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Home / Beans / Home-canned cannellini beans

Home-canned cannellini beans

Filed Under: Beans, Seasonal Winter Tagged With: Beans

Pressure canned cannellini beans

You can home can your own cannellini beans (aka white kidney beans) if you have a pressure canner.

Know though that they will turn out very soft. You won’t want to make bean salads with them.

They are very good, though, for adding to soups, and for using in bean pâté and spreads.

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

Quantities of dried cannellini beans needed

Numbers are approximate guidelines.

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

Pressure canned cannellini beans
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Home-canned cannellini beans

How to home pressure can cannellini beans (aka white kidney beans)
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 100kcal

Ingredients

  • cannellini beans (dried)
  • water

Instructions

  • Either (a) long-soak the dried 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: 130g | Calories: 100kcal | Carbohydrates: 17g | Protein: 6g | Fat: 1g | Sodium: 30mg | Potassium: 250mg | Fiber: 5g | Sugar: 1g | Calcium: 40mg | Iron: 1.8mg

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 ¼ litre (½ US pint) size jar, but it’s fine to do so. 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.
  • Canning liquid: The USDA suggests to use the cooking water — the water you cooked in the beans in. So Easy to Preserve (2014, page 86) says instead to use (fresh) boiling water.
  • About a day after canning, the water in the jars may turn cloudy. That is normal.

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

(With no salt added during canning)

Cooked, per ½ cup / 130 g:

  • 100 calories

home pressure canned cannellini beans nutrition

*Src: EdenFoods. Canned cannellini beans, no salt added.

Tagged With: Beans

Filed Under: Beans, Seasonal Winter Tagged With: Beans

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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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