Canning Question About Lentils And Beans

ve added spices basically they are ready to eat, just want to know if it will be safe to water seal to store.

The Hillbilly Housewife Recommends

homemade-mixes-kindleHomemade Mixes – Make It Yourself and Save

Making your own mix from scratch rather than buying it in the store not only saves you money but also saves you from all the additives and preservatives that are put in the foods we buy.

Find out how easy it is to make your own seasonings, baking mixes, beverage mixes and more in this HBHW Kindle Cookbook.

 The recipes include:

Apple Pie Spice Mix
Basic Muffin Mix
Brownie Mix
Caribbean Jerk Seasoning
Chocolate Chip Cookie Mix
Corn Bread Mix
Cream of Soup Mix
Fajita Seasoning
Fish Fry Coating Mix
Fruited Oatmeal Mix
Homemade Taco Seasoning Mix
Homemade Vanilla Chai Tea Mix

Articles From The Hillbilly Housewife

Scrambled Egg and Tomato

Standing Up and Scotch Eggs – Whole 30 Day 3

I was busy working on today’s newsletter while I was drinking my coffee and kept breakfast simple. I had a beautiful large tomato ready from the garden and just fixed some scrambled eggs cooked in a little ghee to go with it. Sometimes simple meals are my favorites and it was hard to beat the […]

Chicken Salad with Tomatoes

Making Ghee and Egg Cups – Whole 30 Day 2

Day Two on Whole 30 went pretty smooth. I think it helps that I’ve been pretty busy all week so far. I’m still struggling with the whole “eating breakfast as soon as you get up” thing. I’m not ready for food until after I had my coffee and had time to think about what I […]

Salt Water Cleanse Recipe

Saltwater Cleanse and Noodles – Whole 30 Day 1 Recap

Tracy and I decided over the weekend to give the Whole 30 program a try. I talked more about it here, but basically we’re eating clean and cutting out sugar, grains, dairy and legumes for the next 30 days and see how we feel. I started playing around over the weekend eating most of my […]


Starting Whole 30 – Wanna Join Us?

I had such high hopes  in January that this would be the year when I finally get healthy and lose a bunch of weight. Fast forward a few short weeks and I was back on my old unhealthy eating schedule. I was too busy, eating healthy was too expensive, the list of excuses could go […]

Making Ice Cream Without An Ice Cream Maker

How To Make Ice Cream Without An Ice Cream Maker

If you don’t have an ice cream maker, don’t fret.  You can make ice cream at home without the aid of either a hand-cranked machine or an electric ice cream maker. How?  All you need is a freezer, and a little muscle. Here’s how to do it. This will work with any ice cream recipe. […]


  1. Emily says

    No, you cannot water bath can beans, lentils, or any other low-acid food. You need to pressure can it or it is not safe. Consult a canning book for instructions.

  2. says

    According to the USDA’s book Complete Guide to Home Canning (agricultural information bulletin #539), all types of beans should be pressure canned only. It is not considered safe to hot water bath beans as they do not contain enough acid to prevent bacterial growth on their own. Fruits and some pickled foods are the only things that should be canned in hot water bath.

    This book is available through most State Extension Offices or from the USDA.

  3. Mike in Madison says

    Only if you want an incredibly high risk of botulism. Beans and lentils are a very low acid product and can not be safely canned except in a pressure canner. I recommend freezing pre-cooked legumes instead of water-bath canning.

    Alternately, pressure canning is an enjoyable and rewarding experience and a new canner can be obtained for under $100. If you intend to can legumes safely on a regular basis, I highly recommend the investment. I use mine to can chili, baked beans and navy bean and lentil soups on a regular basis and very much enjoy the convenience and quality of the resulting product.

    Mike Quieto
    UW-Extension trained Master Food Preserver and Food Safety Volunteer

    • Linda says

      Question to you Mike–I want to preserve my already cooked taco soup. It contains cooked hamburger,
      diced tomatoes from cans, pinto and black beans from cans, whole kernel corn from cans, as well as my home canned salsa, fresh cooked cilantro, and seasonings. Since all the ingredients are pre-cooked and I cook the soup through for an additional 30-40 minutes, I thought I might be able to process in pints by boiling bath method for about 25 minutes. I noted that you are a Master Food Preserver–what do you think? If it seems “a go” how long would you process quarts? Thanks!

      • Vicki L Schenk says

        I’m not Mike but the answer is no. Anytime you have low acid foods, (meat, beans, etc) you must pressure can not BWB

  4. Claudette says

    Absolutely no way can you can beans or peas with any process other than pressure canning. If they are previously cooked you will find them overcooked by the time your are done canning them. Not all recipes found on the internet or in books published before 1989 are safe. The National Center for Home Food Preservation is your ultimate resource and authority.

  5. Kathy says

    Mike in Madison
    I have been looking for a good cannable chili recipe. What recipe do you use? Also, I’ve heard that canning cooked ground beef changes the taste/texture of the meat. Have you found that to be true?
    Thanks in advance

    • Betsy says

      We absolutely love canned ground beef. I use a recipe for canning seasoned ground beef and I can unseasoned lightly browned ground beef as well.

  6. Jan says

    NEVER can lentils or beans without using a pressure canner. I know that means you have to purchase a pressure canner, but you will have it literally for years. Please do not attempt to water bath low acid foods… very dangerous.

    Mike: I just use my own chili recipe and then pressure can it……anything with meat in it must be done for 90 minutes. It does somewhat change the texture and taste of the ground beef, yes.