How to Pressure Can Dried Beans in Weck Jars + Giveaway

canned beans square

As I’m sure is the case for many of you, canned beans are a staple in my pantry. I try to always keep an assortment of pinto, kidney, garbanzo, and black beans in my kitchen cabinet. Even when I’ve not been shopping in awhile, I nearly always have tortillas in the freezer and some kind of cheese in the fridge. Combined with a can of beans, I’m only a few steps away from a bean and cheese quesadilla lunch (and all the better if there’s a jar of salsa on the shelf).

dry beans in bowls and jars

In recent years, instead of sourcing my stash of canned beans from the store, I’ve been making them myself. That’s because as cheap as canned beans are, dried beans cost even less (I typically get Β at least four 1/2 liter or pint jars from a single pound of dried beans). And by using my own jars, I avoid the chemicals in can liners and also keep that waste out of the system.

soaking beans at the beginning

If you have a pressure canner, making your own canned beans is incredibly simple (though I’ll grant you that the first time through it will feel like there are a lot of steps but it will get easier). If you don’t have one, this might just be the technique that convinces you to get one. If you’re looking for a good starter pressure canner, I use aΒ 16 quart Presto and love it. It’s affordable and fits easily on to my small stove.

fully soaked beans

As is the case any time you use dried beans, you start by soaking them. If I’m canning on a weekend, I’ll soak the beans overnight so that they’re ready for a morning canning session. During the work week, I’ll set them to soak while I make breakfast and will can them up after dinner. I like to pressure can in the evenings because it means that I can let the canner cool overnight. I’ve found that the longer you let the canner cool undisturbed, the better the jars seal.

soaking beans

When you soak your beans, take care to use a bowl big enough to hold the beans and water to cover by 2-3 inches. As you can see in one of the pictures above, I didn’t use a bowl quite large enough for the white beans and so they soaked up everything I gave them and threatened to spill out of the bowl entirely.

prepped Weck jars

Once the beans are sufficiently soaked, it’s time to start to prep them for the canning process. Like I do in all canning situations, the first thing I do is get the jars and canning pot set up. In this case, I put the rack in the pot, set the jars on top, and fill the jars with hot water from the tap (because the water isn’t coming into contact with food, I don’t worry about using hot water).

Unlike with boiling water bath canning where you need a full pot, pressure canning works with steam so the jars don’t need to be submerged. An inch or two of water in the pot itself is really all you need.

lids and seals

When I use Weck jars, I take care to also tuck the glass lids and rubber rings into the pot to heat (leave the clips out). When I use conventional mason jars, I tuck new lids into the pot, but keep the rings out as they’re hard to work with when hot. Settle the lid on the pot and bring the pot to a boil. No need to lock the lid into place yet, you’re just warming the jars.

simmering beans

While the canner heats, pour the beans and their soaking water into a pot and bring them to a boil. You may need to add some additional water as they still should be covered by about 2 inches of water. They need approximately 25-30 minutes on the stove in order to heat through and begin to soften.

Take note that the beans should not be cooked fully when they go into the jars. If you cooked them fully before pressure canning, your finished product would be total mush.

filled Weck jars

When the jars are hot and the beans have simmered for about half an hour, it’s time to fill the jars. Remove the jars from the canner and place them on a kitchen towel. If you’ve boiled out most of your water from the bottom of the pot, pour the contents of the jars back into the canner. If your water level looks good, dump the water from the jars out into the sink.

Fill the jars with the prepared beans. You want to add enough beans so that they come up about 2/3 of the way up the jar. Then cover the beans with cooking liquid, leaving 1 inch of headspace.

Ideally, you’ll have about an inch of water above the bean level. Don’t skimp on the water because the beans are going to continue to cook in the jars and so will need additional liquid in order to soften fully.

three clips for pressure canning

Once the jars are filled, wipe the rims with a clean towel. Settle the rubber seal onto the lid of the Weck jar and place the seal and lid onto the jar. Secure the lid with three Weck jar clips. When canning Weck jars in a boiling water bath you only use two clips, but the increased intensity of the pressure canner means that you need an additional clip to ensure that the lid stays in place. If you’re using conventional mason jars, apply lids and rings in the usual fashion.

To avoid chipping the lid with the clips, place the clip on the lid first and then push down towards the side of the jar. If you start from the side of jar and push towards the lid, you risk breakage.

jars in the canner

Once the lids are secured, lower the jars into the canner. My 16 quart canner can hold five 1/2 liter Weck jars, seven quart jars, or nine pint jars. Pour a glug of white vinegar into the pot to help keep the jars and pot clean and then lock the lid into place.

Bring the pot up to a boil and let the steam vent for at least 15 minutes. You do this by running the pot without the pressure regulator in place. That’s the little black and metal hat that sits atop the vent shaft. The reason for this is that a canner that has been properly relieved of its oxygen through venting can reach a higher temperature than one that is full of oxygen. The higher the temperature, the more effectively the canner will kill any botulism spores present.

