When Canning Baked Beans or Beef Stew How Long Do You Process Them in a Pressure Cooker

This is the USDA'due south "Beans, Dry, with Love apple or Molasses Sauce" recipe: we just adjusted the seasoning of it then that the beans will gustation like baked beans, even though they aren't actually (neither are tinned broiled beans from the store! Though you could say, they are baked in the jar.) If your audience prefers more of an English-style tomato sauce on the beans, follow the tomato sauce seasoning guidelines that the USDA gives.

It's like shooting fish in a barrel to double or triple this recipe, equally it's really no extra work to do so, provided you have a large enough pressure canner with the capacity (such equally a 23 quart i.)

The quarter-litre (1 cup / viii oz) sizes are great for people to take for lunches or for singleton friends to have forth with their breakfast or suppers — and, they're more realistic in terms of calories of what a portion of broiled beans should be. Because while this is wholesome, and no broiled beans are ever going to be healthier, it's still hearty, with a off-white portion of your daily calories (around 300).

Larger family-size jars are nice to have on hand as well for quick shared lunches. Endeavour these beans on pancakes, too, for breakfast, with a few lashings of maple syrup! Delicious!

• 1 The recipe
• 2 Dwelling house canned baked beans
  • ii.1 Ingredients
  • 2.two Instructions
• 3 Reference information
• 4 Culling sauces
• 5 Recipe notes
• 6 Recipe source
• vii Nutrition
  • 7.1 Sugar and salt-free version nutrition
• 8 History

The recipe

Jar size choices metric: Either quarter-litre (250 ml) OR half-litre (500 ml) OR 1 litre

Jar size choices US: Either ½ U.s.a. pint (8 oz) OR 1 U.s. pint (16 oz) OR 1 US quart (32 oz)

Processing method: Pressure canning only

Yield: 3 ten half-litre (US pint) jars

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted guess, 11 lbs (76 kpa) dial estimate (adjust pressure for your altitude when over 300 metres / m feet)

Processing time: quarter-litre (½ US pint) OR one-half-litre (1 US pint): 65 minutes. ane litre (1 United states of america quart): 75 minutes.

Dwelling house canned baked beans

Yield: Makes about 6 x 250 ml (1 loving cup) jars or 3 x one-half-litre (pint jars

Prep Time 25 minutes

Cook Time one hour xl minutes

Total Time two hours five minutes

Yield 3 half-litre (U.s. pint) jars

Calories 332 kcal

• 500 k navy beans (dried . 2 cups / 1 pound)
• 175 g onion (finely chopped. one cup / six oz)
• half-dozen tablespoons love apple paste (depression-sodium if desired)
• 1 ½ tablespoons Worcestershire Sauce
• 1 ½ teaspoons mustard powder
• 1 ½ teaspoons common salt
• 1 ½ teaspoons ground black pepper
• 3 tablespoons brown saccharide
• one tablespoon Kitchen Bouquet (optional, for deep colouring)
• ii bay leaves
• 750 ml bean liquid (three cups / 24 oz. Recipe will produce it.)

1. Put dried beans in a pot. Add 1 ½ litres (vi cups) of water. Boil ii minutes, remove from oestrus and let correspond an hr, covered.

2. Make your sauce flavouring mixture by mixing together everything from onion down to Kitchen Bouquet (if using) in a large microwave-safe bowl or jug; set aside.

3. Drain the beans, discarding the soaking h2o.

4. Put beans in a large pot, add 2 bay leaves, cover with 2 to 5 cm (ane to two inches) of water, bring to a full boil, eddy for a minute or ii, so plow off the heat. Don't boil much longer or yous will stop upwardly with mooshy beans at the end of everything.

5. Drain the beans in a manner that will preserve the water this fourth dimension. (See suggestions in notes.) Discard the two bay leaves.

6. Have 750 ml (iii cups / 24 oz ) of that reserved h2o. Add together information technology to the sauce flavouring mixture you had set aside, encompass that basin or big jug and zap in microwave for 5 minutes to make a sauce.

7. Accept the sauce out of the microwave, stir (mind the surge). Ready aside.

8. The headspace on this recipe is iii cm (1 inch) per jar. Bearing that in listen and taking that into business relationship, fill each jar (minus that reserved headspace in your mind) ¾ total of obviously beans.

9. Fill upwards the remaining ¼ of each jar with sauce, leaving still the 3 cm (1 inch) headspace.

10. At this signal, the USDA notes that you may "add a ¾-inch (two cm) cube of pork, ham, or bacon to each jar, if desired."

11. Add additional water to jars from the reserved bean stock if you run short on sauce.

12. Debubble, then top upwards with a bit more sauce or bean stock as needed to maintain the 2 cm (1 inch) headspace.

13. So to recap, a jar will 3 cm (ane inch) blank headspace at the elevation. Of the remaining jar space below that, ¾ of that space will exist plain beans, and then ¼ plain sauce.

14. Debubble, adapt headspace.

15. Wipe jar rims.

16. Put lids on.

17. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / grand anxiety)

18. Processing fourth dimension: quarter-litre (½ US pint / 250 ml) OR one-half-litre (1 Us pint): 65 minutes. i litre (1 United states of america quart): 75 minutes.

Processing guidelines below are for weighted-judge pressure canner. See besides if applicable: Dial-gauge pressures.

Jar Size	Time	0 to 300 m (0 - 1000 feet) pressure	Higher up 300 m (1000 ft) pressure
¼ litre (½ US pint)	65 mins	x lbs	fifteen lb
½ litre (1 US pint)	65 mins	10 lbs	15 lb
1 litre (1 US quart)	75 mins	10 lbs	fifteen lb

Reference information

How to pressure level can.

When pressure canning, you must conform the pressure for your altitude.

