Also, if the food is room temp when it goes in the jar (raw beans), then the jars and water need to be a room temp and the canner needs to be at room temp.
If the food is hot (you cook the beans first) THEN the jars, water, and canner need to be hot.
Happy canning!
Appropriate pressure can vary by what altitude you live at. I live very close to sea level so I can at 10 lbs of pressure on my weighted gauge canner. Some charts will adjust according to what you are canning and what altitude you live at.
This is Capone. Howl Capone. He is a rescue so we don't really know what he is. He is the hardest playing dog with the softest heart of all the dogs we have. We got him from a rescue as a pup and he is 8 now.
Pressure depends on where you live. If you're new to canning, I suggest going to YouTube and watching a dozen videos on pressure canning for beginners.. It's VERY important you know the basics (like that pressure depends on where you live) and when to start timing, etc.
When I'm just doing beans, no more than 1/2 cup beans in a pint (or 1 cup in a quart).. I find that even those amounts are too much and the beans want to clump together. I think I use about 1/3 cup per pint (2/3 per quart).
I do rinse them and pull out broken beans and stuff first.
If I am...
I can my beans dry. Currently eating beans I canned 2.5 years ago. I put a little less beans and a little more liquid so I have more of a bean soup, but I love them with cornbread.
I've done plain pintos, limas etc, but I've also done chili beans, beanie weenies, ham and bean soup etc. Beans...