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Baked Beans

Source of Recipe

From "DIY Canning" (Rockridge Press)


Recipe Introduction

"Baked beans are an easy side dish that suits any meal — from extravagant to a campfire. When you make your own, you can control the amount of sugar and salt and create a tasty, traditionally seasoned product that tastes even better than store-bought."

List of Ingredients

â—¦ 8 cups dried navy beans
â—¦ 2 cups diced ham
â—¦ 8 cups tomato juice
â—¦ 1 cup firmly packed brown sugar
â—¦ ½ cup molasses
â—¦ 2 tablespoons salt
â—¦ 1 tablespoon white vinegar
â—¦ 1 ½ teaspoons ground mustard
â—¦ ½ teaspoon freshly ground black pepper


Recipe

In a large pot set over medium-high heat, combine the beans with enough water to cover. Bring to a boil. Remove from the heat and set aside, covered, for 1 hour. Drain.

Prepare the jars, lids, and rings by washing them in hot, soapy water. Place a rack in a pressure canner and add 3 to 4 inches of water. Fill the jars with a couple inches of water so they do not float, and place them in the canner. Bring the water to a simmer until ready to fill the jars. Do not boil the water.

Return the beans to the pot. Refill with enough fresh water to cover. Bring to a boil. Reduce the heat to low and simmer for about 1 hour, or until the beans are nearly done. Drain, return to the pot, cover, and keep warm.

In another large pot over medium-high heat, combine the ham, tomato juice, brown sugar, molasses, salt, white vinegar, ground mustard, and pepper. Bring to a boil. Reduce the heat to low. Simmer for 3 minutes. Add the beans. Stir to combine and heat through.

Remove the jars from the canner, empty into the sink, and place them on a cutting board on a nearby countertop. Ladle the beans into the prepared jars, leaving 1 inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings. Put the jars on a rack in the pressure canner. Lock the lid in place, bring to a boil, and let the canner vent for 10 minutes. Put the weighted gauge or pressure regulator on the vent.

Process for 1 hour, 5 minutes, at 11 pounds on a dial gauge or at 10 pounds on a weighted gauge. Adjust the pressure as necessary basted on your altitude. Adjust the temperature to maintain an even pressure. Turn off the heat. Let the pressure drop to zero before opening the lid. Carefully remove the jars from the canner. Set aside to cool, undisturbed, for 12 hours.

Check the lids for proper seals. Remove the rings, wipe the jars, label and date them, and transfer to a cupboard or pantry. Refrigerate any jars that don't seal properly, and use within 3 days. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate and consume within 3 days.

Makes 7 pint jars