11 pounds of pressure

Once the canner is properly vented, apply the pressure regulator and bring up to pressure. If you live at 1,000 feet elevation or below (as I do), you bring the pot up to 11 pounds of pressure. If you live at higher elevations, you need to increase your pressure (find those exact elevation adjustments here)

pressure canner working

Once the canner reaches the appropriate pressure, start your timer. If you’re working with pint or 1/2 liter jars, you process the beans for 75 minutes. If you use quart or liter jars, process for 90 minutes. Make sure to check the pressure gauge often to ensure that you’re at the proper pressure levels. If your pressure drops below the required level, you have to bring the pot back up to pressure and restart your timer.

close up black beans

Once the time is up, turn the heat off and leave the pot alone. I like to let it cool for at least an hour after the pot depressurizes, but the longer you can let it cool, the better. Even after the pot depressurizes, there is still a huge amount of heat in the jars. It’s perfectly normal for the contents of the jars to be bubbling hours after the canning process has finished.

slipping seal on Weck jar

Weck jars work really well for pressure canning, but there are a couple tricks to it. I’ve already mentioned the first, using three clips instead of two. The second is that you really must ensure that the seal is in its ideal position before you settle the lid on the jar. As you can see, my seal slipped a little with this jar. It wasn’t enough to compromise the seal, but I knew that this rubber ring wasn’t as perfectly positioned as the rest when that jar went into the canner. I got lucky and didn’t ruin the seal, but that won’t always be the case.

pressure canned black beans

Now, for the giveaway portion of this post, which is sponsored by Mighty Nest (they also provided the Weck jars you’ve seen pictured throughout this post). They are offering one lucky Food in Jars reader a chance to win one dozen 1/2 Liter Weck jars (I like these jars for canning beans because hold about the same volume of beans that you get from a store bought can) and a 6 quart Cast Iron Dutch Oven. To enter the giveaway, use the Rafflecopter widget below!

a Rafflecopter giveaway

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999 responses to “How to Pressure Can Dried Beans in Weck Jars + Giveaway”

  1. My husband and I love black beans served over yellow rice and sprinkled with chopped cilantro and diced red onions. Wonderful!

  2. We are vegetarians. We eat loads of beans. We sure could use this pot and the Weck jars! Thank you for this giveaway!

  3. I am intimidated by canning, but have made the commitment to learn this year! I am a Food in Jars Facebook follower and Twitter follower.

  4. We eat beans at least once or twice a week in soups, salads or anyway we can think of. We really love just a big old pot of beans! I would love the jars for a lot of reasons and we have been wanting one of those dutch ovens. Thanks for a chance to win one!

  5. Brilliant, as usual! I have been cooking up beans and then freezing them in small plastic bags (yuck, I know). Truly brilliant! I love the desgin of Wrek jars and can envision a dozen stacked neatly full of beans.

  6. I don’t use many canned beans – since I use my crockpot for soups & chili I usually use dried beans without soaking them. But for hummus I use canned garbanzo beans since I usually decide to make that at the last minute and don’t want to wait to soak & cook them first.

  7. I like canned beans mixed with fajita spices and corn for a tasty veggie wrap. Those Weck jars are awesome. Are the seals reusable?

  8. I can but have never used these kind and I would love to! You don’t have the metal rings to deal with, and it just seems like they would be fun to use, maybe a slight learning curve but I’m always up for something different!

  9. My favorite use for canned beans is in a slow-cooker taco casserole, but my grandson loves them straight out of the jar.

  10. I regularly pressure can pinto and kidney beans so they are available for recipes using commercially canned beans, but my favorite is pork ‘n beans and chili beans.

  11. I made a quick one-pot pasta for lunch yesterday with Roma tomatoes and canellini beans that was delicious! I also like to have black beans on hand for nachos and quesadillas.

  12. I use canned beans in everything! Probably my favorite use is quick protein in my stews and curries. It’s why I want a pressure cooker. When I can make this recipe, my favorite thing will be canning the beans I grow.

  13. Oh yum,……being a long time vegetarian I love to add beans to soups and over rice. This past weekend I made meatless chili for the first time…..and canned 10 pints. My meat eating hubby even ate it!! I would love to win these items to can up some more Yumminess

  14. so…. usually i hate on weck jars because they’re so expensive, but man, those are some majorly good looking jars of beans. seriously. thanks for writing such an informative post!

  15. I love adding greens and a smoked turkey wing to my beans. Served over rice, it’s awesome!
    I’ve really been thinking about getting a pressure canner and I think this was the push I needed!

  16. Love this tutorial! I’ve been thinking of canning up several jars of beans as lately I seem to have exactly zero ability to get a pot of beans on the stove in a timely manner. This is exactly the tutorial I needed!

  17. I love to use canned Great Northern beans to thicken a soup. I blend them smooth with the immersion blender and add them back to the soup. Thanks for the opportunity!

  18. I have never attempted pressure canning because it seems so intimidating, but your instructions are so clear – I might have to try it! Today I’m doing a small batch of clementine marmalade. YUM.

  19. I don’t tend to use canned beans as they always seem to taste chemically to me. It never occurred to me to can my own. Doing so would make making my Chicken Enchilasagna and Black Bean-Chipotle Bread much simpler. I guess it’s time to dig out the pressure canner.

  20. I would love to try this. I’ve just started canning in the last year and I love it. What a great idea and dried beans are so inexpensive. Only problem is that the startup costs of canning can be quite high.

  21. We use pintos at least once a week for burritos and I love garbanzos over green salads or mixed into a pasta salad. I’ve been cooking my own pintos and freezing them. I need to look again at pressure canners…

  22. My husband I were just talking about this the other day. What a great idea. The wreck jars would be a great start to us doing this!

    Thank you for the great tutorial!

  23. My boyfriend and I like to make black bean, egg, and cheese breakfast burritos, and I’ve been wanting to learn to make and can my own dried beans to save money so this giveaway is perfect!

