How To Can Black Beans

how to can black beans

How to Can Black Beans for Long-Term Storage

Ever wished you had a pantry full of ready-to-use black beans without relying on store-bought cans? Learning how to can black beans at home is a fantastic way to save money, control ingredients, and have a convenient staple always on hand. It might seem daunting at first, but with the right steps and equipment, it's a very rewarding process. Let's dive in and get those beans preserved!

Why Can Your Own Black Beans?

There are numerous benefits to canning your own black beans versus buying them pre-canned. You control the amount of sodium, avoid unwanted additives, and it's significantly more cost-effective in the long run, especially if you buy dried beans in bulk. Plus, having shelf-stable jars of cooked beans ready for any meal is a huge time-saver!

• Cost-effective compared to store-bought.
• Control over ingredients (salt, no preservatives).
• Convenient for quick meals and emergency preparedness.
• Reduces packaging waste.

Essential Supplies You'll Need

Before you start, gather all your equipment. Safety and proper tools are key when pressure canning. Make sure everything is clean and in good working order to ensure a successful canning experience.

1. Pressure Canner: This is non-negotiable for canning low-acid foods like black beans. A water bath canner is NOT safe for beans.
2. Canning Jars: Pint or quart-sized jars are common. Ensure they are clean and free of cracks or chips.
3. Lids and Bands: New lids are required for each canning session. Bands can be reused if they aren't rusted or bent.
4. Jar Lifter: Essential for safely placing hot jars into and removing them from the canner.
5. Canning Funnel: Helps keep jar rims clean when filling.
6. Ladle: For scooping beans and liquid into jars.
7. Bubble Remover/Headspace Tool: To release trapped air and measure headspace.
8. Clean Towels: For wiping jar rims.

Preparing Your Black Beans for Canning

Proper bean preparation is crucial for quality and safety. You'll want to start with dried black beans, not already cooked or canned ones. This process ensures they cook evenly and are ready for safe canning.

1. Sort and Rinse: Spread your dried black beans on a tray and remove any small stones, debris, or shriveled beans. Rinse thoroughly under cold running water.
2. Soak: You can do a traditional overnight soak (8-12 hours) or a quick soak. For a quick soak, bring beans and water to a boil for 2 minutes, remove from heat, cover, and let stand for an hour.
3. Drain and Rinse Again: Discard the soaking water and rinse the beans thoroughly.
4. Pre-cook: Place the soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 30 minutes. This softens them and prevents them from absorbing too much liquid during processing.

Hot Packing vs. Raw Packing

When canning beans, you have two primary packing methods: raw packing and hot packing. Raw packing involves filling jars with uncooked beans, while hot packing uses pre-cooked, hot beans and hot liquid. For black beans and most other beans, hot packing is highly recommended.

Hot packing allows for better liquid distribution, reduces siphoning during processing, and results in a more consistent product. It also helps to eliminate air from the food, which contributes to a better seal and longer shelf life.

Step-by-Step Guide: How to Can Black Beans Safely

Now that your beans are pre-cooked and your supplies are ready, it's time for the actual canning process. Remember, a pressure canner is essential for the safety of this low-acid food. Follow these steps carefully to ensure your home-canned black beans are safe to eat.

1. Prepare Canner and Jars: Fill your pressure canner with the recommended amount of water (usually 2-3 inches). Heat your canning jars (either in a dishwasher cycle, in the canner, or a large pot) to keep them hot and prevent thermal shock when adding hot beans. Prepare new lids by gently warming them in hot (not boiling) water.
2. Fill Jars: Using your canning funnel, carefully ladle the hot, pre-cooked black beans into the hot jars. Fill them about two-thirds full.
3. Add Liquid and Salt: Ladle the hot cooking liquid (or plain boiling water) over the beans, leaving 1-inch headspace (the space between the food surface and the rim of the jar). Add 1/2 teaspoon of canning salt per pint jar or 1 teaspoon per quart jar, if desired (salt is for flavor, not preservation).
4. Remove Air Bubbles: Use your bubble remover or a plastic knife to gently remove any trapped air bubbles by running it around the inside of the jar. Adjust liquid if necessary to maintain 1-inch headspace.
5. Wipe Rims and Apply Lids: Wipe the jar rims thoroughly with a clean, damp cloth to ensure a good seal. Place a warm lid on each jar, followed by a band tightened to fingertip-tight (not too tight).
6. Load Canner: Place the filled jars onto the rack in your pressure canner. Make sure jars are not touching each other. Secure the canner lid.
7. Process: Turn up the heat. Allow steam to escape from the vent pipe for a full 10 minutes (this is crucial for removing all air). Then, place the weighted gauge or dial gauge on the vent pipe. Bring the canner up to the correct pressure for your altitude (usually 10 pounds of pressure for dial gauge or 10 pounds for weighted gauge at altitudes below 1,000 feet). Process pint jars for 75 minutes and quart jars for 90 minutes.
8. Cool Down: Once processing time is complete, turn off the heat and allow the canner to cool naturally until the pressure returns to zero. DO NOT force cool or open the canner early. Once depressurized, remove the lid carefully, tilting it away from your face.
9. Cool and Check Seals: Use your jar lifter to remove the hot jars and place them on a clean towel or wire rack, spaced apart, to cool undisturbed for 12-24 hours. After cooling, check seals by pressing the center of each lid; it should be concave and not flex. If a lid doesn't seal, refrigerate and use within a few days.

Conclusion

Learning how to can black beans is an empowering skill that offers convenience, savings, and control over your food supply. While it requires attention to detail and specific equipment like a pressure canner, the process is straightforward once you get the hang of it. Enjoy the satisfaction of stocking your pantry with wholesome, homemade canned black beans, ready for all your culinary adventures!

Frequently Asked Questions (FAQ)

Can I can black beans without a pressure canner?

No, absolutely not. Black beans are a low-acid food and require the high temperatures only achievable in a pressure canner to destroy harmful bacteria that cause botulism. A water bath canner is not safe for canning black beans.

How long do home-canned black beans last?

When properly canned and stored in a cool, dark place, home-canned black beans can last for at least one year, and often much longer, while maintaining good quality.

Do I need to soak the black beans before canning?

Yes, soaking is a crucial step. It helps rehydrate the beans, reduces processing time, and ensures a more uniform texture. You can use either the overnight soak or the quick soak method.

What if my jars don't seal after canning?

If a jar does not seal (the lid is not concave and can be pressed down), it means the contents are not shelf-stable. You can refrigerate these jars and use the beans within a few days, or you can re-process them with a new lid within 24 hours, ensuring you follow all steps carefully.

how to can black beans

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