Selecting, Preparing and Canning Vegetables
Quantity: An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3¼ pounds is needed per canner load of 9 pints an average
of ¾ pounds per quart.
Quality: Select mature, dry seeds. Sort out and discard discolored seeds.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Soak and boil beans as follows 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.
Prepare molasses sauce as follows Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and ¾ teaspoon powdered dry mustard. Heat to boiling.
Place seven ¾-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 350ºF. Add water as needed–about every hour.
Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on the method of canning used.
|Table 1. Recommended
process time for Beans, Baked in a dial-gauge pressure
||Canner Pressure (PSI) at Altitudes of
|Style of Pack
||0 - 2,000 ft
||2,001 - 4,000 ft
||4,001 - 6,000 ft
||6,001 - 8,000 ft|
|Table 2. Recommended
process time for Beans, Baked in a weighted-gauge
| ||Canner Pressure (PSI) at Altitudes of|
|Style of pack
||0 - 1,000 ft
||Above 1,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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