Baby #3 is here. I had a healthy baby girl! Our newly expanded family is adjusting to our new addition. I am getting used to sleeping in small chunks of time again. I hope to be blogging more frequently when canning season begins in a few short weeks. I wrote this post before baby girl arrived, but I never posted it, so here is a recipe for pressure canning baked beans:
My pre baby prep includes pressure canning some beans for easy meals later. I decided to make some baked beans because my kids really enjoy baked beans and they can be served with rice and a salad for a fast meal after the baby arrives. I modified Ball's recipe for baked beans because they make a sweeter baked bean than National Center for Home Preservation's recipe. I cut back on the onion in Ball's recipe because I did not want the onion flavor to be overwhelming. I was looking for a hint of onion flavor. I also changed the meat in the recipe from salt pork to bacon. I also cut back on the amount of meat in the recipe to keep the fat content of the baked beans down to make sealing the jars easier. Lastly, I added some apple cider vinegar to give the beans more of a BBQ flavor.
The beans came out delicious. The beans were sweet enough for the kids and had enough of a tang and onion flavor for me. Dr. Lazy Palate liked the bacon the best. He says he would like these beans with grilled sausage. Overall, this recipe is a winner. Plus this recipe will last 3 years on a shelf so there is no need to quickly eat the beans.
This recipe must be pressure canned.
Ingredients (about 7 quarts) modified from Blue Book Guide to Preserving p 66
5 pounds dried navy beans
7 slices 3/4" bacon, cut into pieces
1 large onion, diced
4 cups water
2/3 cup molasses
2/3 cup brown sugar
2 tsp iodine free salt (canning salt or sea salt)
2 tsp dry mustard
1 tbsp. apple cider vinegar
1. Soak beans over night in bowl filled with twice the amount of water compared to beans.
2. Preheat the oven to 350 degrees F.
3. Drain the beans.
4. Add the beans, bacon, and onion to a large casserole dish.
5. Mix water, molasses, brown sugar, salt, mustard, and apple cider vinegar in a medium size bowl.
6. Pour the sauce over the beans.
7. Bake beans for 4 hours at 350 degrees F.
8. Fill hot jars with the hot bean mixture leaving 1" headspace.
9. Remove air bubbles in the jars.
10. Adjust lids.
11. Process quarts for 75 minutes at 11 lbs of pressure for a dial-gauge canner or 75 minutes at 10 lbs of pressure for a weighted gauge canner.