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 Summer 

BBQ Baked Beans.

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.

Ingredients


Makes 7 Quarts or  9 pints

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
also if you want you can add

1/4 teaspoon of each:
ground cloves
allspice
mace
cayenne pepper
 
OR

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 for 30 minutes 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 for quart and 65 minutes with same pressure for pints.  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. .


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.

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 

Pressure Canning "Bush" Beans Recipe

Well this Pinto Beans post turned into three others. I wanted to give the beans a try. So in my usual over the edge way I went to the local organic store and got pounds and pounds of various beans. Look go Big or go Home~

I started with pinto and red beans I made a Mock Bush's recipe from a few links I found on line. The one thing I and every one else in America loves is the Bush Beans and I think I came pretty close to duplication them

Here is the "Secret" recipe

Soaking beans

 Take your dried beans and soak them over night while you gather the other ingredients. Put your beans in a bowl large enough to give the beans about three inches of room they expand. You will add more water and they will keep growing. But once they stop just make sure they have water covering them until you are ready to can.




Mock “Bush” Baked Beans
Makes 7 quarts

4 pounds of dried beans ( I used red and pinto)
One finely chopped onion
3 pieces of crisp cooked bacon chopped

Liquid for Beans

4 cups of liquid from beans cooking
( Keep reserve liquid from beans as extra if needed )
¼ cup dark molasses
½ cup brown sugar
¼ cup apple cider vinegar
¼ cup maple syrup
1 teaspoon garlic powder
1 cup tomato sauce or ketchup
1 teaspoon kosher salt
1 teaspoon ground fresh pepper
1 tablespoon dry mustard

Secret Sauce tee hee

Simmering beans

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 the beans have cooked in so you have enough to fill the jars.

Chop your cooked bacon

Have your chopped onion and bacon 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 the liquid. Do not worry it is raw onion and cooked bacon the onion will cook 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 bacon. Make sure the ingredients fill the jar to 3/4 full you will need the extra room during the pressure cooking process. The beans grow and use up room and thicken the sauce. If you fill more than it will not seal. Fill the jars with the liquid leaving a little more then 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!

Do not crowd your jars

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 65 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. .

NEVER LEAVE YOUR PRESSURE CANNER UNATTENDED WHEN CANNING

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.

Pressure Canning Pinto Beans

Pressure Canning Pinto Beans is not so hard. I semi-followed the recipe I grabbed on two different sites.

First the measuring you want to measure your beans dry. Most recipes will call out by the pound and most bagged dry beans come in bags. 

I did:

3 lbs of beans to get you 8 pint jars 

Or you can do :

5 lbs of beans for 7 quarts

I have started to do all my beans in quart because we always want more. 

Rinsed beans

 Put dried beans in a large mixing bowl add water to cover beans by 2 inches. Rinse them until the water runs clean. Remove any debris or floating beans. Take your beans and put them into a large pot and boil for 2 minutes. Remove them from the heat and allow your beans to soak overnight. Adding water when needed. You are re-hydrating your beans.

 
The beans have plumped up now, discard the water they have been sitting in. Put the beans into a large pot and cover them with liquid plain water or a broth is fine. Keep them on simmer for at least 30 minutes, stirring frequently. (Hard boil tends to split beans.)




 
Fill your jars with the beans to 3/4 full then add the liquid the beans simmered in to leave one inch of head-space.  You can add 1/4 teaspoon of salt per pint and a teaspoon per quart. This is an option not mandatory. I do not add salt. But what I do do depending on the beans is on the final simmer I add equal parts water with chicken or beef broth I have made. It gives the beans great taste. 
You leave the one inch of head space because the beans have a tendency to grow even more! Little devils. 





Your water in the pressure canner should be hot and at least 3 inch's deep.Using your tongs carefully place your jar's into the pressure canner.  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 pint jars and 90 minutes for quarts. 






Once the time has passed let your canner cool until the presume is down to ZERO and the steam cap has fallen. Remove the steam cap and then carefully turn and take your top off tipped away from you. 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. 

 

I added some of my dried jalapenos to half the jars yummmm

Optional add-on:

Garlic, onions, jalapenos or red crushed peppers the kind you use on pizza. I used a vegetable broth that I had in the freezer to give them a little more taste. Get creative please. Enjoy 





The sites I went to to research the recipes are Pick your own my "go to site" and SB Canning. I think Pick your own was just a bit more detailed. 

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.