Tuesday, May 19, 2020

Welcome to Safe Canning Recipe Blog

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*Safe websites to visit that have lots of good recipes
and advice: Remember not everything you see on the
web is safe.
Do not trust all Canning sites, Recipes, YouTube or
Pinterest unless you check it against these sites or ask
in our group.
There are many good sites but there are just as many
who give unsafe advice.

Safe Canning Recipe Books

  1. Ball Complete Book of Home Preserving
  2. Ball Canning Back to Basics
  3. Ball Blue Book Guide to Preserving
  4. The All New Ball Book Of Canning And Preserving
  5. National Center for Home Food Preservation
  6. So Easy to Preserve
  7. USDA’s Complete Guide to Home Canning
  8. SDSU Extension’s Preserve It! Materials
  9. Pomona Pectin Recipes


Don't feel too overwhelmed...it seems like a lot to take in at first but if you read and ask questions and gradually buy the items you need while you are learning you will be a pro in no time and wonder what you were worried about. If you have questions, please refer to a safe source for information.

Things to remember: There are three USDA-approved ways to can — with a boiling water bath canner, which reaches 212 degrees, steam canner or with a pressure canner (not to be confused with a pressure cooker), which reaches 240 degrees. Each one kills different types of bacteria and sterilizes food in jars.

Water bath = WB = high acid foods = pickles, pickled veggies, fruit, jelly, jams, salsa’s, pie fillings and tomatoes.

Pressure Canner = PC = low acid foods = veggies that are not pickled, all meats, sauces, soups, stews, and chili. You can PC some of the WB items but you can NEVER EVER water bath items that are low acid and require a PC.

First tip...buy one of these books, they are wonderful: Ball Complete Book of Home Preserving or Ball Blue Book guide to preserving. There are others but either of these are a great start. Always make sure that the canning book you are using is up to date…things change as more research is done and you want to be as safe as you can. Please check the recipes against today's standards for safe canning.


Safe websites to visit that have lots of good recipes and advice: Remember not everything you see on the web is safe. Do not trust all canning sites, cooking sites, recipes, YouTube, Pinterest or Google unless you check it against these sites or ask in our group. There are many good sites but there are just as many who give unsafe advice.

Using Pressure Canners

ITEMS YOU WILL NEED: Suggestions and links are included but search the web for the best pricing.


Burning Issue: Canning on Smooth Cooktops -
If you have a smooth top stove please read this before using it for canning.


Do's and Don’ts for storing your canned goods:

Many canners during the season search for locations in their homes where they are able to store their precious jars. Finding that perfect spot sometimes can be a challenge and the "Do's and Don'ts" of storage are important to keep in mind.

The most important "Don't" before we start is never put any jars that have not been properly processed either by water bath or pressure canning methods or the lids have not sealed into your storage. They will not be shelf stable and could make someone sick if consumed or worse!

1. Don't store your jars in a hot garage or in a basement near the heater or boiler. Do find a cool place between 50 and 70 degrees to keep your jars. Reason: If the contents of the jars are stored in a warm place or in direct sunlight the food may lose some of its eating quality in a few weeks or months, sooner if the temperature is anything like Vegas in the summer!

2. Don't store your jars in wet or damp area. Do find a location that is dry and has some circulation. Reason: Dampness may rust the metal lids and rings and could cause leakage so the food will spoil. Storing the jars in a cool dark pantry, closet, or some have even stored them under their bed, but in the house is optimal.

3. Don't store your jars with the rings still on the lid. Do take the rings off or loosen them! Reason: If there is a problem and bacteria develops in the jar the lid will release from the build-up of gas inside the jar. The lid will be loose and when you open the jar and the lid will just slide right off. If you leave the ring on and the bacteria develops the lid is being held down by the ring and over time the lid may reseal itself and will trap the bacteria inside and you will not know.

4. Don't stack your jars if you don’t have to. Do find space for them to be in a single layer either in boxes or on shelves. Reason: There are two reasons to not stack jars, first there is the danger of jars falling over and breaking, but more important is that you are again putting a heavy object on the lids of the bottom jars and possibly trapping bacteria you may have in your food. If you do not have sufficient space and must stack, use a cardboard layer between and only stack 2 high.

