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Wash dried beans and pour them into jars.
Add ½ teaspoon of salt to each pint jar.
Fill jars with water to the 1 inch mark.
Place jars in a pressure canner with 3 quarts of water.
Lock the lid and turn on the heat.
When steam is streaming, set the timer for 10 minutes.
After 10 minutes, put the pressure gauge on and wait until it reaches 10 pounds of pressure.
Start the timer for 75 minutes for pints and 90 minutes for quarts.
When time is up, remove the canner from heat and let the pressure come down naturally.
After pressure is down to zero, remove the gauge, set the timer for 10 minutes, then open the lid and remove jars.