How to Can Dry Beans Without Soaking (Easy No Soak Method for Beginners)

Ditch the overnight soak and learn how to can dry beans without soaking using this simple, beginner-friendly no-soak method.

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Canning dry beans at home is a smart and budget-friendly way to stock your pantry with protein-packed staples—but soaking them overnight can feel like a hassle. If you’ve ever wished there was a faster way, you’re in luck! This easy no-soak pressure canning method lets you preserve dry beans without pre-soaking, perfect for busy homesteaders or anyone new to pressure canning.

In this guide, I’ll walk you through how to pressure can dry beans without soaking, why this method works, what tools you’ll need, and some important safety notes, especially if you’re new to rebel canning.

Is It Safe to Can Dry Beans Without Soaking?

Before we dive in: this method is considered rebel canning, meaning it’s not USDA-approved or included in the National Center for Home Food Preservation guidelines. Traditional methods recommend soaking or fully cooking beans before canning.

That said, many home canners, including myself, safely use this no-soak method when done correctly with proper pressure canning practices. Always do your own research and make informed choices based on what you’re comfortable with.

For more information on rebel canning, I recommend checking out this helpful article.

Why You’ll Love No-Soak Canning

Canning beans from dry without soaking has so many benefits:

• No overnight prep – You can skip the 12-hour soak and get straight to canning.
• Time saver – This method cuts down the total time needed.
• Better texture – Beans tend to hold their shape better and are less mushy.
• More nutrients – Skipping the soak can help retain more vitamins and minerals.
• Simplified workflow – Less prep = less stress.

What Beans Can You Use?

This recipe works with nearly any dry bean variety:

• Pinto beans
• Black beans
• Navy beans
• Great Northern beans
• Kidney beans
• Cannellini beans
• and more!

Equipment Needed for Canning Dry Beans

To safely can dry beans, you’ll need:

• Pressure canner – Required for low-acid foods like beans. Water bath canning won’t work.
• Canning jars – Pint or quart jars (wide mouth or regular).
• New lids and rings – Lids must be unused. Rings can be reused if rust-free.
• Jar lifter, funnel, and lid wand – Makes the process easier and safer.
• Debubbler or butter knife – To remove air pockets.
• Ladle or measuring cup – For pouring hot water.
• Large stockpot – To boil water.
• Strainer – For cleaning the beans.
• White vinegar – For wiping jar rims (not used in the recipe itself).

Ingredients

• Dry beans – Pinto, black, navy, or any other variety
• Canning salt (optional) – 1 tsp per quart or ½ tsp per pint
• Filtered water – Boiling
• White vinegar – For wiping jar rims

How to Can Dry Beans Without Soaking (Step-by-Step)

This easy method walks you through canning beans from dry without soaking, using a pressure canner. Adjust quantities based on your jar size.

Step 1: Prep the Beans

• Measure:
  • 1 cup dry beans for each quart jar
  • ½ cup dry beans for each pint jar
• Rinse thoroughly in a strainer and remove any debris or damaged beans.

Step 2: Prepare Jars and Lids

• Wash jars, lids, and bands in hot soapy water.
• Simmer lids in a small saucepan of water to keep them sterile.

Step 3: Boil Water

• In a large stockpot, bring filtered water to a boil.
• Set aside when ready.

Step 4: Heat the Pressure Canner

• Add about 3 quarts of water (or to the fill line) in your pressure canner.
• Start heating the water on low heat.

Step 5: Fill the Jars

• Add beans to each jar (1 cup for quarts, ½ cup for pints).
• Optional: Add canning salt.
• Pour boiling water over the beans, leaving 1 inch of headspace.
• Important: Do not overfill the jars with beans—they expand during canning and could cause jars to break.

Step 6: Clean and Seal

• Wipe rims with a vinegar-dampened cloth.
• Add lids and screw bands on finger-tight.

Step 7: Pressure Can

• Load jars into the warm pressure canner.
• Lock the lid and turn heat to high.
• Once a steady stream of steam escapes from the vent, vent for 10 minutes.
• Add the weighted gauge (10 lbs pressure) or adjust for altitude if needed.
• When the gauge rocks steadily:
  • Process quarts for 90 minutes
  • Process pints for 75 minutes

Step 8: Cool and Remove

• After processing, turn off the heat and let the canner depressurize naturally.
• Wait until the air vent drops.
• Remove weight or regulator and wait 10 more minutes.
• Carefully open the lid away from you and use a jar lifter to transfer jars to a towel-lined counter.
• Let cool for 12–24 hours. Check seals before storing.

Storage Tips

Store sealed jars in a cool, dark place for up to one year for best quality. Label with the date and type of bean.

FAQ’s

If you’re new to pressure canning, canning dry beans without soaking is a great beginner project. It’s fast, practical, and gives you jars of ready-to-use beans for soups, stews, and quick weeknight meals.

With just a few basic supplies and a little prep, you’ll have home-canned beans on the shelf in no time, and no more last-minute soaking!

More Canning Posts You’ll Love:

• How to Can Homemade Pasta Sauce with Fresh Tomatoes
• Homemade Canned Pizza Sauce
• How to Pressure Can Potatoes at Home

If you have any questions or comments feel free to leave them below.

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