Canned Black Beans

  • 2 min read


5 lb bag of black beans

Whole garlic cloves

Pork (honey baked ham, bacon, pork belly, left over pork chops, etc etc)


Musket Powder Seasoning (


Tools Needed:

Clean and steril mason jars, lids, and rings

Oven mit or jar tongs

A ruler

Pressure cooker (I have a presto pressure canner)



  • Beans are dirty, rinse them
  • Soak beans overnight, keep in mind that beans will double in size so make sure the vessel you are soaking them in has ample room
  • Take jars, put a layer of beans, then top off with ham, onions, cilantro and garlic,
  • Put one table spoon of Musket Powder in the jar
  • Top off with another layer of beans
  • Leave 1”from the top of the jar (this is called headspace)
  • Pour boiling water or broth over the top of the beans, leaving 1” of headspace
  • Wipe the rims of the clean and steril jars clean, along with the seals of the clean and steril lids at the same time. Even the slightest piece of salt can break the seal and not properly store in the pantry.
  • Tighten the lids finger tight, then back off ever so slightly
  • Place Jars in pressure canner with the factory recommended fill level of water in the pot
  • Secure the lid and crank up the heat
  • When the weight steam is steaming, let it steam for 10 minutes, then place your 10lb weight over it. Make sure the weight stays rocking
  • Pressure can your pint jars for 75 minutes and 90 minuets for quart
  • Check the lids to make sure they are not clicking, store in a dark cool place


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