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BEANS, DRY, WITH TOMATO OR MOLASSES SAUCE
Canned Baked Beans (Tomato or Molasses Sauce)
Yield: Approximately ¾ pound dried beans per quart
Ingredients
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Mature, dry beans or peas (sorted and washed, discarding discolored seeds)
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Water (for soaking, cooking, and sauce preparation)
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Optional: ¾-inch cube of pork, ham, or bacon per jar
For Tomato Sauce (choose one)
Option 1:
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1 quart tomato juice
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3 tablespoons sugar
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2 teaspoons salt
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1 tablespoon chopped onion
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¼ teaspoon each: ground cloves, allspice, mace, cayenne pepper
Option 2:
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1 cup tomato ketchup
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3 cups cooking liquid from beans
For Molasses Sauce
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4 cups water or cooking liquid from beans
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3 tablespoons dark molasses
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1 tablespoon vinegar
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2 teaspoons salt
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¾ teaspoon powdered dry mustard
Preparation
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Sort & Wash: Select mature dry beans, discard discolored seeds, rinse well.
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Pre-Soak (Quick Method):
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Combine beans with water at a ratio of 3 cups water per 1 cup beans.
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Boil for 2 minutes. Remove from heat, soak 1 hour, then drain.
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Precook: Cover beans with fresh water, bring to a boil, and cook until tender but not mushy. Reserve cooking liquid for sauce preparation.
Sauce Preparation
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Tomato Sauce: Prepare Option 1 or Option 2 above. Heat to boiling.
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Molasses Sauce: Mix ingredients, heat to boiling.
Packing
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Fill hot jars three-fourths full with hot beans.
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Add a ¾-inch cube of pork, ham, or bacon to each jar, if desired.
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Pour in heated sauce to cover beans, leaving 1-inch headspace.
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Wipe rims, adjust lids, and prepare for processing.
Finishing
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Process jars immediately in a pressure canner following USDA-recommended times for baked beans.
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Always adjust times for jar size and altitude.
⚠️ Safety Note: Beans are a low-acid food; they must always be pressure canned with proper processing times.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
65 min |
10 lb |
15 lb |
|
Hot |
Quarts |
75 min |
10 lb |
15 lb |
