gs Wipe jar rim tiean, so no 
speck of food will keep the 
lid from making an airtight seal 
with the jar. 
12 Process quarts of beans 25 
minutes, pints 20, at sea 
level. (For higher altitudes, see 
p. 18.) Regulate heat te keep 
pressure steady. When time’s up, 
slide canner from heat. 
Keep. pressure even, 
9 Place clean, het metal lid on 
jar so that sealing compound 
is next fe the giass. Screw metal 
band on firrnly. 
13 When pressure falls to zero 
wait a minute or two, no 
longer. Then slowly open pet cock, 
or take off weighted gage. Un- 
fasten cover. Tilt far side up, away 
from your face. 
10 Have 2 or 3 inches of boiling 
water in the pressure canner. 
Place filled jars in canner. 
1 Be careful not to disturb clos- 
ures as you take jars from 
canner. Grasp the glass shoulder, 
not the metal band. This closure is 
a self-sealing fype, so don’t 
tighten it further. 
11 Fasten canner cover tight. 
Let steam escape from pet « 
cock or gage opening for atleast (— 
10 minutes. Then close pet cock, 
or put on weighted gage. Let 
pressure rise to 10 pounds. 
15 Let jars cool on rack or thick 
cloth, out of drafts. Next 
day take off screw bands if 
you can without forcing. Covering 
for a moment with a hot, damp 
cloth may help loosen band. 
