At the end of the 45 minutes, the beans will not be cooked thoroughly enough to be tender yet, but that is all right. They will finish cooking during the canning process.
At the end of the 45 minutes, drain the beans in a colander, reserving the juice.
At this point in the process, build your fire very hot and put your canner on the stove to begin heating. Also put your canning lids in hot water over a cooler part of the stove.
Return the beans to the heavy kettle that you were using in the initial cooking time, and then add two cups of the reserved bean liquid.
Now is the time to dress the beans up in whatever way you desire. A little bacon or salt pork may be added at this point, and in the pictures below you can see that I added some of my Homemade Heinz Ketchup and some brown sugar and four teaspoons of salt. I also put a little bacon in; I have used salt pork before too. Some people like to add molasses, prepared mustard, or onions at this point. Mix all together well.
Those four initial cups of beans resulted in six and a half pints of canned beans.