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.