Canning beans from dry saves me $8 a week on chili

I started canning my own pinto beans from dry bags instead of buying canned ones at the Kroger on Main Street. A 2 pound bag costs $2.50 and makes about 6 cans worth, where store brand cans are $1.20 each. My chili tastes way better too since I control the salt. Anyone else do this or am I just being extra?

2 comments

2 Comments

the_faith2d agoMost Upvoted

Real question is do you actually eat chili that often? Saving $8 a week only matters if you're making chili every single week. That's 52 batches a year. My cousin bought a whole pressure canner setup for beans and then gave up after three months because he got tired of the process. Plus you gotta account for the time spent soaking, cooking, and processing versus just popping open a can. Your time has to be worth something too.

betty_park622d ago

Tbh you're totally ignoring the fact that chili freezes like a champ. Batch cook once a month, portion it out, and you've got dinner in 5 minutes. Your cousin's canner story doesn't apply to everyone, not everybody needs that whole setup. A big pot and some freezer bags work just fine. Plus the $8 a week adds up to over $400 a year, that's a nice chunk of change for a little bit of weekend work.