How to Can Black Beans

A Complete Guide for Long-Term Storage

Canning black beans is one of the easiest ways to ensure you always have a nutritious, ready-to-eat ingredient on hand. Whether you’re prepping for emergencies or looking to preserve beans for long-term storage, this method offers both convenience and peace of mind. By sealing in the beans’ nutritional value, you can create an affordable, shelf-stable staple perfect for countless recipes. If you’ve ever considered skipping the soaking step, check out How to Pressure Can Beans Without Soaking for a time-saving technique.

Table of Contents

Why Can Black Beans?

Canning black beans at home is a practical and nutritious choice for anyone aiming to maintain a well-stocked pantry. Whether you’re a prepper preparing for emergencies or just trying to eat healthier on a budget, learning why this simple preservation method is invaluable can make a big difference in your lifestyle. From maximizing nutrition to achieving long-term food security, here’s why black beans deserve a spot in your canning rotation.

Nutritional Benefits of Black Beans

Black beans are often called a “superfood” and for good reason. They pack a powerful nutritional punch that your body will thank you for. Rich in protein, they’re an excellent source of plant-based nutrition, especially for vegetarians and vegans. Each cup delivers about 15 grams of protein, which contributes to muscle repair and overall energy levels.

They’re also loaded with fiber, not only supporting digestion but also helping to maintain blood sugar levels. Black beans are especially beneficial for heart health thanks to their balance of low fat content and cholesterol-lowering properties. Additionally, they provide essential nutrients like iron, magnesium, and potassium, all critical for bone health, oxygen transport, and maintaining healthy blood pressure.

If you’re interested in a deeper dive into their benefits, this article explores how their composition positively impacts health outcomes like heart health and gut function.

Long-Term Storage Advantages

For preppers, food security is paramount, and canning black beans offers a dependable solution. By sealing your beans in a shelf-stable format, you can extend their storage life for a year or more without depending on a freezer or specialty equipment. This makes them ideal for emergencies, natural disasters, or simply to save a trip to the store.

What about store-bought alternatives? Canned beans from retailers are convenient but often come with unnecessary additives like extra salt or preservatives. When you can your own, you’re in control of what goes into each jar. For more inspiration on building a safe food supply, check out these Rebel Canning Techniques, which discuss creative approaches to long-term preservation.

Cost-Effective Food Preparation

Budget is often a concern when it comes to stocking up on healthy food. Purchasing dried black beans in bulk and canning them at home is significantly cheaper than buying pre-canned options. The initial investment in mason jars and a pressure canner pays off quickly when you consider the price of store-bought alternatives.

On top of saving money, home canning helps reduce waste. No more half-used cans sitting in the fridge—your homemade jars are perfectly portioned for future meals. With just a little planning, you’ll always have a protein-rich, ready-to-eat option on hand for soups, stews, or salads.

Home preservation is not only practical but also empowering. Start today, and enjoy the cost savings while knowing you’re feeding your family the healthiest, freshest options available.

Essential Equipment for Canning Black Beans

Having the right equipment is crucial when it comes to canning black beans. Not only does it ensure safety, but it also makes the process efficient and hassle-free. Whether you’re a seasoned home canner or just starting out, it’s important to understand which tools are non-negotiable and why.

Pressure Canner and Its Importance

Canning black beans isn’t like making a quick batch of jam—it requires a pressure canner, not a water bath canner. Why? Because black beans are classified as a low-acid food, which means they’re more vulnerable to bacteria like botulism if not processed correctly. A pressure canner ensures the internal temperature reaches the required 240-250°F, effectively killing harmful microorganisms.

Investing in a quality pressure canner can save you headaches down the line and give you peace of mind knowing your canned black beans are safe to eat. If you’re new to pressure canning, resources like How to Pressure Can Black Beans or Pressure Canning Black Beans can guide you through the basics.

Selecting the Right Jars and Lids

Your choice of jars and lids can make or break your canning process. Opt for mason jars, which are specifically designed for high-pressure environments. Here are a few quick tips for selecting jars and lids:

Size Matters: Pint jars are often ideal for black beans, but quarts work well if you plan to use larger portions.
Reusable Lids: Go for high-quality reusable lids that can create a strong seal. Avoid using cracked or chipped jars as they can compromise the canning process.
New Lids for Each Batch: Always use new lids to ensure an airtight seal, even if you’re reusing the jar itself.

Want a checklist for beginner-friendly canning equipment? Check out Beginner Canning Equipment Checklist for detailed guidance.

