Old-Fashioned Canned Beans Recipe

Learn how to preserve homemade beans in jars with this traditional canned beans recipe. These tender, flavorful beans are perfect for soups, stews, chili, and quick weeknight meals.

Making your own canned beans at home is a wonderful way to stock your pantry with wholesome ingredients and enjoy homemade goodness all year long.

🕒 Recipe Information

Prep Time: 12 hours (including soaking)
Cook Time: 30 minutes, plus pressure canning time
Total Time: Approximately 14 hours
Yield: Approximately 7 pint jars
Category: Canning Recipes
Method: Pressure Canning

🛒 Ingredients

2 pounds dried navy beans or white beans
Fresh water for soaking and cooking
Boiling water for filling the jars
Canning salt (optional)

🥣 Instructions

Step 1: Sort and Rinse the Beans

Carefully sort through the dried beans and remove any stones or damaged beans.

Rinse them thoroughly under cold running water.

Step 2: Soak the Beans

Place the beans in a large pot and cover them with plenty of water.

Let them soak for 12–18 hours in a cool place. Drain and discard the soaking water.

Step 3: Cook the Beans

Transfer the soaked beans to a large pot and cover them with fresh water.

Bring to a boil and cook for 30 minutes, stirring occasionally.

The beans should be partially cooked but not completely soft.

Step 4: Prepare the Jars

Wash the canning jars and keep them warm until ready to use.

Add ½ teaspoon of canning salt to each pint jar if desired.

Step 5: Fill the Jars

Pack the hot beans into the hot jars, leaving 1 inch of headspace.

Cover the beans with fresh boiling water, maintaining the 1-inch headspace.

Remove air bubbles, wipe the jar rims clean, and secure the lids according to the manufacturer’s instructions.

Step 6: Pressure Can the Beans

Place the jars in a pressure canner according to the manufacturer’s instructions.

Process pint jars for 75 minutes and quart jars for 90 minutes, adjusting the pressure for your altitude and canner type.

Important: Beans are a low-acid food and must be pressure canned using a tested recipe. A boiling-water canner is not safe for canning beans.

Step 7: Cool and Store

Once processing is complete, allow the pressure canner to depressurize naturally.

Remove the jars carefully and place them upright on a towel.

Let the jars cool undisturbed for 12–24 hours. Check that the lids have sealed properly.

Label the jars with the date and store them in a cool, dark place.

💡 Old-Fashioned Canning Tips

Choose high-quality dried beans for the best results.
Leave enough headspace to ensure proper sealing.
Never open the pressure canner while it is still pressurized.
Always follow tested pressure-canning instructions and altitude adjustments.

🍲 Serving Ideas

Use your homemade canned beans in:

Hearty bean soups
Homemade chili
Bean salads
Stews and casseroles
Traditional baked bean dishes

❤️ Final Thoughts

Homemade canned beans are a practical pantry staple that brings traditional homemade flavor to everyday meals. With proper pressure canning, you can enjoy delicious beans whenever you need them.