Step 1: Prepare the Beans
-
Sort and Rinse
Check the beans for stones or debris. Rinse thoroughly under cold water. -
Soak Overnight
Place the beans in a large bowl and cover with water by at least 2 inches. Soak overnight to reduce cooking time and improve digestibility.
Pro Tip: If you’re short on time, use the quick soak method: boil beans for 2 minutes, remove from heat, and let sit for 1 hour.
Step 2: Cook the Beans
-
Drain and rinse the soaked beans.
-
Place beans in a large pot and cover with fresh water (about 2 inches above the beans).
-
Bring to a boil, then reduce heat and simmer for 45–60 minutes until beans are tender but not mushy.
-
Add salt in the last 10 minutes of cooking, if desired.
Step 3: Prepare the Jars
-
Wash jars, lids, and rings in hot soapy water.
-
Sterilize jars by boiling them in water for 10 minutes or using a dishwasher on the hot cycle.
Step 4: Fill the Jars
-
Using a slotted spoon, fill the jars with cooked beans, leaving about 1 inch of headspace at the top.
-
Pour hot cooking water over the beans, leaving the same 1-inch headspace.
-
Remove air bubbles by running a spatula or knife around the inside edge of the jar.
-
Wipe rims clean and place lids on jars, tightening the rings until fingertip-tight.
Step 5: Process the Jars
-
Place jars in a water bath canner or large stockpot with a rack at the bottom.
-
Ensure jars are fully covered with water by at least 1–2 inches.
-
Bring to a boil and process pint jars for 75 minutes (quart jars: 90 minutes). Adjust for altitude if necessary.
-
Carefully remove jars and let them cool on a towel or rack for 12–24 hours.
Step 6: Store and Enjoy
-
Check lids for a proper seal (the center should not flex up and down).
-
Store in a cool, dark place. Properly canned beans can last up to 1 year.
-
Once opened, refrigerate leftovers and consume within 3–4 days.
Tips for Perfect Homemade Canned Beans
-
Flavor Boost: Add garlic, onion, bay leaves, or smoked paprika to the cooking water for added flavor.
-
Don’t Overcook: Beans that are too soft may break down during canning.
-
Experiment with Varieties: Black beans, pinto, chickpeas, and navy beans all work well.
-
Label Your Jars: Include the type of beans and date canned to keep track of freshness.
