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Canning pinto beans

Filed Under: Beans, Winter Canning Tagged With: Beans

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Home canned Pinto Beans 003

Home-canned pinto beans are delicious and wonderful to have on hand.

When you can them yourself at home, you can make them without all the added salt that commercially-canned pinto beans have.

It’s nice to have jars of different sizes available so you can open just the size you need.

Contents

  • Quantities of dried pinto beans needed
  • The recipe
  • Canning pinto beans
  • Reference information
  • Recipe notes
  • Recipe source
  • Cooking with canning
  • Nutrition

Quantities of dried pinto beans needed

Numbers are approximate guidelines.

  • Allow 175 g (6 oz) dried pinto beans per 1/2 litre (US pint) jar.
  • Allow 350 g (3/4 lbs) dried pinto beans per litre (US quart) jar.

The recipe

Jar size choices: 1/4 litre (1/2 US pint) or 1/2 litre (1 US pint) or 1 litre (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: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes

3 from 3 votes
Print

Canning pinto beans

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Calories 122 kcal

Ingredients

  • pinto beans (dried)
  • water

Instructions

  1. Either (a) long-soak the dried pinto 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. OPTIONAL: Add a pinch of pickling salt or non-bitter, non-clouding salt sub.
  7. 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.
  8. Debubble; adjust headspace.
  9. Wipe jar rims.
  10. Put lids on.
  11. 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)
  12. 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.

Jar SizeTime0 to 300 m (0 - 1000 feet) pressureAbove 300 m (1000 ft) pressure 
1/4 litre (1/2 US pint)75 mins10 lbs15 lbs
1/2 litre (1 US pint)75 mins10 lbs15 lbs
1 litre (1 US quart)90 mins10 lbs15 lbs

 

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 1/4 litre (1/2 US pint) size jar, but it’s fine to do so, and it’s really handy to have that smaller 1 cup size for mashing into dips and for recipes, 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

 

Cooking with canning

Fiesta cornbread casserole

 

Nutrition

Serving size: 1/2 cup (100 g)

Per 1/2 cup / 100 g: 122 calories, 1 mg sodium

Weight Watchers PointsPlus®: 1/2 cup / 100 g = 3 points; 1 cup / 200 g = 5 points

pinto beans nutrition

 

* 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.

Home canned Pinto Beans 004

Filed Under: Beans, Winter Canning Tagged With: Beans

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Comments

  1. Lauren Brown says

    January 9, 2018 at 3:57 pm

    Hi There –

    Where did you get this information you quoted below? I always pressure can dried beans that have been rinsed and they are fine. If you presoak or precook them, they are often mushy and inedible. Is this a fact, or merely your opinion?

    “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.”

    Reply
    • Randal Oulton says

      January 12, 2018 at 3:32 am

      Hi Lauren, Healthy Canning promotes research-based safe canning methods as developed by the USDA. You can find your method listed under “false shortcuts” here: https://www.healthycanning.com/canning-beans/#false-short-cuts

      Reply
  2. Kari says

    August 24, 2016 at 5:20 am

    Is it okay to can the beans with chicken broth instead of water? Will it affect the processing time?

    Reply
    • Randal Oulton says

      August 24, 2016 at 12:37 pm

      Hi Kari, I actually do not have an answer to that. I know people on the Internet say they do, but Healthy Canning likes to have a citation from a reputable source for everything as backup for statements, and I don’t recall seeing it mentioned anywhere. But I’m going to refer you to a Master Food Preserver’s group, who may be able to help. The group is here on Facebook: https://www.facebook.com/UCCE-Master-Food-Preservers-of-El-Dorado-County-456649991034665 . I’d be interested to hear what they say.

      Reply
For FAST canning help or answers, try one of these Master Food Preserver groups

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