Hi Jan! This is from the last Ball Blue Book I bought, in '98, I think, page 62.(posted 9664 days ago)"Kidney, navy, pinto, etc. Use any variety of dried beans or dried peas. Cover beans or peas with cold water. Let stand 12-18 hrs. in a cool place. Drain. Cover beans or peas with cold water by 2 inches. Boil 30 minutes. Pack hot beans or peas into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired. Ladle hot cooking liquid or boiling water over beans or peas, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam pressure canner."
In the margin I had noted that 8-9 cups dried beans yielded 7 quarts and that jars shouldn't be filled more than 3/4 full with the beans but do fill to leave 1-inch headspace for the liquid.
I live at an altitude of about 750' and don't know what adjustments would need to be made for higher areas.