Preparing Beans, Dry, with Tomato or Molasses for Canning1
United States Department of Agriculture, Extension Service2
Quantity: An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints -- an average of 3/4 pounds per quart.
Quality: Select mature, dry seeds. Sort out and discard discolored seeds.
Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making sauce. Make your choice of the following sauces:
Tomato Sauce -- Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of ground cloves, allspice, mace, and cayenne pepper. Heat to boiling. Add 3 quarts cooking liquid from beans and bring back to boiling.
Molasses Sauce -- Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered dry mustard. Heat to boiling.
Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of pork, ham, or bacon to each jar, if desired. Fill jars with heated sauce, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.
Tables
Recommended process time for beans, dry, with tomato or molasses sauce in a dial-gauge pressure canner.
Canner pressure (PSI) at Altitudes of |
||||||
Style of Pack |
Jar Size |
Process Time |
0- 2,000 ft |
2,001- 4,000 ft |
4,001- 6,000 ft |
6,001- 8,000 ft |
Hot |
Pints |
65 min |
11 lb |
12 lb |
13 lb |
14 lb |
Quarts |
75 |
11 |
12 |
13 |
14 |
|
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face. |
||||||
Recommended process time for beans, dry, with tomato or molasses sauce in a weighted-gauge pressure canner.
Canner pressure (PSI) at Altitudes of |
||||
Style of Pack |
Jar Size |
Process Time |
0- 1,000 ft |
Above 1,000 ft |
Hot |
Pints |
65 min |
10 lb |
15 lb |
Quarts |
75 |
10 |
15 |
|
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face. |
||||
Footnotes
This document is Fact Sheet FCS 8304, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: July 2005. Reviewed: May 2011. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Please visit the EDIS website at http://edis.ifas.ufl.edu.
Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.
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contact your county Cooperative Extension service.
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University of Florida, IFAS, Florida A. & M. University Cooperative
Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place,
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