Rinse and sort dried beans
Soak beans overnight or use a quick-soak method
Drain and rinse the soaked beans
Cook beans until tender but not mushy
Sterilize canning jars, lids, and bands
Pack hot beans into hot jars
Add boiling water or cooking liquid, leaving proper headspace
Remove air bubbles
Wipe jar rims clean
Apply lids and bands fingertip-tight
Process jars in a pressure canner at the correct pressure and time for your altitude
Let pressure return to zero naturally
Remove jars and cool undisturbed for 12 to 24 hours
Check seals after cooling
Label and store sealed jars in a cool, dark place