Go Back Email Link
–+ servings
Pinto beans in a glass jar after they've been pressure canned.

Canning Dry Beans Without Soaking

Skip the overnight soak and preserve your dry beans by canning them at home without the hassle of soaking with these easy steps.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Yield: 14 Pints or 7 Quarts
Calories: 120kcal
Cost: $4

Equipment

  • Pressure canner
  • Canning jars
  • New lids and rings
  • Jar lifter, funnel, and lid wand
  • Debubbler or butter knife
  • Ladle or measuring cup
  • Large stock pot
  • Strainer
  • White vinegar - For wiping jar rims (not used in the recipe itself).

Ingredients

  • 4 lbs. Dry beans
  • Salt
  • Water
  • Vinegar

Instructions

  • 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.
  • 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.
  • Boil Water
    In a large stockpot, bring filtered water to a boil.
    Set aside when ready.
  • 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.
  • 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.
  • Clean and Seal
    Wipe rims with a vinegar-dampened cloth.
    Add lids and screw bands on finger-tight.
  • 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.
  • 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.

Nutrition

Serving: 1Cup | Calories: 120kcal