5. Don't lay your jars on their side or upside down. Do keep your lids up! Reason: Natural ingredients in some foods, in particular foods with acid, corrode metal from the lid and make a dark deposit on the underside of jars. This deposit on lids of sealed, properly processed jars is harmless but will detract from giving the jar as a gift and will look visually unappealing.

6. Don't forget to label your jars. Do mark the lid using a permanent marker with the name of the recipe and date canned or create a sticker label with the same information. Reason: Again two reasons to make sure your jars are properly marked; make sure you know what's in the jar since sometimes the color and contents are not obvious as to what's inside and the date will let you know how old the contents are in the jar.

7. Don't put the jars in the pantry without washing them. Do take the time to remove the rings and wash, rinse and dry your jars. Reason: It's important to clean any food residue or if you are pressure canning you may have some residual fat from canning meat on the outside of the jar. Cleaning the outside with warm soapy water helps to avoid ants and other insects in your pantry.

8. Don't leave the jars unchecked. Do take the time to rotate your jars by date as you pull jars out of your pantry. Reason: Since the optimal quality in the food we can is one year for any type of processing you will want to want to fill your shelves just like a grocery store. Pull the older jars to the front and newer projects to the back or create a section of its own. The date on the lid of the jar will help to keep you organized.


What is botulism? Botulism can be avoided if you follow the safest canning methods. Botulism is a rare, but serious illness caused by a germ called Clostridium botulinum. The germ is found in soil and can survive, grow, and produce toxin in a sealed jar of food. This toxin can affect your nerves, paralyze you, and even cause death. Even taking a small taste of food containing this toxin can be deadly. Botulism is a medical emergency. If you have symptoms of foodborne botulism, seek medical care immediately.

Symptoms may include the following:

Double vision
Blurred vision
Drooping eyelids
Slurred speech
Difficulty swallowing
Dry mouth
Muscle weakness

Protect yourself from botulism: When in doubt, throw it out!

Home-canned food might be contaminated if:

1. The container is leaking, bulging, or swollen.

2. The container looks damaged, cracked, or abnormal.

3. The container spurts liquid or foam when opened.

4. The food is discolored, moldy, or smells bad If you suspect home-canned food might be contaminated with the germs that cause botulism, throw the food away. If any of the food spills, wipe up the spill using a dilute bleach solution (1/4 cup bleach for each 2 cups of water).

5. Never taste home-canned food to determine if it is safe. Do not taste or eat foods from containers that are leaking, have bulges or are swollen, or look damaged, cracked, or abnormal.

6. When you open a jar of home-canned food, thoroughly inspect the food. Do not taste or eat foods that are discolored, moldy, or smell bad. Do not eat food from a can that spurted liquid or foamed when it was opened.

7. Do not open or puncture any unopened cans, commercial or home-canned, if you suspect contamination.

Avoiding Common (Major and Minor) Canning Mistakes

Kathleen Riggs, Family and Consumer Sciences Agent, Iron County

Major Canning Mistakes – Potentially Deadly

*Making up your own canning recipe. Without scientific testing, you will not know how long the product needs to be processed to be safe.

*Adding EXTRA starch, flour or other thickener to recipe. This will slow the rate of heat penetration into the product and can result in Undercooking.

*Adding EXTRA onions, chilies, bell peppers, or other vegetables to salsas. The extra vegetables dilute the acidity and can result in botulism poisoning.

*Using an oven instead of water bath for processing. The product will be under-processed since air is not as good a conductor of heat as water or steam. The jars also may break or explode.

*Not making altitude adjustments. Since boiling temperatures are lower at higher altitudes, the products will be under-processed. Pressure canning requires adding more pounds of pressure while waterbath canning requires more processing time.

*Not venting pressure canner. Lack of venting can result in air pockets (cold spots) which will not reach as high a temperature as is needed.

*Not having dial-type pressure canner gauges tested annually. If the gauge is inaccurate, the food may be under-processed and therefore unsafe.

*Failure to acidify canned tomatoes. Not all tomatoes have an adequate acid level (pH), especially if the vine is dead when tomatoes are harvested. This can result in botulism poisoning.

*Cooling pressure canner under running water. Calculations as to processing time include the residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.

*Letting food prepared for “hot pack” processing cool in the jars before placing them in the canner for processing. The heat curves are based on the food being hot at the beginning of the processing. The product could be under-processed.

