PRESSURE CAN N El 



4. Cover beans with boiling water, 

 and boil for 5 minutes. Meantime, 

 have jars clean and hot. 



5. When you pack, take one jar 

 from water at a time. Use clean 

 cloths to protect your hands and to 

 keep hot jars off cold surface. 



6. Pack hot beans loosely. Cover 

 with cooking liquid, leaving V2 inch 

 head space. Work quickly. 



7. Add salt ... a teaspoon to 

 each quart. Work out air bubbles 

 by pushing a knife blade down the 

 sides of the jar. 



1 2. When pressure is at 1 pounds, 

 count time — 40 minutes for quarts of 

 beans, 30 for pints, at sea level; for 

 higher altitudes, see p. 14. Adjust 

 heat to keep pressure steady When 

 time's up, slide canner from heat. 



13. When pressure falls to xero wait 

 a minute or two, no longer. Then 

 slowly open pet cock, or take off 

 weighted gage. Unfasten cover. 

 Tilt far side up, away from your face. 







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14. To take out jar,- grasp the glass 

 shoulder, not the metal cap. This 

 jar is a self-sealer, so don't tighten it 

 any more. 



15. Let jars cool on rack or folded 

 cloth, away from drafts. Next day 

 take off screw bands if you can 

 without forcing. If a band sticks, 

 cover for a minute or two with a hot, 

 damp cloth, to loosen. 



Keep pressure even, to hold juice in jars 



