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+ servings
Pint jars of black beans and water
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5 from 1 vote

Canning Black Beans

Home canned Black Beans are ready to go anytime a Mexican food craving hits!
Prep Time12 hrs
Cook Time1 hr 30 mins
Course: Pantry Staple
Cuisine: Mexican
Keyword: black beans, canning, pressure canning
Servings: 8 pints
Calories: 225kcal
Author: Cery


  • Pressure Canner
  • Pint jars and rings
  • New lids
  • Canning Tools


  • 3 pounds black beans for a full canner load of 8 pints
  • Water for soaking
  • Sea salt


  • Pick through the beans and get rid of rocks and broken beans and beans with holes in them and rinse well under running water.
  • Place rinsed beans in a large pot or gallon jar. Add1 tablespoon of baking soda.
  • Add enough water to cover by 3 inches.
  • Let soak for 10 to 12 hours.
  • Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.
  • Drain the beans and discard soaking water. Rinse under running water.
  • Put the beans in a large pot, cover with water, and bring to a boil.
  • Reduce heat to low, cover pot and simmer the beans for 30 minutes.
  • Using your canning funnel, spoon the hot beans into hot jars, leaving 1 inch headspace. Do not pack them in tightly or shake them down. The beans will still expand a bit during processing.
  • If you are adding salt, use ½ teaspoon in pints, ¾ teaspoon in 1 ½ pints and 1 teaspoon in quarts.
  • Ladle the cooking liquid over beans leaving 1 inch headspace. Release the trapped air with a thin knife or bubble popper.
  • Wipe the rim of the jar with a clean dry cloth or paper towel. Place lid. Screw rings on finger tight.
  • Put proper amount of warm water in canner, adding a splash of white vinegar if you have hard water.
  • Place jars in canner. Seal the canner lid and turn heat to high.
  • Allow the canner to vent for the specified length of time for your canner.
  • Now put the regulator on the air vent and bring it up to pressure. Once it has reached the required pressure, start your timer.
  • Process pints at 10 pounds pressure for 75 minutes, process 1½ pints and quarts at 10 pounds pressure for 90 minutes.
  • Don’t forget to adjust the processing pressure for your altitude.
  • When the processing time is up, turn off the heat and allow the pressure to return to zero.
  • Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.
  • Make sure the lid is facing away from you when you open the canner.
  • After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
  • After 12 hours, check the seals, wash and label the jars, and put them away.


Serving: 1pint | Calories: 225kcal | Carbohydrates: 40g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 604mg | Fiber: 15g | Vitamin A: 10IU | Calcium: 46mg | Iron: 4mg