Homemade Canned Beans Recipe

🫘 Why Make Your Own Canned Beans?

• Save money: Dry beans are incredibly affordable compared to canned ones.
• Control ingredients: Add your own seasonings or keep them plain — no excess salt or mystery additives.
• Better taste and texture: Home-cooked beans are creamier and more flavorful.
• Eco-friendly: Cut down on packaging waste by using reusable jars.

🛒 Ingredients

• 2 pounds of dry beans (any kind: black, pinto, kidney, navy, garbanzo, etc.)
• Water
• Salt (optional)
• Bay leaf, garlic, or onion (optional for flavor)

🍲 Instructions

Step 1: Sort & Rinse

Pick through the dry beans to remove any debris or broken pieces. Rinse thoroughly under cold water.

Step 2: Soak the Beans

Overnight Soak (preferred method):

• Place beans in a large bowl and cover with 3–4 inches of water.
• Let sit at room temperature for 8–12 hours.
• Drain and rinse before cooking.

Quick Soak (if you’re short on time):

• Place beans in a large pot, cover with water, and bring to a boil.
• Boil for 2 minutes, then remove from heat.
• Cover and let sit for 1 hour. Drain and rinse.

Step 3: Cook the Beans

1. Add soaked beans to a large pot.
2. Cover with fresh water (about 2 inches above the beans).
3. Add optional flavorings like garlic cloves, bay leaves, or onion slices.
4. Bring to a boil, then reduce heat and simmer uncovered until beans are tender:
   • Black beans: ~60–75 minutes
   • Chickpeas: ~90–120 minutes
   • Pinto beans: ~90 minutes

Tip: Don’t add salt until beans are nearly done — salt can slow down the cooking.

Step 4: Prepare Jars for Canning

1. Wash and sterilize quart or pint-sized canning jars, lids, and rings.
2. Fill each jar with cooked beans, leaving about 1 inch of headspace.
3. Add hot cooking liquid or fresh boiling water to cover the beans.
4. Remove air bubbles using a clean utensil.
5. Wipe rims, place lids on top, and screw on rings until fingertip-tight.

Step 5: Pressure Can the Beans

Important: Beans are low-acid and must be pressure canned for safety.
Do not attempt to water bath can beans — it’s not safe for long-term storage.

1. Load jars into your pressure canner following the manufacturer’s instructions.
2. Process at 10 PSI (pounds per square inch) or according to your altitude:
   • Pints: 75 minutes
   • Quarts: 90 minutes
3. Let the canner cool naturally. Once depressurized, remove jars and let them cool completely.

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