Dried beans (kidney, black beans, pinto, navy, etc)
Water
Quart or pint sized mason jars with lids/rings (Try my favorite lids for canning, learn more about FOR JARS lids here: http://theprairiehomestead.com/forjars (use code PURPOSE10 for 10% off))
Optional: Add 2 Tablespoons whey, vinegar, or lemon juice to soaking water
Soak overnight
Drain and rinse beans
Place in large pot
Cover with 2 inches of fresh water
Bring to a boil, stirring frequently and watching to prevent boiling over
Ladle beans into hot jars (no need to sterilize as long as they’re clean and hot), leaving 1″ headspace
Fill with cooking liquid, again, leaving 1″ headspace
Put lids and rings on jars
Place jars in pressure canner and process at 10 pounds* pressure:
Pints for 1 hour, 15 minutes
Quarts for 1 hour, 30 minutes
Remove from canner and let cool, checking all lids for proper seals before storing
Notes
(*You will need to adjust your pressure depending on your altitude. I have to process at 15 pounds pressure since we are at 6,500 feet. My pressure canning tutorial has more info.)