Home canning is a fantastic way to preserve the bounty of your garden or take advantage of bulk bean purchases. However, canning beans requires careful attention to detail to ensure a safe and delicious final product. Beans are a low-acid food, which means they require processing in a pressure canner to eliminate the risk of botulism. This comprehensive guide will walk you through every step of the process, from selecting the right beans to proper storage techniques.
Understanding the Importance of Pressure Canning for Beans
Beans are considered a low-acid food, meaning they have a pH level higher than 4.6. This makes them susceptible to the growth of Clostridium botulinum, the bacteria that produces the deadly botulinum toxin. This toxin can thrive in the anaerobic (oxygen-free) environment created inside a sealed canning jar. Pressure canning is the only safe method for canning beans at home because it reaches temperatures high enough (240°F or 116°C) to destroy botulinum spores. Water bath canning, which is suitable for high-acid foods like fruits and pickles, does not reach a high enough temperature to kill these spores.
Choosing and Preparing Your Beans
The quality of your canned beans starts with the quality of the beans you select. Whether you’re using fresh beans from your garden or dried beans from the store, proper preparation is crucial.
Selecting Fresh or Dried Beans
For fresh beans, choose those that are firm, plump, and free from blemishes. Snap beans (green beans, wax beans, etc.) should snap easily when broken. For dried beans, look for beans that are uniform in size and color, and avoid any that are cracked or damaged.
Pre-Treating Your Beans: Soaking and Blanching
Dried beans require soaking before canning. This process rehydrates the beans, allowing for more even cooking during processing and reducing the risk of jar breakage.
- Hot Soak Method: Cover the beans with water in a large pot and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let soak for 1 hour.
- Overnight Soak Method: Cover the beans with water in a large pot and let soak for 8-24 hours in the refrigerator. Change the water several times during soaking.
After soaking, drain and rinse the beans thoroughly. Then, blanch the beans by covering them with fresh water in a large pot and bringing them to a boil. Boil for 5 minutes. This step helps to reduce the amount of starch in the beans, which can contribute to cloudiness in the canning liquid.
Preparing Snap Beans
Snap beans should be washed thoroughly, trimmed, and snapped or cut into 1-inch pieces. There is no need to soak snap beans like dried beans. However, they still need to be blanched. Blanch snap beans by boiling them in water for 5 minutes.
Essential Equipment for Canning Beans
Before you begin canning, gather all the necessary equipment. Having everything ready will make the process smoother and safer.
- Pressure Canner: This is the most important piece of equipment. Ensure it’s in good working condition, with a properly functioning pressure gauge and safety valves. Follow the manufacturer’s instructions for your specific canner.
- Canning Jars: Use only canning jars that are specifically designed for home canning. These jars are tempered to withstand the high temperatures of pressure canning. Inspect the jars for any cracks or chips, especially around the rim. Discard any damaged jars.
- Canning Lids and Rings: Use new canning lids for each batch. The sealing compound on the lids is essential for creating an airtight seal. Rings can be reused, but ensure they are clean and rust-free.
- Jar Lifter: This tool is essential for safely lifting hot jars in and out of the canner.
- Wide-Mouth Funnel: A wide-mouth funnel helps to fill jars without spilling.
- Bubble Remover/Headspace Tool: This tool is used to remove air bubbles from the jars and measure headspace.
- Large Pot: For soaking and blanching beans.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Clean Kitchen Towels: For wiping jars and surfaces.
The Canning Process: Step-by-Step Instructions
Now that you have your beans prepared and your equipment ready, you can begin the canning process. Follow these steps carefully to ensure safe and successful canning.
Sterilizing Jars
While not always necessary for recipes processed longer than 10 minutes, sterilizing your jars is a good practice. To sterilize, place the jars in a large pot, cover them with water, and bring to a boil. Boil for 10 minutes. Keep the jars hot until ready to use. Canning lids should be simmered in hot water (not boiling) to soften the sealing compound.
Packing the Jars
There are two methods for packing beans into jars: raw pack and hot pack. Hot packing is generally recommended for beans as it helps to remove air from the jars and results in better color and flavor.
- Hot Pack: Fill the hot, sterilized jars with the hot, blanched beans, leaving 1 inch of headspace. Headspace is the space between the top of the food and the top of the jar. Add boiling water to cover the beans, maintaining the 1-inch headspace.
- Raw Pack: Fill the hot, sterilized jars with the raw, soaked beans, leaving 1 inch of headspace. Add boiling water to cover the beans, maintaining the 1-inch headspace.
Removing Air Bubbles and Adjusting Headspace
After filling the jars, use a bubble remover or non-metallic utensil to gently release any trapped air bubbles. Run the tool around the inside of the jar to dislodge the bubbles. After removing air bubbles, check the headspace. If necessary, add more boiling water to achieve the correct 1-inch headspace.