  24. My favorite way to use canned beans would be chili or soup, but I also love to use them in quick cold salads with veggies and grains and beans, homemade vinaigrette and a little bit of cheese if there’s any around. Perfect for summer or a week of work lunches!

  25. We love black and pinto bean chili as well as bean quesadillas. I’m gonna give this a go! I can imagine how much cheaper it will be to can my own! Thanks for the tutorial.

  26. I am hoping to try my hand at canning for the first time this spring. I have no equipment yet to get started. This would be a great start! Thanks for the giveaway.

  27. I love canned black beans for vinagrette salads. While I’ve yet to find a good reciped for canned refried beans I love those for crock pot enchiladas. Yum . Best wishes to all entrants including moi. πŸ™‚

  28. I have discovered the yumminess of refried beans made from dried beans – so, I would imagine that they would be wonderful from home-canned beans.

  29. I usually use dried beans – don’t like commercially canned ones. The one time I tried canning them, they still turned to mush, though. In fact, the ones with the best texture were the ones that I put in the jars just soaked, and not cooked at all. I’m going to have to give it another try!

  30. I’m kind of intimidated by the thought of pressure canning, but this makes it seem a lot more approachable! One of these days. πŸ™‚ Thanks for the giveaway opportunity!

  31. I love using beans as a substitute for meat in various dishes – lasagna, tacos, casseroles, etc. I don’t buy canned beans anymore; I cook and freeze them instead. Canning them myself would free up some space in my freezer.

  32. I love BEANS!!! This is great. However, I am one of the poor souls without a pressure canner. What is differences do I need to remember when I want to do this with good ‘ol boiling water?

  33. I have a pressure canner and have not used it much. I might try this since beans are so cheap, if I ruin a batch or two that won’t cost me much other than time and I’d learn better how to use my canner.

  34. My husband loves chili so most our beans are used for that purpose but they get tossed into soups here and there as well

  35. Would LOVE to win these jars. Was just talking to my husband last night about wanting to can beans, and that it might be the thing to finally get me to buy a pressure canner.

  36. We love beans by themselves, in chili, making nachos, in salads, etc. How convenient to have them all ready to go and on the pantry shelf.

  37. This looks great! I just made a pot of beans to use in chili using the America’s Test Kitchen brine and braise method that worked far better than any method I’ve tried in the past–I always end up with not-cooked-through beans even after 2 hours, or they all explode, but this time they were all soft, and only a few skins cracked.

  38. Are there any caveats to canning mixed beans? I have a great chili recipe that calls for cans of mixed beans and I’d rather pressure can dry beans for the recipe than have to hunt for cans of mixed beans, which are sometimes hard to find.

    And I’ve been eyeing those weck jars for a while, but they’re a little expensive to order and try – would be great as a try me set!

  39. I canned beans last summer, and I looooooved them. They were so good! I have been meaning to can more! My favorite way to use them is for simple meals like beans and tortillas, beans and rice, or enchiladas.

  40. That’s awesome! I can’t wait to try this. My husband loves the canned beans that come with seasoning (cumin, jalapeno, etc…). I think I’ll try canning some with seasoning and see how they come out.

  41. I love beans in soup! It’s a great way to use up heavy greens like kale, which I never know what to do with, plus then you have soup with lots of veggies and beans πŸ™‚

  42. I would love to try pressure canning. My husband and I both can’t have canned foods due to health issues. I have been trying to use fresh or frozen. This would be great to do this with beans and save money also. I was missing the good pots of chili I used to make with canned beans. Thanks!

  43. I have been wondering how to can beans. I use beans all the time but would love to have my own home canned beans. I just put that pressure canner on my Amazon wish list.

  44. I love canning my own beans. Easy, cheap and so delicious. I’ve never used this type of jar and would love to try them!

  45. I haven’t ventured into pressure canning yet but I am hoping to get one this summer! Beans would be great! We eat them all the time.

  46. I never realized how easy it is to make your own canned beans! I will definitely have to add this to my list of canning projects

  47. My favorite way to use canned beans is in chili! Seasoned & roasted garbanzo beans are fast becoming a favorite snack, too!

  48. I love to use them for a quick easy meal! I use them with shredded cheese, steamed vegetables and rice or pasta, just using up whatever I have on hand!

  49. I really like using them to cut down the amount of meat I eat. I have a lot of stew and soup recipes that call for chicken, but I substitute beans. I do a tagine that gets all chickpeas, and then there are some other things (a chicken enchilada soup for example) where I halve the amount of meat and add additional beans. I tried this with a chorizo soup recipe the other day – it also calls for chicken, so I subbed a can of chickpeas – and it worked out great.

  50. I love my pressure canner, but now I’ve been foiled by a ceramic cooktop. I’m going to be experimenting with our camping stove!

  51. I love black beans with coconut milk. This was a very popular meal when I was in Kenya, and we make it often at home.
    A can of black beans, a can of coconut milk, a tomato, pepper and onion and simmer until the sauce starts to thicken. Serve over rice!

  52. Omgosh. This is a perfect post for me, I’ve recently become a bean usser and I hate having to buy the canned beans from the store, and I also dislike the whole soak/boil the beans before each use! This is perfect! Thank you so much. Those jars are the coolest thing I have ever seen, by the way. I would LOVE to have some in my pantry!!

  53. I love to use beans in omelets from breakfast or soups for dinner. I already cook my own beans from dried. Canning them myself would free up a lot of space in my freezer plus alleviate the whole thawing thing. I love this idea. I also love the idea of canning at night and leaving it to sit. Brilliant.

