- Add the Great Northern beans to a heavy bottom pot and pour in just enough cold water to cover them.
- Bring the pot to a boil over medium-high heat with the lid on.
- Turn off the heat and allow the Great Northern beans to soak covered for an hour.
- Strain the soaked beans through a colander and dump them back into the heavy bottom pot.
- Pour enough cold water to cover the beans in the pot, and bring them to a boil over medium-high heat.
- Reduce the heat to a simmer and allow the beans to cook covered for 30 minutes.
- Sprinkle the salt (1 tsp. per quart jar) into a sterile jar before adding the hot beans and the cooking liquid. Fill the jar until there is approximately 1 inch of empty space below the rim.
- Seal the jar of Great Northern beans with a sterile lid and ring and lower it into a pressure canner that has 2 to 3 inches of water.
- Seal the pressure canner according to the manufacturer's instructions and bring it up to pressure over high heat: over 13 lbs. of pressure for elevations up to 6,000 feet, 14 lbs. of pressure for elevations up to 8,000 feet.
- Maintain the desired pressure for 90 minutes before turning off the heat to allow the pressure canner to cool.
- Release steam from the pressure canner according to the manufacturer's directions after it has cooled for at least 90 minutes.
- Add a 3-inch strip of masking tape to the lid or front of the cooled jar, and write the date the beans were canned in permanent ink on the tape.
- Store the canned Great Northern beans in a cool, dark and dry area like a pantry or cupboard for as long as three years.
Read more: How to Can Great Northern Beans | eHow.com http://www.ehow.com/how_6246881_can-great-northern-beans.html#ixzz1u6OvSnf3