Sealing the Jars
Wipe the rims of the jars with a clean, damp cloth to remove any food residue. Place a new canning lid on each jar, centering it carefully. Screw on the canning ring until it is fingertip tight. This means tightening the ring until you feel resistance, then backing off slightly. Do not overtighten the rings, as this can prevent the jars from sealing properly.
Pressure Canning the Beans
Follow the manufacturer’s instructions for your specific pressure canner. Generally, the process involves the following steps:
- Place the filled jars on the rack inside the pressure canner. Add the amount of water specified by the canner’s manufacturer (usually 2-3 inches).
- Lock the canner lid securely.
- Turn the heat to high and vent the canner according to the manufacturer’s instructions (usually 10 minutes). This removes air from the canner.
- Close the vent (or place the weight on the vent, depending on your canner model) and allow the pressure to build to the required level.
- Process the beans for the correct amount of time at the correct pressure, as specified in the processing chart below. Adjust processing time for altitude.
- Once the processing time is complete, turn off the heat and allow the canner to cool naturally until the pressure returns to zero. Do not force cool the canner, as this can cause the jars to crack or the seals to fail.
- After the pressure has returned to zero, carefully remove the weight or open the vent. Wait 10 minutes, then carefully unlock and remove the lid, tilting it away from you to avoid steam burns.
Processing Times and Pressures
These processing times and pressures are based on information from the National Center for Home Food Preservation and are crucial for safe canning. Always double-check your altitude and adjust accordingly.
| Bean Type | Jar Size | Style | Processing Time (Minutes) | Pressure (PSI) at 0-1000 ft | Pressure (PSI) at 1001-2000 ft | Pressure (PSI) at 2001-4000 ft | Pressure (PSI) at 4001-6000 ft | Pressure (PSI) at 6001-8000 ft | Pressure (PSI) at 8001-10000 ft |
| —————— | ——– | ———- | ————————- | ————————– | —————————- | —————————- | —————————- | —————————- | —————————– |
| Green Beans | Pint | Hot Packed | 20 | 11 | 12 | 13 | 14 | 15 | 16 |
| Green Beans | Quart | Hot Packed | 25 | 11 | 12 | 13 | 14 | 15 | 16 |
| Dried Beans (all) | Pint | Hot Packed | 75 | 11 | 12 | 13 | 14 | 15 | 16 |
| Dried Beans (all) | Quart | Hot Packed | 90 | 11 | 12 | 13 | 14 | 15 | 16 |
Important Considerations:
- For weighted gauge pressure canners, use 10 PSI at altitudes of 0-1000 feet. For altitudes above 1000 feet, use 15 PSI.
- Always use the processing time and pressure recommended for your specific type of bean and jar size.
- Never reduce the processing time or pressure, as this can compromise the safety of the canned beans.
Cooling and Checking Seals
Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface, leaving space between the jars for air circulation. Let the jars cool undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
After the jars have cooled completely, check the seals. The lid should be concave (curved downwards) and should not flex when pressed. You can also remove the rings and lift the jar by the lid. If the lid stays firmly attached, the jar is properly sealed. If the lid pops off, the jar did not seal and the contents should be refrigerated immediately and used within a few days, or reprocessed using a new lid.
Proper Storage of Canned Beans
Once you’ve confirmed that the jars are properly sealed, label them with the date and contents and store them in a cool, dark, and dry place. Properly canned beans can be stored for at least one year. However, it’s best to use them within two years for optimal quality.
Before opening a jar of canned beans, inspect it for any signs of spoilage, such as bulging lids, leaks, or an unusual odor. If you notice any of these signs, discard the jar without tasting the contents. If the jar appears normal, open it carefully and check for any off-odors or discoloration. If anything seems amiss, discard the beans.
Always boil home-canned beans for 10 minutes before consuming, even if they look and smell normal. Botulinum toxin is heat-labile, meaning it can be destroyed by boiling.
Troubleshooting Common Canning Problems
Even with careful attention to detail, problems can sometimes arise during the canning process. Here are some common issues and how to address them:
- Siphoning: This is the loss of liquid from the jars during processing. It can be caused by overfilling the jars, insufficient venting of the canner, or fluctuations in pressure. To minimize siphoning, ensure proper headspace, vent the canner thoroughly, and maintain a steady pressure during processing.
- Cloudy Liquid: Cloudy liquid can be caused by starch from the beans, minerals in the water, or insufficient venting of the canner. Blanching the beans thoroughly, using filtered water, and venting the canner properly can help to prevent cloudy liquid.
- Flat Sours: This type of spoilage is caused by heat-resistant bacteria that survive the canning process. It results in a sour or fermented odor and taste. Preventing flat sours requires careful adherence to recommended processing times and pressures.
- Jar Breakage: Jar breakage can occur due to rapid temperature changes, damaged jars, or improper packing. Avoid sudden temperature changes, use only canning jars in good condition, and ensure proper headspace.
Resources for Safe Canning Information
Canning beans at home is a rewarding experience, but it’s essential to follow safe canning practices. Always consult reliable resources for information and guidance.
- National Center for Home Food Preservation (NCHFP): This is the leading source of research-based information on home food preservation.
