If you are like me, I do not always have time to soak and cook pinto beans....these are handy to have on the shelf. My pressure canner holds 22 pints, so this is how many jars I prepare at a time. I place 3/4 cup of dry pinto beans in clean sterilized pint jar. Cover with water. Place lids loosely on jars, let them sit overnight. Next day, drain water, add fresh boiling water. Leave 1/2 inch headspace. (remove beans if you have to...make sure you leave enough headspace) Add 1/2 tsp salt to each pint, top with clean lids.........process in pressure canner 11lbs for 75 minutes. Also, you can add garlic, red pepper flakes, cayenne, or onion powder to the pints.....use your favorites.