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Pressure Canned Black Beans

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

Ingredients
  

  • Black Beans
  • Salt
  • Water

Equipment

  • Pressure Canner
  • Mason Jars, quart size or smaller

Method
 

Soaking Beans
  1. Sort through beans to remove any pebbles, dirt clumps, or plant detritus.
  2. 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
  1. 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.
  2. While beans are cooking, prepare pressure canner as per manufacturer directions.
Canning Beans
  1. Using a slotted spoon, fill jars (quarts, pints, or half-pints) with beans to one inch headspace. Reserve bean water.
  2. 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.
  3. Top off with bean water, maintaining one inch headspace. If you don't have enough bean water, you can use freshly-boiled water.
  4. Debubble, adjust headspace, wipe jar rims with a paper towel wetted with white vinegar, and attach two-part lids to fingertip tightness.
  5. 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).
  6. 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