• You can soak the beans overnight or put dried beans in a large saucepan. Add water to cover beans by 2 inches. Bring beans to a boil, boil 2 minutes. Remove from heat and let stand covered for 1 hour. Drain.
• Cover beans with fresh cold water by two inches in a large dutch oven. (Because the beans have plumped up you may need a bigger pan.)
• Bring beans to a low boil for 30 minutes, stirring frequently. (Hard boil tends to split beans.)
• Pack beans using a slotted spoon into 8 hot pint jars filling about 3/4 of the way.
• Add 1 to 2 cloves of garlic, 1/4 t. of lemon pepper or your personal seasonings, and 1/4 t. of  salt to each jar (optional).
• Ladle hot cooking liquid or freshly boiled water over beans removing air bubbles and add enough to fill to 1 inch headspace. Clean rims, add lids and rings.

Processing:

• Make sure your canning water has come to a simmer and place the jars in the pressure canner.  Lock the lid and turn up the heat bring the canner to a boil.
• Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner).
• Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes.
• When complete turn off the heat and let pressure return to zero naturally.
• Wait two minutes longer and open vent. Remove canner lid.
• Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.