Rinse the dried kidney beans under cold water to remove any dirt or impurities. Then, place them in a large bowl and cover with water. Allow the beans to soak overnight, or for at least 8 hours.

Drain and rinse the soaked kidney beans. Transfer them to a large pot and cover them with fresh water. Bring the water to a boil over high heat and gently boil the beans for 30 minutes.

Start by preparing your canning jars and lids. Wash them with hot, soapy water and rinse them thoroughly.

While the beans are boiling, prepare your pressure canner according to the manufacturer's instructions. Fill the canner with water and heat it over medium heat.

Put the clean jars in the pressure canner to keep them hot.

After the beans have boiled for 30 minutes, remove them from the heat.

Put a towel down on the counter and place the hot jars on the counter. Using a slotted spoon, divide the beans into the hot jars, leaving a generous 1 inch of headspace.

If desired, add 1/2 teaspoon of salt to each pint jar.

Using a ladle and canning funnel, carefully fill the jars with the bean broth, leaving a 1-inch headspace. Ensure that the beans are fully submerged in the liquid.

Wipe the rims of the jars with a clean cloth. Place the lids on the jars and screw the bands on until they are fingertip-tight.

Carefully transfer the filled jars to the pressure canner using a jar lifter.

Put the lid on the pressure canner and lock it in place.

Process the beans at 10psi for 75 minutes (1 hour 15 minutes). Be sure to let the canner vent for 10 minutes and then bring it up to full pressure before starting the timer.

Once the processing time is complete, turn off the heat and allow the canner to depressurize naturally. Do not force-cool the canner.

Once the canner has completely depressurized, remove the weight and unlock the lid.

Let the canner rest 10 minutes before removing the lid. When you do remove the lid, be sure to remove it away from your face.

Let the jars rest for another 5 minutes.

Using a jar lifter, remove the jars from the canner and place them on a clean towel on the counter. Allow them to cool undisturbed for 12 to 24 hours.

The next morning, check the lids to ensure they are properly sealed. Press down on the center of each lid. If it pops back up, the jar did not seal correctly and should be refrigerated and used within a few days. Sealed jars can be stored in a cool, dark place for up to one year.