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Home Canned Baked Beans

Last post 08-23-2012 5:09 PM by Karen K. 17 replies.
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  • 05-06-2011 10:16 PM

    • Karen K
    • Top 75 Contributor
      Female
    • Joined on 02-24-2009
    • New York Mills, MN
    • Posts 1,327

    Home Canned Baked Beans

    I  tweaked this recipe several times before I found just the right balance of molasses and honey.

    This recipe is for 1lb beans which makes about 3 pints.   

    Wash and drain beans, I prefer navy (white) beans.  Mix together 1/4c molasses, 1/4 c honey, 1 tbs vinegar, 2 tsp salt, 1 tsp dry mustard and heat to boiling.  Meanwhile chop the onion.

    Fill pint jars with 1/2c beans, 1/4 c molasses mixture, handful of chopped onion, and fill to 1/2" space with hot water. 

    Seal jars according to proper canning procedures.  The longer the beans sit on the shelf, the better they taste.

    Process at 11 lbs for 65 minutes - pints

    for qts process 11lbs for 75 min

    Karen K

    http://www.sugarcreekwoodworking.com
    http://www.asimplepinebox.com
  • 05-06-2011 11:34 PM In reply to

    Re: Home Canned Baked Beans

    Karen, this sounds like a really good recipe. I know for my elevation I have to use 15 pounds of pressure. Can I still do the pints at 65 minutes?

    budgetwise



    "I will praise thee; for I am fearfully and wonderfully made: marvellous are thy works; and that my soul knoweth right well." Ps. 139:14
  • 05-07-2011 12:36 AM In reply to

    • gayla50
    • Top 10 Contributor
      Female
    • Joined on 09-24-2007
    • Western North Carolina
    • Posts 8,491

    Re: Home Canned Baked Beans

    Thank you this very close to my recipe

    Gayla

    Officially Recognized Stretchpert in Frugal Food and Cooking and in Slow Cooker Foods



    Purpose is what gives life a meaning
  • 05-07-2011 9:44 AM In reply to

    • Karen K
    • Top 75 Contributor
      Female
    • Joined on 02-24-2009
    • New York Mills, MN
    • Posts 1,327

    Re: Home Canned Baked Beans

    budgetwise:

    Karen, this sounds like a really good recipe. I know for my elevation I have to use 15 pounds of pressure. Can I still do the pints at 65 minutes?

     I pulled out the book that came with my canner.  I'm at 1100' elevation so I'm safe to can it at 11lb.  The book says anything over 2000' to add:

    2001-4000' cook at 12lb

    4001-6000' 13lb

    6001-8000' 14lb

    So you would increase the pressure for your elevation, not the amount of time.

    Karen K

    http://www.sugarcreekwoodworking.com
    http://www.asimplepinebox.com
  • 05-07-2011 11:18 AM In reply to

    Re: Home Canned Baked Beans

    Karen K:

    budgetwise:

    Karen, this sounds like a really good recipe. I know for my elevation I have to use 15 pounds of pressure. Can I still do the pints at 65 minutes?

     I pulled out the book that came with my canner.  I'm at 1100' elevation so I'm safe to can it at 11lb.  The book says anything over 2000' to add:

    2001-4000' cook at 12lb

    4001-6000' 13lb

    6001-8000' 14lb

    So you would increase the pressure for your elevation, not the amount of time.

     

    I thought so, but it never hurts to ask.

     

    Thanks, again, for a great recipe.

     

     

    budgetwise



    "I will praise thee; for I am fearfully and wonderfully made: marvellous are thy works; and that my soul knoweth right well." Ps. 139:14
  • 06-23-2011 12:45 PM In reply to

    Re: Home Canned Baked Beans

     These sound fabulous, and similar to the recipe I have. Unfortunately, no pressure canner right now :-( So, I'll ahve to wait to can beans.

    "This isn't life in the fast lane, it's life in oncomming traffic." -Terry Pratchett

    Blog: www.shwankie.net
    Twitter: EclecticEdibles
  • 08-22-2011 4:03 AM In reply to

    Re: Home Canned Baked Beans

    Hi Karen, seems like you have a good recipe there. Never tried canning beans myself, but I've tried other vegetables. I agree that they taste better the longer they have been on the shelf. :) Anyway I think you need to know some guidelines since you tweaked your recipe a bit. Some do's and don'ts of home canning. I hope they are helpful.
  • 08-22-2011 9:33 AM In reply to

    • Karen K
    • Top 75 Contributor
      Female
    • Joined on 02-24-2009
    • New York Mills, MN
    • Posts 1,327

    Re: Home Canned Baked Beans

    MelaniePalmero:
    Hi Karen, seems like you have a good recipe there. Never tried canning beans myself, but I've tried other vegetables. I agree that they taste better the longer they have been on the shelf. :) Anyway I think you need to know some guidelines since you tweaked your recipe a bit. Some do's and don'ts of home canning. I hope they are helpful.

    don't anyone click on that link - it's probably a virus

    Karen K

    http://www.sugarcreekwoodworking.com
    http://www.asimplepinebox.com
  • 09-18-2011 11:25 PM In reply to

    Re: Home Canned Baked Beans

    Karen K:

    I  tweaked this recipe several times before I found just the right balance of molasses and honey.

    This recipe is for 1lb beans which makes about 3 pints.   

    Wash and drain beans, I prefer navy (white) beans.  Mix together 1/4c molasses, 1/4 c honey, 1 tbs vinegar, 2 tsp salt, 1 tsp dry mustard and heat to boiling.  Meanwhile chop the onion.

    Fill pint jars with 1/2c beans, 1/4 c molasses mixture, handful of chopped onion, and fill to 1/2" space with hot water. 

    Seal jars according to proper canning procedures.  The longer the beans sit on the shelf, the better they taste.

    Process at 11 lbs for 65 minutes - pints

    for qts process 11lbs for 75 min

    Karen K I do can beans can this recipe work with green beans and the pole beans I got 2 jars coming out of that the neighbor felt sorry for me and gave me a bag also can regular beans like green beans and red work good in this recipe??? Dying to know because I don't want them to spoil and green beans and red beans are expensive here in my neighborhood. ,,,,Thank you ....Tongue Tied

    chrissanne
  • 09-19-2011 9:37 AM In reply to

    • gayla50
    • Top 10 Contributor
      Female
    • Joined on 09-24-2007
    • Western North Carolina
    • Posts 8,491

    Re: Home Canned Baked Beans

    according to the ball blue book

    "Beans - Green snap & wax

    1 12 to 21/2 beans per quart 

    water

    salt

    Raw pack: wash beans , drain .remover string ends and break or cut beans in 2  inches  gathered  pack lightly into hot jar .leavening 1 inch headspaced . add 1/2 teaspoon salt , 1 teaspoon to a quart remove air bubbles adjust the lid  process pints 20 minutes quarts"

    hope this helps .  

     

    Gayla

    Officially Recognized Stretchpert in Frugal Food and Cooking and in Slow Cooker Foods



    Purpose is what gives life a meaning
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