How to Pressure Can Pinto Beans: An Affordable Everyday Staple
With food prices these days, I like to have my pantry stocked with homemade staples. Beans are a great protein source when you don’t have any meat, and can go with lots of dishes. This pressure canning pinto beans recipe will help you stock up save money.
This recipe uses pressure canning to ensure the pinto beans can be stored for up to 18 months. Remember to ensure your beans are fully cooked and properly soaked to avoid any issues during canning.
Pressure Canning Pinto Beans Recipe
Equipment
- Large Pot 8-10 quart
- strainer
- Canning funnel
- Wooden Chopstick
- jars
- lids and rings
- Jar lifter
- magnetic lid lifter
Ingredients
- 2 pounds of dried pinto beans soaked overnight
- 3 teaspoon canning salt
- water
- white vinegar (optional)
Instructions
- Soak beans. The night before, soak the beans in cool water.
- Drain and rinse beans. Drain and rinse the soaked pinto beans. Transfer them into a large pot (8-10 quart).
- Cook beans. Add enough water to the pot so the beans are covered with water plus 2 inches. Place over medium heat and allow the beans to come to a boil. Cover and reduce the heat to low and allow to simmer for 30 minutes.
- Prep canner. Prepare your pressure canner by adding the rack and 3 inches of water to the pot (or follow your manufacturer's recommendations). Add 2 tbsp of white vinegar (this prevents mineral deposits from collecting on the jars). Place over medium heat and allow it to come to a gentle boil.
- Prep jars and rings. Place the canning jars and rings in a pot with hot water and allow to simmer (no boil). Wash the jars with hot soapy water. Fill them with hot water preparing them to be filled with hot beans.
- Drain beans. Once the beans have simmered for 30 minutes, drain them and set aside.
- Prep hot water. Bring a pot of water to a boil. (This will be for filling jars later)
- Fill jars with beans. Drain the jars of the hot water. Using a funnel and ladle, fill the jars with beans leaving a 1-inch head space. Top with 1 tsp of salt if using quart jars or ½ tsp of salt if using pint jars. Fill the jars with fresh hot water leaving a 1-inch headspace. Using a wooden chopstick or plastic knife, remove as much air and bubbles as you can. Refilling with water so there’s a consistent 1-inch headspace.
- Place lids on top. Place the lids and rings onto the jars.
- Process in pressure canner. Using a jar lifter, place the jars into the pressure canner making sure there’s enough space between jars. Place the lid on the canner, confirming a proper seal. Cook on high heat until a steady stream of steam is being released. Allow the steam to vent for 10 minutes. Set your gauge to 10 and allow the canner to come to 11 lbs of pressure. Once it hits 11 lbs of pressure, set the timer for 75 minutes for pint-sized jars or 90 minutes for quart-sized jars, and adjust for altitude. Continue to monitor the pressure so it doesn’t go below 11 lbs of pressure Turn off the heat and allow the pressure gauge to hit zero before releasing the steam.
- Release pressure. When the time is up, turn off the heat and allow the pressure gauge to hit zero before releasing the steam. Release the steam and carefully remove the lid, tilting the lid away from you so the steam doesn’t hit your face.
- Rest jars before removing. Allow the jars to sit for 10-15 minutes before removing them from the canner.
- Cool and check seals. Place the jars on a cooling rack and allow them to cool overnight. Check for a seal after 24 hours. Immediately use any unsealed jars and store the properly sealed jars for up to 18 months. (check your lid’s manufacturer’s recommendations for storing.)
Notes
I really like having pinto beans on hand for busy weeknights when I need a quick and healthy meal. I can’t count how many times these beans have saved dinner, whether I’m making a hearty chili, a fresh salad, or a quick bean dip. It’s so much easier to grab a jar than to run to the store when I’m pressed for time.
I hope you enjoy these and that they help you as much as they help me!
Key Ingredients and Tools
To make this recipe successfully, you’ll need a few important tools that you might not use every day. Here’s a quick rundown to help you out:
- Canning Salt. This salt is pure and free from additives, ensuring your beans don’t end up cloudy or with off-flavors.
- Pressure Canner. Essential for safely canning low-acid foods like beans, a pressure canner maintains the high temperature needed to kill bacteria.
- Canning Funnel. Helps you fill jars without making a mess, making the process smoother and cleaner.
- Magnetic Lid Lifter. Makes handling hot lids easy and safe, preventing burns and contamination.
- Wooden Chopstick. Perfect for removing air bubbles from the filled jars, ensuring a proper seal.
Once you have the right tools, the actual ingredients will be easy to find in any grocery store.
Troubleshooting and Help
Absolutely! Soaking the beans overnight helps to soften them and reduce cooking time. It also helps to remove some of the indigestible sugars that can cause gas. Trust me, it’s worth the extra step.
You could, but I wouldn’t recommend it. Table salt has additives that can make your beans look cloudy. Canning salt is pure and gives the best results.
Great question! If you’re above 1,000 feet, you’ll need to increase the pressure. Check your pressure canner’s manual for specific instructions. It’s really important to get this right for safety.
No worries! If a jar doesn’t seal, just pop it in the fridge and use it within a week. You can also reprocess it with a new lid, following the same canning steps.
Yes, but be cautious. Stick to small amounts of dried herbs and spices to avoid altering the pH. Avoid adding fats or oils as they can affect the sealing process.
I like canning my pinto beans because it’s a great way to make sure I always have a healthy and flexible ingredient on hand. The process is straightforward and manageable and I can make a lot with just a little effort. I hope you enjoy making this and that you find a new addition to your pantry.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.