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
- Is it safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- Can you tell me what the adult form is for the weevil that I find in my flour and pasta?
- 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?
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- Are jars that have air bubbles in them after bottling, safe?
- I grew up eating green beans which were pressure-canned at home. When my mother heated them for a meal, she brought them to a boil then removed the lid and let them boil for at least a minute with the lid off. She said this was necessary to be safe. Is it necessary or was that just something passed down from before pressure canning was available?
- I have tried pressure canning chicken 4 times now. I've done 2 batches cooked chicken and 2 batches raw chicken. All 4 times most of the water cooked out of the jars. Is this supposed to happen and is the chicken safe for us to eat?