They must be pressure canned at a temperature controlled by a pressure canner. Even when you don’t have a pressure canner, it is possible to continue to make reduced-acid canned foods by boiling the beans for 10 minutes. The boiling removes lectins, nevertheless the phytic acid and various anti-nutrients https://pressurecookers.us/articles/pressure-cooker-glossary-of-pressure-cooker-terms-and-vocabulary