Put beans into a large vessel and cook until mash easily (when put between thumb and finger). Do not over cook; drain water off beans and wash in cold water until water is clear. The beans should be cold by this time. Pour 1/2 gallon cold water in a stone jar with 1/2 cup salt. put in 2 gallons beans and 1/2 salt until beans are used. No more water will be needed. Keep beans firmly packed with palm of hand. Spread cloth over beans, tucking edges down around sides and weight down with a large weight which comes near the edges of jar. Cover and can for 7 days. To can, pack cold in sterilized jars and seal tight. Pressure can 5 minutes at 10 pounds. Two bushels good beans makes approximately 8 gallons.