Beans, Baked — NCHFP
Tested NCHFP baked-bean recipe with molasses sauce and pressure processing.
Ingredients
Baked beans
- 5 lb dry beans average for 7 quarts
- 4 cups water or bean cooking liquid for molasses sauce
- 3 tbsp dark molasses
- 1 tbsp vinegar
- 2 tsp salt
- 3/4 tsp powdered dry mustard
- 7 3/4-inch pieces pork, ham, or bacon
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 dried beans add 3 cups water. Boil 2 minutes, remove from heat, soak 1 hour, and drain. Heat to boiling in fresh water and reserve liquid.
- Mix 4 cups water or bean cooking liquid, molasses, vinegar, salt, and dry mustard; heat to boiling.
- Combine beans, seven 3/4-inch meat pieces, and enough sauce to cover. Cover and bake 4–5 hours at 350°F, adding water as needed.
- Fill jars 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.
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Recipe Notes
Low-acid food: pressure canning is required. Use the tested formulation.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-baked/