how to can kidney beans

Canning Kidney Beans at Home – A Step-by-Step Guide

As a home canner, one of my favorite things to preserve is beans. Canned kidney beans are handy to have on the shelf for quick meals, sides, and dips. While you can buy canned beans at the store, home-canned beans taste infinitely better!

If you’ve never tried canning kidney beans before it may seem intimidating. But it’s actually pretty straightforward once you know the proper steps. In this guide, I’ll walk you through the entire process of canning kidney beans safely at home. Let’s get started!

Why Can Your Own Kidney Beans?

Here are some of the benefits of home canning kidney beans:

• Convenience – Canned beans are pre-cooked and ready to use. No more overnight soaking!

• Flavor – The flavor of home-canned beans is far superior to store-bought.

• Customization – You control ingredients like salt, seasonings, liquid.

• Cost savings – Less expensive than store-bought canned beans.

• Storage life – Properly canned beans can be stored up to a year.

Required Equipment for Canning Beans

Before getting started, make sure you have the necessary canning equipment:

• A pressure canner with rack – Beans must be pressure canned.

• Standard mouth glass canning jars with lids and bands.

• Jar lifter for safely moving hot jars.

• Bubble removal tool and headspace measuring tool.

• Clean towels or rags for de-bubbling jars.

Ingredients for Canning Kidney Beans

For each quart jar of beans you’ll need:

• 1 1/2 cups dried kidney beans
• 3 cups water
• 1 tsp salt (optional)

Step 1 – Sort and Rinse Beans

Pick through the dried beans and remove any grit, debris or shriveled beans. Give them a thorough rinse.

Step 2 – Rehydrate Beans

You can rehydrate beans by soaking or boiling:

• Soaking – Cover with water and soak 8-12 hours or overnight.

• Boiling – In a pot, cover beans with water, boil 2 minutes, remove from heat and soak 1 hour.

Step 3 – Drain and Rinse Beans

Drain the rehydrated beans and give them a quick rinse. Discard the water they soaked in.

Step 4 – Parboil Beans

In a pot, cover beans with fresh water and boil gently for 30 minutes. This further rehydrates them and destroys toxins.

Step 5 – Load Jars

Ladle hot beans into clean, warm pint jars, leaving 1 inch of headspace. Add 1 tsp salt to each jar if desired.

Step 6 – Fill Jars with Liquid

Cover beans with fresh hot water, maintaining 1 inch of headspace. Use a bubble tool to release trapped air.

Step 7 – Wipe Jar Rims

Wipe rim of jars with a clean, damp cloth to remove residue. This allows lids to seal properly.

Step 8 – Apply Lids and Bands

Place pre-sterilized lids on jar rims and screw bands on fingertip tight. Do not over tighten.

Step 9 – Process Jars

Place jars in pressure canner filled with 2-3 inches of water. Process at 11 PSI for 75 minutes. Consult a canning guide for adjustments based on your altitude.

Step 10 – Cool and Store

Allow jars to cool undisturbed for 12-24 hours. Check lid seals, label and store in a cool, dark place up to 1 year.

Troubleshooting Problems and Ensuring Safety

Follow these tips to avoid potential problems and keep your canned kidney beans safe:

• Use an approved recipe like this one – don’t modify or guess. Improper processing could result in spoilage or botulism.

• Start with high-quality dried beans – old, damaged beans can affect quality and spoil more easily.

• Measure headspace accurately – too little space can prevent proper sealing; too much can allow food spoilage.

• Clean all equipment thoroughly – leftover food residue can harbor dangerous bacteria.

• Process fully – improper pressure, time, or fluctuating pressure can lead to spoilage.

• Don’t reuse lids – the sealant degrades after first use, risking a poor seal.

• Check seals after cooling – lid centers should be depressed and not move up/down when pressed gently. Reprocess any unsealed jars.

With a pressure canner, quality ingredients, and the proper technique, you can enjoy delicious home-canned kidney beans safely. It does take some time and effort, but the payoff of having your own canned beans on hand is well worth it!

FAQs About Home Canning Kidney Beans

If you’re new to home canning beans, you probably have some questions. Here are answers to some common FAQs:

Why do you need to boil the beans before canning?

• The initial boiling destroys toxins and further rehydrates the beans so they reach the proper consistency after canning.

What size jars can you use?

• Standard mouth pint or quart jars are recommended. Do not use larger jars.

How long will home-canned beans last?

• Properly canned and stored beans will retain optimum quality for 12-18 months. They will remain safe to eat for up to 5 years.

Can you adjust the processing time?

• No, you must follow the recommended processing time precisely for safety. Only adjust pressure based on your altitude.

Is it safe to add flavorings or seasonings?

• Yes, you can safely add ingredients like salt, onions, peppers or spices before canning. Just maintain proper headspace.

Why do you have to use a pressure canner?

• Kidney beans are a low-acid food so they must be processed under pressure to destroy botulism-causing bacteria.

What causes floating beans or discolored liquid?

• This can happen if beans are old or damaged, or if minerals in hard water interact with the bean acids. It affects quality but not necessarily safety.

Are canned beans as nutritious as dried?

• Canned beans retain a majority of nutrients like fiber, protein, iron and B vitamins compared to dried, though some loss does occur.

Tips for Enjoying Your Canned Kidney Beans

Now comes the fun part – enjoying your homemade canned kidney beans! Here are some ideas:

• Mash them into quick dips and spreads. The texture is perfect straight from the jar.

• Make tacos, burritos, quesadillas and tostadas. Beans are a Mexican food staple.

• Toss them into soups, stews and chilis for added protein and fiber.

• Use in classic bean salads, adding veggies, herbs and dressing.

• Make homemade baked beans or classic red beans and rice.

• Puree with broth for an easy bean soup.