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

St. Peter Church - Merzig, Germany

The Trip To Germany

This week’s article is more of a personal blog post about our trip to Germany. I thought it would be fun to share a few pictures with you of my town, the grocery stores and a few sights around the area. I hope you’ll enjoy taking this little trip with me. Let’s start with the […]

Darn Good & Dang Tasty ebook

Darn Good & Dang Tasty – Healthy Food Does’t Have To Taste Bad

My friend Tracy from put together a wonderful new cookbook full of healthy recipes that taste great. I asked her to share her thoughts and inspiration for writing the book along with some recipes with you. Enjoy and don’t forget to check out Darn Good & Dang Tasty.  Oftentimes when we think of eating […]

Cast Iron Skillet

How To Season and Re-Season Cast Iron Cookware

The following is a small excerpt from “The Hillbilly Housewife’s Cast Iron Cookbook“. It’s the most frequent question I get about cooking with cast iron skillets.  Over time, cast iron cookware develops a thin protective coating known as “seasoning” from the natural fats and oils associated with the cooking process. This coating fills in all […]

crockpot Collage

Slow Cooker Reviews

I’m a big fan of crockpot cooking. No matter how busy I get or how much running around town I’ve got to do, I know a yummy home-cooked meal will be ready when we get home. As you know, I’ve recently written and published a Kindle cookbook of Chicken Crockpot recipes. It’s been very well […]

Earth Day Projects For The Whole Family

Earth Day Projects For The Whole Family

With Earth Day coming up on April 20th, this is the perfect time to teach your kids about little things we an do every single day to protect the planet we call home. Here are some ideas for easy earth day projects the whole family will enjoy. Kids love being a part of efforts that […]


  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.