Michigan State University Extension
Preserving Food Safely - 01600237
10/13/97
QUANTITY: An average of 16 pounds of beans is needed
per canner load of 7 quarts; an average of 10 pounds is
needed per canner load of 9 pints--an average of 2-1/4
pounds per quart. Sauce quantity will make about 4 quarts
of baked beans.
QUALITY: Select mature, dry seeds. Sort out and
discard discolored seeds.
PREPARE BEANS: 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.
MOLASSES SAUCE--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.
PROCEDURE: 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 350 degrees Fahrenheit. Add
water as needed--about every hour. Fill hot jars, leaving
1-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR BAKED BEANS, WITH
MOLASSES SAUCE IN A DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 65 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 75 11 12 13 14
RECOMMENDED PROCESS TIMES FOR BAKED BEANS, WITH
MOLASSES SAUCE IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 65 min. 10 lb. 15 lb. Hot Quarts 75 min. 10 15