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Top view of jars filled with pressure canned pinto beans on a red and white striped towel.
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5 from 1 vote

Pressure Canning Pinto Beans Recipe

This simple and reliable recipe ensures you always have nutritious, ready-to-use beans on hand for your favorite dishes.
Prep Time5 minutes
Cook Time1 hour 45 minutes
Soaking Time12 hours
Total Time13 hours 50 minutes
Course: Side Dish
Cuisine: American
Keyword: Pressure Canning, Pressure Canning Pinto Beans Recipe
Servings: 6 pints
Calories: 525kcal
Author: Katie

Equipment

  • Large Pot 8-10 quart
  • strainer
  • Canning funnel
  • Wooden Chopstick
  • jars
  • lids and rings
  • Pressure canner
  • 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).
    Top view of a large pot filled with soaked pinto beans covered in water.
  • 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.
    Top view of a large pot with pinto beans cooking in water, showing the beans starting to soften.
  • 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.
    Series of three images showing the process of filling jars with cooked pinto beans and adding salt.
  • Place lids on top. Place the lids and rings onto the jars.
    Series of three images showing the process of filling jars with cooked pinto beans, removing air bubbles, and wiping the rims clean.
  • 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.
    Top view of jars filled with pinto beans placed inside a pressure canner ready for processing.
  • 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.
    Close-up of a single jar of pressure canned pinto beans being lifted with a jar lifter.
  • 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

This recipe is for the hot-packed method. The hot-packed method reduces the risk of jars breaking while being pressured canned since the beans are cooked before being canned.

Nutrition

Calories: 525kcal | Carbohydrates: 95g | Protein: 32g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1181mg | Potassium: 2106mg | Fiber: 23g | Sugar: 3g | Vitamin C: 10mg | Calcium: 172mg | Iron: 8mg