| No. 2 cans | 20 minutes |
| No. 2½ cans | 20 minutes |
•Hot Pack.—Wash asparagus; trim off scales and tough ends and wash again. Cut in 1-inch pieces; cover with boiling water. Boil 2 or 3 minutes.
In glass jars.—Pack hot asparagus loosely to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, or if liquid contains grit use boiling water. Leave ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot asparagus loosely to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling-hot cooking liquid, or if liquid contains grit use boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 20 minutes |
| No. 2½ cans | 20 minutes |
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.)—