BAKED BEANS
Michigan State University Extension 
Preserving Food Safely - 01600237 
08/03/99 

QUANTITY: An average of 16 pounds of beans is needed 
per canner load of 7 quarts; an average of 10 pounds is 
needed per canner load of 9 pints--an average of 2-1/4 
pounds per quart. Sauce quantity will make about 4 quarts 
of baked beans. 

QUALITY: Select mature, dry seeds. Sort out and 
discard discolored seeds. 

PREPARE BEANS: 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. 

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. 

PROCEDURE: Place seven 3/4-inch pieces of pork, ham, 
or bacon in an earthenware crock, a large casserole, or a 
pan. Add beans and enough molasses sauce to cover beans. 
Cover and bake 4 to 5 hours at 350 degrees Fahrenheit. Add 
water as needed--about every hour. Fill hot jars, leaving 
1-inch headspace. Adjust lids and process. 

RECOMMENDED PROCESS TIMES FOR BAKED BEANS, WITH 
MOLASSES SAUCE IN A DIAL-GAUGE PRESSURE CANNER 
   
                     Canner Pressure (PSI) at Altitudes of   
Style                                                        
of     Jar    Process 0-        2001-     4001-     6001-    
Pack   Size   Time    2000 ft.  4000 ft.  6000 ft.  8000 ft. 
Hot   Pints   65 min. 11 lb.    12 lb.    13 lb.    14 lb.   
Hot   Quarts  75      11        12        13        14       


RECOMMENDED PROCESS TIMES FOR BAKED BEANS, WITH 
MOLASSES SAUCE IN A WEIGHTED-GAUGE PRESSURE CANNER
  
                     Canner Pressure (PSI) at Altitudes of   
Style                                                        
of        Jar        Process       0-          Above         
Pack      Size       Time          1000 ft.    1000 ft.      
Hot       Pints      65 min.       10 lb.      15 lb.        
Hot       Quarts     75 min.       10          15            


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