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Canning Beans, Baked


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Beans, Baked

Quantity: An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3 1/4 pounds is needed per canner load of 9 pints - an average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored seeds.

Note: There are no safe options for canning these foods in a boiling water canner.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Soak and boil beans as follows - Sort and wash dry beans. Add 3 cups of water for each cup of dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making sauce.

Prepare molasses sauce as follows - Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered dry mustard. Heat to boiling.

Place seven 3/4 inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans. Cover and bake 4 to 5 hours at 350F. Add water as needed-about every hour.

Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on the method of canning used.

Table 1. Recommended process time for Beans, Baked in a dial-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 65 min 11 lb 12 lb 13 lb 14 lb
Quarts 75 11 12 13 14

Table 2. Recommended process time for Beans, Baked in a weighted-gauge pressure canner.
 Canner Pressure (PSI) at Altitudes of
Style of pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Pints 65 min 10 lb 15 lb
Quarts 75 10 15



Canning Vegetables and Vegetable Products

Note: There are no safe options for canning these foods in a boiling water canner.

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.