How to Can Pinto Beans (Dried)
Dried pinto beans soaked and pressure canned for ready-to-eat convenience.
The Short Answer
Dried beans must be soaked, partially cooked, and pressure canned. Process pints for 75 minutes and quarts for 90 minutes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Pinto Beans (Dried)
Soak 12-18 hours. Boil 30 minutes before packing. Fill jars 3/4 full.
Headspace: 1 inch
Step-by-Step: Canning Pinto Beans (Dried)
- Sort and rinse beans. Soak 12-18 hours.
- Drain, cover with fresh water, boil 30 minutes.
- Pack hot beans 3/4 full in jars.
- Cover with cooking liquid. Leave 1-inch headspace.
- Remove air bubbles, wipe rims, apply lids.
Home-canned beans are dramatically better than store-bought. You control salt, texture, and freshness. A dozen pints means quick refried beans, soup, and burritos any night.
Safety Notes
Important: Low-acid; must be pressure canned. Do not fill more than 3/4 full; beans expand.
The Bottom Line
Pinto Beans (Dried) must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Yes. Soaking and partial cooking are required. Unsoaked beans expand too much during processing.