- Your Local Cooperative Extension Office: Your local extension office can provide valuable information and resources specific to your area.
- USDA Complete Guide to Home Canning: This comprehensive guide provides detailed instructions on all aspects of home canning.
By following these guidelines and resources, you can safely and confidently can beans at home, enjoying the fruits (or rather, beans!) of your labor for months to come. Always prioritize safety and accuracy when canning to ensure a delicious and healthy outcome.
Why is it important to pressure can beans instead of using a water bath canner?
Beans are a low-acid food, meaning they have a pH higher than 4.6. Clostridium botulinum, the bacteria that causes botulism, thrives in low-acid environments. Water bath canning only reaches a temperature of 212°F (100°C), which is not high enough to kill Clostridium botulinum spores. These spores can survive and produce deadly toxins in improperly canned low-acid foods.
A pressure canner, on the other hand, reaches temperatures of 240°F (116°C) or higher, depending on the pressure. This high heat destroys Clostridium botulinum spores, making pressure canning the only safe method for preserving low-acid foods like beans. Ignoring this rule can lead to serious illness or even death from botulism.
What type of beans are suitable for home canning?
Almost all varieties of dry beans are suitable for home canning, including kidney beans, pinto beans, navy beans, black beans, great northern beans, and lima beans. It is important to follow specific canning recipes for each type of bean, as processing times may vary slightly depending on the bean variety and its density.
Avoid canning baked beans or beans in tomato sauce, as these recipes often contain ingredients that alter the acidity and density, making safe processing times difficult to determine. Instead, can plain cooked beans and add ingredients like tomato sauce and spices when you are ready to use them.
What equipment is essential for safely canning beans at home?
The most crucial piece of equipment is a pressure canner that is in good working condition. Ensure the dial gauge or weighted gauge is accurate, and the canner’s vent and safety valves are clean and unobstructed. You will also need canning jars with new lids and bands. Jars should be specifically designed for canning to withstand the high temperatures.
Other helpful equipment includes a jar lifter for safely removing hot jars from the canner, a wide-mouth funnel for filling jars, a non-reactive saucepan for heating the beans, a bubble remover or thin spatula for releasing trapped air bubbles, and clean kitchen towels. Using the correct tools and ensuring they are clean is vital for achieving safe and effective canning results.
How do I properly prepare beans before canning?
The first step is to thoroughly sort through the dry beans, removing any debris, shriveled beans, or stones. Then, rinse the beans well under cold running water. Soaking the beans is essential; you can choose either the overnight soak or the quick soak method. For the overnight soak, cover the beans with water and let them stand for 12-18 hours, changing the water several times. For the quick soak, cover the beans with water, bring them to a boil, boil for 2 minutes, then remove from heat and let them soak for 1 hour.
After soaking, drain the beans and discard the soaking water. This helps remove substances that can cause digestive upset. Next, cover the beans with fresh water and bring them to a boil. Reduce the heat and simmer the beans for 30 minutes. This pre-cooking step is crucial for ensuring even heating during the canning process. The beans should be hot when they are packed into the canning jars.
What are the key steps in the canning process?
After preparing the beans, fill clean, hot canning jars with the hot beans, leaving the recommended headspace (usually 1 inch). Add boiling water to cover the beans, maintaining the correct headspace. Use a bubble remover or thin spatula to release any trapped air bubbles. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
Center the lid on the jar and screw the band on fingertip tight. Place the jars in the pressure canner, following the manufacturer’s instructions. Process the jars for the recommended time and pressure, adjusting for your altitude. Once processing is complete, turn off the heat and allow the canner to cool naturally until the pressure returns to zero. Carefully remove the jars and let them cool completely on a towel-lined surface for 12-24 hours before checking the seals.
How do I check if my canned beans have sealed properly?
After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid flexes or pops up and down, the jar is not properly sealed and should be refrigerated and used within a few days, reprocessed with a new lid (following all canning instructions again), or frozen. A properly sealed lid will be slightly concave and will not move when pressed.
You can also tap the lid with a metal spoon. A clear, high-pitched ringing sound indicates a good seal, while a dull thud suggests a poor seal. If any jars are unsealed, they should be treated as perishable goods. Always label the sealed jars with the date and contents and store them in a cool, dark, and dry place.
What are the signs of spoilage in home-canned beans, and what should I do?
Never taste canned beans directly from the jar before heating them thoroughly. Signs of spoilage include bulging lids, leaking jars, unusual odors, or spurting liquid when the jar is opened. Discard the jar without tasting if any of these signs are present. Botulism toxin is odorless and tasteless, so visual inspection is crucial.
If you suspect botulism contamination, carefully dispose of the jar and its contents in a sealed plastic bag. Clean and sanitize any surfaces that may have come into contact with the spoiled contents with a solution of 1 part unscented liquid chlorine bleach to 5 parts water. Wash your hands thoroughly with soap and water. Contact your local health department for guidance on proper disposal procedures.