Beans, Dry, With Tomato or Molasses Sauce

Select mature, dry seeds. Sort out and discard discolored seeds.

Procedure
Sort and wash dry beans. Add 3 cups of water for each cup of dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making sauce. Make your choice of the following sauces:

Tomato Sauce 1 - Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of ground cloves, allspice, mace, and cayenne pepper. Heat to boiling.

Tomato Sauce 2 - Mix 1 cup tomato ketchup with 3 cups of cooking liquid from beans. Heat to boiling.

Molasses Sauce - Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powered dry mustard. Heat to boiling.

Fill hot jars three-fourths full with hot beans. Add one 3/4-inch cube of pork, ham, or bacon to each jar, if desired. Fill jars with heated sauce, leaving 1-inch headspace. Remove air bubbles, adjust lids and process.

Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Pints 65 min 11 lb 10 lb
Quarts 75 min

For processing at above 1,000 ft, see Altitude Adjustments.

NOTE the thermal process for beans in sauce depends in part upon the sauce formulation. Changing the sauce formula will affect the processing time. Do not add more meat or bacon.

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