  54. I use canned black beasn all the time in mexican style dishes, like migas or tacos. I also use lots of chickpeas in hummus- so easy!

  55. Honestly, I don’t use canned bean all to much. My family is large enough that I usually use my pressure cooker to cook dried beans in large quantities for things like burritos, taco salad, and chili.

  56. I just tried this for the first time last month. It was easier than I expected. I use canned beans for chili, tacos, burritos, salads and soup.

  57. Ahh! This is awesome! I use canned beans a lot, and want to start using dried beans for the cost factor. But soaking and cooking them every time I want to use them is not feasible. What a great solution! Now I just need a pressure cooker….you are right, this might be the thing to convince me to get one!

  58. I would so love to win these…my favorite was of using beans are really kind of boring but just plain with butter, salt and pepper. Another way is in soups and stews…yup boring for some but perfect for me…ahhh beans beans the more you eat…well we will stop there but they are so satisfying…

  59. Beans are wonderful for quick dinners – burritos, chili, and tostadas being some of our favorites! I also love making layers bean dips for watching games as a family (Olympics included).

  60. For the most part, I use my pressure canner for beans (I always keep a stash of black & kidney on hand) and stocks — I love it!

  61. I love making “moro” a traditional Dominican rice and beans dish made mainly with black peas or pigeon peas!

  62. I really want to experiment with using dried beans to save money! I have tried before to re hydrate them unsuccessfully, but am looking forward to mastering it.

  63. I love to make black bean soup and canned beans are such a time saver when I need a quick meal. Burritos are also a favorite at my house.

  64. Canned red beans and coconut milk make a quick and easy Jamaican “Rice and Peas.” Yeah, I know it’s made with beans but we use the word “peas” for both beans and peas and there are versions using gungo peas (pigeon peas).

  65. I use canned beans for anything from chili to burritos. I generally cook mine from dry since I’m with you on the chemicals and only just got into canning more last year! I can’t wait to get a pressure canner so I can can beans.

  66. My husband and I love to use canned beans on salads.

    At what point do you attempt to remove the skin from garbanzo beans if and when you can those?

  67. I bought a pressure canner last year and have been too intimidated to try it. These step-by-step instructions are so helpful. I can’t want to try canning beans now.

  68. I make natto and tofu from soy beans. This old be a great time saver to have the beans precooked. And I choose the quality.

  69. I love canning with Weck jars! I’ll be growing my own beans for drying this summer, and will definitely have to pressure can some.

  70. My mom has been canning for years and years. I’ve been thinking about trying it! She does the water bath but this pressure cooking way seems good too!

    • No! You can’t do non-acidic foods with regular water bath canning. There is a risk of botulism, which you can’t detect and can be lethal.
      You’ll just have to take the cook the beans each time, buy canned, or get a steam canner.

  71. ps. to enter the contest – my favorite way to use canned beans would be chili. We’re having a snow day here in Boston, and I had yummy chili simmering on my stove!

  72. this is a good idea but something you may or may not know of this my mom taught me. the fresher your beans the faster they cook and you dont have to soak them. so when i buy dried beans i put them in the freezer like my mom taught me and they usually cook within 1 to 2 hours when i take them out to use. freezing them keeps them fresh. i hope this is helpful to everyone.

  73. My two favorite ways to use canned beans, are either in the black bean pumpkin soup from Smitten Kitchen, or pasta+tomato sauce+white beans. Both are simple and quick meals!

  74. i recently decided to no longer buy canned beans so this is very helpful. thanks for sharing!

    i use beans mostly for salads but plan to venture out into soups soon!

  75. I can beans, but with slight variances from your method. I do not leave them in the canner overnight, as that can create a vacuum as the pot cools and you may never be able to open the pot. Good-bye bean jars, and good-bye canner. Also, since some folks have commented on how much they like this idea and might purchase a pressure cooker…….WRONG! One needs a *pressure canner*, not cooker, for safety. You can *cook* stuff under pressure in a canner, but you CANNOT CAN in a pressure cooker. For that, one needs the extra strength of metal in a pressure canner. BTW, my canner does not have a dial (most new ones don’t) and I have good results with the rocking top on the vent instead.

  76. I sometimes freeze beans for quick meals but am looking forward to canning them. Thank you for the detailed instructions. I have also never worked with weck jars and am intrigued!
    I love your site!

  77. I just started canning this year. Started with tomatoes because store bought can liners freak me out. Beans are my next project.

  78. I’m vegetarian, so really, they’re all favorite ways to use beans! I’ve been snacking on roasted chickpeas recently, and they’re really addictive.

  79. I love using canned beans in soups and stews I make in the slow cooker. It makes dinner so easy, and making my own “canned” beans would make the end results that much tastier!

  80. We eat a lot of beans here! My toddler especially likes black beans served with cheese and rice. I also have the 16qt pressure canner from Presto and love it. I’m new to pressure canning and am working up to beans. Thanks for the chance to win!

  81. My favorite way to use canned beans is making chana masala,… I wonder if I could just can the finished chana masala… Hmm.

  82. i make the food for my parrots. I use a combination of beans & grains for a mash. I then add fresh fruits & veg when making up the batch. Canning the legumes & grains ahead of time saves a big step when I’m ready to make a batch.

