Clean quart jars. Rinse beans (Pinto or Anasazi). Fill jars with 1 1/4 C. beans, 1 tsp. salt & fill with boiling water. Tighten lids and rings onto jars. Read & follow instructions for Pressure Canner. Fill with 2 quarts of water (different size canners will need different amounts of water). Place jars in canner and put lid on. Bring to 15 lbs. pressure and keep at 15 lbs. pressure for 75 minutes. Then turn off heat and let canner sit until pressure is out. Do not speed the cooling process.
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