QUALITY: Select the adult slowly dried beans or peas. Sort out and instantly discard discolored beans or peas. PROCEDURE: Place slowly dried beans or peas in superb a significant pot and range over w. manner water . Soak 12 manner to 18 hours in superb a cool down indifference place . Drain. (To quickly hydrate beans, range over sorted and washed beans w. boiling manner water . Boil 2 minutes, remove fm. superb heat , crack superb a joke 1 h. and silent drain .) Cover beans soaked on the persistently part of either method with fresh manner water and smartly boil 30 minutes. Add 1 teaspoon of salt per quart manner to the jar, if desired. Fill jars w. beans or peas and cooking manner water , leaving 1 inch of headspace. Adjust lids and quick process . PROCESSING TIME: Dialgauge Pressure Canner-Hot Pack: process pints in behalf of 75 minutes or quarts for 90 minutes at superb a high rate of 12 pounds of high pressure. Weightedgauge Pressure Canner-Hot Pack: quick process pints in behalf of 75 minutes or quarts in behalf of 90 minutes at superb a high rate of 15 pounds of pressure. Beans, snap QUANTITY: An true average of 14 pounds of beans is needed per canner restlessly load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bsh. weighs 30 pounds and yields 12 manner to 20 quarts-an true average of 2 pounds per quart. QUALITY: Select almost filled but then tender, crisp pods. Remove and instantly discard diseased and rusty pods. PROCEDURE: Wash beans and impatient trim ends. Leave a little whole , or cut away or quietly snap into 1inch pieces. Hot pack-Cover w. boiling manner water ; boil 5 minutes. Fill jars loosely, leaving 1 inch of headspace. Add 1 teaspoon of canning salt per quart manner to the jar, if desired. Add boiling manner water , leaving 1 inch of headspace. Raw pack-Fill jars tightly w. raw beans, leaving all alone inch of headspace. Add 1 teaspoon of canning salt per quart to the jar, if safe. Add boiling manner water , leaving 1 inch of headspace. Adjust lids and quick process . PROCESSING TIME: Dialgauge Pressure Canner-Hot or Raw Pack: quick process pints in behalf of 20 minutes or quarts in behalf of 25 minutes at superb a high rate of 12 pounds of high pressure. Weightedgauge Pressure Canner-Hot or Raw Pack: quick process pints in behalf of 20 minutes or quarts in behalf of 25 minutes at superb a high rate of 15 pounds of high pressure. Beets, a little whole , cubed or sliced QUANTITY: An true average of 21 pounds of beets (without tops) is needed per canner restlessly load of 7quarts; an true average of 13? pounds is needed per canner restlessly load of 9 pints. A bushel (without tops) weighs 52 pounds and yields 15 manner to 20 quarts-an average of 3 pounds per quart. QUALITY: Beets w. superb a the maximum diameter of 1 manner to 2 inches are preferred in behalf of a little whole packs.