Rinse and soak the beans

• Rinse the pinto beans really well in cold water.
• Put them in a large pot with plenty of extra room, cover with water, boil for two minutes, then turn off the heat.
• Let the beans soak for one hour; they will expand considerably.

Simmer the beans

• Drain the soaked beans and rinse with cold water, working in two or three batches so they cook evenly.
• Return a batch to the pot, bring to a boil, then reduce the heat and simmer for 30 minutes.

Prepare the jars

• While the beans cook, wash the jars in hot soapy water.
• Have the lids and rings ready.

Fill the jars

• Ladle the beans into the jars.
• Ladle clean boiling water over the beans, leaving one inch of headspace.
• Run a bubbler through each jar to release air bubbles and check the headspace again.

Season and seal

• Add half a teaspoon of salt to each pint jar.
• Wipe the jar rims with vinegar to ensure a good seal.
• Place a flat lid on each jar and screw the ring on fingertip tight, not too tight or the lids will buckle in the canner.

Load the canner

• Add two to three inches of water to the canner before adding the jars, with a splash of vinegar to prevent hard water build-up.
• Place the jars in the canner and double stack with the second plate if needed.
• Lock the lid into place.

Vent the canner

• Turn the burner on high and wait for the pipe to start steaming.
• Let the canner vent for 10 minutes.

Pressure process the jars

• Add the weight and wait until it starts jiggling, indicating 10 pounds of pressure.
• Start the timer and process pint jars for one hour and 15 minutes.

Depressurize and unload

• Turn off the heat and leave the canner alone until the pressure reads zero.
• Remove the weight carefully, then unlock and remove the lid away from your face to avoid the steam.
• Remove the jars from the canner and let them sit on the counter for 12 to 24 hours to ensure a good seal.