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Home / Beans / Canning kidney beans

Canning kidney beans

Filed Under: Beans, Seasonal Winter Tagged With: Beans

Canning kidney beans 1001

Home canned kidney beans have a meaty taste, with none of the tinny taste that store-bought ones do.

These are really handy to have on hand for mashing into quick dips, making into refried beans, etc.

These canning directions apply to both red kidney beans, and white kidney beans (aka cannellini.)

For background info and questions on canning beans, etc, see also: Canning beans.

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

Quantities of dried kidney beans needed

Numbers are approximate guidelines.

  • Allow 175 g (6 oz) dried kidney beans per ½ litre (US pint) jar.
  • Allow 350 g (¾ lb) dried kidney 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 kidney beans

How to safely home pressure can kidney 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

  • kidney beans (dried)
  • water

Instructions

  • Either (a) long-soak the dried kidney 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: 20.2g | Protein: 7.7g | Fat: 0.4g | Sodium: 2mg | Fiber: 7.7g

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 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

Cooking with canning recipes

Beef Dip

Fiesta cornbread casserole

Huevos rancheros

Refried beans

Nutrition

Per ½ cup / 90 g:

  • 112 calories, 2 mg sodium
  • Weight Watchers PointsPlus®: ½ cup / 90 g = 2 points; 1 cup / 225 g = 4 points

kidney 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. Miriam

    October 22, 2016 at 1:43 am

    why do we boil the beans before canning; after soaking they have already been rehydrated. I find when I pressure can beans they are always too soft so I was thinking that maybe not precooking was the answer. I’d appreciate the benefit of your experience. For a lot of dishes they’re fine but if I want to, say, make a bean salad they are just too soft.

    Reply
    • Healthy Canning

      October 22, 2016 at 2:47 pm

      Hi Miriam, we’ve covered that topic a bit already, but it’s on another page so you probably haven’t seen it, it’s here: https://www.healthycanning.com/canning-beans/#beans-too-soft-after-canning

      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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“If you got me started on the queer things some women do when they start canning, I’m likely to go on talking all night. The safe way to can is to get a reliable canning guide from your State College or from the Bureau of Home Economics at Washington, D. C. and follow that as though it were the laws of the Medes and Persians.”

— USDA, Radio service. Housekeeper’s Chat. 14 September 1933.
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