4 cups dried beans (black beans, kidney beans, pinto beans, or your favorite type)
12-14 cups water (for soaking and cooking)
2 teaspoons salt (optional)
6-8 cups fresh water (for canning)
1 teaspoon canning salt per quart jar (optional, for flavor preservation)
Equipment:Pressure canner (required for safely canning beans)
Quart or pint-sized glass canning jars (with lids and rings)
Large pot for cooking beans
Canning tools (jar lifter, funnel, bubble remover)
