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Yes, you can can pinto beans at home safely and easily.
Canning pinto beans is a fantastic way to preserve a big batch of these creamy, protein-packed legumes for quick meals all year long.
If you’ve ever wondered, can you can pinto beans without a pressure canner, the short answer is no, but we’ll get into all the details below.
You can can pinto beans using a pressure canner, which is the only USDA-approved method for low-acid foods like dried beans.
In this post, we’ll walk you through everything you need to know about canning pinto beans, from prep to processing times, so you feel confident in your kitchen.
Let’s dig into the wonderful world of preserving pinto beans.
Why You Can Can Pinto Beans With a Pressure Canner
The reason you can can pinto beans is that they are a low-acid food, which means botulism spores can survive in them if processed incorrectly.
A pressure canner reaches temperatures above boiling, typically 240°F to 250°F, which destroys those dangerous spores.
You cannot can pinto beans using a water bath canner because that method only reaches 212°F, which isn’t hot enough to ensure safety.
So, yes, you absolutely can can pinto beans, but you must use the right equipment to do it safely.
This is non-negotiable for home preservers who want to avoid foodborne illness.
Once you understand this core principle, the whole process becomes straightforward and rewarding.
1. The Science Behind Canning Pinto Beans
When you can pinto beans, you’re essentially cooking them inside sealed jars under high pressure and heat.
This process drives out oxygen, creates a vacuum seal, and kills any microorganisms that could spoil your food.
The high pressure also breaks down the beans’ starches, so they become tender and creamy right in the jar.
You can can pinto beans that are either soaked or unsoaked, though soaking shortens the processing time and reduces splitting.
The key is to follow tested recipes from trusted sources like the National Center for Home Food Preservation.
2. What You Need Before You Can Can Pinto Beans
Before you start, gather your supplies: mason jars, new lids, bands, a pressure canner, and fresh, dry pinto beans.
You’ll also need salt, which is optional but adds flavor, and a jar lifter for safe handling.
Make sure your pressure canner is in good working order, with a calibrated gauge if it’s the dial type.
You can can pinto beans in pint or quart jars, but processing times will differ based on jar size.
It’s also smart to have a clean, clutter-free workspace where you can work efficiently.
3. Prep Work: Sorting, Soaking, and Simmering
First, sort through your dried pinto beans to remove any shriveled beans, stones, or debris.
Rinse them thoroughly under cold running water, then soak them overnight in plenty of water.
For a quick-soak method, you can boil the beans for two minutes, remove from heat, and let them sit for one hour.
After soaking, drain and rinse again, then place them in a large pot and cover with fresh water.
Simmer the beans for about 30 minutes until they’re partially tender but not fully cooked, since they’ll finish cooking in the canner.
This step is crucial because undercooked beans will expand too much inside the jars, causing siphoning or broken seals.
4. Filling Jars and Adding Liquid for Canning Pinto Beans
Once your beans are simmered, pack them loosely into hot jars, leaving about one inch of headspace.
Don’t overfill, as beans need room to expand during pressure processing.
Add boiling water or broth over the beans, still keeping that one-inch headspace at the top.
If you like, add half a teaspoon of salt per pint or one full teaspoon per quart for flavor.
Remove air bubbles by running a non-metallic spatula around the inside edges of the jar.
Wipe the jar rims clean with a damp cloth, place on the lids and bands, and hand-tighten them just to fingertip tightness.
How to Can Pinto Beans Step-by-Step
Now that your jars are filled, let’s walk through the actual pressure canning process for pinto beans.
Following these exact steps ensures your canned pinto beans are safe and delicious.
The process is simpler than it seems, and once you do it the first time, you’ll wonder why you ever bought canned beans from the store.
1. Load the Pressure Canner Properly
Place your filled jars into the pressure canner, making sure they’re not touching each other or the sides of the canner.
Add the recommended amount of hot water to the canner, usually two to three inches deep, according to your manufacturer’s manual.
Lock the lid in place, leaving the vent open, and turn the heat to high.
You’ll see steam escape steadily from the vent, and after about 10 minutes of a strong steam column, you can close the vent.
This step is called venting, and it removes cold air from the canner so the pressure readings are accurate.
2. Process at the Correct Pressure and Time
Once the vent is closed, the pressure will begin to rise.
For a dial-gauge canner, you’ll need to process pint jars of pinto beans for 75 minutes at 11 pounds of pressure.
If you’re using quart jars, process them for 90 minutes at 11 pounds of pressure, adjusting for altitude if you live above 1,000 feet.
A weighted-gauge canner should maintain 10 pounds of pressure for those same times.
Keep the pressure steady by adjusting the heat, and start timing only once the correct pressure is reached.
3. Cool, Check Seals, and Store Your Canned Pinto Beans
When the timer goes off, turn off the heat and let the canner cool down naturally.
Never force-cool the canner with cold water or quick-release the pressure, as that can cause liquid to siphon out of your jars.
Wait until the pressure gauge reads zero and the vent is completely safe to open, then remove the lid.
Use a jar lifter to take out the jars and place them on a towel-lined counter, leaving space between them.
Let them sit undisturbed for 12 to 24 hours, then press the center of each lid to confirm it’s concave and doesn’t pop.
Any unsealed jars should be refrigerated and eaten within a few days, while sealed jars can be stored in a cool, dark pantry.
Can You Can Pinto Beans With Added Ingredients?
You can can pinto beans plain, but you might be wondering if you can add bacon, onions, or spices for extra flavor.
The USDA recommends canning beans without any thickeners, meats, or vegetables, as those alter processing times and safety.
You can add salt or dry spices like garlic powder, but avoid adding fats, flour, or fresh herbs.
Instead of trying to make a full meal in the jar, you can can pinto beans plain and then add those tasty ingredients when you open them.
This approach keeps your beans safe and versatile for any recipe you want to make later.
1. Can You Can Pinto Beans in an Electric Multi-Cooker?
Some electric multi-cookers have a canning setting, but they’re not all approved for pressure canning.
Only models that the USDA and manufacturers have explicitly validated for canning should be used.
If your electric pressure cooker doesn’t have a steam vent you can control and a pressure gauge that stays steady, don’t use it.
You can can pinto beans safely only in a dedicated pressure canner designed for that exact purpose.
Check your appliance manual carefully before attempting this, and when in doubt, stick with the traditional stovetop model.
2. Altitude Adjustments for Canning Pinto Beans
If you live above 1,000 feet, you must increase your pressure, not your processing time, when canning pinto beans.
This is because water boils at a lower temperature at higher altitudes, so you need more pressure to reach the safe internal temperature.
For dial-gauge canners, add one pound of pressure for every extra 2,000 feet above sea level.
For weighted-gauge canners, switch from 10 to 15 pounds of pressure when you’re above 1,000 feet.
Always double-check a trusted altitude chart before you start your batch.
So, Can You Can Pinto Beans at Home?
Yes, you can can pinto beans at home with confidence if you use a pressure canner and follow tested guidelines.
You can can pinto beans that are shelf-stable for up to five years, making them a wonderful pantry staple.
The process takes a few hours, but the payoff of having home-canned pinto beans ready for soups, burritos, and sides is huge.
Just remember that you cannot can pinto beans with a water bath, and you must never guess at processing times.
Stick to the proper pressure, jar sizes, and headspace, and you’ll be rewarded with perfectly tender beans every single time.
Now that you know you can can pinto beans, why not try a small batch this weekend and taste the difference yourself?
Enjoy your home-preserved treasure and the pride that comes from filling your pantry with your own hard work.