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3 qt. dry pinto beans
1/3 c. catsup
1 tsp. salt
2 tbsp. brown sugar
Bacon, cut into sm. pieces (optional)
Onion, dried or fresh, chopped (optional)


Soak beans overnight. Drain water. Cover beans with fresh water and bring to boil. Simmer while preparing jars and sauce. To each quart jar, add the catsup, salt, sugar, bacon, and onion. Fill jars 2/3 full of beans. Stir or shake beans and sauce ingredients together in each jar. Fill each jar with remaining hot liquid beans were cooked in, leaving 1-inch headspace. Wipe rims well and adjust lids and rings. Process at 10 pound pressure for 60 minutes at sea level. Change pressure as needed for higher altitudes.

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