How To make Baked Beans(Usda)
3 1/2 pounds dry navy (pea) beans
1 1/2 gallons boiling water
1 pound salt pork -- thinly sliced
2 tablespoons salt
2 cups bean cooking liquid
2 cups dark molasses
1 cup packed brown sugar
4 teaspoons dry mustard
2 teaspoons instant minced onion
Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Add beans to boiling water; return to boiling. Boil beans 2 minutes;= then soak beans 1 hour (or overnight, if preferred). Add salt pork and salt to beans. Cook beans slowly until tender, about 1 1/2 hours. Drain; save 2 cups cooking liquid.
Mix bean cooking liquid, molasses, brown sugar, mustard, and onion. Pour over beans. Mix gently. Pour one-fourth of mixture into each baking dish.
TO SERVE WITHOUT FREEZING Preheat oven to 350=B0 F. (moderate). Bake 1 hour or until beans are lightly browned and sauce is desired consistency.
TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN FOOD Preheat oven to 350=B0 F. (moderatae). Remove freezer wrap. Place food in baking pan. Bake 1 1/2 hours or until center is hot.
How To make Baked Beans(Usda)'s Videos
No Soak Molasses Beans with Forjars Lids
How To Pressure Can Molasses Sauce Beans. So very good! So Easy!
No Soak!
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Home Canned Pork and Beans
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning and (mostly) southern cooking, I hope you will subscribe!
In Today’s video, I will show you how I can Pork and Beans for shelf-stable storage.
Not everything I do is USDA/FDA approved. Canning dry beans using the “no-soak” method is NOT FDA/USDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
Today’s Recipe:
(makes 8 HALF-Pints)
~sauce~
16 ounces tomato sauce
3 cups water
1/4 cup brown sugar
1 tsp yellow mustard
2 Tbsp honey (or molasses or cane syrup)
1 tsp liquid smoke
1 1/2 tsp salt
2# navy beans
2 medium diced onions
1 package salt pork or bacon
Mix together sauce ingredients and bring to a low boil for 5 minutes.
In jars, layer beans, onion, and hot dogs. Add 1 cup sauce. De-bubble and top with boiling water to 1 inch headspace. Process 75 minutes for pints or half-pints, 90 minutes for quarts.
You can find the NCHFP/USDA guidelines here
Ball website, getting started
Find your elevation here, type in your physical address.
DO NOT do THIS when pressure canning MEALS!
There are some common mistakes we see all too often from people when they're getting started with pressure canning. The danger usually isn't in the pressure canner itself, but it's in the methods used for the food being canned. Be sure you're not making any of these 5 common mistakes!
~~~~~~~~~~~~~~~
Pressure canning meat and meals is a great way to get easy convenience meals on the shelf for dinner in a hurry.
But when pressure canning, if you make any of these mistakes, your canned food can be dangerous! Avoid these five pressure canning mistakes.
For more info, visit the blog post here:
~~~~~~~~~~~~~~~
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SNAP-Ed NY - Baked Beans
Follow along with SNAP-ed Nutrition Educator, Justine, as she demonstrates how to make Baked Beans! This recipe tastes great and doesn't break the bank. For more recipes, videos, tips, and tricks please visit us at
Canning Pantry Staple: Baked Beans | Large Family Pantry
Here's how to make and can a large batch of baked beans. One of my favorite things to can!
For the written recipe and altitude adjustments visit:
My favorite way to prepare these is to add 1/4 cup spiced pear jam when warming up the beans. Spiced pear jam recipe:
Need a pressure canner? This is what I prefer:
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Canning Baked Beans in the Nesco Smart Canner | Vegan Canning
Recipe is from Modern Pressure Canning, page 75
Additional info on my website:
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