Beans, Dry, with Tomato or Molasses Sauce — NCHFP
Tested NCHFP dry-bean recipe using specified tomato or molasses sauces.
Ingredients
Beans and sauce
- 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.
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Recipe Notes
Use one of the source's tested sauce formulations and proportions; pressure canning is required.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-dry-with-tomato-or-molasses/