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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Baked beans attempt #1
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    Baked beans attempt #1

    MichMom
    Mon Jan 09, 2012 6:23 pm
    Food.com Groupie
    So today I made my first batch of baked beans - ended up with 7 pints. I used the recipe here: http://pickyourown.org/canningbakedbeans.htm , and used great northern beans and the molasses sauce.

    Looks like everything worked - they all sealed and doesn't look like any leaked, or at least very little. We're trying them out on Thursday this week - can't wait!

    Anyone else have a tried and true recipe? It seems there are 2 different versions of baked beans - one requiring a long bake time before canning and the one I used today that doesn't. Any thoughts on which makes a better baked bean??

    icon_cool.gif
    Neeney
    Tue Jan 10, 2012 12:49 am
    Food.com Groupie
    Absolutely! I used to use the very same recipe...and found another recipe that makes ALL BEANS TRIED AND TRUE!!! No need to soak the beans first, or boil them. If using pint jars, put a shy 2/3 cups DRY BEANS to each pint jar. If using quart jars, put 1 cup and 2 shy tablespoons dry beans. Fill with boiling water to 1" headspace...get the air bubbles out and make sure headspace is 1".

    Process pint jars in Pressure Canner for 75 minutes, quarts for 90 minutes.

    Perfect every time icon_smile.gif
    MichMom
    Tue Jan 10, 2012 9:22 am
    Food.com Groupie
    I did read the dry beans thread on here, and didn't think to apply that method to baked beans.

    So, instead of covering the dry beans with boiling water, you would fill the jar with boiling molasses sauce, correct? Hm, that could be an easy way to go. Think I'll give that a try with my next batch - thanks!

    icon_cool.gif
    Molly53
    Tue Jan 10, 2012 9:33 am
    Forum Host
    MichMom wrote:
    I did read the dry beans thread on here, and didn't think to apply that method to baked beans.

    So, instead of covering the dry beans with boiling water, you would fill the jar with boiling molasses sauce, correct? Hm, that could be an easy way to go. Think I'll give that a try with my next batch - thanks!

    icon_cool.gif
    FYI, you can also use broth, tomato juice or combination thereof to can beans, MM. Adding liquid containing molasses isn't a big stretch. icon_smile.gif
    BOSMECH
    Tue Mar 12, 2013 3:20 pm
    Food.com Groupie
    I just got my first AA 921 and I want to make some baked beans and saw video on the dry method and adding the sauce and some boiling water.
    I have noticed on all the reciepes and videos they all very a bit with there sauces and ingredients so.
    I want to make some rich and thick dark baked beans, any secrets or reciepes would be great and tips on using a pressure canner for the first time also would be helpfull
    Thanks
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