Other Useful Tools

Beyond the pressure canner and jars, a few smaller tools will make your canning experience smoother and safer:

Jar Lifter: Removing hot jars from a pressure canner without one is a recipe for disaster. A jar lifter ensures a firm grip without risking burns or breaking jars.
Funnel: A wide-mouth funnel is a lifesaver for transferring black beans and liquid into jars without making a mess.
Measuring Cup: Precise measurements of beans and liquids keep your canning consistent and ensure every jar is properly filled.
Lid Wand: Magnetic lid wands allow you to easily pick up and place hot lids onto jars without contaminating them.

Each of these tools might seem small, but together, they create a hassle-free canning setup that even beginners can master. For more practical tips, forums like Reddit’s Canning Tips often provide useful advice from seasoned canners.

With the right equipment in your kitchen, you’ll find canning black beans to be not just manageable but even enjoyable. The upfront investment in quality tools will reward you with shelf-stable, nutrient-packed beans for months to come.

Step-by-Step Process of Canning Black Beans

Canning black beans at home is easier than you might think, but it’s essential to follow a precise process to ensure safety and quality. This guide will walk you through the steps, from preparing the beans to storing them for future use.

Preparing Black Beans for Canning

Before you begin, properly preparing your black beans is crucial to achieve great flavor and texture while minimizing the risk of spoilage. Here’s how to do it:

Sort and Rinse the Beans: Start by spreading your dried black beans on a tray and removing any damaged beans, debris, or small stones. Then, rinse them thoroughly under running water. I don’t always rinse mine or sort them. Sometimes I’m in a hurry. My kitchen, though. It’s fine.
Soak the Beans: Soaking helps reduce cooking time and eliminates some of the complex sugars that can cause digestive discomfort. Cover the beans in a large pot with three times their volume in water. Let them soak for at least 12 hours or overnight. Again, I don’t do this with my beans, but I did want to give the option and information to people who might want to soak them ahead of time. If I was hot water bath canning my beans, I might soak them for 6 hours or so, but you can do that in the jars.
Pre-Cook the Beans (OPTIONAL): After soaking, drain the water and rinse the beans again. Place them in a stockpot, cover them with fresh water, and bring everything to a boil. Simmer the beans for 30 minutes to soften them slightly without fully cooking them. This step ensures they finish cooking properly during the canning process.

For more details on soaking and preparing beans, you might find How to Pressure Can Black Beans helpful.

Filling and Sealing Jars

Once your beans are prepared, it’s time to pack them into jars. This part is the fun part:

Choose Appropriate Jar Sizes: Most people use pint or quart-sized mason jars when canning black beans. Ensure the jars are clean and sterilized. I use all kinds of jars – salsa jars, spaghetti, pickle jars. You name it. The most important part is that they’re clean.
Fill the Jars: Use a ladle to add the partially cooked beans to the jars, leaving about 1 inch of headspace at the top. Fill the remaining space with hot cooking liquid or fresh boiling water, keeping that 1-inch clearance intact. As you can see below, I did it with my dry black beans. Again, I want to give as many options as possible.
Wipe and Seal: Carefully wipe the rims of the jars with a clean cloth to remove any residue, as even a tiny particle can prevent the lid from sealing properly. Place the sterilized lid on top and screw on the band just until it’s fingertip-tight. Avoid over-tightening; the air needs to escape during processing. I like to say have the women do it fingertip-tight. When my husband does it, the lids don’t seal cause there’s no room for venting.

I use a funnel and add the appropriate amounts of beans to the jars. If you’re unsure on the size of the jar that you have – like a salsa jar pictured above, fill the dry bean level to the 1/3 point. If it’s a pint – I do 1/2 cup and a quart is 1 cup of dried beans. This allows the swelling of the beans and absorbs the water.

Processing in a Pressure Canner

Canning black beans, when following the rules, requires a pressure canner due to their low acidity. Following the correct time, temperature, and pressure ensures safe, shelf-stable beans. But, you know I don’t follow the rules here at RPM, so make sure and keep that in mind when checking out my instructions and things.

Here are the “safe” rules. Below, you’ll find what I do. I haven’t died yet and we haven’t gotten sick, soooo…

Prepare the Canner: Add 3-4 inches of water to your pressure canner and place the jars inside. Make sure your jars aren’t touching, and use a rack if needed to keep them steady.
Seal and Heat: Close the canner lid securely and vent steam for about 10 minutes to remove all air. Then, build pressure.
Adjust for Altitude: Processing times and pressure levels vary based on elevation. For most locations, process pint jars at 10 pounds of pressure for 75 minutes or quart jars for 90 minutes. If you’re at a higher altitude, adjust accordingly per your canner’s manual.
Monitor Closely: Keep an eye on the canner’s dial or gauge to maintain steady pressure throughout the process. Any fluctuation can result in unevenly canned beans.

When doing it my way, you’ll put the jars into your pressure canner – do vent and all the things like that above, but the reason I do pressure canning for beans is because I love how soft the beans get. I do pressure can for 90 minutes because I usually do beans dry, without soaking.

