Canning pinto beans is a fantastic way to keep a healthy, versatile, and budget-friendly food on hand all year round. Whether you’re a seasoned homesteader or a kitchen newbie, learning how to can pinto beans can save you money and add convenience to your cooking routine. This guide will walk you through the simple, safe, and effective steps to can pinto beans at home, with tips to make the process easy and enjoyable.
Why Can Pinto Beans?
Pinto beans are a staple in many cuisines, especially in Mexican and Southern cooking. They are packed with protein, fiber, and essential nutrients. Canning them yourself means you control the ingredients, avoid excess sodium found in many canned beans, and enjoy fresh-tasting beans whenever you want.
Preparing Pinto Beans for Canning
Step 1: Sort and Soak Your Beans
Start by sorting through your dried pinto beans to remove any debris, small stones, or damaged beans. Rinse them thoroughly under cold water.
Next, soak the beans. Soaking is important for two main reasons: it reduces the compounds that cause gas (like raffinose and stachyose) and prevents overfilling your jars during canning.
– Place the beans in a large bowl or pot.
– Cover them with plenty of water (about 3 inches above the beans).
– Let them soak overnight or for up to 24 hours at room temperature.
– After soaking, drain and rinse the beans well, using your hands to massage and rinse off excess starch.
If you’re short on time, you can also quick-soak by boiling the beans for 2 minutes and letting them stand for an hour before draining.
Cooking the Beans Before Canning
Once soaked and rinsed, it’s time to cook the beans:
– Place the beans in a large pot.
– Cover with fresh water, about 2 inches above the beans.
– Bring to a boil, then reduce heat and simmer for about 30 minutes.
– Stir occasionally and watch to prevent boiling over.
– The beans should be partially cooked but still firm, as they will finish cooking during the canning process.
Packing and Canning Pinto Beans
Step 1: Prepare Your Jars
Use clean canning jars and inspect lids and rings for any damage. You do not need to sterilize jars if you fill them with hot beans and liquid.
Step 2: Fill the Jars
– Ladle the hot beans into the jars, leaving about 1 to 1.5 inches of headspace at the top.
– Add ½ teaspoon of salt per pint jar (optional) for flavor.
– Fill the jars with the hot cooking liquid or boiling water, maintaining the headspace.
– Remove air bubbles by running a non-metallic spatula around the inside of the jar.
– Wipe the rims clean and place the lids and screw bands on finger-tight.
Step 3: Pressure Canning
Because beans are low-acid foods, they must be processed in a pressure canner to prevent botulism.
– Place the jars in your pressure canner.
– Secure the lid and heat until steam vents steadily for 10 minutes.
– Close the vent and bring the canner to 10 pounds of pressure (adjust for altitude as needed).
– Process pint jars for 75 minutes and quart jars for 90 minutes at 10 pounds pressure.
Once done, turn off the heat and let the pressure return to zero naturally before opening the canner.
Storing Your Canned Pinto Beans
After processing, remove the jars and place them on a towel or rack to cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not flex up and down. Store your canned beans in a cool, dark place. Properly canned beans can last for a year or more.
Tips for Best Results
– Soaking helps reduce gas and improves digestibility. Don’t skip it.
– Use fresh, high-quality beans for the best texture and flavor.
– Adjust processing time for altitude to ensure safety.
– Label your jars with the date canned.
– Experiment with seasoning after opening; canned beans are a blank canvas for many dishes.
Why Canning Pinto Beans Is Worth It
Canning your own pinto beans means you’ll always have a nutritious, ready-to-use ingredient for soups, stews, chili, refried beans, and more. It’s cost-effective, reduces waste, and gives you control over your food’s quality and flavor.
Canning pinto beans is simple, safe, and rewarding. With just a little preparation and the right equipment, you can preserve this kitchen staple and enjoy homemade beans anytime. Happy canning!