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Boston Baked Bean recipe for canning.




Source of Recipe


Marla


List of Ingredients




Boston Baked Bean recipe for canning


2 lbs. dried navy beans
2 tsp canning salt
1/2 lb. salt pork cut into pieces
1 cup chopped onions
2/3 cup packed brown sugar
2 tsp. dried mustard
2/3 cup molasses

Recipe





Cover beans with 3 quarts of water and let stand for 12-18 hours in a cool place. Add the salt and bring to a boil. Cover and simmer until the skins begin to crack. Drain, reserving liquid. Pour the beans into a baking dish or bean pot. Add pork and onions and the rest of the ingredients. Add four cups of reserved bean liquid add water if liquid isn't enough.

Cover and bake in over of 350 for 3& 1/2 hours. Add water as necessary to keep beans in soupy state. Pack into hot jars leaving 1 in. head space. Remove air bubbles, adjust caps.

Process pints 1 hour and 20 min. quarts 1 hour and 35 min. @ 10 lbs pressure. This recipe makes 6 pints.