Enjoy your homemade ranch-style beans in chili, burritos, or as a hearty side dish!

I use an Electric Pressure Canner ( instructions in the note section) a modern twist on traditional canning methods. It makes canning easier and less intimidating. If your new to canning I recommend a electric pressure canner over a traditional pressure canner. The electric canner can also be used for water bath canning. I can 7 wide mouth pint jars of beans at a time in my electric canner.

Ranch Style Beans

5 from 3 votes

Easy no soak canned dry Ranch Style Beans.

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Course: Side Dish

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

1/2 cup dry pinto beans per jar
1/2 tsp salt per jar
1/2 tsp paprika per jar
1/2 tsp cumin per jar
1/2 tsp onion powder per jar
1/2 tsp garlic powder per jar
1/2 tsp chili powder per jar
1 tsp green Chile Flakes per jar
1 tsp tomato powder per jar
Hot water boiled

Equipment

Pressure canner
funnel
Debubbler
Pint Jars
Lids
Rings
Strainer

Method

Measure out beans and add them into a strainer. For pints you will need 1/2 a cup of beans for every pint jar. Rinse them thoroughly in cold water and remove any debris or pebbles.
In a large stock pot add hot water and bring it to a boil. Once it is boiling set it aside.
Prepare your jars, lids, and bands.
Add water to your pressure canner up to the bottom fill line. Turn the burner on low heat to begin heating the water.
Scoop 1/2 cup of washed beans to your jars. Add salt, paprika, cumin, onion powder, garlic powder, chili powder, green Chile flake and tomato powder to each jar.
Pour the boiling hot water over the dry beans. Leave 1 inch headspace.
Wipe the rim of each jar. Place your clean lids onto each jar and add a ring. Don’t over tighten the rings but ensure they are on finger tight.
Add your jars into heated water in your canner. Place your lid on and ensure it is locked. Turn up the heat on your stove. Once you see a steady stream of steam coming from the vent start the timer for 10 minutes. Dry beans need to process at 10 pounds of pressure. Allow it to vent for 10 minutes and then place your weighted gauge on the canner. Once the weighted gauge begins to rock start your timer for 75 minutes for pints.
After the allotted processing time turn the burner off. Do not do anything to the canner. Allow the canner to cool naturally until the air vent has gone back down. Once the air vent goes back down remove the pressure regulator or weight whichever your canner has. Allow the canner to set for 10 minutes. After 10 minutes open your canner and using the jar lifter remove the jars from the canner.
Place jars on the counter undisturbed for 24 hours. After 24 hours remove rings and check the seal. Any unsealed jars go into the refrigerator to be used first.
Store sealed jars without rings to make sure the jars stay sealed. Don’t use a canned food on the shelf if you can take the lid off easily by hand.

Notes

Soak the beans (optional): While not necessary, soaking the beans overnight can help the beans become easier to digest for those with stomach problems. If you choose to soak them, cover the beans with water in a large bowl and let them soak for 8-12 hours before the rinse and strain step.

Alternatively, use the quick soak method: boil beans for 2 minutes, then let them sit for 1 hour.

After soaking, each 1/2 cup of dried beans will expand to approximately 1 1/2 to 2 cups of beans, as dried beans typically double or triple in size when rehydrated. The exact amount of expansion depends on the type of bean and its age, with older beans sometimes expanding less evenly or thoroughly.

Add the soaked or expanded beans into jars, leaving 1 inch of headspace. Then pour hot water over the beans, ensuring they are fully covered while maintaining the 1-inch headspace.

Electric Pressure Canner Instructions:

Insert the removable pot into the canner body and place the rack inside with its feet down.

Add 3 quarts of water to the canner, which will reach the fill line. Fill each clean jar you’re using halfway with water and place inside canner to warm the jars.

Set the mode:

Press the control knob to select the desired mode (“Pressure Can”).

Set the time:

Rotate the control knob to set the correct processing time from your recipe, then press the control knob to confirm.

Insert jars:

The display will show “Insert Jars”. Use jar lifters to take out the jars, and dump out the water. Fill jars with food according to your recipe, and place them back on the rack.

Lock the lid:

Place the lid on the canner and lock it by lowering the sensor arm and turning the green latch clockwise.

Start warming:

Press the advance button to begin the warming phase. The “warm” light
Canning and cooling
Venting:

The canner will signal when the warming phase is complete and it’s time to vent. Once the vent light is on and the 10-minute countdown is finished, the unit will beep and the display will say “Put regulator on”.

Place regulator:

Using a pot holder, carefully place the regulator on the vent pipe and rotate it to the “Can” position.

Start canning:

Press the advance button to start the canning phase. The “Can” light will illuminate and the timer will start once the correct pressure is reached.

Cooling:

When the processing time is over, the canner will beep and the “Cool” light will turn on. Allow the canner to cool down completely. The air vent cover lock must drop before the lid can be opened.

Finish:

Once the “Done” light appears, press and hold the cancel button for 3 seconds. Remove the lid and use jar lifters to take out the jars, placing them on a towel to cool for 24 hours.

Pressure Canning Ranch Style Beans