Select Mature, dry seeds. Sort out and discard discolored seeds.
Place Beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. Again cover beans with fresh water and boil 30 minutes. Add 1/2 teaspoon salt per pint jars or 1 teaspoon for quart jars if desired. Fill pint or quart jars with the soaked beans and cooking water, leaving a 1 inch head space. Adjust lids and process.
Recommended process time for Beans or Peas in a dial-gauged pressure canner.
Pints: 75 Minutes at 10 lbs.
Quarts 90 Minutes at 10 lbs.
5 pounds of beans is needed per canner load of 7 quarts.