Prep Time: 12 hours (including soaking)
Active Prep Time: 30 minutes
Cook Time: 30 minutes
Pressure Canning Time:
- Pints: 75 minutes
- Quarts: 90 minutes
Total Time: Approximately 14 hours
Difficulty Level: Intermediate
Canning Method: Pressure Canning
Ingredients
- 5 pounds dried pinto beans
- Water for soaking and cooking
- 7 teaspoons canning salt (optional, 1 teaspoon per quart jar)
- Additional boiling water for filling jars
Equipment Needed
- Pressure canner
- 7 quart-sized canning jars or 14 pint jars
- New canning lids and bands
- Jar lifter
- Canning funnel
- Bubble remover or plastic utensil
- Large stockpot
- Measuring cups and spoons
Why Pressure Canning Is Necessary
Beans are classified as a low-acid food. Low-acid foods must be processed in a pressure canner to reach temperatures above the boiling point of water. A water-bath canner cannot achieve these temperatures and is not considered safe for preserving beans.
Following proper pressure-canning guidelines ensures a safe, shelf-stable product that can be stored for up to one year under ideal conditions.
Instructions
Step 1: Sort and Rinse the Beans
Spread the dried pinto beans on a clean surface and remove any stones, damaged beans, or debris. Place the beans in a large colander and rinse thoroughly under cool running water.
Sorting and rinsing are important steps that improve the quality and appearance of the finished product.
Step 2: Soak the Beans
Transfer the rinsed beans to a large stockpot. Cover them with plenty of water, allowing room for expansion as they absorb moisture.
Soak for 12 to 18 hours at room temperature.
After soaking, drain the beans and discard the soaking water. Rinse the beans again before cooking.
Step 3: Parboil the Beans
Place the soaked beans in a large pot and cover with fresh water.
Bring the mixture to a boil and cook for 30 minutes. This pre-cooking step helps remove excess starch and improves texture during canning.
Keep the beans hot while preparing the jars.
Step 4: Prepare the Jars
Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly.
Keep jars warm until ready to fill. Warm jars help prevent thermal shock when hot beans and liquid are added.
Prepare the pressure canner according to the manufacturer’s instructions.
Step 5: Fill the Jars
Using a canning funnel, fill each jar halfway with hot beans.
Add cooking liquid or fresh boiling water, leaving 1 inch of headspace.
If desired, add:
- 1 teaspoon canning salt to each quart jar
- ½ teaspoon canning salt to each pint jar
The salt is optional and used for flavor only.
Remove air bubbles using a bubble-removing tool or plastic utensil. Add additional liquid if necessary to maintain the proper headspace.
Wipe jar rims with a clean damp cloth.
Apply lids and screw bands until fingertip tight.
Step 6: Load the Pressure Canner
Place the filled jars into the prepared pressure canner.
Secure the lid according to the manufacturer’s instructions.
Allow steam to vent steadily for 10 minutes before pressurizing.
After venting, apply the weight or close the vent.
Step 7: Process the Jars
Process according to jar size:
Pint Jars
- 75 minutes
Quart Jars
- 90 minutes
Pressure requirements vary by altitude and canner type:
Dial-Gauge Canner
- 11 pounds pressure at 0–2,000 feet
Weighted-Gauge Canner
- 10 pounds pressure at 0–1,000 feet
Adjust pressure as required for higher elevations according to your canner manufacturer’s guidelines.
Maintain a consistent pressure throughout the processing time.
Step 8: Cool the Canner
When processing is complete, turn off the heat.
Allow the canner to cool naturally until pressure returns to zero.
Do not force-cool the canner.
Wait an additional 10 minutes before opening the lid.
Carefully remove the jars and place them on a towel-lined surface.
Allow jars to cool undisturbed for 12 to 24 hours.
Step 9: Check Seals and Store
After cooling, check that each lid has sealed properly.
The center of the lid should not flex when pressed.
Remove bands, wipe jars clean, label them with the date, and store in a cool, dark location.
Properly sealed jars maintain best quality for up to 12 months.
Serving Suggestions
Pressure-canned pinto beans are incredibly versatile and can be used directly from the jar.
Try them in:
- Chili
- Bean soups
- Burritos
- Tacos
- Nachos
- Rice bowls
- Refried beans
- Southwestern casseroles
- Bean salads
- Slow-cooker recipes
Because the beans are already cooked, they can be added to recipes with minimal preparation.
Storage Tips
Store sealed jars in a cool, dry place away from direct sunlight.
Avoid areas with extreme temperature fluctuations.
Once opened, refrigerate the beans and use within 3 to 5 days.
Discard any jars showing signs of spoilage, including off odors, leaking lids, mold, or unsealed lids.
Nutrition Information
Per Serving (½ cup)
- Calories: 120
- Protein: 8g
- Carbohydrates: 22g
- Fiber: 7g
- Sugars: 1g
- Fat: 1g
- Saturated Fat: 0g
- Sodium: 10mg (without added salt)
- Potassium: 380mg
- Iron: 2mg
- Calcium: 40mg