Once again I will say that I am not providing detailed canning instructions. Any reliable book on canning should have good solid instructions for people new to canning. But, even though I have been canning for years, I always have a book nearby to double check the canning times and pressure.
Dried beans must be canned in a pressure canner, so this is not a beginner canning project. Get all of your equipment together in your impeccably clean kitchen. Prepare your jars, canning liquid, lids, and canner in advance. You should be getting a canning facial now because of the steam.
Ready To Can
I followed the directions in my "Putting Food By" book: soaked the beans overnight, put 3/4 cup of beans in each jar, covered with water or broth to 1/2 inch headspace, processed at 10 pounds pressure for 75 minutes. These instructions are for quart jars. If I had added meat broth or ham/bacon it would need to be processed for 90 minutes.
Rockin' and Rollin'
I can't show you a jar of the beans I canned today because I always leave the canner untouched until the next day to allow all pressure to be relieved and allow for complete cooling. This prevents seal failures and steam burns.
You'll notice I am canning using a flat, glass topped stove top. Many people recommend against this, but I have never had a problem. BUT, I will never buy this type of stove top again. I don't like the way it has aged and it's not very versatile. Plus it costs a fortune to replace the glass top should it crack.
I own two pressure canners, an All American and a Presto. The All American does not require rubber gaskets, so will be perfect for preserving foods in an environment where replacement parts are not available. The Presto does use rubber gaskets, but it is much lighter and perfect for people that can't lift heavy weights. Both will last forever with care.
Beans Canned Last Year
Why buy convenience foods when you can make your own and know exactly what you are feeding your family? It's all about frugal living and love.