Canning kidney beans

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.

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 minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes 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.

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

* 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.