NOTE: Canned meat, vegetables, or salsa which is under-processed can cause botulism.

Minor Canning Mistakes – Economic Loss,
But Results Not Deadly

*Use of mayonnaise jars. The thinner walls of the glass may break, especially if used in a pressure canner, and it may be more difficult to obtain a good seal. However, if it seals, it is safe to use.

*Use of paraffin on jams & jellies. Small air holes in the paraffin may allow mold to grow. Also, paraffin can catch on fire if overheated during preparation. If preserves do have mold growth, the recommendation is not to eat the product, but discard it.

*Cooling too slowly after removing from canner. (Example: stacked jars close together.) There is a group of harmless organisms called thermophiles that can survive canning. If bottles are held hot for long periods, they can produce acid (fermentation). This results in the defect known as “flatsour.” This is harmless, but produces an undesirable flavor.

*Storing food longer than recommended.

Keeping foods longer than recommended or storing them at temperatures above 70° F for an extended period of time will decrease the quality and the value of some nutrients, but the product will be safe to eat. A darkening of fruits and change in texture is often a result as well. The general guidelines for safe food preservation really are not difficult to follow. Just make certain to always use an up-to-date, scientifically-tested recipe, follow it exactly and make the altitude adjustments for time or pressure. If you have specific questions, contact your local USU Extension office. If you cannot find your local office listed in the phone directory under USU, look under the county government listings.

Cautions Issued for Specific Foods

• Butter — For now, canning butter using any method is not recommended. Some methods are dangerous at best; others are not backed by science.

• Hydrated wheat kernels (berries) — Starch in wheat may interfere with the heat penetration during canning. Insufficient processing can result in botulism food poisoning. Wheat should be stored dry until use or refrigerated up to several days if hydrated for use in the near future.

• Quick Breads (e.g. , banana, zucchini,pumpkin) — Baking quick breads in canning jars and then placing a lid and ring on the jar to create a vacuum seal as it cools does not kill botulism-forming organisms that grow in warm, moist, anaerobic conditions. These items should be either baked fresh and served or frozen.

• Dried Beans (pinto, kidney, etc.) — To safely can dried beans, they must be hydrated first (usually 12 to 18 hours) and then brought to a boil for 30 min. Hot beans are then placed into hot jars for processing.

General Rules of Canning

1. Always use up-to-date, scientifically tested canning recipes.

2. Only use approved, up-to-date canning methods (boiling water-bath, steam  or pressure canner).

3. Follow canning directions exactly.

4. Make altitude adjustments by adding more time to water bath canning or increasing pressure for pressure canned products.

5. Make certain canned products have a proper lid seal.

Note: Unless you are sure that the above general rules were followed, boil low acid foods for 10 minutes before eating them to inactivate botulism-causing organisms (clostridium botulinum).

Exceptions to the General Rules

• Changing salt level in anything except pickles. Salt acts as a preservative and adds flavor and crispness to pickles. In other foods, it is mainly used as a flavoring agent and is added as a personal preference.

• Changing sugar level in syrup used for canned fruit. Sugar helps fruit retain a bright color and firm texture, but is not necessary for safety.

• Add EXTRA vinegar or lemon juice. Bottled acids help obtain required pH (acid levels) in tomatoes and pickles. If a more tart or sour flavor is desired, more vinegar, lemon or lime juice may be added.

• Decrease any vegetable except tomatoes in salsas. Salsa recipes have been tested to ensure that they contain enough acid to be safely processed in a boiling water-bath canner. This acid is provided by the correct amount of tomatoes. The addition of vegetables has also been calibrated to balance the acid level. While it is dangerous to add more vegetables to salsa recipes, fewer may be used for a milder flavor.

• Substitute bell peppers, long green peppers or jalapeΓ±o peppers for each other in salsa recipes. So long as the total amount of peppers remains the same (or fewer) as what is listed in the tested recipe, peppers may be interchanged.

Ball ® Canning Videos

Beans (Dry & Fresh) Recipes





There is NO canning recipe for refried beans.
You make refried after you open a jar to eat and mash in a skillet.