  83. Canned beans are also a staple in our house. My favorite use for canned black beans is to squeeze out the insides of a couple of good fresh Italian sausages and saute them with onions, garlic, vegetables and the beans. The beans soak up all of the lovely sausage flavor and are AMAZING served on brown rice. The thing is commercially canned beans have SO SO much sodium in them. It would be great to cut down.

    Do you flavor your canned beans at all? Would using stock or adding herbs change the canning times etc?

  84. I don’t use canned beans anymore b/c of the BPA issues in cans. I’m looking forward to canning my own. What I have been doing is cooking beans and freezing them – which works, but takes up a lot of freezer space. My favorite way to eat beans is in a chili. Usually vegetarian with my home canned roasted tomatoes or home canned salsa, frozen or dried peppers from our garden and whatever else is on hand. Yum!

  85. The more I see the more I need a pressure canner like yesterday.I have been dying to try out Weck jars as well. This is a brilliant use for them. We have burrito night far more often then we should. πŸ˜‰

  86. I love my Weck jars and would love to try canning with them.
    We use beans for so many things, a great fast dinner is always rice, beans, and veggie. I also love to add beans to almost any soup I make.

  87. My favorite way to can beans- once I will the give away will be black beans with spices and chile ready for taco night!

  88. I don’t usually have canned beans, I must admit. I don’t have a pressure canner, so I don’t can them myself. Instead, I usually make up a batch and then drain and freeze them. My various beans are then put to different uses–garbanzos into hummus or chana saag, black beans refried for burritos, cannellini in pasta e fagioli.

  89. I love repurposing texmex dishes from my childhood and making them for my vegetarian husband. Black beans are a great resource.

  90. I have been wanting to start canning my own veggies and plan to grow a healthy garden this year…this will be very helpful! Thanks!

  91. I’ve been reading about canning beans lately and want to do it to avoid the BPA lining in cans. I would LOVE to have those weck jars!

  92. Yes, I know that I’m not entering the drawing by commenting alone, but wanted to add to your excellent post that it only took once using regular mouthed pint jars to decide that wide mouthed jars made getting the beans OUT of the jars much easier! I tend to pack them in pretty tight, so it is a real issue for me.

    And will agree that home canning dried beans is wonderful. We love pinto beans and use a lot of them. We even like them mashed as a side for scrambled eggs instead of potatoes! They aren’t really “refried” because we use butter to “fry” them, but they sure are good – much better when done with home canned pintos.

  93. I have a pressure canner with an “off” gauge – it’s more than 2 lbs. and I think it needs replacing. I’ve been procrastinating it… but I want to can beans! Thanks for the push πŸ™‚

  94. What a beautiful give-away! Sorry to sound boring, but I like beans in chili or burritos. Chick peas for hummus and roasted are a close second.

  95. So excited by this contest. I use a lot of beans for chili or burritos, but never plan ahead with enough time to soak them, so I always use canned. I’d love to try canning my own soon, just need a pressure canner, and those lovely jars would help too! πŸ˜‰

  96. I have vegetarian meal night once a week. So, I use a lot of beans during those meals. Plus, my mother in law taught me her taco and bean recipe which has been in the family for years.

  97. We like to cook the beans with onion and taco seasoning and then eat it over rice topped with taco toppings like cheese and salsa and guacamole.

  98. My baby is learning to feed herself. Beans were one of her first proteins. My husband’s family has a lot of bean centered meals, so I have learned to cook more with them since getting married. Now I mainly rehydrate and freeze. I’ll have to look more into pressure canning.

  99. I have never canned beans before, but your instructions make it look easy! Thanks! Also, I have never canned with Weck jars before and would love the opportunity! Thanks for giving me a chance to win the jars and that nice looking dutch oven!

  100. Right now I’m loving making minestrone soup with beans. I just made a big batch today with frozen kale from the garden and canned tomatoes from the farmers’ market.

  101. I would say we use canned beans only for quick chili… But we haven’t made that in a long time because canned beans upset some tummies around here. But we eat beans at least twice a week and this method would certainly help make it faster! I never thought of canning my own. Canning was always about preserving for me and they preserve just fine when they’re dried. πŸ˜€

  102. Soup and chili are my favorite uses for beans, or salads, casseroles, dips, spreads. Have I forgotten anything? Love me some beans.

  103. Thanks for the great tutorial! I’ve begun to grow and dry a pretty good assortment of heirloom beans and this would make them much more likely to be used! Just might be the push I need to get the pressure canner and learn to use it!

  104. My favorite is canning my mom’s making of my grand-ma’s bean recipe. Everyone loves it and no one can replicate it even with the exact recipe (probably because my mom inherited the giant cast-iron pot from her mom.) so I can those in single servings mostly and whenever we don’t know what to bring for lunch, grab one of those bad boys and you’re set! I give those as gifts now and I’ve had offers from family who want to pay me to make more cans (I think that’s funny!)!

  105. Bean chili needs lots of beans! Also, black bean tacos, pinto bean burritos, and white bean chili, mmm. Bean fritters, and black-eyed peas with greens… also mmm. Plus, some pureed beans can be a great base for a sandwich topping. I think I’ll try this method out, soon, since I’ve been wanting to reduce my use of store-bought canned items to reduce waste and plastic use. Thanks, Marisa!

    • Oh, I did want to ask, for those of us that sometimes just want a small portion of beans, what kind of spacing of liquid to beans and filling to top of jar do we need to leave if we want to try out 4 oz. jars? If you happen to have thoughts on the matter, it’d be nice to know!

