How do you can dried beans?
According to the National Center for Home Food Preservation, to can dried beans an average of 5 pounds is needed per canner load of 7 quarts. Select dry, mature seeds and sort out any discolored seeds.
Place dried beans or peas in a large pot and cover
with water. Soak 12 to 18 hours in a cool place. Drain
water. To quickly hydrate beans, you may cover sorted
and washed beans with boiling water in a saucepan. Boil
2 minutes, remove from heat, soak 1 hour and drain.
Cover beans soaked by either method with fresh water and
boil 30 minutes. Add ½ teaspoon of salt per pint or 1
teaspoon per quart to the jar, if desired. Fill jars
with beans or peas and cooking water, leaving 1-inch
Adjust lids and process as recommended. Refer to
to find processing times based on different methods of
Source: National Center for Home Food Preservation
Answered by Jessica Kovarik, RD, LD, Extension Associate, College of Human Environmental Sciences, University of Missouri Extension
Last update: Friday, February 06, 2009