Using a slotted spoon, fill jars (quarts, pints, or half-pints) with beans to one inch headspace. Reserve bean water.
Optional: Add 1 tsp non-iodized salt to each quart jar, ½ tsp to each pint jar, or ¼ tsp to each half-pint jar.
Top off with bean water, maintaining one inch headspace. If you don't have enough bean water, you can use freshly-boiled water.
Debubble, adjust headspace, wipe jar rims with a paper towel wetted with white vinegar, and attach two-part lids to fingertip tightness.
Load into pressure canner and heat and pressurize as per manufacturer directions. Process at 10 psi with a weighted gauge or 11 psi with a dial gauge for 90 minutes for quarts and 75 minutes for pints or half-pints. Adjust for elevation if necessary (see note).
When processed, allow canner to cool and depressurize as per manufacturer directions. When safe, carefully remove lid and with a jar lifter remove jars and place them on a thick towel on a counter or table and let sit overnight. In the morning, check that jars have sealed; sealed jars can be kept at room temperature for approximately a year before quality starts to degrade, while unsealed jars should be refrigerated and consumed promptly.