Recipe yields 9 pint jars.

Prepare for Canning

• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat when you begin cooking the beans.

Prepare the Beans

• Sort beans to remove any discolored beans or stones. 
  3 pounds dried beans
• Place beans in a large stock pot and cover with water by 3” to 4". Allow to soak 12-18 hours to rehydrate beans. Alternatively, cover beans with boiling water and boil for 2 minutes. Remove from heat and allow beans to soak in hot water for one hour.
  Water for soaking, cooking, and filling jars
• Drain rehydrated beans and cover with fresh water. Set pot on high heat and bring to a boil. Adjust heat to maintain boil and cook for 30 minutes; drain again.

Process the Jars

• Boil water in a kettle or a separate pot for the final filling of the jars.
• 5 minutes before beans are ready, lift empty jars from the canner, drain, and set on a towel covered surface. Double check the water level in the canner to make sure it’s where it should be.
• Measure 1/2 teaspoon of salt into each jar, then fill jars with hot beans to within 1-1/2” of the rim. Add fresh hot water, leaving a 1” headspace at the top of the jar. 
  4 1/2 teaspoons salt
• Use a non-metallic tool around the inside of the jars to remove air bubbles; double check headspace. 
• Wipe jar rims to remove any residue that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.
• Use a jar lifter to gently transfer the jars to the pressure canner. 
• Lock pressure canner lid in place and turn the heat up to high. 
• Watch for steam escaping from the vent pipe. When it begins to come out in a steady stream, set the timer for 10 minutes. Once vented, place the weight on the vent (15 pounds) or shut the petcock.
• For a dial-gauge pressure canner, bring it to 11 pounds of pressure, then adjust heat to maintain that pressure. For weighted gauge canners, heat until the weight begins to jiggle or rock; this indicates that the canner has reached 10 pounds of pressure inside. Adjust the heat so that it rocks steadily. Do not leave the pressure canner unattended.
• When canner reaches necessary pressure, begin timing. Check pressure frequently to maintain required pressure. If pressure drops below what is recommended in the recipe, return to pressure and start timing all over again.
• Process pint jars for 75 minutes; quart jars for 90 minutes at elevations below 1,000'. See notes for altitude adjustments.
• When processing time is complete, turn off heat and allow canner to cool completely. Dial gauge canners should register zero pressure; weighted gauge canners should be allowed to reach room temperature.
• Remove the weight (it will be hot!) or open the petcock; open lid. 
• Use a jar lifter to remove the jars from the canner, placing them on a towel-covered surface. Allow to cool undisturbed for 12-24 hours.
• Check seals. Lids should be solid and pulled down tight. (If they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Label and store in a cool, dry place for up to a year.