I also do them with the hot water bath canning method which I LOVE. This takes 3 hours because of the beans needing to be softer. They don’t HAVE to be soft, but there’s nothing worse than pulling out a can of beans to make a refried version and the beans aren’t soft enough to mash them so you have to cook them another 30 minutes.

Cooling and Storing Canned Beans

Properly cooling and storing your jars is the final step in ensuring your canned black beans are safe and high-quality.

Cool Slowly: Once the processing time is complete, turn off the heat and let the canner cool naturally. This can take up to an hour. Do not try to open the lid until the pressure gauge reads zero.
Check the Seals: Remove the jars carefully using a jar lifter and place them on a towel or cooling rack. Leave them undisturbed for 12-24 hours. After it’s been out for 24 hours, you’ll remove the rims and test the lids. If the lids come off easily (don’t pry them off), then they didn’t seal. No big deal. But if they don’t come off, you did it! Great job! You can definitely recan your items to get a seal.
Label and Store: Wipe down the jars, removing any residue, and label them with the date of canning. Store them in a cool, dark, and dry place to preserve quality until you’re ready to use them.

Following these steps will help you safely enjoy the convenience of home-canned black beans in various recipes all year long and into any situation where you need good food for you and your family.

Tips for Successfully Canning Black Beans

Canning black beans at home can feel a bit overwhelming at first, but with the right techniques, it’s a straightforward and rewarding process. Proper preparation and attention to detail not only improve the quality of your canned beans but also ensure their safety for long-term storage. Let’s dive into a few important tips to help you master the art of canning black beans.

If you’re doing precooked beans, you’ll want to:

Avoiding Undercooking Beans

One of the most common mistakes people make when canning black beans is undercooking them prior to processing. Undercooked beans can turn out too firm after canning, making them less enjoyable to eat or use in recipes.

To avoid this, ensure your beans are adequately pre-cooked before filling jars. After soaking the beans, boil them for about 30 minutes. While they don’t need to be fully cooked through (as they will finish cooking during the pressure-canning process), they should feel tender when tasted. Remember, starting with soft beans will save you from the disappointment of crunchy, undercooked results later on.

Inspecting Lids for Proper Seals

A proper vacuum seal is essential to preserve the quality of your canned black beans and prevent spoilage. After your jars have been processed and cooled for 12-24 hours, it’s time to inspect the lids.

Here’s how to check the seals:

Visual Test: Look for a concave (slightly indented) lid. A flat or popped-up lid usually indicates a failed seal.
Press Test: Gently press the center of the lid with your finger. If the lid flexes or makes a popping sound, it hasn’t sealed properly.
Lift Test: Remove the metal ring and lift the jar by the lid alone. A sealed lid will hold firm, but if it comes off easily, you have a problem with your seal and you’ll want to discard the jar’s contents or refrigerate and consume within a few days.

Using fresh, high-quality lids for every batch increases the likelihood of a secure seal. Skipping this step could lead to spoilage or even pose a health risk.

Adjusting Recipes Based on Altitude

Did you know that your altitude can affect the safety and quality of your canned black beans? Atmospheric pressure decreases as altitude increases, meaning you’ll need to adjust your processing time and pressure settings.

Here’s what to do:

Consult the Manual: Always refer to your pressure canner’s manual for altitude adjustments. It will specify the pounds of pressure and processing times based on your elevation.
General Guidelines: If your altitude is over 1,000 feet above sea level, you’ll generally need to increase the pressure from 10 pounds to 11-15 pounds, depending on the exact height.
Triple Check Times: Higher altitudes also require slightly longer canning times to ensure the beans reach the necessary temperature for preservation.
If you have an electric pressure canner, it will do a lot of the things above.

Processing black beans with the wrong pressure can lead to under-processed jars and an increased risk of spoilage.

Using Your Home-Canned Black Beans

Home-canned black beans aren’t just a pantry staple—they’re a versatile, healthy, and convenient solution for everyday cooking and emergency preparedness. If you’ve taken the time to can your own black beans, you’ve not only saved money but also ensured that your food is free from unnecessary additives. Let’s explore various ways to make the most out of your jars of home-canned black beans.

In Everyday Recipes

Black beans are incredibly adaptable and fit seamlessly into many recipes. Their rich, hearty flavor makes them a favorite ingredient in meals ranging from casual to sophisticated. Here are some ideas to inspire your next meal:

Soups and Stews: Add them to a spicy black bean soup or toss them into a classic chili for added protein and fiber.
Salads: Mix them with corn, diced tomatoes, and avocado for a Southwest-style salad. Don’t forget a squeeze of lime and a sprinkle of cilantro for extra flavor.
Casseroles: Layer black beans with rice, salsa, and cheese in a Mexican-inspired bake for an easy, filling dinner.
Tacos and Wraps: Use them as a filling for vegetarian tacos or wraps. Their creamy texture pairs perfectly with spicy toppings.
Healthy Snacks: Puree black beans with a touch of garlic, olive oil, and lime for a quick homemade bean dip that rivals store-bought hummus.
Desserts: Yeah, a black bean cake is actually phenomenal! Check out this recipe.