Baked Beans
Baked Bean NCHFP
Baked Beans in Tomato Sauce
Beans, Dry (all varieties) ALSO SEE BELOW
Beans, Fresh
Beans, Dry, with Tomato or Molasses Sauce NCHFP
Beans, Fresh Lima-Shelled
Beans- Green, Snapped & Waxed
Beans with Pork in Tomato Sauce
Chili Ready Beans (see below)
Fresh Shelled Beans (Limas, Pintos, & Garbanzo)
Ham & Bean Soup (see below)
Home Canned Bean Soup
Canned Baked Beans With Pork, Ham or Bacon (also Below)
Homemade Pork and Beans (see below)
Legumes- Dried beans, peas & lentils
Louisiana Red Beans (See Below)
Red Lentils (canned)
Three Bean Ham Dinner in a Jar (bottom of the page)

The directions are a bit confusing as explained by

Procedure 1 - Soak Overnight

Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water and place beans back in the pot with fresh water and bring them to a boil and simmer 30 minutes.  Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1-inch headspace. (Salt is Optional)

Procedure 2 - Quick Soak Method

If you don’t want to wait overnight you can quickly hydrate beans. You may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain in colander. Rinse soaked beans. Now place them back in the pot and recover with fresh water. Bring them to a boil and simmer 30 minutes. Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1-inch headspace.
(Salt is Optional)


Chili Ready Beans (meatless)   
(Makes appr. 15 pints)
  • Need 3 lbs of dried beans
Double all ingredients for quarts and process for 90 minutes. Make 7 ½ quarts.
 (I use three types of beans kidney, cannellini and pintos it's cook's choice or use all the same kind. 

Place dried beans or peas and large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed with boiling water in a saucepan boil for 2 minutes remove from heat soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil for 30 minutes.

Into each pint (double is doing quarts) 

¼ cup tomato sauce
½ teaspoon dried onion
1 teaspoon chili powder
1 teaspoon jalapenos (optional)
½ teaspoon salt
¼ teaspoon garlic powder
1½ cups of soaked beans (double for quarts)

Once you have all the ingredients in the jars, you will need to fill with boiling water to the 1-inch headspace.

Wipe the rims with a clean towel to assure a good seal and close jars with new lids and rings. Tighten rings to fingertip tight.

It is important to follow directions for your Pressure Canner, adding the appropriate amount of water and processing according to manufacturer's directions.

Process pints for 75 minutes at 10 lb of pressure and quarts for 90 minutes. Adjust for altitude


1- 15-ounce can of beans equals

1/2 cup dry beans, before cooking

1 ½ cups beans, after cooking

1 pound dry beans = 2 cups dry beans, before cooking

6 cups beans, after cooking = 4 15-ounce cans of beans

1 part dry beans equals=3 parts cooked beans

Peas- Blackeye, Crowder and Field

Ham & Bean Soup

From the Ball® Blue Book 

Ranch Style Beans 

Makes 5 pints

Baked Beans- Boston Style

Louisiana Red Beans by Ball

Preserving Method: Pressure Canning
Makes about 6 (16 oz) pint jars, or 3 (32 oz) quart jars.
Southern red beans were traditionally made on Monday's with leftover pork bones from Sunday dinner. Served with rice, its a great filling meal after a day of shoveling snow and makes a terrific football tailgate party side dish.

1 lb kidney beans
1 smoked ham hock
1/4 lb thick cut bacon, cut into 1 inch pieces
1 lb Andouille sausage, cut into 1 inch pieces
2 medium onions, diced (about 2 cups)
2 tsp salt
2 tsp dried thyme
1 quart chicken stock
3 bay leaves


1. Sort and rinse beans; place beans in a 6 qt stock pot and add water to cover by 2 inches. Add ham hock and bring to boil over high heat. Boil for 15 minutes; turn off heat and allow beans and ham hock to soak for 1 hour.

2. Prepare pressure canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

3. Cook bacon in a heavy saucepan until fat has rendered. Add andouille sausage and cook until browned on all sides. Remove bacon and sausage with slotted spoon and set aside.

4. Add onions, salt and thyme to the fat in the same saucepan and saute over medium-high heat until onions are golden.

5. Drain beans and ham hock. Add beans, sausage and bacon to onions. Using a shape knife cut any remaining meat off ham hock, chop into small pieces and add to the bean mixture. Reheat beans until very hot. Bring chicken broth to a simmer in a small saucepan.

