Add one teaspoon of canning salt to each quart jar if desired. This is for flavor only and does not affect safety. Fill each jar with hot beans, leaving about one inch of headspace at the top. Ladle hot cooking liquid over the beans, maintaining the same one inch headspace.
Use a bubble remover or a nonmetal utensil to release trapped air bubbles. Adjust the liquid level if needed. Wipe the jar rims clean, place the lids on top, and screw the rings on until fingertip tight.
### Step Three, Pressure CanningPlace the filled jars into your pressure canner following the manufacturer instructions. Add the required amount of water to the canner, secure the lid, and heat until steam vents steadily. Allow the steam to vent for ten minutes, then apply the weight or close the vent to build pressure.
Process pint jars for seventy five minutes and quart jars for ninety minutes at the correct pressure for your altitude. Once processing is complete, turn off the heat and allow the canner to cool naturally. Do not force cool the canner.
### Step Four, Cooling and Storage
