Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an
average of 3-1/4 pounds is needed per canner load of 9 pints--an average of
3/4    pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored seeds.

Procedure: Place dried beans or peas in a large pot and cover with water.
Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans,
you may cover sorted and washed beans with boiling water in a saucepan.
Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked
by either method with fresh water and boil 30 minutes. Add 1/2 teaspoon of
salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars
with beans or peas and cooking water, leaving 1-inch headspace.

Adjust lids and process as recommended in Table 1 or Table 2 according to
the method of canning used.

Table 1. Recommended process time for Beans or Peas in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Beans or Peas in a weighted-gauge
pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of