How to can cooked dry beans?

Assuming I can cook another pot of beans without burning them (burned the last batch while out caring for a pregnant ewe, and BOY DO THEY STINK!), can anyone give me directions to can the beans? How much do I cook them before canning them (I'll use a pressure canner,)? Seems like I read an article in Countriside a couple issues back, about someone doing that, but I loaned all the recent issues to someone and don't have them handy, so I'm not sure how long to cook them. How much headspace to leave, etc., so they don't continue to swell and not seal. I have a 50 pound bag, so it would help to have some canned so I wouldn't have to cook them as long in the summer for meals. I would still heat them first, just in case, but here it takes all day to cook dry beans because of the altitude, plus I don't know how old these beans are. Thanks everyone, hope spring comes soon!

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