How Long to Pressure Can Raw Beans for Safe Storage?

According to the National Center for Home Food Preservation (NCHFP), canning dried beans requires a specific protocol involving soaking and precooking, not canning them fully raw. However, fresh, shelled beans can be canned using a 'raw pack' method with different processing times. This guide explains how long to pressure can raw beans safely and effectively, detailing the proper preparation and processing based on your bean type.

Quick Summary

This guide provides critical safety information on pressure canning beans. It clarifies the different methods and required processing times for fresh, shelled beans versus dried beans that require presoaking and precooking. Processing times for pints and quarts are detailed, along with vital safety instructions for proper technique and storage.

Key Points

• Differentiate Bean Types: Understand that 'raw' applies differently to fresh, shelled beans (like limas) and mature, dried beans.

• Dry Canning is Not Safe: Do not can dry beans without first soaking and precooking them, as improper heat penetration risks botulism.

• Raw Pack for Fresh Beans: Process fresh, shelled beans using a raw pack for 40 minutes (pints) or 50 minutes (quarts) in a pressure canner.

• Hot Pack for Dried Beans: Process soaked and precooked dried beans for 75 minutes (pints) or 90 minutes (quarts) in a pressure canner.

• Observe Headspace: Maintain a 1-inch headspace for most bean types to prevent liquid loss during processing.

• Adjust for Altitude: Increase canning pressure based on your elevation to ensure sufficient heat for safety.

• Depressurize Naturally: Always let the canner cool and depressurize on its own to prevent liquid siphoning and ensure a proper seal.

Understanding the Difference: Dried vs. Fresh Beans

When you ask "How long to pressure can raw beans?", the answer largely depends on whether you are talking about fresh, shelled beans (like limas or butter beans) or mature, dried beans. The key difference lies in their density and ability to hydrate and cook properly during the canning process. Scientific recommendations from trusted sources like the USDA and NCHFP dictate very different procedures for each type to prevent foodborne illness, most importantly botulism.

For dried beans, simply adding them dry to a jar and processing is not safe. The dry, dense beans will not heat evenly throughout, and the processing time is insufficient to destroy all harmful spores. Instead, dried beans require a mandatory presoak and precook step to ensure uniform heat penetration during canning.

Pressure Canning Fresh, Shelled Beans (Raw Pack Method)

This method applies to fresh lima, butter, or pinto beans that have been shelled. These beans have a higher moisture content than their dried counterparts, making them suitable for raw packing with a pressure canner.

Step-by-Step Raw Pack Process

1. Preparation: Select young, tender, well-filled pods with green seeds. Wash the shelled beans thoroughly.
2. Jar Filling: Pack the beans loosely into hot canning jars, leaving a 1-inch headspace for pints. For quarts, leave a 1-1/4 to 1-1/2-inch headspace depending on the size of the beans.
3. Liquid and Salt: Add 1/2 teaspoon of salt to pint jars or 1 teaspoon to quart jars, if desired. Fill the jars with boiling water, maintaining the specified headspace.
4. Debubbling: Run a non-metallic utensil, like a chopstick, around the inside of the jar to remove any trapped air bubbles. Adjust headspace again if necessary by adding more boiling water.
5. Lids and Rings: Clean the jar rim, center the lid, and screw on the band fingertip-tight.
6. Processing: Place the jars in the preheated pressure canner. Vent the canner for 10 minutes before bringing it to the required pressure for your altitude. Process pints for 40 minutes and quarts for 50 minutes at 10 lbs of pressure (for weighted-gauge canners up to 1,000 feet) or 11 lbs (for dial-gauge canners up to 2,000 feet).
7. Cooling: When processing is complete, turn off the heat and allow the canner to depressurize naturally. Do not rush this process. Once pressure is at zero, wait 10 minutes before removing the weight and opening the lid.

Pressure Canning Dried Beans (Hot Pack Method)

This is the only officially recommended and safe method for canning mature, dried beans. It ensures the beans are fully hydrated and cooked before processing, guaranteeing proper heat penetration.

