---------- Recipe via Meal-Master (tm) v8.02

     Title: Canning (Dry) Beans with Tomato or Molasses Sauce
Categories: Canning
     Yield: 1 text


 Quantity: An average of 5 pounds of beans is needed per canner load of 7
 quarts; an average of 3-1/4 pounds is needed per canner load of 9
 pints--an average of 3/4 pounds per quart.

 Quality: 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--Either 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; or mix 1 cup tomato
 ketchup with 3 cups of cooking liquid from beans. Heat to boiling. Add 3
 quarts cooking liquid from beans and bring back 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 powdered dry mustard. Heat to boiling.

 Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of
 pork, ham, or bacon to each jar, if desired. Fill jars with heated
 sauce, leaving 1-inch headspace.

 Adjust lids and process following the recommendations in Table 1 or
 Table 2 according to the method of canning used.

 Table 1. Recommended process time for Beans, Dry, with Tomato or
 Molasses Sauce in a dial-gauge pressure canner.

 Style of Pack: Hot.  Jar Size: Pints, Quarts.
 Process Time: 65 minutes for Pints, 75 minutes for Quarts.
 Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                 2,001 - 4,000 ft: 12 lb.
                                 4,001 - 6,000 ft: 13 lb.
                                 6,001 - 8,000 ft: 14 lb.

 Table 2. Recommended process time for Beans, Dry, with Tomato or
 Molasses Sauce in a weighted-gauge pressure canner.

 Style of pack: Hot.   Jar Size: Pints, Quarts.
 Process Time: 65 minutes for Pints, 75 minutes for Quarts.
 Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                   Above 1,000 ft: 15 lb.

 ===========================================================
 * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
 * Meal-Master format courtesy of Karen Mintzias

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