The best part? Using your home-canned beans saves you the time and effort of soaking and cooking dried beans while still preserving their great taste and nutrition.

As Emergency Food

In emergency situations, access to nutritious and convenient food is key, and home-canned black beans check all the boxes. They’re shelf-stable, packed with essential nutrients, and easy to prepare.

Nutritional Powerhouse: Black beans are loaded with protein, fiber, and vital minerals like magnesium and iron. These nutrients help keep your energy levels up and support overall health in stressful times.
Ease of Use: When the power’s out or time is limited, having pre-cooked beans ready to eat with minimal preparation can be a lifesaver. Simply heat them up, or enjoy them cold straight from the jar in a pinch.
Versatility: Pair them with rice or other canned goods to create balanced meals. You can even mash them up to spread on tortillas or crackers for a simple but filling snack.
Long Shelf Life: Properly canned black beans can last for a year or more, making them a reliable choice for your emergency food stockpile.

Home-canned foods like black beans are a cornerstone of self-reliance and preparedness, helping you feel secure no matter what challenges come your way.

Handling Spoiled Jars Safely

Even with the best precautions, spoilage can occasionally happen. Knowing how to spot and safely dispose of spoiled jars is just as important as the canning process itself. When in doubt, always err on the side of caution—never taste food that you suspect might be compromised.

Signs of Spoilage to Watch For:

Bulging Lids: If your jar lid is bulging or swollen, it’s a clear sign that gas is building up inside, often due to bacterial activity.
Leaky Seals: Seals that have popped or show signs of leakage may indicate spoilage.
Unusual Odors: If you catch a foul or off-putting odor when opening a jar, do not consume its contents.
Appearance of Mold or Discoloration: Mold growth or an unusual change in color means the food is unsafe.

Canning black beans is more than a preservation method—it’s a way to take control of your food storage, ensuring quality, nutrition, and savings. With a little preparation and the right tools, you can stock your pantry with versatile, ready-to-use black beans that are perfect for emergencies or everyday meals.

If you’re curious about unconventional canning methods, explore Rebel Canning Techniques to discover creative approaches that align with your prepping goals. Taking that first step not only empowers you but also introduces you to a community of like-minded individuals striving for self-reliance.

So why wait? Gather your supplies, find your rhythm, and enjoy the satisfaction of mastering this essential skill. The next time you open a jar of your home-canned black beans, you’ll appreciate the effort and care that went into making something truly special.

My Black Bean Canning Process

As you saw in the images above, I sort through the beans (sometimes, but not always lol). Then I funnel into the jars in the above-mentioned measurements.

I use standard canning jars as well as reuse other jars that I’ve gotten from buying commercial food items.

I use 1/2 to a full teaspoon of salt in my jars – pints and quarts respectively.

As you can see, I do mine without soaking. Soaking seems like a waste of time to me, but you do you.

Then I usually pressure can mine, but you can water bath can them as well.

The below picture is of the collection of completed black bean jars my boys and I did.

This is my electric pressure canner. I’m obsessed. I have a couple videos about it on my youtube channel. I hope you’ll check it out and let me know if you have one and what you think of it.

Frequently Asked Questions About Canned Black Beans

Are canned black beans already cooked?

Yes, canned black beans are pre-cooked. You just need to heat them up, making them a convenient option for quick meals.

Do I need to rinse canned black beans?

It’s generally a good idea to rinse canned black beans to reduce sodium and remove canning liquid, which can alter the flavor of your dish. I don’t, but hey, you do you.

How can I enhance the flavor of canned black beans?

Sautéing onions, garlic, or spices before adding the beans can boost their flavor. You can also mix them with other ingredients like tomatoes or bell peppers for more taste.

Can I eat the liquid from canned black beans?

The liquid is edible, but it might be salty or affect the dish’s consistency. Again, you do you.

What’s the difference between dried and canned black beans?

Dried beans need soaking and cooking, which gives you control over texture and flavor but requires more time. Canned beans are ready to use but may have added salt or preservatives (if you don’t can them yourself.)

Are canned black beans healthy?

Yes, they’re a good source of protein, fiber, and essential nutrients.

How long do canned black beans last after opening?

Once opened, they should be stored in an airtight container in the refrigerator and used within 3-4 days.

Can you freeze canned black beans?

Yes, you can freeze them. Just drain and rinse first, then transfer to a freezer-safe container or bag. They’ll last about 6 months in the freezer.