Hot Pack Process for Dried Beans

1. Soak: Place dried beans in a large pot and cover with water. Soak for 12 to 18 hours in a cool place, or use a quick soak method by boiling for 2 minutes, then soaking for 1 hour. Drain the soaking water.
2. Precook: Cover the soaked beans with fresh water and bring to a boil. Boil for 30 minutes.
3. Jar Filling: Add 1/2 teaspoon of salt to pints or 1 teaspoon to quarts, if desired. Pack the hot beans into hot jars, leaving a 1-inch headspace. Fill with the hot cooking liquid, maintaining the headspace.
4. Debubbling and Lids: As with raw packing, remove air bubbles, clean the rims, and apply lids and bands fingertip-tight.
5. Processing: Process pint jars for 75 minutes and quart jars for 90 minutes at 10 lbs of pressure (weighted-gauge) or 11 lbs (dial-gauge). Adjust pressure for altitude as necessary.
6. Cooling and Storage: Allow the canner to cool completely and depressurize naturally. After 12-24 hours, check seals, remove rings, wipe down jars, and store in a cool, dark place.

Comparison of Pressure Canning Methods for Beans

Feature	Fresh, Shelled Beans (Raw Pack)	Dried Beans (Hot Pack)
Bean Type	Freshly shelled beans (lima, butter, pinto)	Mature, dried beans of all varieties
Preparation	Wash, snap, pack loosely in jars	Soak (12-18 hr or quick soak), precook for 30 min
Pint Time	40 minutes	75 minutes
Quart Time	50 minutes	90 minutes
Processing Temp	240°F (10+ lbs pressure)	240°F (10+ lbs pressure)
Main Advantage	Faster preparation time.	Safe, official method for shelf-stable dried beans.
Key Concern	Risk of under-processing if dry beans are used by mistake.	Requires significant prep time before processing.

Conclusion

Pressure canning raw beans is a term that requires clarification, as the method depends entirely on whether the beans are fresh or dried. For fresh, shelled beans, a raw pack process is safe and has a shorter processing time. However, for dried beans, the universally recommended and safe method is a hot pack, which includes a mandatory soaking and precooking step before pressure canning. Always follow the specified processing times and pressures, adjusting for your altitude, to ensure your canned goods are safe for long-term storage.

Get more canning tips

For additional authoritative information on safe food preservation practices, consult the National Center for Home Food Preservation at https://nchfp.uga.edu/.

Frequently Asked Questions

Can I skip the soaking step for dry beans when pressure canning?

No, you should not skip the presoaking and precooking steps for dried beans. The dense, dry beans will not heat evenly throughout the jar, and the process will not be sufficient to eliminate harmful bacteria, posing a risk of botulism.

Why do fresh green beans have a shorter processing time than dry beans?

Fresh green beans (snap beans) and fresh, shelled beans have higher moisture content and a different density than mature, dried beans. This allows heat to penetrate them much more quickly and evenly, requiring less time in the pressure canner.

What happens if I don't vent my pressure canner before adding the weight?

Venting the canner for a full 10 minutes is crucial to release all air from the canner. If not properly vented, cold air pockets can remain, preventing the internal temperature from reaching the required heat for safe processing, potentially leading to spoiled food.

Do I need to add salt when canning beans?

No, adding salt is optional and purely for flavor. It is not required for the safety of the canned product. If you omit salt, simply add it to taste when you prepare the beans for eating.

Is it normal for some liquid to be lost from the jars during canning?

Some liquid loss, or siphoning, is normal during the canning process, especially if the pressure is unstable or if the canner is cooled too quickly. As long as the jars seal properly, the contents are safe. For best quality, use jars with noticeable liquid loss first.

How do I adjust pressure canning for my altitude?

For weighted-gauge canners, use 10 pounds pressure for altitudes up to 1,000 feet and 15 pounds for altitudes above 1,000 feet. For dial-gauge canners, pressure adjustments are made in smaller increments based on altitude and can be found in a reliable canning guide.

How do I know if my jar of beans has sealed properly?

After the jars have cooled for 12-24 hours, check for a seal by pressing down on the center of the lid. The lid should be concave and should not move when pressed. If it pops up, the jar is not sealed and should be refrigerated.