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Canning dried beans

      Use any variety of dried beans or dried peas. Cover beans or peas with cold water. Let stand 12-18 hours in a cool place. Drain. Cover beans with cold water by 2 inches. Boil 25-30min. Pack hot beans into hot jars, leaving 1 inch to 1 1/2 inch headspace. Add 1/2 tsp salt to each oint, 1 tsp salt to each quart, if desired. Ladle hot cooking liquid or boiling water over beans or peas, leaving 1 inch headspace. Remove air bubbles. Adjust lids. Process pints 1 h 15, quarts 1 h 30 minutes at 10 pounds pressure in a pressure canner. I canned chick peas. With 6 1/2 cups of dried peas, i obtained 10 pints.
      I hope this answer your question. Have a very good day!

      Marika