      • You’d use the same ratio. Fill the jar 2/3 with beans, add liquid until there’s about an inch of headspace left. I don’t think you’d get enough in a 4 ounce jar to make it worthwhile, but maybe try an 8 ounce jar?

  106. I have never been a fan of canned beans but I have never canned them myself. I recently picked up a pressure cooker & will have to try this!

  107. I don’t can beans myself (I don’t have a pressure canner), but I am partial to chickpeas a just a snack. I’ve definitely had people think that was weird, but I’m ok with it.

  108. We use them for everything! Quinoa and bean salads, Vegetarian chilis, homemade hummus. It would be amazing to have glass jars and avoid the BPA lining in the metal cans at the store!

  109. I don’t use that many canned beans — I usually cook them myself. However, I do use them for a quick dinner — usually tacos or burritos for the kids πŸ™‚

  110. We are a bean and cheese quesadilla kind of family, too! I just canned beans last weekend, and I wish I had had your helpful post to enrich my new experience.

  111. Great instructions! And thanks for posting the link for the processing times. I have a pressure cooker big and sturdy enough to do small batch pressure canning in, but it’s a 10 pound jiggler, so I wasn’t sure it work. Looks like it will, so it’s time for me to give it a try!

  112. I love making chili and I usually dump five or six different types of beans in the pot. I love the look of those jars but I can never find them anywhere, so I hope I win! Lol

  113. Love to eat beans. Usually I cook up a big pot for our family of six but every so often it’s nice to have a can or two.

  114. Canning beans is such a great way to keep all your jars full. As you use up the fruits & veggies, beans take their place on the shelves.

  115. Indian dhaals (lentil and bean stews), soup with sausage and spinach, mashed up in quesedillas, dips, and salads. I LOVE beans, but they got to be home-cooked with tons of garlic and bay leaves in the cooking water. That is why I loved this post.

  116. I absolutely LOVE these Weck jars for canning beans! Perfect size and you can see all that bean beauty! You’re inspiring me to get a pressure canner… something I’ve been thinking about for a while.

  117. Wonderful tutorial. thank you.
    Love the looks of those jars and could really use the stock pot as well.
    Beans for chili and other soups / stews. Beans in making of baked beans. Green beans by adding alittle bacon and some onion, green bean casserole. etc.
    Thank you for this giveaway opportunity

  118. Since discovering the world of heirloom beans I can’t get enough. Thanks for the great tutorial, very helpful. I’ve been flirting with the purchase of a pressure canner for beans, I think you just pushed me…

    I make a carrot cake with pureed white beans that I really like, and a plain bowl of brothy beans topped with chopped tomato and raw onion, drizzled with olive oil and served with a side of home made cornbread is a fave around here.

  119. love your bean canning tutorial….. need to try black beans to keep handy on the shelf…..

    thank you…

    s cree

  120. Thanks for this tutorial on canning beans; they’re a staple on my pantry shelf. I’ve never canned beans and have been canning for close to 50 years…time to start, I think. Black beans and corn salad is a winter favorite…colorful and, with cornbread, complete meal.

  121. My favorite way to use them is pulling together a quick meal. Pair with a meat in a large Dutch over, add veggies, and done! Thank you for the great giveaway! This prize is amazing.

  122. I’m going to have to try these. I just started pressure canning, and was looking for an alternative to the ball lids which you have to re-buy each time….

  123. Canned beans are good for just about anything in my house-as a vegetarian, they’re the backbone of dinner (although when I have time I do prefer to cook my own). Minestrone soup is definitely a favorite!

  124. I am just starting to venture into the world of pressure canning! I already do water bath canning.I will def have to look into these type of jars!

  125. My kids love a mash made of black beans, tomatoes, corn and cheese for dinner. I keep meaning to try dried beans, but the thought of having my food soak for several hours before I can cook it didn’t appeal to me. This looks a lot easier!

  126. I love canning beans! Takes up a little more room than dried, but the upside is they’re cooked and ready to use, unlike their dried form.

  127. I made the switch to only dried beans, but I “mess up” in two areas. 1. Remembering to soak them before I need them or 2. How much to soak/cook (that’s why I love that you mentioned the Weck jars are about the same size as a can of beans!

  128. I like taking a can of garbanzo beans and adding some minced onion, a bunch of cumin and a bit of five spice, a pinch of salt, and just enough water to cover the bottom of the pan. I heat it all up and mash about half of it with a potato masher. Then I stir it all together and eat it!

  129. White chicken chili is my favorite way to use beans. It is super simple, the kids love it and it comes together real fast.

  130. I found a great burrito pinto bean recipe that we use all the time. 1/2-3/4 cup dried beans per 1/2 pint, soaked for at least 8 hours; 2T tomato sauce, 1/4t cumin, 1/2t salt, 1/4t paprika, some diced onion and garlic (2T), 1/4t oregano and 1/4t black pepper. top with fresh water. I use cold water both in the jars and in the canner to start with, otherwise the jars will break from the difference in temperature (hot water in jars but cold in canner, or hot in canner but cold in jars). 10 lbs for 75 minutes. mush them up while warming for an excellent refried bean mash.

  131. Lovely post! We pressure cook and hot water bath, but I have never taken on dry beans or this type of jar. So eager to give it a try, as we eat beans at least three nights a week in burritos, dips, soups, casseroles, etc. Thank you!!

  132. I’ve canned beans for years, but these Weck jars look just the right size for our meals — usually I have to deal with leftovers. Garbanzos for hummus!

