BBQ Baked Beans

Now who does not love baked beans. The best thing I like is the fact that I am getting closer and closer to being non-processed food-ish.

I have spent the last three day's doing Beans, Bush Beans, Black Beans, BBQ Beans, Spicy Beans, Yup, beany weenie girl.

Hey did you know that fresh beans you make yourself are less gassy. Yes in plain English you will fart less.  Really it is a proven fact!

But that is another bean post  But this is a great post it tells you how to clean and prep your beans.

BBQ Beans

Makes 7 quarts

Ingredients

5 pounds of dried beans cleaned and soaked
One finely chopped onion
2 cups of cooked and pan fried chopped ham

Liquid

4 cups of liquid from beans cooking

½ cup brown sugar  or a ¼ cup dark molasses
¼ cup apple cider vinegar
¼ cup of liquid smoke
1 tablespoon of Worcestershire sauce
1 teaspoon garlic powder
1 cup ketchup
1 teaspoon kosher salt
1 teaspoon ground fresh pepper
1 tablespoon dry mustard

Take 8 cups of your soaking beans and put them into a large stock pot covered in fresh water and simmer until you get a foam on top. I skim the foam like when you are making jam. Also take out any floating beans or shells.  Also look for icky ones and remove them. Once the beans have been simmered turn off the heat , drain the beans and set them aside.

Prepare your liquid you may end up with extra but you should not come up short. Combine all your liquid ingredients and bring them up to a soft boil. Taste it after about 10 minutes of simmering to make sure you have the taste you like. You can add more of any ingredient but keep in mind you cannot take ingredients out once added.  You want just keep the liquid even so you have enough to fill the jars.

Have your chopped onion and ham in a small bowl ready to add to the jars. I add these to the top of the  jars once I have added the beans prior to adding the liquid. Do not worry it is raw onion and cooked ham the onion will soften and add flavor in the pressure canner.

Fill you clean warm jars with less than 3/4 of the beans because you will top each jar off with a bit of onion and ham. Make sure the ingredients fill the jar to 3/4 full you will need the extra room during the pressure cooking process. If you fill more than it will not seal. All the ingredients will expand during the pressure canning process. Fill the jars to a littel more than one inch from the rim with the liquid. Wipe the rim of the jar with a clean cloth. Now put your two piece top and screw band on and place carefully into you pressure canner. Seal and go!

Bring the Pressure canner to a steady steam flow for 10 minutes it clears the air out of the canner. Once 10 minutes has passed pop on the pressure cap and pressure for 75 minutes at 11 to 13 pounds of pressure for quarts and 65 minutes same pressure for pints.  Once the time has passed let your canner cool until the pressure is down to ZERO and the steam cap has fallen. Turn and take your top off tipped away from you and let the jars sit in the cooker for about 15 minutes then remove and place on a heat safe counter and let them cool for 24 hours.






Once cooled room remove the twist part of the top wipe clean and store in a cool place for up to 9 months.

Why do you store them with the twist off? Here is the twist post 







 Disclaimer: This is not an all inclusive recipe for making BBQ beans. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation