1 cup Dried beans per quart (.5 cup for pint)
1 tsp. Canning salt (½ tsp. for pint)
Piece of bacon or ham
Finish filling cans with water leaving 1 inch head space. Place in canner. Run at 10lbs. pressure for 90 minutes for quarts, 75 minutes for pints.
If desired you can soak beans in jars overnight then drain and add fresh water in the morning with salt and meat.
