Select mature, dry seeds. Sort thoroughly through beans, discarding discolored, split, or otherwise imperfect seeds. Check carefully for stones or other foreign materials.

Place dried beans or peas in a large pot and cover with 2-3inches of water. Soak 12 to 18 hours in a cool place. Drain water and discard. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil two minutes, remove from heat, soak one hour and drain.

Cover beans soaked by either method with fresh water and boil 30 minutes. Add 1/2 teaspoon of salt for pint jars or one teaspoon for quart jars directly in each jar, if desired (salt is not required).

Fill jars with beans or peas and cooking water (use a canning funnel to keep rims clean), leaving 1 inch of headspace. Beans should still be hot when filling jars. Remove bubbles of air from jar. Wipe jar rims clean using a damp paper towel.

Adjust lids and process Pints 75 minutes at 10 lb. pressure or Quarts for 90 minutes at 10 lb. pressure if using a weighted gauge pressure canner, or 11 lbs. pressure if using a dial gauge canner (same cooking times).

Note: Pressure may need to be adjusted if you are located at high altitudes. Check with your local USDA Extension Service for details of special requirements.

Submitted by: CM