Pressure Canned Beans for Beginners
- whitneykmcgee
- Feb 10
- 2 min read
Having a pantry full of cooked, shelf stable beans is something I always have. Sure, I can cook dried beans but when you're in a pinch it's so convent to be able to reach for a can of already cooked beans.
With quality at the forefront, being able to control our ingredients is really important to our family. Buying organic driend beans and pressure canning them ourselves is the most cost-effective way. I do every type of bean, even chickpeas for a quick chickpea salad or easy homemade hummus.
Okay, now lets talk pressure canner. I was so darn intimidated with this pressure canner for the longest time. I've been canning for years, and so I finally asked for a pressure canner for my birthday. My sweet mother in law bought it for me but, embarrassingly, it sat in my garage for almost 9 months because I was so scared I would explode it.
I went to youtube and found a sweet old grandpa giving a tutorial and he gave me to confidance. After I got it out and followed along with this youtube grandpa I realzided I was scared for nothing. It is so similar to an instant pot. Instead of the instant pot automatically controlling the heat, with a pressure canner, you control the heat, which in turn controls the pressure.
Here is the video if you want an extra boost of confidence.
Here is my instagram tutorial so you can see exactly what to do.
Directions:
Fill any pint or quart size jar 1/4 to 1/3 of the way full.
Add a small splash of apple cider vinegar or squeeze of lemon juice to each jar.
Fill the jar with purified water and allow to soak over night. (12-24 hours)
Drain and rinse the beans. I rinse at lease twice to ensure all the yucky soaking liquid is removed. Refill with purified water leaving 1 inch of headspace in the jars.
Run the plastic bubble popper around the edge.
Dry the rum with a towel, and add the lid and sealing rings.
Pressure can for 90 minutes and allow for natural release of pressure.
Remove the jars from the canner and allow to set un desturbed over night or 8-12 hours. This is when you now go and check the seals on all your jars.
Note: this works for any type of bean
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