As long as the beans are completely dry, you can vacuum seal them in a jar and they should keep for a very long time. If you want them cooked – I do that all the time. Another commenter does the same thing – dry beans in the jar (I use 1/2 cup per pint jar), fill the rest of the jar with water. You can add salt or not as you wish – I don’t but that’s a personal preference. Pressure can for 75 minutes for pints, 90 minutes for quarts. Beans aren’t acidic enough to water bath safely – stick with pressure canning.
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