Questions & Answers

IQ. Is there a time recommendation for canning fresh (not reconstituted dry) kidney beans?

A. If the kidney beans have been picked while fully hydrated (not dried down at all), the shelled fresh beans could be canned with the same process time as fresh limas with two differences. For fresh kidney beans, we recommend using the hot pack directions only, and use some additional boiling water. Our directions for fresh lima, butter, pinto and soy beans say to:

Shell and wash beans thoroughly. Cover beans with water and bring to a full boil. Boil
3 minutes. Boil additional fresh water for covering the beans in the jar. Pack hot beans loosely into jars, leaving 1-inch headspace. Add ½-tsp salt per pint jar, if desired. Fill jar to 1-inch from top with hot boiling water. Remove air bubbles, readjust headspace if needed, wipe jar rims with clean damp paper towel. Apply two-piece canning lids and process in a pressure canner.

The processing time for pints is 40 minutes and quarts is 50 minutes, with these differences in pressure depending on type of canner and altitude. In a dial gauge canner at less than 2,000 feet altitude, process at 11 pounds pressure. In a weighted gauge canner at less than 1,000 feet altitude, process at 10 pounds pressure; over 1,000 feet process at 15 pounds pressure.

Some sources say to use the hot cooking liquid to cover the beans. However, kidney beans and other legumes have some unusual starches that are not easily broken down by our
intestines and it is a good idea not to ingest the cooking liquid. Kidney beans, in fact, are one of the most difficult to digest. Therefore, using fresh hot boiling water to cover the cooked beans in the jars will reduce the digestive problems. It also reduces the amount of bean starch going into the jar and makes for a safer processed product.
 

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