this post was submitted on 03 Sep 2026
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Canning dried beans seems exessive to me, though I love canning in general. Dried beans are well preserved as-is. Just soak the night before and cook in a pressure cooker to save time and energy.
I save the effort of canning for things that won't naturally preserve well. Fruits, jams, vegetables, pickles, meats, whole stews, tomatoes etc...
Where do you feel the value is for the effort?
It's a convenience thing. It takes as much work to make beans for one meal as it does to can for seven at once. It saves a lot of time. Even if you pressure can day of. One soak, one cook is a lot less work than repeating it 7 times.
I frequently run into people that want to do things like can rice. Rice takes 20 minutes from start to finish and, like beans, are shelf stable. But beans require two hours of work if not precooked in addition to the pure nastiness of the texture of canned rice. Canned beans don't have that issue.
I've thought about doing that very thing. I love me some beans, and only buy dried. It works if you've got a good day to day rhythm going. But if you don't have the time, or miss soaking them the night before it's all derailed.
Definitely. Gotta plan one day or two hours in advance.
My guess is prep time. These are essentially ready to eat now, so it's easier to add them to a dish without having to soak them first.
Plus now they're heavier and taking up more space.
A 1 lb bag of beans and a one pint can of beans weigh about the same amount. As for storage, one of the first projects I undertook when I moved into my house was to make sure space would not be an issue. I built myself some custom shelves.
It's like computer algorithms. Some take up more RAM, some require more CPU time, some require more hard drive storage, and you pick the right one for your scenario. If weight and volume aren't an issue but prep time is, this is better for your use cases.