Soak beans in water to cover beans by 1 inch at least 4 hours or, preferably, overnight. Drain beans and add to stockpot or large, heavy saucepan. Cover with 8 cups water.

2. Heat water to about 140 degrees for raw-packed foods and 180 degrees for hot-packed foods. 3. Load jars, fitted with lids, into the canner rack and use handles to lower the rack into the water.

Read home canning for beginners to learn how to can food throughout the year, including tips for choosing jars, hot pack versus cold pack, pressure canning, and boiling water bath canning.