| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning | 1 | Text | ||
INGREDIENTS
| 2,001 – 4,000 ft: 12 lb. | ||
| 4,001 – 6,000 ft: 13 lb. | ||
| 6,001 – 8,000 ft: 14 lb. | ||
| Above 1,000 ft: 15 lb. |
INSTRUCTIONS
Quantity: An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds. Procedure: 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. Make your choice of the following sauces: Tomato Sauce--Either mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup tomato ketchup with 3 cups of cooking liquid from beans. Heat to boiling. Add 3 quarts cooking liquid from beans and bring back to boiling. Molasses Sauce--Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered dry mustard. Heat to boiling. Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of pork, ham, or bacon to each jar, if desired. Fill jars with heated sauce, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Beans, Dry, with Tomato or Molasses Sauce in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. Table 2. Recommended process time for Beans, Dry, with Tomato or Molasses Sauce in a weighted-gauge pressure canner. Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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