Home-canned pinto beans are delicious and wonderful to have on hand.
When you can them yourself at home, you can make them without all the added salt that commercially-canned pinto beans have.
It’s nice to have jars of different sizes available so you can open just the size you need.
You can use these canned pinto beans to quickly make refried beans (recipe link.)
Quantities of dried pinto beans needed
Numbers are approximate guidelines.
- Allow 175 g (6 oz) dried pinto beans per ½ litre (US pint) jar.
- Allow 350 g (¾ lbs) dried pinto beans per litre (US quart) jar.
Jar size choices: ¼ litre (½ US pint) or ½ litre (1 US pint) or 1 litre (US quart)
Processing method: Pressure canning only
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: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes
Canning pinto beans
- Either (a) long-soak the dried pinto 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.
- OPTIONAL: Add a pinch of pickling salt or non-bitter, non-clouding salt sub.
- 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.
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|¼ litre (½ US pint)||75 mins||10 lbs||15 lbs|
|½ litre (1 US pint)||75 mins||10 lbs||15 lbs|
|1 litre (1 US quart)||90 mins||10 lbs||15 lbs|
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
- The USDA guidelines don’t mention the smaller ¼ litre (½ US pint) size jar, but it’s fine to do so, and it’s really handy to have that smaller 1 cup size for mashing into dips and for recipes, 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.
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.
Cooking with canning
Serving size: ½ cup (100 g)
Per ½ cup / 100 g: 122 calories, 1 mg sodium
Weight Watchers PointsPlus®: ½ cup / 100 g = 3 points; 1 cup / 200 g = 5 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.