Baked Beans

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

Title: Baked Beans
Categories: Vegetables, Legumes, Canning
Yield: 1 text


Quantity: An average of 5 pounds of beans is neeed 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: Soak and boil beans and prepare molasses sauce (below).
Place seven 3/4-inch 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 degrees F. Add
water as needed -- about every hour. Fill jars, leaving 1-inch
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
tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and
3/4 teaspoon 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 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 Baked Beans 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.

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

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