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Pressure Canned Black Beans

This beginner-friendly pressure canning recipe turns dried black beans into ready-to-eat black beans that are shelf stable and convenient.
5 from 2 votes
Prep Time 8 hours
Cook Time 30 minutes
Canning Time 1 hour
Course Side Dish

Equipment

  • Pressure Canner
  • Mason Jars, quart size or smaller

Ingredients
  

  • Black Beans
  • Salt
  • Water

Instructions
 

Soaking Beans

  • Sort through beans to remove any pebbles, dirt clumps, or plant detritus.
  • Beans must be soaked, either overnight or via the quick soak method. Use 10 cups of water per pound of beans. A full canner load is 3.25 pounds and would use 33 cups of water.
    Overnight soak
    Place beans and water in a large pot or bowl and let sit overnight. The next day, drain and rinse beans.
    Quick-soak
    Place beans and water in a large pot. Bring water to boil over medium-high heat and let boil for two minutes. Remove from heat and let beans soak for one hour.

Cooking Beans

  • Put beans in a large pot and cover with fresh water. Heat beans over medium-high heat and bring to a boil. Let boil for 30 minutes.
  • While beans are cooking, prepare pressure canner as per manufacturer directions.

Canning Beans

  • Using a slotted spoon, fill jars (quarts, pints, or half-pints) with beans to one inch headspace. Reserve bean water.
  • Optional: Add 1 tsp non-iodized salt to each quart jar, ½ tsp to each pint jar, or ¼ tsp to each half-pint jar.
  • Top off with bean water, maintaining one inch headspace. If you don't have enough bean water, you can use freshly-boiled water.
  • Debubble, adjust headspace, wipe jar rims with a paper towel wetted with white vinegar, and attach two-part lids to fingertip tightness.
  • Load into pressure canner and heat and pressurize as per manufacturer directions. Process at 10 psi with a weighted gauge or 11 psi with a dial gauge for 90 minutes for quarts and 75 minutes for pints or half-pints. Adjust for elevation if necessary (see note).
  • When processed, allow canner to cool and depressurize as per manufacturer directions. When safe, carefully remove lid and with a jar lifter remove jars and place them on a thick towel on a counter or table and let sit overnight. In the morning, check that jars have sealed; sealed jars can be kept at room temperature for approximately a year before quality starts to degrade, while unsealed jars should be refrigerated and consumed promptly.

Notes

Adjust for Elevation
Weighted Gauge
0-1,000 ft - 10 psi
1,001 and above - 15 psi
Dial Gauge
0-2,000 ft - 11 psi
2,001-4,000 ft - 12 psi
4,001-6,000 ft - 13 psi
6,001-8,000 ft - 14 psi
8,001-10,000 ft - 15 psi
Keyword Black Beans, Canning Black Beans, Preserving Black Beans