Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Dried beans or peas canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 3¼ lb per 9 pints or 5 lb per 7 quarts |
Safety boundary: Never can unsoaked dry legumes; fully hydrate and pre-boil before filling.
Processing details
- Method
- Pressure
- Pack style
- Hot
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1 inch
- Processing time
- Pints: 75 min; Quarts: 90 min
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Dried beans or peas timeline
- Prepare: Sort, wash, fully hydrate by the long-soak or exact quick-soak method, then boil 30 minutes.
- Pack: Fill with hot beans or peas and cooking water.
- Process: Pressure-can pints 75 minutes or quarts 90 minutes.
Equipment for dried beans or peas
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Sort and wash mature dry legumes.
- Use a 12–18 hour soak or boil 2 minutes and soak 1 hour; drain.
- Cover with fresh water and boil 30 minutes.
- Pack hot with cooking water and 1-inch headspace.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Tested NCHFP pressure-canning recipe. Dried beans and peas must be fully hydrated using the documented soak and boil procedure.
What is dried beans or peas?
This flexible tested process is for mature dry shelled beans or peas that are fully hydrated before pressure
Before you begin
- Choose one complete hydration method.
- Boil hydrated legumes 30 minutes.
- Salt is optional: ½ teaspoon per pint or 1 teaspoon per quart.
Altitude-adjusted pressure schedule
| Jar/style | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 75 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 90 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/style | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 75 min | 10 psi | 15 psi |
| Quarts | 90 min | 10 psi | 15 psi |
Beans or Peas — Shelled, Dried, All Varieties — NCHFP
Ingredients
- 5 lb dried shelled beans or peas average for 7 quarts; 3 1/4 lb for 9 pints
- 1 tsp salt optional per quart; 1/2 tsp per pint
- water for soaking, boiling, and packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Sort and wash dry beans or peas. Soak 12–18 hours and drain, or quick-soak by boiling 2 minutes, soaking off heat 1 hour, and draining.
- Cover soaked beans with fresh water and boil 30 minutes.
- Fill jars with hot beans or peas and cooking water, leaving 1-inch headspace; add optional salt.
- Pressure process pints 75 minutes or quarts 90 minutes.
- Dial gauge: 11/12/13/14 psi by altitude; weighted gauge: 10 psi through 1,000 ft and 15 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve dried beans or peas
Drain and season, or add after opening to soups, chili, salads, dips, and casseroles.
Dried beans or peas questions
Can dry beans go directly into jars?
No. They must be fully hydrated and boiled 30 minutes before filling.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Long-soak versus quick-soak beans
Both are authorized hydration methods when completed exactly; each is followed by draining, fresh water, and a 30-minute boil.
Dried beans or peas troubleshooting
Why did the beans absorb most of the liquid?
Fully hydrate before
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Beans or Peas – Shelled, Dried, All Varieties”. Official USDA/NCHFP tested home-canning guidance.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: All Year
Months: January, February, March, April, May, June, July, August, September, October, November, December
How much of the main ingredient should I grow?
15–30 lb of Beans per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.