6. Fill a hot jar 3/4 full with hot bean mixture. Place a small bay leaf (or half a bay leaf for pint jars) on top of beans. Ladle hot chicken broth into jar over beans leaving a 1 inch headspace. Remove air bubbles. Wipe jar rim. Center lid onto jar and apply band to finger-tip tight. Place jar in pressure canner containing at least 2 inches of simmering water; repeat until all jars are filled.

7. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted-gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner, adjusting for altitude.

8. Process 1-pint jars for 75 minutes or 1-quart jars for 90 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool for 12 - 24 hrs. Check lids for seal, they should not flex when center is pressed.

To serve: simmer 10 minutes.

Homemade Pork and Beans
(makes 6 pints or 3 quarts)

1 quart dried navy beans (about 2 pounds)
1/4 lb salt pork, cut into pieces
1 quart tomato juice
3 tablespoons sugar
2 teaspoons salt
1 cup chopped onion
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Put beans in a large saucepot. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let the beans sit for one hour. Drain and cover with boiling water; boil for 3 minutes.
Remove from heat and let stand for 10 minutes;drain. Combine tomato juice, sugar, salt, onion and spices and bring it up to a boil. Pack 1 cup of beans into hot jar and put in a piece of salt pork and then fill jar about 3/4 full with beans. Ladle hot tomato sauce to within 1 inch from top of jar. Remove air bubbles from the jar and refill to proper head-space if necessary. Wipe rims and add hot lids/rings to the jars. 

Process in Pressure Canner for 75 minutes for pints and 90 minutes for quarts at 10 lbs of pressure for weighted gauge and 11 lbs of pressure for dial gauge.


Homemade Canned Baked Beans With Pork, 

So, here's how to can baked beans, with some added pork or bacon. The directions are complete with instructions in easy steps and illustrated. In the winter when you open a jar, the baked beans will taste MUCH better than any store-bought canned baked beans.

Prepared this way, the jars have a shelf life of about 12 months, and aside from storing in a cool, dark place, require no special attention.



  • Dried beans - An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 31/4 pounds is needed per canner load of 9 pints - an average of 3/4 pounds per quart. Select mature, dry seeds. Sort out and discard discolored seeds.

  • Pieces of pork, ham, or bacon (Ball recommends seven 3/4-inch square pieces of pork, ham, or bacon per 3 cups of beans)

  • 3 tablespoons dark molasses per 3 cups of beans

  • 1 tablespoon vinegar per 3 cups of beans

  • 2 teaspoons salt per 3 cups of beans (the salt is OPTIONAL),

  • 3/4 teaspoon powdered dry mustard per 3 cups of beans

Directions - Step by Step

Step 1 - Clean the beans

Soak and boil the beans as follows: Sort and wash drain the beans in a strainer or collander in the sink under running clean, cool or warm water.

Step 2 - Boil and soak the beans

Then in a large pot, add 3 cups of water for each cup of dried beans or peas. Bring to a boil for 2 minutes, then remove from the heat and set the pot aside to soak for 1 hour.  After 1 hour, drain the liquid from the beans. Discard the liquid!

Step 3 - Re-heat the beans in the pot of boiling water

Again, heat the beans to boiling in the fresh boiling water from step 3, and this time save the liquid for making sauce.

Step 4 - Prepare the molasses sauce

Mix 4 cups water or cooking liquid from beans in step 4, with 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt (the salt is OPTIONAL), and 3/4 teaspoon powdered dry mustard. Heat to boiling. You may susbtitute 1 tablespoon of lemon juice for the vinegar, if you have an allergy to vinegar.

Step 5 - Prepare the meat (pork, bacon or ham)

Place seven 3/4-inch square pieces of pork, ham, or bacon per 3 cups of beans in an earthenware crock, a large casserole, or a pan.

Step 6 - Add the beans and molasses and bake

Add the drained beans and enough molasses sauce to cover beans. Cover and bake 4 to 5 hours at 350ΒΊF. Add water as needed, so they don't dry out or  burn - usually that's once per hour.

Step 7 - With 30 minutes to go, prepare the jars and pressure canner

Wash the jars and lids

This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.

Get a large pot of water boiling

Again, 3 cups of water for each cup of dried beans or peas, same as in step 2. We will use this water to pour over the beans and fill each jar with liquid, after we've packed them full of beans. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.

Get the pressure canner heating up

Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.

Get your oven heating to 350 F.


