Canning(Dry) Beans With Tomato Or Molasses S

* Exported from MasterCook *

CANNING (DRY) BEANS WITH TOMATO OR MOLASSES S

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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.

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



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