Cook until bean mashed between fingers mashes (not mushy). Drain water off beans and wash in cool water. Pour 1/2 gallon cold water in bottom of stone jar with 1/2 cup pickling salt. Put 2 gallons of cooked beans in jar and press down firmly with hands. Keep adding 2 gallons beans and 1/2 cup salt until all beans are used. No more water is needed. Keep beans firmly packed with palms of hands.

Spread a cloth over beans, tucking edges down around sides of jar and weight down with a large weight which comes near the edge of jar. Place in warm place for 7 to 9 days. If sour enough, place in sterilized jars and seal tightly. Process long enough to seal. (2 bushes of nice full beans makes 8 gallons.)