Canning Dried Beans

A few years back, I embarked on my grand adventure into the world of food preservation, and guess what? My first love was dry beans! I mean, who wouldn’t want a pantry full of these little legumes just waiting to be transformed into delicious meals — or to save the day when the apocalypse hits? Canning my own dried beans is my superhero move. After all, I can’t trust those sneaky food companies and their mysterious canned bean concoctions. Nope! I prefer to whip up my own version, which consists solely of organic beans and good ol’ H2O — no secret ingredients or shady business here!

Canning beans might sound like a daunting task, but trust me, it’s easier than convincing your cat that you’re the boss. First things first, give those little legumes a nice long soak — 12 to 24 hours. Yes, I know, that’s a whole day of waiting, but think of it as their spa day! Once they’ve had their fill of relaxation, drain them like you’re getting rid of that dubious takeout from last week.

Now, add some fresh filtered water (not the stuff from the garden hose, please) and get that pot boiling like it just saw its ex. Once it’s bubbling away, let it simmer for 30 minutes. After that culinary adventure, it’s time to show those beans where they belong: in jars! I prefer pint jars because they’re just the right size for my snack attacks.

Fill them up with beans, making sure to leave a 1-inch headspace — because nobody likes an overcrowded jar! Top them off with some hot water, again leaving that precious 1-inch space. Finally, it’s time for the grand finale: process those bad boys in a pressure canner for 75 minutes. Just sit back, relax, and maybe binge-watch a show while you wait. Canning beans? Easy-peasy!

I’ve been busy playing bean collector and have successfully sealed up some black, great northern, and pinto beans in jars. Now that chili season is sneaking up like a cat on a laser pointer, it’s time to invite kidney beans to the party!