Canning black beans

Home canned black beans (aka turtle beans) have a delicious clean, nutty taste.

The home canned version also doesn’t have the tinny, chemically taste of store-canned black beans.

While it’s true that space-wise it’s best to store black beans dry, and that if you have a pressure cooker, you can have them cooked up in a few hours, the reality is that it’s still nice to have ready-to-use jars on hand, so that you don’t rush out to the store to buy tinned for quick uses, as you always inevitably end up doing otherwise.

Quantities of dried black beans needed

Numbers are approximate guidelines.

• Allow 175 g (6 oz) dried black beans per 1/2 litre (US pint) jar. 1.5 kg (3 lbs 6 oz) for a canner load of 9 jars;
• Allow 350 g (3/4 lbs) dried black beans per litre (US quart) jar.

The recipe

Jar size choices: Quarter-litre (1/2 US pint) OR half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: varies

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: Quarter-litres (1/2 US pint) and half-litres (pints) 75 minutes; litres (quarts) 90 minutes

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Canning black beans

Course Beans

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Calories 112 kcal

Ingredients

• black beans (dried. Aka turtle beans)
• water

Instructions

1. Either (a) long-soak the dried black beans overnight covered with water, OR (b) quick-soak by covering them with water in a saucepan, bring to a boil, boil 2 minutes and let stand for an hour.
2. However the beans were soaked, drain and discard the soaking water.
3. Put in a pot, cover with fresh water, boil 30 minutes.

4. Pack in jars: quarter-litre (1/2 US pint) or half-litre (1 US pint) or 1 litre (US quart)

5. Leave 3 cm (1 inch) headspace.
6. Top up each jar with clean boiling water (such as from a kettle, for instance) or with the water you just boiled them in, maintaining headspace.
7. Debubble; adjust headspace.
8. Wipe jar rims.
9. Put lids on.
10. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

11. Processing time: quarter-litre (1/2 US pint) 75 minutes; half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

Recipe notes

• The USDA guidelines don’t mention the smaller quarter-litre (1/2 US pint) size jar, but it’s fine to do so, and it’s really handy to have that 1 cup size for garnishes, salads, etc. It just has to have the same processing time as the next tested size up.
• The beans must be partially rehydrated by the methods described before going into the jars. It is not safe to put dried beans in a jar and fill with water, nor will the quality of the product be good either.

Recipe source

Beans or Peas – Shelled, Dried: All Varieties. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 4-5.

Modifications: none

Nutrition

Per 1/2 cup (115 g):

• 112 calories, 1 mg sodium
• Weight Watchers PointsPlus®: 3 points; 1 cup / 225 g = 5 points

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.