The heat will force the seal. (Or you will get a real mess if there is something else wrong with the lid and you have a lot of juice inside.) I recommend turning the jar upside down on a towel. (Don’t ask me how I know… :) )

    • Thanks for the tip! I have tried canning beans with 1″ headspace like you say, but it leaves the beans not totally cooked through. Usually the recipes with 1″ headspace also call for pre-cooking the beans.

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