Save time and money learning how to take dried beans and make them into rehydrated, cooked and ready-to-eat jars of goodness. Home canning dried beans starts here.

Use this easy set of instructions to help you to take advantage of the many cost saving benefits of having ready-to-eat beans on your pantry shelf!

Dried Bean Measurements PER pint JAR

  • 1/2 cup Pinto Beans (9 cups total)
  • 3/4 cup Black Beans (13 1/2 cups total)
  • 1/2 cup Kidney Beans (9 cups total)
  • 3/4 cup Navy Beans (13 1/2 cups total)
  • 3/4 cup Garbanzo Beans, Chickpeas (13 1/2 cups total)

The best part of home canning dried beans is you may use any preferred type of dried bean for this recipe. Pinto beans work well in a variety of dishes and meals so it is my first chose of bean to home can. Feel free to create this recipe using any of the above listed beans when canning pints, and simply double if canning with quarts.

Home Canning Dried Beans – makes approx. 9 quarts or 18 pints

I love adding home canned beans to soups and stews, when making a fresh batch of chili and will often use a pint jar to make refried beans or to simply create a side dish with a touch of molasses.


  1. As with any dried beans, be sure to sort out any disfigured or damaged beans as well as any rocks that may have made it into the bag. Rinse the dried beans well in a large colander to remove dirt and debris. Set aside.
  2. Pre-Soaking dried beans prior to canning is a personal preference. You may place the cleaned and sorted dried beans into each pint jar using the measurement chart above and cover with water.
    • If you prefer to pre-soak your dried beans, it is suggested to use the quick soak method to avoid the beans from getting overly mushy and dense during pressure canning. Here’s how:
      • The quick soak method. Place cleaned and sorted dried beans in a large stock pot and cover beans entirely with water. Bring to a boil, stir frequently to evenly distribute heat. Boil for 5-10 minutes, then remove from heat. Cover with lid and allow to soak undisturbed for 1 hour. After soaking, rinse beans in colander prior to filling jars.
  3. If you would like to add salt to your dried beans, it should be added to each hot jar prior to filling with beans.
    • Add ¼ tsp per pint jar and 1 tsp per quart jar. Salt in this recipe is for flavor, not for preserving so it is not required.
  4. Using a measuring cup, follow the chart above and fill each jar with cleaned beans resting in the colander. If using quarts, double the amount listed in the above measurements.
  5. Cover beans with water, being sure to keep the 1” headspace. Remove any air using the air bubble remover tool and adjust head space as necessary.
  6. Dip a warm wash cloth in vinegar and wipe each jar rim and screw band.  Place sterilized lids and rings on each jar and hand tighten.
  7. Process in a pressure canner at 10 pounds of pressure, or according to your elevation. Process pints for 75 minutes and quarts for 90 minutes.

Happy Canning!
Diane, The Canning Diva®


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