  133. Wow! For some reason canning beans has always seemed so foreign and impossible! Thanks for the how-to! Are there a lot of restrictions to what kinds of seasonings you can add to the beans during the pre-cook stage before they are put in the pressure cooker? I love making home made black beans and ranchero beans from dried beans. It would be so much easier to make a giant batch to can!


  134. If we are out of canned beans . . . .I feel really “poor” . As I have mentioned on this comment section before that , I received a pressure canner for Christmas. One of my main reasons for wanting one was to be able to can my own beans. I agree it isnt the biggest money saver . . .but I really REALLY enjoy being able to say (if only to myself) “I canned these myself” We use beans every week, either in Mexican dishes, soup, hummous . . . nachos . . . .tons of things – especially for the “what are we having for dinner – I dont want to go to the store nights” LOVE these jars! Love them!

  135. Canned beans can turn a quick salad into a meal– so convenient, but the usese are really endless. I’d like to get a pressure canner and try canning them myself to avoid the nasty additives and leaching from the commercially canned ones.

  136. Mexican food for sure. I like the idea of avoiding the cans now that I have a little one! It’s hard to always think about soaking the beans ahead of time.

  137. too many favorites to pick! Thrown onto a lunch salad, baked into cookies, pureed into a pasta sauce, or made into a dip. I love to experiment with a variety!

  138. Canning beans is one of those things I keep meaning to try… I never knew you could leave things in the canner overnight – that’s what prevents me from pressure canning in the evening, because i hate waiting for the dial to drop to zero and then waiting a few more minutes to take the top off. I could do this of a weeknight!

  139. Oh I LOVE this giveaway! We can’t get Weck jars in my area, and so far I’ve been too lazy to buy them online πŸ™‚ I also really love those Lodge dutch ovens. I have one already, but the enamel has been worn quite thin over the last 10 years, it would be pretty cool if I could win a shiny new purple one and hand-down my old one to my little brother who’s just got his own place and is learning to feed himself.

  140. I have been so intimidated by pressure canning, but maybe… just maybe, this bean walk-through can help me conquer it. It seems like the process takes longer than just cooking beans, but I do miss the convenience of grabbing a can of beans of the pantry.

  141. I like to use cand beans for everything but mostly tacos. They are quick and easy to use during the weeknight. I think learnign to pressure can them myself would be great.

  142. Love this giveaway, and really enjoyed the post! I’ve pinned it in order to refer to it in the future. Thanks for all the great posts!
    Joy in Frozen Southern Indiana

  143. I’ve never canned beans before, but seeing as how I eat them all the time, they would be a great addition to my shelf. Great post!

  144. I love Weck jars! And I have been wanting one of those Dutch ovens for ages! Thanks for the chance, lovely giveaway. Great tutorial, by the way…I’m feeling inspired to try.

    • Oops, forgot to add how I use beans, in my excitement…I make soups all the time, and we use them in tacos – and bean salad! We love beans.

  145. Perfect! I know what I’m doing this weekend! thanks for the great instructions! We are huge chili fans and we go through a lot of beans.

  146. I love to use beans in all kinds of soups. I really want to get a pressure canner for my own beans. I am always forgetting to soak the beans.

  147. After not making chili for YEARS, I’ve added it back into the regular rotation – just a couple cans of different kinds of beans, homemade tomato sauce, thrown into the crock pot with a bit of spicing. Been serving with homemade tortillas – so good!

  148. Bean soup, adding them to salads, and whizzing them with garlic, cumin and oil to make a hummous-like spread. Thank you for the giveaway!

  149. I had no idea you could can beans! What a brilliant idea! Can you add stuff to them while they cook, like a ham bone or garlic?

  150. We have a family of 6 and an incredibly limited income right now as my husband uses his side business while we interview for new ministry positions. We use beans as a nutritious way to stretch dishes that originally just call for meat- soups, Mexican, creole, and more. And because I’m terrible at remembering to soak beans, we use mostly canned. This info is fabulous to find. πŸ™‚

  151. Thanks for the information about canning dry beans. It’s been years since I’ve canned using my pressure, would love to begin again. Canning dry beans sounds like a great way to start. Thanks for posting thanks for the chance to win!

  152. This looks like such a great idea! My kids love beans and we love to make quick quesadillas. Will definitely give this a try!

  153. Wow! I didn’t even know you could can beans at home! So cool! I love to used canned beans for dips, chilis and salads. Thanks for the informative post!

  154. I like adding beans to soup because we often have gluten-free guests on our soup night and beans add a lot to the “oomph” of soup.

  155. Love beans in soups to add heft, and I love beans in “hippie bowls”–veggies, some sort of grain or bean, lots of greens, maybe an egg on top.

    • I love making red beans and rice — one pork hock, fresh sage, some onions fried up and then simmer those beans and the hock until the meat falls off, and serve over good rice. Delicious!

  156. I love beans, we eat too many at my house. My husband makes great beans from dried, with jalapenos and pork shoulder. We always have canned black beans (from the store) in the cupboard and serve them alongside tacos, and greens.
    What a beautiful dutch oven!

  157. i eat beans so often it’s hard to pick a favorite way of prep. i guess it’s probably bean and cheese enchiladas. though black eyed peas and greens is a close second.

  158. I love beans in soups. I also love just about any kind of bean “hummus”. I also love beans and rice… white beans, red beans, black beans, pinto beans… you name it. I guess I just love beans!

