Sort dried beans and discard broken beans, rocks, etc. Place dried beans a large pot or bowl and cover with several inches of water. Soak 12 to 18 hours in a cool place. Drain water. Cover beans with several inches of fresh water and boil 30 minutes, removing foam as it builds up.
Fill hot, clean jars with drained beans leaving 1-inch headspace. Add 1/2 teaspoon salt per quart or 1/4 teaspoon per pint, if desired. Fill jars with boiling water leaving 1-inch headspace. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner according to the chart below:
| Weighted gauge canner | |||
| Processing time | Altitude 0-1000 feet | Above 1000 feet | |
| Pints | 75 minutes | 10 lb | 15 lb |
| Quarts | 90 minutes | 10 lb | 15 lb |
| Dial gauge canner | |||||
| Processing time | 0-2,000 ft | 2,001- 4,000 ft | 4,001 – 6,000 ft | 6,001- 8,000 ft | |
| Pints | 75 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
Beans approximately triple in volume when soaked so to can 9 pints begin with 6 cups of dried beans; to can 7 quarts begin with 9-1/3 cups dried beans. Old beans will not absorb as much water so more dried beans will be necessary to reach the same volume when soaked.
| Variety | Amount for 9 pints | Soaking time | Headspace |
| Red | 6-1/2 cups | 12-18 hours | 1 inch |
| Great Northern | 6 cups | 12-18 hours | 1 inch |
| Black | 6 cups | 12-18 hours | 1 inch |
| Garbanzo | 6 cups | 12-18 hours | 1 inch |
| Pinto | 6 cups | 12-18 hours | 1 inch |
| Blackeye Peas | 6 cups | 12-18 hours | 1-1/4 inch |
| Red Kidney | 6 cups | 12-14 hours | 1 inch |
Processing times based on USDA recommendations.
