Canned Dried Beans (Kidney, Pinto, Navy, Etc.)

2 1/4 lbs dried beans (per quart)
salt (optional)
water
onions (optional) or jalapenos, to taste (optional)

Cover beans with cold water; let stand 12-18 hours in a cool place. Drain.
Cover beans with cold water by 2 inches in a large saucepot. Bring to a boil; boil 30 minutes, stirring frequently.
Pack hot beans into hot jars, leaving 1 inch of headspace.
If desired, you can add diced onions or jalapeños to the jar. If adding jalapeños, wear rubber gloves while handling to avoid contact; do not touch eyes while handling.
Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
Ladle hot cooking liquid or boiling water over beans, leaving 1 inch headspace.
Remove air bubbles and adjust two-piece caps. Process pints 75 minutes, quarts 90 minutes, at 10 pounds pressure (once the pressure-cooker gauge has gotten to ten pounds).

UnknownChef86