Standard Baked Beans

You all know I was on a bean mission and this is the last recipe for now. Once I get an idea in the ole' head I'm obsessed for a few weeks. It is an blessed problem at times.

Here is our last recipe for Sumner Beans.

Always soak

Always wash , rinse and soak your beans overnight.
Some canner's do not or give you a choice but go read
the reason and fart less !

Place any extra ingredients into the bottom of the jar's prior to filling with beans or liquid.


Makes 7 Quarts

5 pounds of dried beans cleaned and soaked

The site I used for this sauce is my go to site Pick Your Own it gave me two choices a tomato base or molasses base. The link is at the bottom of this post.

Sauce options 

Tomato base 

1 cup ketchup with 3 cups of broth from cooking beans
3 tablespoons of brown sugar
2 teaspoons kosher salt
1 tablespoon chopped onion
1/4 teaspoon of each:
ground cloves
cayenne pepper

Molasses Base

4 cups cooking liquid from beans
3 tablespoons of molasses
1 teaspoon vinegar
2 teaspoon kosher salt
1 teaspoon dry mustard

Take 8 cups of your soaking beans and put them into a large stock pot and simmer until you get a foam on top. I skim the foam like 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 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.

Fill you clean warm jars with less than 3/4 of the beans because you will top each jar off with sauce. 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. Fill the jars to 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.  Once the time has passed let your canner cool until the presume 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 let the twist part of the top wipe clean and store in a cool place for up to 9 months. .

Pick your own was my main source for recipe information.

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

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