How to Can Refried Beans: A Safe and Delicious Guide
Canning refried beans at home allows you to enjoy delicious, shelf-stable beans free from preservatives, but it requires strict adherence to safe canning practices using a pressure canner. This article provides a comprehensive guide to safely canning refried beans at home.
Why Can Your Own Refried Beans?
Canning refried beans at home offers several compelling advantages. Commercial refried beans often contain preservatives, excessive sodium, and unwanted additives. By making your own, you control the ingredients, reducing sodium, eliminating artificial flavors, and using organic beans if desired. Plus, home-canned beans taste far superior to most store-bought varieties. It’s also a cost-effective way to preserve a large batch of beans, especially if you grow your own. Finally, the satisfaction of providing your family with healthy, homemade food is unmatched.
Safety First: Understanding the Importance of Pressure Canning
Refried beans, like all low-acid foods, must be processed in a pressure canner to eliminate the risk of botulism. Botulism is a serious illness caused by the bacterium Clostridium botulinum, which thrives in anaerobic (oxygen-free) environments like sealed jars. A boiling water bath, suitable for high-acid foods like jams and pickles, does not reach a high enough temperature to kill botulism spores. A pressure canner, however, reaches temperatures of 240°F (116°C) or higher, effectively destroying these spores. Never attempt to can refried beans in a boiling water bath.
Essential Equipment and Ingredients
Before you begin, ensure you have all the necessary equipment and ingredients.
Equipment:
- Pressure canner (with a reliable gauge)
- Canning jars (pint or quart size, with lids and bands)
- Jar lifter
- Lid lifter (magnetic wand)
- Wide-mouth funnel
- Large stockpot
- Measuring cups and spoons
- Clean kitchen towels
Ingredients:
- Dried pinto beans (or other suitable beans)
- Water (filtered is best)
- Onion (optional)
- Garlic (optional)
- Salt
- Vegetable oil or lard (for frying, optional)
- Spices (cumin, chili powder, etc., optional)
Step-by-Step Canning Process
Follow these steps carefully to safely can your refried beans:
- Prepare the Beans: Rinse and sort dried beans, removing any debris or damaged beans. Soak the beans overnight or use the quick-soak method (boil for 2 minutes, then let stand for 1 hour). Drain and rinse the soaked beans.
- Cook the Beans: Place the soaked beans in a large stockpot and cover with fresh water (about 3 inches above the beans). Add chopped onion and garlic, if desired. Bring to a boil, then reduce heat and simmer until the beans are tender but not mushy (about 1-2 hours, depending on the bean type).
- Prepare Jars and Lids: Wash jars, lids, and bands in hot, soapy water. Rinse well. Keep jars hot by simmering them in hot water or placing them in a warm oven (200°F). Heat lids in a small saucepan of simmering water; do not boil.
- Mash the Beans: Drain the cooked beans, reserving the cooking liquid. Mash the beans using a potato masher, immersion blender, or food processor. For a smoother consistency, add some of the reserved cooking liquid as needed.
- Fry (Optional): Heat a small amount of vegetable oil or lard in a skillet. Fry the mashed beans in batches until slightly thickened, adding spices to taste. This step enhances the flavor but is not required for safe canning.
- Fill the Jars: Using a wide-mouth funnel, fill the hot jars with the hot refried beans, leaving 1 inch of headspace. Headspace is the space between the top of the food and the lid.
- Remove Air Bubbles: Run a non-metallic spatula or bubble remover around the inside of the jar to release trapped air bubbles.
- Adjust Headspace: If necessary, add hot water or refried beans to maintain the 1-inch headspace.
- Wipe Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any food residue. This ensures a proper seal.
- Place Lids and Bands: Center the lid on the jar and screw on the band finger-tight (not too tight).
- Process in Pressure Canner: Follow the manufacturer’s instructions for your pressure canner. Place the filled jars in the canner, ensuring they do not touch each other. Add the required amount of water to the canner.
- Venting: Vent the canner for 10 minutes to remove air from the canner.
- Processing Time: Once the canner is vented, close the vent or place the weighted gauge on the vent (depending on your canner type). Bring the pressure up to the required level (see chart below) and maintain that pressure throughout the processing time.
- Cooling: Once the processing time is complete, turn off the heat and allow the canner to cool naturally until the pressure returns to zero. Do not force the cooling process.
- Remove Jars: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface, leaving space between the jars.
- Check Seals: Allow the jars to cool completely (12-24 hours). Check the seals by pressing down on the center of the lid. If the lid does not flex, it is sealed.
- Store Properly: Remove the bands and wash the jars. Label and date the jars and store them in a cool, dark, and dry place.