Step 8 - Fill the jars and put the lids and rings on

Fill the jars, leaving 1-inch headspace. Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug")

.Illustration of headspace.

Step 9 - Put the jars in the canner and the lid on the canner (but still vented)

Using the jar tongs, put the jars on the rack in the canner.  By now the water level has probably boiled down to 3 inches.  If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner).


Step 10 - Let the canner vent steam for 10 minutes

Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.


Step 11 - Put the weight on and let the pressure build

After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds.


 Step 12 - Process for 65 minutes for pint jars, 75 minutes for quarts

Once the gauge hits 10/11 pounds, as appropriate for your type of canner, start your timer going.  Adjust the heat, as needed, to maintain 10 pounds of pressure.

Note: the chart below will help you determine the right processing time and pressure, if different types of canner, or are above sea level.

Table 1. Recommended process time for Beans, Baked in a dial-gauge pressure canner.


Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 - 2,000 ft

2,001 - 4,000 ft

4,001 - 6,000 ft

6,001 - 8,000 ft



65 min

11 lb

12 lb

13 lb

14 lb







Table 2. Recommended process time for Beans, Baked in a weighted-gauge pressure canner.


Canner Pressure (PSI) at Altitudes of

Style of pack

Jar Size

Process Time

0 - 1,000 ft

Above 1,000 ft



65 min

10 lb

15 lb





Maple Baked Beans

3 lbs Dry Navy bean (or beans of your choice)

12 ozs Dark Amber Maple Syrup
1 cup Brown Sugar
1 cup Tomato Sauce
1- 12 oz jar Molasses or 1 ⅓ cups
2 tsp kosher/canning Salt
¼ tsp Ground Ginger

¼ tsp Black Pepper

2 Tbsp Ground Mustard

2 Quarts Water

12 oz Bacon

2 Large Onions

Begin by placing dried beans and large pot and cover with water. soak 12 to 18 hours in a cool dry place.  Drain, and add fresh water and boil for 30 minutes. Drain beans and set aside.

 While beans are boiling cut bacon into half inch pieces and fry with onion until crispy. Place on some paper towel to absorb grease.  Set aside.

In a separate pot mix all ingredients below together. Heat to a simmer. And bacon and onion mixture or you can divide equally among the jars.

(I add to each jar for equal distribution) 

Baked Bean Sauce

12 ozs Dark Amber Maple Syrup
1 cup Brown Sugar
1 cup Tomato Sauce
1- 12 oz jar Molasses or 1 ⅓ cups
2 tsp kosher/canning Salt
¼ tsp Ground Ginger

¼ tsp Black Pepper

2 Tbsp Ground Mustard

2 Quarts Water

Fill each jar (pint) with 1¼ cups of beans or 1½ If you like less liquid. 

Top  each pint with baked bean sauce. Use debubbler, and if needed add more liquid
to 1 inch headspace. If you run out of sauce use water or beef broth to top jars.
Process pints for 75 minutes @ 10 lb of pressure and adjust for altitude.
Makes approximately 16 pints, less if you used more beans per pint.
If making in courts double ingredient amounts and process for 90 minutes.

Quick Boston Baked Beans

Note for the recipe above. Fry bacon and drain on paper towel to absorb excess grease, then distribute evenly among the jars.

Barbeque Beans

Navy Bean Soup

3 Bean and Ham Dinner 

Quart Jars

3 bean and ham dinner in a jar.....here it is
I soak my beans overnight.....and then bring to a rolling boil for 30 minutes......to get the 35 qts...
4 1 lb bag of pinto's.....3 ..1lb bags of great northerns....
3..1 lb bags of navy beans.....I did
4 ..2 lb bags of carrots......
10lb bag russets....
one whole ham(I deboned it and used the leftovers to make ham broth)...

I put 2 TBSP onion in bottom of jar
1 cup beans drained
1/2 cup taters
1/4 cup ham
1/2 cup carrots
1 tsp canning salt

To 1 inch headspace....pour hot ham broth over......If you don't want to use ham broth you can just use hot boiling water......wipe rims with a vinegar soaked paper towel...add lids and rings and then do for 90 minutes @ 10 lb pressure...also I found that layering in the ham above the taters and not at the bottom makes it look better and the ham tastes better....IMHO.....before and after pics below......happy cannin