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Canned Dried Beans (Kidney, Pinto, Navy, Etc.)

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“While it's not difficult to use dried beans from their natural state, I find that I don't tend to remember that I need to soak/pre-cook the beans until it's too late to use them for dinner. The convenience of being able to reach in the pantry and open up a jar of beans that I've home-canned (without added preservatives) is worth the extra time and work. If desired, you can also make these beans salt-free; you can also add onions or jalapenos to the jar if desired, amounts will vary according to taste. Yield is only for one jar; your actual yield will depend on how many jars you can. Time is approximate and does not include soaking time for beans. This recipe comes from the Ball Blue Book.”
2hrs 30mins
1 quart

Ingredients Nutrition

  • 2 14 lbs dried beans
  • salt (optional)
  • water
  • onions (optional) or jalapeno, to taste (optional)


  1. Cover beans with cold water; let stand 12-18 hours in a cool place. Drain.
  2. Cover beans with cold water by 2 inches in a large saucepot. Bring to a boil; boil 30 minutes, stirring frequently.
  3. Pack hot beans into hot jars, leaving 1 inch of headspace.
  4. If desired, you can add diced onions or jalapeños to the jar. If adding jalapeños, wear rubber gloves while handling to avoid contact; do not touch eyes while handling.
  5. Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
  6. Ladle hot cooking liquid or boiling water over beans, leaving 1 inch headspace.
  7. Remove air bubbles and adjust two-piece caps. Process pints 75 minutes, quarts 90 minutes, at 10 pounds pressure (once the pressure-cooker gauge has gotten to ten pounds).

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