Processing Times and Pressures
The processing time and pressure depend on your altitude and the size of the jars. Consult the table below for accurate processing guidelines based on USDA recommendations. Always use the correct processing time and pressure to ensure food safety.
| Jar Size | Altitude (0-1,000 ft) | Altitude (1,001-2,000 ft) | Altitude (2,001-4,000 ft) | Altitude (4,001-6,000 ft) | Altitude (6,001-8,000 ft) | Processing Time (Minutes) | Dial-Gauge Canner Pressure | Weighted-Gauge Canner Pressure |
|---|---|---|---|---|---|---|---|---|
| Pint | 11 lbs | 11 lbs | 12 lbs | 13 lbs | 14 lbs | 75 | 11 lbs | 10 lbs (up to 1,000 ft) / 15 lbs (above 1,000 ft) |
| Quart | 11 lbs | 11 lbs | 12 lbs | 13 lbs | 14 lbs | 90 | 11 lbs | 10 lbs (up to 1,000 ft) / 15 lbs (above 1,000 ft) |
Important Note: These processing times are based on USDA guidelines for dried beans. Always consult a reputable source, such as the USDA Complete Guide to Home Canning, for the most up-to-date information.
Common Mistakes to Avoid
- Insufficient Processing: Under-processing is the most dangerous mistake. Always process for the correct time and pressure.
- Improper Headspace: Too little headspace can cause siphoning (loss of jar contents) during processing. Too much headspace can prevent a proper seal.
- Not Removing Air Bubbles: Trapped air bubbles can affect the vacuum seal and may lead to spoilage.
- Using Damaged Jars or Lids: Inspect jars for cracks or chips. Use new lids for each batch.
- Cooling the Canner Too Quickly: Rapid cooling can cause jars to crack or seal improperly.
- Not Adjusting for Altitude: Processing times and pressures must be adjusted for altitude.
- Using Incorrect Processing Times for Different Beans: The processing times specified are for dried beans. Check processing times for specific dried beans used and adjust accordingly.
- Adding Excessive Fat: Too much added fat might interfere with the sealing process. Keep the amount of added oil or lard to a minimum when frying.
Frequently Asked Questions (FAQs)
Is it safe to can refried beans in a boiling water bath?
No! This is extremely dangerous. Refried beans are a low-acid food and require processing in a pressure canner to eliminate the risk of botulism. Boiling water bath canning is only suitable for high-acid foods.
What kind of beans work best for canning refried beans?
Pinto beans are the most common and generally recommended, but black beans, kidney beans, or even great northern beans can also be used. Adjust cooking times as needed depending on the type of bean.
Can I add meat or other ingredients to my refried beans before canning?
The USDA does not recommend adding meat, cheese, or other ingredients that significantly alter the composition of the beans. These additions can affect the processing time and pressure needed to ensure safety. Stick to beans, water, salt, and small amounts of spices.
How long can I store home-canned refried beans?
When properly processed and stored, home-canned refried beans can be stored for at least one year. However, it’s best to use them within 18 months for optimal quality.
What does it mean if my jars don’t seal properly?
If a jar doesn’t seal within 24 hours, it must be reprocessed immediately with a new lid and the full processing time. If you don’t have time to reprocess, refrigerate the beans and use them within a few days.
Can I use a regular pot with a tight-fitting lid instead of a pressure canner?
Absolutely not. A regular pot will not reach the high temperatures necessary to kill botulism spores. A pressure canner is essential for canning low-acid foods.
Do I need to pre-cook the beans before canning?
Yes, pre-cooking the beans is a necessary step. This helps to soften the beans and ensures proper heat penetration during the canning process.
What is the best way to check for spoilage in canned refried beans?
Before opening a jar, check for any signs of spoilage, such as a bulging lid, a broken seal, or cloudiness in the liquid. When you open the jar, look for an unusual odor or color. If anything seems off, discard the beans without tasting them.
Why is headspace so important when canning?
Headspace allows for proper expansion of the food during processing and helps to create a strong vacuum seal. Insufficient or excessive headspace can lead to seal failures.
Can I reuse canning jars?
Yes, you can reuse canning jars as long as they are in good condition (no cracks or chips). However, you must always use new lids for each canning session to ensure a proper seal.
What is the difference between a dial-gauge and a weighted-gauge pressure canner?
A dial-gauge canner has a gauge that displays the pressure inside the canner. A weighted-gauge canner uses a weight that jiggles when the correct pressure is reached. Weighted-gauge canners require less maintenance and are less prone to error if used at altitudes up to 1,000 feet.
Is it possible to make refried beans using an Instant Pot’s pressure canning function?
While some Instant Pots have a pressure cooking function, very few models have been certified by the USDA for safe pressure canning. Unless your Instant Pot is explicitly approved for pressure canning with clear, USDA-tested recipes, do not use it to can refried beans. Stick to using a traditional pressure canner.
By following these guidelines and adhering to safe canning practices, you can enjoy delicious, homemade refried beans year-round, knowing you’ve taken the necessary steps to protect your family’s health. Remember, safety is paramount when it comes to home canning.