Homemade Canned Beans Recipe
Canning beans at home is one of the most practical and rewarding kitchen skills you can learn. It allows you to preserve the natural flavor and texture of beans, build a reliable pantry supply, and significantly reduce grocery costs. With this simple Homemade Canned Beans recipe, you gain full control over ingredients, avoiding preservatives and unnecessary additives while enjoying the convenience of ready to use beans whenever you need them. Whether you prefer black beans, kidney beans, pinto beans, or cannellini beans, this method works beautifully for all varieties and allows you to customize each jar to suit your taste.
### Ingredients
You will need four cups of dried beans. Choose from black beans, kidney beans, pinto beans, cannellini beans, or any favorite type. You will also need twelve to fourteen cups of water for soaking and cooking, two teaspoons of salt which is optional, six to eight cups of fresh water for canning, and one teaspoon of canning salt per quart jar which is optional but recommended for flavor preservation.
### Equipment
A pressure canner is required for safely canning beans because beans are a low acid food and must reach a high temperature to prevent harmful bacteria. You will also need quart or pint sized glass canning jars with lids and rings, a large pot for cooking the beans, and basic canning tools such as a jar lifter, funnel, and bubble remover.
Begin by sorting through the dried beans and removing any damaged beans, stones, or debris. Rinse them thoroughly under cold running water. Place the clean beans in a large bowl or pot and cover them with several inches of water. Let them soak for eight to twelve hours or overnight. This soaking process softens the beans, shortens cooking time, and helps improve digestion.
After soaking, drain and rinse the beans again. Transfer them to a large pot and add fresh water, enough to cover the beans by about two inches. Bring the pot to a boil, then reduce the heat and simmer for thirty minutes. The beans should be partially cooked but not fully tender.
Step Two, Preparing the Jars
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