𝗕𝗲𝗮𝗻𝘀 (𝗗𝗿𝘆 & 𝗙𝗿𝗲𝘀𝗵) 𝗥𝗲𝗰𝗶𝗽𝗲𝘀

 

** ALL DRY BEANS MUST BE PRE-SOAKED AND BOILED AT LEAST 30 MINS BEFORE CANNING REGARDLESS OF THE RECIPE.**

**MEATS & SAUSAGE CAN NOT CONTAIN FILLERS**

**DON'T FILL JARS MORE THAN 2/3 FULL OF REHYDRATED DRY BEANS TO ALLOW FOR EXPANSION, TOP WITH LIQUID TO 1" HEAD SPACE*

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)

FOR MORE  SOUPS



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The directions are a bit confusing as explained by
The NCHFP 

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)

DRY BEANS

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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

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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

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Peas- Blackeye, Crowder and Field

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From the Ball® Blue Book 





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Ranch Style Beans 
Makes 5 pints




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Baked Beans- Boston Style



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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.

YOU WILL NEED:
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

DIRECTIONS:

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.

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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.

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Homemade Canned Baked Beans With Pork, 

Ham or Bacon

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.

 

Ingredients

• 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 350ºF. 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")

.

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
Hot	Pints	65 min	11 lb	12 lb	13 lb	14 lb
	Quarts	75	11	12	13	14

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
Hot	Pints	65 min	10 lb	15 lb
	Quarts	75	10	15

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Maple Baked Beans
 

Ingredients
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.


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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.


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Barbeque Beans



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Navy Bean Soup

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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 canning