Canned Boston Baked Beans |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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This is an adaptation of a home canned navy bean recipe from the Ball Blue Book. If you want sauce in the beans, you need to fill jars only about 70% full then top with tomato sauce. The beans will absorb water int he jar after processing a little bit. Ingredients:
2 lbs dried navy beans |
1/2 lb salt pork |
1 cup onion |
2/3 cup brown sugar |
2 teaspoons salt |
2 teaspoons dry mustard |
2/3 cup molasses |
6 cups tomato juice |
Directions:
1. Soak beans 12 to 18 hours. Drain and rinse. Cover with 2 of water. Boil 1 minute. Remove from heat. Let stand 10 minutes. Drain. Combine onion, sugar, spices, and tomato juice. Heat mixture to boiling. Pack 1 cup beans into jars. Add two slices salt pork, top off with beans to where jar is 70% full. Ladle hot tomato sauce over beans, leaving 1 headspace. Remove bubbles.
2. Pressure Can process at 10 psi for 65 minutes for pints and 75 minutes for quarts. Remove canner from heat and allow to return to normal pressure of its own accord.
3. Remove jars and cool.
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