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Home / Beans / Canning black beans

Canning black beans

Filed Under: Beans, Seasonal Winter Tagged With: Beans

Canning black beans 1001

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

The home canned version also doesn’t have the tinny 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.

Contents hide
  • 1 Quantities of dried black beans needed
  • 2 The recipe
  • 3 Canning black beans
    • 3.1 Ingredients
    • 3.2 Instructions
    • 3.3 Nutrition
  • 4 Reference information
  • 5 Recipe notes
  • 6 Recipe source
  • 7 Nutrition

Quantities of dried black beans needed

Numbers are approximate guidelines.

  • Allow 175 g (6 oz) dried black beans per ½ litre (US pint) jar. 1.5 kg (3 lbs 6 oz) for a canner load of 9 jars;
  • Allow 350 g (¾ lbs) dried black beans per litre (US quart) jar.

The recipe

Jar size choices: Quarter-litre (½ 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 (½ US pint) and half-litres (pints) 75 minutes; litres (quarts) 90 minutes

Print

Canning black beans

How to safely home pressure can black beans, following tested USDA methods
Course Side Dish
Cuisine American
Keyword Beans
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 1 varies
Calories 112kcal

Ingredients

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

Instructions

  • 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.
  • However the beans were soaked, drain and discard the soaking water.
  • Put in a pot, cover with fresh water, boil 30 minutes.
  • Pack in jars: quarter-litre (½ US pint) or half-litre (1 US pint) or 1 litre (US quart)
  • Leave 3 cm (1 inch) headspace.
  • 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.
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • 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-litre (½ US pint) 75 minutes; half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 20.5g | Protein: 7.5g | Fat: 0.5g | Sodium: 1mg | Fiber: 7.5g

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
¼ litre (½ US pint)75 mins10 lbs15 lbs
½ 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 quarter-litre (½ 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 ½ cup (115 g):

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

black 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.

Tagged With: Beans

Filed Under: Beans, Seasonal Winter Tagged With: Beans

Reader Interactions

Comments

  1. David Paul Koester

    July 11, 2021 at 2:26 pm

    Trying Canning in the new Instant Pot Max…it has a canning feature and holds 15lbs of pressure. I assume that I can vent it after 75 min using pint size jars. Thanks for this information!

    Reply
    • Healthy Canning

      July 12, 2021 at 5:31 pm

      It is not supported for pressure canning by the USDA, the National Center for Home Food Preservation, by Ball, by Bernardin, or any of the university extension services. In terms of safety, you’re on your own.

      Reply
  2. Rachel

    December 08, 2020 at 1:48 am

    I’m canning beans for the first time. Is the 175 g of beans before or after soaking?

    Reply
    • Healthy Canning

      June 20, 2021 at 11:37 pm

      That’s dried, before soaking. Those estimates are very rough and just give rough guidelines of what to purchase. It’s very rare, though, that actual yields actually match what they would seem to promise us!

      Reply
  3. Shannon

    June 17, 2020 at 10:10 pm

    Hi,

    Do you think there’d be any issues with adding (fresh) chilis and lime juice to these when canning them? What about onion powder?

    Reply
    • Healthy Canning

      June 17, 2020 at 10:20 pm

      I’m deliberately avoiding the pieces of fresh chile part of the question because that moves beyond the question of just “seasoning.” I can’t see any issue safety wise with some juice juice, and a tidge of onion powder. In the long run, though, you’ll find it more flexible to have jars of just plain ones of the shelf. Seasonings such as that are the work of seconds to add upon opening. See this page on safe tweaking: https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/

      Reply
  4. Beth

    February 28, 2020 at 10:34 pm

    I am the only one that likes black beans, chickpeas etc. Can I can them in 1/2 pint?

    Reply
    • Healthy Canning

      May 18, 2020 at 5:09 pm

      Yes, you may. Use the processing times for pint jars.

      Reply
    • Terra

      August 13, 2020 at 11:28 am

      Question. Ok, I did the recipe filled it with 1 inch headspace, filled part bean water and the rest hot water and pressure canned. The next morning they’re all sealed but look frozen in time like they’re in a gel. Flipped it upside down and they don’t move lol. Is it because of how starchy that they create a Gel, or did I do something wrong?

      Reply
      • Healthy Canning

        September 22, 2020 at 1:29 pm

        When canning beans, the water often does tend to thicken. That is fine.

        Reply
      • Beth Kenward

        October 02, 2020 at 1:23 am

        When you open them and dump them out they will be fine. Dry beans soak up a lot of water. I usually don’t put as many beans in as recommended because I like the to be a little floaty but they usually end up soaking up that liquid as well.

        Reply
  5. Naomi

    February 02, 2019 at 9:34 pm

    5 stars
    Thank you so much for sharing information about using half pints. I’ve wanted to do this as there is only two of us now and often a pint is simply too much.

    Is it safe to double stack them? Is there anything special to know about double stacking half pints?

    Sincerely Naomi

    Reply
    • Healthy Canning

      September 11, 2019 at 2:40 pm

      Stacking in a pressure canner is fine for half-pints.

      Reply
    • Amanda Mendez

      July 26, 2021 at 1:47 am

      I have been canning beans double stacked for some time with great success. I do put a rack just like in the bottom of the canner between the layers. I double stack pints which is fine if your canner has the height to fit them.

      Reply
  6. Kathy

    September 06, 2018 at 6:45 am

    I don’t see the water bath method – must black beans be pressure canned?
    Thank you!

    Reply
    • Healthy Canning

      September 11, 2019 at 6:11 pm

      There is no water bath method for any low-acid foods, of which beans are one. They all require pressure canning.

      Reply
      • Portia

        September 01, 2020 at 11:29 pm

        Can you add citric acid or lemon juice or vinegar if your only method to can is water bath?

        Reply
        • Healthy Canning

          September 21, 2020 at 11:52 pm

          Pressure canning is the only option.

          Reply
  7. Amanda

    March 10, 2017 at 2:21 pm

    You say to use 15 lbs pressure for 90 min but my presto manual says 12 lbs for 90 min at my current altitude (3500 ft)
    I’ve seen lots of other recipes that say to use 15 lb also. If I did my batch yesterday at 12 lbs does that mean they’re no good??

    Reply
    • Healthy Canning

      May 29, 2017 at 8:53 am

      The table given is for weighted gauge, right above that is the link for a dial-gauge table.

      If you are using a dial gauge, the pressure for your 3500 feet is 12 lbs. https://www.healthycanning.com/altitude-adjustments-for-pressure-canning/

      Weighted gauge doesn’t allow for the “fine-tuning”, it shoots straight from 10 lbs all the way to 15 lbs, with nothing in between.

      Reply
  8. Susie DiResta

    January 15, 2017 at 8:35 pm

    How long can these be stored for?

    Reply
    • Healthy Canning

      January 17, 2017 at 1:18 pm

      Hi Susie, the experts say best before one year and that after one year, you should rotate the jars to the front of the shelf to make sure they start getting used up first before other jars. See here for a discussion of shelf life so you can understand what they say, and why: https://www.healthycanning.com/the-shelf-life-of-home-canned-goods/

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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