  159. This is a great idea! Not to mention a great give away. I would love to learn more about this product and canning with them.

  160. Finally-someone who’s not totally freaked out by pressure canning! Question for you though-I have a weighted canner-so my pressure options are 5, 10 and 15 pounds, is 10 sufficient for a slightly longer time or do I need to go up to 15?

  161. Really, really groovy jars!
    Love me some beans…any kind.
    We love Cincinnati chili, hummus, felafel, homemade refries topped with cheese & scooped with chips/tortillas, soups galore.

  162. My California-born husband is on a never-ended quest to create the perfect refried beans, so we always have pinto beans around.

  163. I love beans in soup, but my favorite is to make chocolate truffles and brownies, etc. These are gluten free, as the beans , processed into paste, replace the flour.

  164. I love canned beans for easy dips, chilis, soups, and quick and easy Mexi-inspired breakfasts (black beans, tortilla, fried egg, avocado, a bit of hot sauce or salsa – yum!).

  165. I love canned beans! They are perfect for a quick dinner or lunch. My favorite recipe is Mexican Shepard’s Pie. Layer into a casserole pan: a can of pinto beans, a can of chopped tomatoes, and a can of enchilada sauce cover with a layer of cheddar cheese. Then mix up some corn bread batter and pour the batter over the other ingredients. Bake for 10 minutes longer then your recipe for corn bread calls for.

  166. I actually don’t keep canned beans around because dried are so much cheaper and are easier to store. Might change a bit if I had a pressure canner. Those are cute jars though.

  167. I definitely need to invest in a pressure canner! I have a pressure cooker – not one you could can in, too small – that I’ll do my beans in after letting em soak a bit, works well enough for now!

  168. let’s see; chili, cassoulet, burritos, chicken with beans & salsa, nachos…….
    side dish, pork & beans, soups, did I mention burritos? love beans. thanks
    for a great site and another awesome giveaway.

  169. Love to preserve all kinds of food but, have never canned dried beans!! After reading and entering the contest I will certainly try canning them!

  170. Mine are usually made in Indian style preparations. I also make mexican bean, in salads, mixed into vegetables.

  171. I like to make a cold bean salad—beans (it doesn’t matter which, and it’s better to use a mix of beans), a bit of balsamic vinegar, splash of olive oil, salt and pepper, some chopped red, yellow and/or orange pepper, a bit of corn, and maybe some black olives. Serve room temperature or cold. I could eat this all summer.

  172. I have never canned beans before, but I love the idea of doing this so I can avoid the chemicals in the can linings. AND…I got my first pressure cooker just this year…Yeah!

  173. I’m a veggie, so beans are a staple for me. I had never actually thought of canning them myself. I use dry beans a lot, but would use even more beans if I had some home-canned ones around the house.

    • Oh, my favorite bean dish at the moment is a tex mex vegetarian chili from Madhur Jaffrey’s World Vegetarian cook book. So tasty.

  174. My favorite use of canned beans is homemade refried beans. Once you make it fresh, you simply won’t go back to the canned variety!

  175. I canned pork and beans once and they tasted just like the most popular brand of canned beans at the store. GREAT give away!

  176. I use beans in everything! Just last night I made a potato and kale soup and last second decided to throw in some pinto beans, it was a great addition!

  177. I use canned beans in everything from breakfasts to salads.I have never been much of a meat eater so beans are my go to protein food, just love them

  178. I don’t have a pressure cooker, and I might have to break down and try this. I, like you, always keep a few cans of several different types of beans in the cupboard: I make a quick roasted corn and black bean dish over rice for the kids sometimes, and I also start from canned when I make “Texas caviar” – black-eyed pea salad. I’ve been worrying about can liners for awhile now, too. . . .might have to take the plunge.

    But I can say, as a seasoned dried bean cooker, that I always get rid of the soaking water and start with fresh after rinsing the soaked beans. I was taught this method by a Mexican lady who insisted that reduces the, er, unpleasant effects that beans sometimes have on people. πŸ˜‰

  179. I use a lot of beans, especially in soups, and my favorite lately is black beans in tortilla soup, which I just can’t get enough of! I’ve been dehydrating cooked beans, but I would very much like to can some as well and was wondering about how to do that recently!

  180. I would love to win this package. I love the look of Weck jars but have been a little afraid to use them. This would definitely get me to take the plunge!

  181. I love using dry garbanzos for hummus and Middle Eastern dishes, since the canned ones have so much salt in them. Canning them would certainly cut down on the prep time!

  182. Ooh, canning beans would be new territory. I make beans at home, too, but generally just freeze the extras in plastic containers or wide mouth pint jars (straight sides are great for that). I used to weigh them to be comparable to the 14.5oz in store-bought cans, but it’s usually close enough that I skip that now.

  183. I love to use canned beans in all kinds of stuff!! I probably use them for chili the most. My youngest son has a lot of allergies, so he eats a lot of bean dishes, too.

  184. usually chili, re-fried beans, and doing baked beans too.
    never seen the weck jars I think I will have to find them.

  185. Just used some kidney beans that my mom pressure-canned in a slow cooker beans bourguignonne recipe – rich-tasting and delicious!

  186. I use them all the time! I definitely don’t have a favorite (bans are just awesome), but I had fava beans with sauteed kale and black rice for dinner.

  187. Thanks for posting this! I have been making beans in the crockpot and then freezing them, but I think canning them would be even better! I think chili is my favorite way to use a can of beans in the winter, and I hope to try this method of canning them soon.