Post by antiquestuff on Jun 26, 2006 18:20:23 GMT -5
Okay, this basic canned baked beans recipe is from the Ball Blue Book. It requires 2 pounds of dried navy beans, half a pound of salt pork, 2 teaspoons salt, two teaspoons dried mustard, 3 medium sized onions, 2/3 a cup of molasses (I always use mild...), and 2/3 a cup of brown sugar (I always use light brown myself). The book says it makes 6 pints, but in my experience, it always makes seven and some leftover (perfect for lunch).
Okay: soak the beans overnight in 3 quarts of water. In the morning, drain the beans, and put in a stockpot with three quarts of water. Bring to a boil then simmer until the skins begin to crack (takes a while--about 45 minutes for me usually, when I "simmer" very close to a medium boil).
While that's boiling, cut up the onions into small pieces, and chop the salt pork into pieces (fairly small of course, but not as small as the onions). Mix the other ingredients (salt, molasses, sugar, mustard) in a large bowl.
Okay, when the beans are done simmering, drain them BUT, save the water they boiled in. Mix 4 cups of it (you can add water if you're short) with the molasses/sugar/salt/mustard mix. Put the beans in a large enough baking pan, and mix in the pork and onions. Ladle the sauce over the beans (beans should end up being rather soupy) and cover the pan, and bake at 350 degrees F. for 3 1/2 hours. When the beans are done, you'll probably need to add some hot water to make them soupy again (and to have enough liquid to fill all jars).
Fill jars leaving 1 inch of headspace. Process pints in a pressure canner at ten pounds (11 or more in a dial guage canner, I usually do 13 or 14 pounds for everything to be safe) for 1 hour and 20 minutes (though I always give a little extra time to be safe), quarts for at least 1 hour and 35 minutes (I've never canned this recipe in quarts though, just pints...it works out to an odd number of pints anyways...).
I personally think they taste best after being in the jars for a month or two, but others may disagree...
Okay: soak the beans overnight in 3 quarts of water. In the morning, drain the beans, and put in a stockpot with three quarts of water. Bring to a boil then simmer until the skins begin to crack (takes a while--about 45 minutes for me usually, when I "simmer" very close to a medium boil).
While that's boiling, cut up the onions into small pieces, and chop the salt pork into pieces (fairly small of course, but not as small as the onions). Mix the other ingredients (salt, molasses, sugar, mustard) in a large bowl.
Okay, when the beans are done simmering, drain them BUT, save the water they boiled in. Mix 4 cups of it (you can add water if you're short) with the molasses/sugar/salt/mustard mix. Put the beans in a large enough baking pan, and mix in the pork and onions. Ladle the sauce over the beans (beans should end up being rather soupy) and cover the pan, and bake at 350 degrees F. for 3 1/2 hours. When the beans are done, you'll probably need to add some hot water to make them soupy again (and to have enough liquid to fill all jars).
Fill jars leaving 1 inch of headspace. Process pints in a pressure canner at ten pounds (11 or more in a dial guage canner, I usually do 13 or 14 pounds for everything to be safe) for 1 hour and 20 minutes (though I always give a little extra time to be safe), quarts for at least 1 hour and 35 minutes (I've never canned this recipe in quarts though, just pints...it works out to an odd number of pints anyways...).
I personally think they taste best after being in the jars for a month or two, but others may disagree...