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

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

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.

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).
Most Helpful

Good recipe! It is not 2 1/4 dried beans per quart though. The beans expand in soaking and cooking and make sure you leave enough head space. I use a large pressure cooker to quick start the cooking for 15 minutes. Let the pressure go down before releasing lid. Then I load my jars with onions and 1 bay leaf,salt. Then load in my commercial pressure cooker and cook the required time. Exellent instructions regarding the prep of loading the jars and cooking time. I use for all types of beans. With pintos I add a dab of lard to each jar with salt and sometimes peppers. With Great Northern or Navy beans I always add a bay leaf. This is a good recipe to add scalded, skinned tomatoes from the garden. Cut them before adding, Cuts down on the boiling water and adds flavor. Remember to add more head space if you add tomatoes.

Montana Heart Song June 03, 2008

I'm preparing to make my second batch of pintos. I will NEVER buy store canned beans again! Everyone that has sampled my first batch fell in love...hence batch #2 underway. :) I took "Montana Heart Song's" advice and added a little lard to each jar. (I think it helped to make the beans creamier when I turned them into refried beans.) I haven't experimented with other bean varieties yet, but will be soon. Thanks "UnknownChef86" for sharing this awesome recipe!

Cooking4six February 07, 2009

I'm with you on forgetting to cook my beans from dried in time for dinner. And while frozen beans are nice, too, I don't always have room in the freezer. Thanks for sharing the recipe, and thanks MT Heartsong for the lard tip - I'll be sure to try it. Thanks for a handy recipe to add to the canning file!

Ma Field August 12, 2009