Soak dried beans for 12 to 18 hours, and rinse the beans after soaking them. Pack the beans in sterilized pint- or quart-sized jars, and fill them with salted water. Using a dial gauge pressure canner, process pint jars for 40 minutes at 11 pounds per square inch, or PSI, and pressure can quart jars for 50 minutes at 11 PSI.
Before canning, shell the beans if needed and discard any cracked or discolored pieces. Sterilize glass jars and lids by boiling them for 10 minutes or by heating them in a 225-degree Fahrenheit oven for 20 minutes. As an alternative to overnight soaking, boil rinsed and sorted beans for two minutes, and let them stand, covered, for one hour. Next, drain the beans, and boil them for 30 minutes.
Transfer the beans to the sterilized jars, and cover them with salted water, allowing about 1 inch of headspace at the tops. You need about 5 pounds of dried beans for a 7-quart batch and 3 1/4 pounds of dried beans for a 9-pound batch. If you're using a weighted gauge pressure canner instead of a dial gauge canner, process pint jars for 40 minutes at 15 PSI, and process quart jars for 50 minutes at 50 PSI.