Pack beans in jar, fill with liquid, and add 1 teaspoon salt. Put tops on; seal tight. Heat first 2 quarts of water in cooker. Let air out for 5 minutes with stem up, then close and allow to rise to 10 pounds pressure before you start counting processing time.

Process pints for 20 minutes or quarts for 25 minutes. Allow pressure in canner to drop normally to 0 before removing weight or opening petcock.