Water Bath/PC
Baked Beans
For canning
Makes 12 pints
Solids:
5 C dry Navy beans (or
whatever beans you prefer)
1 onion chopped (about 2
cups)
1 bell pepper (chopped)
1 lb bacon (chopped)
1 lb ham (chopped)
Liquid Mix:
8 cups water
1/2 cup dark molasses
1 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup maple syrup
2 cup ketchup
1 T garlic powder
1 T salt
2 tsp pepper
1 T liquid smoke
2 T dry mustard
Sort beans, and rinse. Boil beans in enough water (this is not part of the water from
list of liquids) to cover beans at a rapid boil for 15 minutes. Remove from heat, set
aside.
In large frying pan, cook bacon, ham, onions, and bell pepper until onions turn
transluscent. Set aside.
Put all liquid ingredients into pot, and bring to boil. Reduce heat, and simmer for 10
minutes. Taste test. Adjust as desired and remove from heat.
Drain beans and combine with bacon mixture.
Fill warm jars 2/3 full with beans and bacon mixture, and then fill to 1 generous inch
head space with liquid.
Wipe rims, add lids.
75 minutes Pressure Canner, or 3 hours waterbath at a rolling boil.
CANNED MAPLE BAKED BEANS
x1 x2 x4
1 pound navy beans, rinsed and picked over
1/2 cup chopped onion
2 Tbsp brown sugar
1/2 c molasses
1-1/2 tsp mustard powder
1 tsp salt
1 tsp black pepper
2 c ketchup (homemade would be great )
1 c pure maple syrup
2 c water
1/2 c cider vinegar
Bacon (1 chunk per canning jar) I cut a pkg of bacon in half lengthwise then cut each stacked
half into 4-6 even chunks
Put dry beans and add 8 cups of water to cover the beans. Cook on high until the beans come to
a boil, for about 2 minutes, and turn off the heat.
Cover and let the beans sit in the pot covered for 30 to 45 minutes. The beans will soak up quite
a bit of the water during this time.
Drain the beans and add 8 cups of fresh water to the pot along with the chopped onion. Bring
the beans and onions to a full boil. Turn off and let set 15 minutes.
In another saucepan, combine the brown sugar, molasses, mustard powder, salt, black pepper,
ketchup, maple syrup, water, and vinegar. Bring to a slow boil. It will be sweet but not thick.
Prepare 6 pint jars. Fill each pint jar with 1 cup of the bean/onion mixture. Add 1 piece of salt
pork.
Ladle hot sauce over the beans, leaving 1-inch headspace. Seal.
Pressure can pints for 75 minutes at 10 pounds of pressure.
Yield: Approximately 6 pints
I did double the recipe and ended up with 9 pints. I used navy beans that were small, so I’m
sure if you use a larger white bean, the yield will be higher.
CANNED HOMEMADE PORK AND BEANS
1 quart dried navy beans (about 2 pounds)
1/4 lb salt pork, cut into pieces
1 quart tomato juice
3 Tbsp sugar
2 tsp salt
1 c chopped onion
1/4 tsp ground cloves
1/4 tsp ground allspice
INSTRUCTIONS
Put beans in a large saucepot. Add water to cover by 2 inches. Bring to a boil and boil for 2
minutes.
Remove from heat and let the beans sit for one hour.
Drain and cover with boiling water; boil for 3 minutes. Remove from heat and let stand for 10
minutes; drain.
SAUCE
Combine tomato juice, sugar, salt, onion and spices and bring it up to a boil.
Pack 1 1/2 cup of beans into hot jar and put in a piece of salt pork or a chunk of bacon. (I cut a
pkg of bacon in half lengthwise then each half in 4 even chunks)
.
Ladle hot tomato sauce to within 1 inch from top of jar. Remove air bubbles from the jar and
refill to proper headspace if necessary.
Wipe rims and add hot lids/rings to the jars.
Process in Pressure canner for 65 minutes for pints and 75 minutes for quarts at 10 lbs of
pressure for weighted gauge and 11lbs of pressure for dial gauge.
NOTES,
makes 6 pints or 3 quarts
