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Pressure Canned Beans (Presto Electric Canner)

These pressure-canned beans are a safe, healthy pantry staple made using the Presto Electric Pressure Canner. Perfect for beginners, this recipe creates shelf-stable beans without preservatives, excess sodium, or costly grocery store convenience foods.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6 pints
Course: dinner, Side Dish, Snack
Cuisine: American, Home Canning, Mediterranean, Pantry, recipes, Southwestern
Ingredients Equipment Method

Ingredients
  

  • 1 pound dry beans pinto, black, navy, or chickpeas
  • Water
  • Salt optional
  • ½ teaspoon per pint jar
  • 1 teaspoon per quart jar

Equipment

  • Pressure cooker

Method
 

  1. Sort and Rinse Beans
  2. Rinse dry beans under cool water and remove any debris or damaged beans.
  3. Soak the Beans
  4. Choose one method:
  5. Overnight soak: Cover beans with water and soak 8–12 hours.
  6. Quick soak: Boil beans for 2 minutes, remove from heat, cover, and soak for 1 hour.
  7. Drain and rinse beans after soaking.
  8. Fill Jars
  9. Add soaked beans to jars:
  10. Pints: fill ½ full
  11. Quarts: fill ⅔ full
  12. Add optional salt.
  13. Fill jars with hot water, leaving 1 inch headspace.
  14. Remove air bubbles, wipe rims, and apply lids and rings fingertip tight.
  15. Prepare the Presto Electric Canner
  16. Add the amount of water recommended in the Presto Electric Pressure Canner manual.
  17. Place the canning rack in the canner and load jars according to manufacturer spacing guidelines.
  18. Lock the lid.
  19. Pressure Can Using the Presto Settings
  20. Select Pressure Canning mode.
  21. Choose the correct jar size when prompted.
  22. Allow the canner to automatically vent, pressurize, and process.
  23. Processing Times:
  24. Pints: 75 minutes
  25. Quarts: 90 minutes
  26. Natural Cooldown
  27. When the cycle completes, allow the canner to cool naturally.
  28. Do not force pressure release or open the lid early.
  29. Cool, Check Seals, and Store
  30. Remove jars and let cool undisturbed for 12–24 hours.
  31. Check seals (lids should not flex).
  32. Label and store in a cool, dark place.
  33. Salt is optional and not required for safety.
  34. Do not add fats, dairy, or thickeners.
  35. Always follow tested pressure-canning guidelines and the Presto Electric Canner manufacturer instructions.
  36. Adjust for altitude if required by your location.

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