Results of studies on the effect of canning variables on canning quality traits were used to develop a modified laboratory protocol for evaluating canning quality of navy, black and pinto beans. Calcium concentration was inversely related to all traits, except texture and appearance. Blanching navy and pinto beans at 88°C and black beans at 70°C gave the highest percent washed drained weight (PWDWT). Thermal processing at 115.6 C for 45 minutes was essential to attain food safety and commercial sterility. The
laboratory protocol resulted in lower means for quality traits than the industry protocol. The PWDWT was significantly different between protocols in pinto bean only. The laboratory protocol readily detected differences in various quality attributes among commercial seed samples within each bean class.