Title: Baked Beans
Categories: Vegetables, Legumes, Canning
Yield: 1 text
Quantity:
An average of 5 lb beans is needed per canner load of 7 quarts;
an average of 3-1/4 lb is needed per canner load of 9 pints--
an average of 3/4 lb per quart.
Quality:
Select mature, dry seeds. Sort out and discard discolored seeds.
Procedure:
Soak and boil beans and prepare molasses sauce (below). Place seven
3/4" pieces of pork, ham, or bacon in an earthenware crock, a large
casserole, or a pan. Add beans and enough molasses sauce to cover
beans. Cover and bake 4 to 5 hours at 350°F. Add water as
needed--about every hour. Fill jars, leaving 1" headspace. Adjust
lids and process according to the recommendations in Table 1 or
Table 2 depending on the method of canning used.
Molasses Sauce--Mix 4 cups water or cooking liquid from beans, 3 tb
dark molasses, 1 tb vinegar, 2 ts salt, and 3/4 ts powdered dry
mustard. Heat to boiling.
Table 1. Recommended process time for Baked Beans 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:
