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1
Place cleaned, trimmed, and cut beans in a pot(each gallon of whole beans equals 1 pint -- I just eyeball the amount of beans with a 5-gallon bucket).
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2
Cover the beans with water.
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3
Being the pot to a boil.
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4
Once it reaches boiling, allow the beans to boil for 5 minutes.
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5
While the beans are boiling, sterilize a pint jar per gallon of beans in a separate pot of hot water (do not put cold jars in boiling water!
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6
Heat the jars in a few inches of water in the canning pot until the water boils.
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7
This doesn't just sterilize the jars, it also makes it so they won't break when you add the hot beans).
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8
Remove the jar with canning tongs.
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9
While the jar is still not, add 1/2 tsp salt and 2 split cloves of garlic.
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10
Ladle hot beans into the jar.
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11
When it's full, push them down with a wooden spoon and add more until the jar is snugly packed.
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12
Pour hit cooking liquid over the beans up to 1/2-inch below the rim of the jar.
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13
Wipe the rim of the jar dry with a clean paper towel.
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14
Place a clean, dry metal lid on the jar and screw on the metal ring on just until it stops turning.
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15
Place the jar(s) in simmering water in the pressure canner.
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16
Add more water if necessary to bring the water up to about 2 inches up the sides of the jar(s).
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17
Process the jars on high for 20 minutes.
