| 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.
Beans, Dry, Baked
Soak and boil beans according to directions for beans with sauce.
Place small pieces of salt pork, ham, or bacon in earthenware crock or a pan.