How To Can Navy Beans

What you will need:

  • Dried Beans

  • Pressure Canner
  • Canning Jars, Lids and Bands (rings)
  • Large Pot
  • Jar Lifter
  • Spatula 
  • Salt
  • Kettle with boiling water (see step 5 below)  

Step 1. The Day Before Canning Sort Beans & Soak

Pick over beans removing any debris or stones, or discolored beans.  Rinse beans in cold water. Place beans in large bowl or pot and cover with water. Soak beans from 18-24 hours overnight. 

Step 2.  Prepare Canning Equipment

Sterilize jars, lids and bands (rings) in a pot of boiling water. Leave jars, lids and bands in the hot water until ready to fill. 

Step 3. Partially Cook The Beans

Rinse well and drain soaked beans, place in a large pot. Cover beans with fresh water and bring to a boil. Lower heat and simmer for 25-30 minutes. Remove any foam that forms. The beans will finish cooking in the canner. 

Step 4. Prepare Canner 

While your beans are cooking, place the rack that comes with the pressure canner in bottom of the canner and add 2 quarts of water. 

Step 5. Fill Your Jars 

Begin filling your jars with the partially cooked beans, leaving a 1 inch headspace. Add 1/2 teaspoon of salt to pint jars and 1 teaspoon to quart jars if desired. Ladle hot water from the pot of beans over the beans. If you don't have enough water, use some a little hot water from the kettle. 

Take the spatula or a chop stick and remove any air bubbles from the jars by placing the spatula between the beans and the side of the jar. Gently push up and down several times around the sides of the jar to release any trapped air and bubbles. Don’t use a metal spatula as it  may scratch the glass.

Wipe the rims of the jars with a clean damp cloth. Place a lid and a band (ring) on each jar, tightening the band, but not forcing it. You don't want it too tight. When you feel resistance stop. In canning they call it, "finger tight". 

Step 6. Place Jars in Canner

Place the jars on to the rack in the pressure canner which has 2 quarts of water.

Step 7.  Start Processing the Beans 

Place the lid on the canner and secure the lid according to the manufacturer’s instructions. With the heat on medium-high, vent the steam for 10 minutes.
Next, put the weighted gauge on the vent and bring the pressure to 10 pounds (psi) if your elevation is below 1000 feet.

If your elevation is above 1000 feet, use 15 pounds of pressure.
Process pint jars for 75 minutes, or quart jars for 90 minutes.

Step 8. Cooling The Jars


When the pressure gauge has gone down completely, allow the jars to cool for 15 minutes. Make sure the pressure gauge is completely recessed (down) before opening. Open the lid and using a jar lifter, remove the jars from the canner and place them on a towel to continue to cool. Leave a few inches of space in between the jars as they cool.

Step 9. Label and Store Jars



Once the beans have cooled completely, label with the date and place the jars in a cool and dark place.