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5 from 1 vote

Canning Dried Beans

Canning your own dried beans at home is very cost-effective and zero waste. Buy your dried beans in bulk to avoid plastic and save money. Or grow your own! This recipe works for all types of dried beans, from garbanzo, black, cranberry, kidney, and more!
Prep Time12 hrs 30 mins
Cook Time30 mins
Pressure Processing Time1 hr 30 mins
Total Time16 hrs
Course: Lunch, Main Course, Salad, Side Dish, Soup
Cuisine: Canning, Gluten-Free, Whole Food Plant Based
Keyword: Beans, Canning, Dried Beans, Preserving, Pressure Canning
Servings: 60
Author: Cindy Thompson, Trimazing! Health & Lifestyle Coaching



  • 3 pounds dry beans of choice
  • 2 ¼ tbsp canning salt optional


Prepare Beans

  • Pick through beans to remove any rocks or shriveled beans and discard.
  • Rinse rest of beans, strain. Add to a large bowl or pot and cover with cool water, at least two times as much water than beans. Let set 12-18 hours.

Precook Beans

  • Prepare jars and lids. You may wash the jars in the dishwasher and time it so they are clean and hot by the end of the 30 minute boil.
  • Drain soaking liquid and rinse beans through a colander. Return hydrated beans to stockpot and cover with cool water. Bring to a boil and boil 30 minutes.

Fill Jars

  • If using, add ½ tsp salt to each pint jar or 1 tsp salt to each quart jar. Using a slotted spoon, fill hot jars with boiled beans, leaving 1-inch headspace. Top with liquid from boiling beans or hot water, keeping 1-inch headspace. Remove bubbles.
  • Wipe rim with damp towel. Top with lid and ring.

Pressure Can

  • Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes at 10 pounds pressure per your pressure canner instructions. Adjust for elevation.


Yield: 14-16 pints, 7-8 quarts.