Add beans. Add enough molasses sauce to cover beans. Cover crock and bake 4 to 5 hours at 350° F. (moderate oven). Add water as needed—about every hour.
In glass jars.—Pack hot beans to 1 inch of top. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 80 minutes |
| Quart jars | 100 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot beans to ¼ inch of top. Exhaust to 170° F. (about 15 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 95 minutes |
| No. 2½ cans | 115 minutes |
Beans, Fresh Lima
Can only young, tender beans.
•Raw Pack.—Shell and wash beans.
In glass jars.—Pack raw beans into clean jars. For small-type beans, fill to 1 inch of top of jar for pints and 1½ inches for quarts; for large beans, fill to ¾ inch of top for pints and 1¼ inches for quarts. Beans should not be pressed or shaken down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—