Beans, Dry, With Tomato or Molasses Sauce
Sort and wash dry beans (kidney, navy, or yellow eye). Cover with boiling water; boil 2 minutes, remove from heat and let soak 1 hour. Heat to boiling, drain, and save liquid for making sauce.
In glass jars.—Fill jars three-fourths full with hot beans. Add a small piece of salt pork, ham, or bacon. Fill to 1 inch of top with hot sauce (see recipes below). Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 65 minutes |
| Quart jars | 75 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Fill cans three-fourths full with hot beans. Add a small piece of salt pork, ham, or bacon. Fill to ¼ inch of top with hot sauce (see recipes below). Exhaust to 170° F. (about 20 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 65 minutes |
| No. 2½ cans | 75 minutes |
Tomato sauce.—Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and ¼ teaspoon mixture of ground cloves, allspice, mace, and cayenne. Heat to boiling.
Or mix 1 cup tomato catsup with 3 cups of water or soaking liquid from beans and heat to boiling.
Molasses sauce.—Mix 1 quart water or soaking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and ¾ teaspoon powdered dry mustard. Heat to boiling.