Canning pinto beans

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



  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.