~ Canning(dry) beans with tomato or molasses s Recipe ~

 
               CANNING (DRY) BEANS WITH TOMATO OR MOLASSES S
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   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.
                                   2,001 - 4,000 ft: 12
   lb.
                                   4,001 - 6,000 ft: 13
   lb.
                                   6,001 - 8,000 ft: 14
   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.
                                     Above 1,000 ft: 15
   lb.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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