How to Can Dry Beans



  1. Remove any foreign objects from beans
  2. Place in large bowl and cover with water
  3. Optional: Add 2 Tablespoons whey, vinegar, or lemon juice to soaking water
  4. Soak overnight
  5. Drain and rinse beans
  6. Place in large pot
  7. Cover with 2 inches of fresh water
  8. Bring to a boil, stirring frequently and watching to prevent boiling over
  9. Ladle beans into hot jars (no need to sterilize as long as they’re clean and hot), leaving 1″ headspace
  10. Fill with cooking liquid, again, leaving 1″ headspace
  11. Put lids and rings on jars
  12. Place jars in pressure canner and process at 10 pounds* pressure:
  13. Pints for 1 hour, 15 minutes
  14. Quarts for 1 hour, 30 minutes
  15. Remove from canner and let cool, checking all lids for proper seals before storing


(*You will need to adjust your pressure depending on your altitude. I have to process at 15 pounds pressure since we are at 6,500 feet. My pressure canning tutorial has more info.)