Canning (dry) beans with tomato or molasses s
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Canning (dry) beans with tomato or molasses s
  Canning    Beans    Molasses  
Last updated 6/12/2012 12:42:51 AM. Recipe ID 1887. Report a problem with this recipe.
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      Title: Canning (dry) beans with tomato or molasses s
 Categories: Canning
      Yield: 1 Text
 
 
  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.
  
  Procedure: 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. Make your choice of the following sauces:
  
  Tomato Sauce--Either mix 1 quart tomato juice, 3 tablespoons sugar, 2
  teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of
  ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup
  tomato ketchup with 3 cups of cooking liquid from beans. Heat to
  boiling. Add 3 quarts cooking liquid from beans and bring back to
  boiling.
  
  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.
  
  Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of
  pork, ham, or bacon to each jar, if desired. Fill jars with heated
  sauce, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Beans, Dry, with Tomato or
  Molasses Sauce in a dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 65
  minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at
  Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Beans, Dry, with Tomato or
  Molasses Sauce in a weighted-gauge pressure canner.
  
  Style of pack: Hot.   Jar Size: Pints, Quarts. Process Time: 65
  minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at
  Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 




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Recipe ID 1887 (Apr 03, 2005)

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