Shelf life for dwelling-canned goods

Alternative sauces

If your crowd prefers English-style tomato plant sauces on their baked beans, run into these sauce alternatives for baked beans over on the National Center site.

Recipe notes

• Instead of the table salt, you can utilize a not-bitter, non-clouding common salt sub. Nosotros have establish Herbamare Sodium-Free performs well in that regard.
• You can reduce the carbohydrate, or use the same book corporeality of granulated Splenda®, or 3 tablespoons of molasses, or 1 ½ teaspoons of liquid stevia. For stevia, we'd recommend Amend Stevia liquid stevia.
• Instead of tomato plant paste, you tin can use lycopersicon esculentum ketchup (if you desire your beans to be low-sodium, then choose a low-sodium ketchup.)
• If you are using dehydrated onion, ¼ cup (4 tablespoons) dried onion flakes = 1 cup fresh chopped. Rehydrate fully first in boiling water. It's fine to reduce or exit out the onion if your crowd are non onion fans.
• To play with flavor, you can try adding any or all of these: ½ teaspoon ground cloves, ½ teaspoon basis allspice, ½ teaspoon ground mace, i teaspoon maple excerpt flavouring, per batch
• One reason that bean soaking water is discarded is that many people believe flatulence-causing sugars leech into the soaking water, so that by getting rid of it, yous are making the beans "less musical." For what information technology's worth, the efficacy of this is actually disputed and the science is nevertheless out on this. For home canning purposes, there could be a second reason, that of leeching off and getting rid of some bacteria that might be on the beans, and then you lot will definitely want to discard the initial soaking h2o equally they suggest. We're not sure why they decided to recommend the "quick soak" method in hot h2o as opposed to an overnight soak.
• To bleed the beans in a way that volition preserve the 2d batch of h2o that was used to par-boil them: either fish them out in scoops using a slotted spoon, or using a pocket-sized strainer every bit a scoop (a spider is ideal), or, put a very big strainer or colander over a big basin and pour the beans and water in, then that the h2o will get trapped in the bowl while your beans get drained. This sounds more complicated than it is: basically figure out a manner to become tuckered beans by themselves in a big bowl with no h2o. Discard the bay leaves, if using.
• Don't worry that the beans are stake and difficult, and that the mixture appears to exist "pale hard crunchy bean soup" going into the canner. The beans volition absorb the sauce and its colouring and it will all thicken upward and mix up beautifully in the canner. Yous actually practice want it soupy and liquidy going in to allow for this, and thus to avoid density issues and so that heat tin travel evenly throughout the jar.
• If you are doubling or tripling the batch, be sure to do the math first on the back of an envelope. Don't trust your mind to go on it all straight in the thick of it all. A 23 quart pressure level canner will hold 18 of the quarter-litre (1 cup / 8 oz) jars.
• roughly four to 5 times the recipe will fill a 23-quart pressure canner with one-half-litre (1 pint) jars.
• If yous are tripling the batch, you may non need to exactly triple the amount of blackness pepper. You may be happy with only a doubled amount of black pepper. Likewise, if you are using freshly ground black pepper, you may wish to utilise but half the amount equally its hotness tin come through very strongly in pressure canning for some people'southward tastes.

Recipe source

Beans, Dry, with Tomato or Molasses Sauce. In: U.s. Department of Agronomics (USDA). Complete guide to abode canning. Agriculture information message No. 539. 2015. Page iv-half-dozen.

Baked beans & Beans with Pork and Tomato Sauce. Bernardin Guide to Dwelling house Preserving. Toronto, Canada: Bernardin Ltd. 2013. Pp 96 and 97.

Modifications made:

• Adjusted sauce seasoning;
• Added Kitchen Bouquet for deep-broiled appearance;
• Increased onion (from 1 tbsp to 1 cup) based on the Bernardin recipes listed above. If your family are not onion fans, feel free to merely use the 1 tbsp, or omit entirely.

Diet

Serving size: 250 ml (1 loving cup/ 8 oz)

Weight Watchers Freestyle SmartPoints®: 125 ml  (½ loving cup / iv oz ) = 1 indicate; 250 ml (i cup / 8 oz) = 2 points.

Sugar and salt-complimentary version nutrition

Per 250 ml (1 loving cup/ 8 oz): 332 calories, 259 mg sodium

Weight Watchers PointsPlus®: 125 ml  (½ loving cup / 4 oz ) = 4 points; 250 ml (1 cup / 8 oz) = 7 points.

Weight Watchers Freestyle SmartPoints®: 125 ml  (½ cup / four oz ) = 1 point; 250 ml (1 cup / 8 oz) = 1 bespeak.

* Nutrition info provided past https://caloriecount.virtually.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

History

For many years, the USDA actually recommended against abode canning broiled beans. Here'southward what they said on a radio show in 1944:

Amongst other foods not recommended for home canning, are broiled beans….   These are difficult to tin at home." ^[1] USDA Office of Information. Homemaker's Chat. 13 July 1944. Page 2.

Homemakers Chat. For Broadcast. USDA Office of Information. Thursday, 13 July 1944. Click to enlarge

By 1952, the section had not only changed its mind, but was providing total directions — in photographic splendour, modelled by an Evelyn Due west.

1952 home canned baked beans USDA. Click to overstate

Home canned baked beans USDA. Click to enlarge

The only modify in process since 1952 seems to be an increase in headspace from ½ inch to 1 inch. ( Source: USDA Office of Information. Pork Beans: Home canned. Motion-picture show story no. 84. half-dozen February 1952. )

Still, however more glamorous the 1950s publications, e'er follow the about recent edition of the USDA Complete Guide (currently dated 2015.)

waltersupood1951.blogspot.com

Source: https://www.healthycanning.com/home-canned-baked-beans

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