Ask a Question
Notify Me On Question Update
Email this Question
When canning dry beans is it necessary to rehydrate by soaking them before you can them?
Rate This FAQ
Thank you for your question. We use the USDA Home Canning guides to answer canning questions and the procedure to safely can dry beans at home includes soaking time as well as 30 minutes of cooking time (prior to processing). You can do an overnight soak (in cool water, in a cool place or a refrigerator), or you can do a quick-soak by gently boiling the sorted and washed beans for about 2 minutes, then continue to soak for 1 hour off of the heat. (you'll need approximately 8 cups water for 1 lb of dry beans to rehydrate). After you've soaked the beans using either method, we recommend that you drain, rinse well, and re-cover with fresh water and then boil for 30 minutes. Add 1 teaspoon salt to each quart (or 1/2 tsp to each pint) if desired, then fill your jars with the hot beans and liquid, leaving a 1-inch headspace.
In order to make sure your home-canned beans are safe to eat, you'll need to process them in a Pressure Canner. In elevations between 4,000 and 6,000 feet (most of Utah County), we need to process to 13lbs pressure if using a dial-gauge canner, or at 15lbs pressure if using a weighted gauge. Quarts need to be processed for 90 minutes at that pressure, and pints for 75 minutes at that pressure.
We also have recipes available for home-canned baked beans and dry beans canned with tomato or molasses sauce. You can find a link to the USDA Complete Guide to Home Canning on our website: http://extension.usu.edu/utah/htm/fcs/food-preservation-canning. If you go to this, go to Guide 4 (Vegetables and vegetable products) for the recipes on canning dry beans.
Submit Your Suggestion
Other Questions In This Topic
- When and where do I go to have my pressure canner checked? How often should it be checked?
- Can powdered milk have a problem with mold?
- I am trying to use flour that has been stores for about 30 years. It looks ok and tastes like flour but I have baked two loaves and they will not raise. they taste ok but how nutritional would they be?
- How long does pectin keep if the box has not been opened?
- Is it safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- I used the approved recipe for canning apple pie filling, including leaving a 1 inch headspace. However, after taking out the jars I noticed that filling had bubbled up out of the jars during processing. The lids seem sealed, but how can I be sure they are safe? Should I have left a larger headspace than 1 inch???
- I just prepared pesto today containing basil, pine nuts, garlic, italian cheeses, and lemon juice, pretty much in that order from largest quantity to smallest. For how long could I keep this in my freezer before the oil will go rancid or the pesto will otherwise be inedible. Seems to me that I kept some a while back for 6 months, and after eating it I got sick, though this could be coincidental.
- how do I store fruits and vegetables?