Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Dry beans with tomato or molasses sauce canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | Use the WPRM recipe-card yield for the selected tested sauce |
Safety boundary: Do not improvise the sauce, overfill beans, thicken, or mix formulations.
Processing details
- Method
- Pressure
- Pack style
- Hot
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1 inch
- Processing time
- Pints: 65 min; Quarts: 75 min
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Dry beans with tomato or molasses sauce timeline
- Prepare: Hydrate and boil beans, then prepare one complete tested tomato or molasses sauce.
- Pack: Fill jars three-fourths full with hot beans, add the optional specified small meat cube if used, and cover with hot sauce.
- Process: Pressure-can pints 65 minutes or quarts 75 minutes.
Equipment for dry beans with tomato or molasses sauce
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Hydrate and boil the beans as directed.
- Choose one tested sauce and prepare it exactly.
- Fill jars only three-fourths full with beans, then add heated sauce.
- Leave 1-inch headspace and pressure-can.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Tested NCHFP pressure-canning procedure. Use one complete NCHFP sauce formulation exactly; do not estimate or alter its proportions.
What is dry beans with tomato or molasses sauce?
This tested process pairs fully hydrated dry beans with one authorized tomato or molasses sauce.
Before you begin
- Select one complete tested sauce.
- Do not fill jars more than three-fourths with beans.
- Only the specified ¾-inch meat cube option is authorized.
Altitude-adjusted pressure schedule
| Jar/style | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 65 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 75 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/style | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 65 min | 10 psi | 15 psi |
| Quarts | 75 min | 10 psi | 15 psi |
Beans, Dry, with Tomato or Molasses Sauce — NCHFP
Ingredients
- 5 lb dry beans average for 7 quarts; 3 1/4 lb for 9 pints
- tested tomato or molasses sauce use one NCHFP formulation exactly
- pork, ham, or bacon optional 3/4-inch cube per jar
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- For each cup dry beans add 3 cups water, boil 2 minutes, soak off heat 1 hour, drain, then heat to boiling in fresh water.
- Prepare one of the tested NCHFP tomato or molasses sauces and heat to boiling.
- Fill jars three-fourths full with hot beans; add optional 3/4-inch cube of pork, ham, or bacon.
- Fill with heated sauce leaving 1-inch headspace.
- Pressure process pints 65 minutes or quarts 75 minutes; dial 11/12/13/14 psi by altitude, weighted 10 psi through 1,000 ft and 15 above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve dry beans with tomato or molasses sauce
Heat as a side dish or serve with toast, rice, baked potatoes, or grilled foods.
Dry beans with tomato or molasses sauce questions
Can I use my own barbecue sauce?
No. Use one of the complete tested tomato or molasses sauce formulas.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Tomato sauce versus molasses sauce
Both are tested options, but their formulas must remain separate and complete rather than combined or improvised.
Dry beans with tomato or molasses sauce troubleshooting
Why is there too little sauce after processing?
Fully hydrate beans and fill jars only three-fourths full before adding hot sauce.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Beans, Dry, With Tomato or Molasses”. Official USDA/NCHFP tested home-canning guidance.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Typical canning season
Season: Summer, Fall
Months: July, August, September, October
How much of the main ingredient should I grow?
40–80 lb of Tomatoes per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.