We can pintos every year. I also can baked beans. Yes, you need a pressure canner but they're dead simple. Just soak beans overnight. Drain then cover with cold water by a couple of inches. Bring to a boil and cook for 30 minutes. Pack in jars and process pints for 1 hour 15 min or quarts 1 hour 30 mins. You can add salt to the jars before processing if you want. The beans won't be soft when you pack them in the jars but if you cook them longer they will be mushy after processing. We cook our pintos til they are soft and then process them and use them as refried beans in burritos and nachos dip.
