Soak your beans 24 hours ahead of time.
Prep your jars, lids & rings. Wash them all in hot soapy water. You can also run your jars through the dishwasher on the sanitize cycle.
Drain and rinse your beans.
Bring your beans to a simmer for 30 minutes. They will not be soft yet but that's ok because they'll finish cooking in the canner. You'll want to get the water in your canner coming up to a simmer at this point.
After simmering, fill your jars. You'll want to leave a good 1 inch to 1 1/2 inch headspace because the beans can still expand a little.
Top off the liquid with warm water.
Run your bubble remover around the outside of the jars to make sure everything is settled.
Run a cloth dampened with vinegar or vodka around the rims to remove any leftover residue.
Run a dry finger around the rims of the jars to feel for any leftover residue or cracks.
Add your lids and rings fingertip tight. Be careful to not over tighten your rings. Some people will simmer their lids in a small pot before adding to the jars but since we're putting them in a pressure canner, I don't bother. It's a personal preference.
Load your canner and process following the manufacturers instructions. Pints process for 75 minutes, quarts for 90 minutes.
Congrats! You have now canned your own black beans!! Carefully wipe down your jars and remove the rings. Write the name and date on top of your jars so you can easily identify them and you can properly rotate them.